Hard Skills
IntermediateFood Safety and SanitationThe ability to follow health regulations for food handling, storage, and preparation to prevent contamination and illness.
BasicPOS System OperationProficiency in using point-of-sale software and hardware to process transactions, handle cash, and manage digital payments.
BasicInventory MonitoringThe skill of tracking stock levels of food, supplies, and utensils to notify management when replenishment is needed.
Soft Skills
BasicCustomer Service ExcellenceThe capacity to interact with patrons in a polite, efficient, and helpful manner to ensure a positive dining experience.
BasicTeam CollaborationWorking effectively with kitchen staff and other attendants to maintain a smooth flow of service during peak hours.
IntermediateTime ManagementThe ability to prioritize tasks such as serving customers, cleaning tables, and restocking during high-volume periods.