Hard Skills
IntermediatePOS System ProficiencyThe technical ability to operate Point of Sale software for order entry, payment processing, and table management.
IntermediateUp-selling and Menu PersuasionTechniques used to encourage guests to purchase additional items or premium alternatives to increase revenue.
AdvancedFood Safety and Sanitation KnowledgeStrict adherence to health department regulations and internal hygiene protocols to prevent contamination.
AdvancedFine Dining Etiquette and Table ServiceMastery of formal service techniques including silver service, wine pouring, and proper course sequencing.
Soft Skills
AdvancedGuest Relationship ManagementThe ability to interact professionally with patrons to ensure a high-quality dining experience and address specific needs.
IntermediateTeam Supervision and CoordinationLeading and directing the waitstaff on the floor to ensure seamless service delivery and optimal table turnover.
AdvancedComplaint ResolutionThe skill of managing dissatisfied customers calmly and providing solutions that restore guest trust.