Hard Skills
EntryFood Safety and SanitationThe ability to follow health regulations for handling food, cleaning surfaces, and disposing of waste to prevent contamination.
EntryTable Clearing and ResettingEfficiently removing soiled dishes, glassware, and cutlery from tables and preparing them for the next guest according to establishment standards.
EntryManual Material HandlingThe physical capacity to safely lift, carry, and transport heavy trays, bus tubs, and stock items throughout a shift.
Soft Skills
IntermediateInterpersonal CommunicationEffectively conveying information to guests, servers, and kitchen staff to ensure smooth service and address customer needs promptly.
IntermediateTime Management and MultitaskingThe ability to prioritize tasks such as refilling condiments, clearing tables, and assisting the kitchen during peak service hours.