Hard Skills
IntermediateStaff Scheduling and Rota ManagementThe strategic organization of employee work hours to ensure optimal service coverage while minimizing labor costs.
IntermediateService Training and OnboardingDesigning and delivering educational programs for new hires regarding menu knowledge, POS systems, and service etiquette.
IntermediateLabor Law and Compliance OversightEnsuring that the dining room operations adhere to local employment regulations, including break mandates and wage laws.
Soft Skills
AdvancedEmployee Performance ManagementThe process of setting goals, monitoring progress, and providing feedback to floor staff regarding service standards and sales targets.
AdvancedConflict Resolution and MediationThe ability to facilitate discussions and resolve disputes between team members or between staff and patrons effectively.
IntermediateTalent Acquisition and InterviewingIdentifying, screening, and selecting candidates who possess the necessary hospitality skills and cultural fit for the establishment.