Hard Skills
IntermediateMenu KnowledgeDeep understanding of food ingredients, preparation methods, and beverage pairings to assist customers and answer dietary inquiries.
BasicPOS System ProficiencyThe ability to use Point of Sale software to record orders, process payments, and manage table statuses accurately.
BasicFood Safety and SanitationAdhering to health regulations regarding food handling, storage, and personal hygiene to prevent cross-contamination and illness.
IntermediateResponsible Alcohol ServiceKnowledge of local liquor laws, identifying signs of intoxication, and managing the safe consumption of alcohol.
Soft Skills
IntermediateUpselling and Suggestive SellingThe ability to persuasively suggest additional items, premium brands, or appetizers to increase restaurant revenue.
AdvancedConflict ResolutionManaging and de-escalating customer complaints or difficult situations regarding food quality or service professionally.
IntermediateTime Management and MultitaskingCoordinating multiple tasks such as greeting, taking orders, and clearing tables effectively during high-volume periods.