Hard Skills
IntermediateTable ServiceThe ability to professionally set tables, present menus, take orders, and serve food and beverages according to fine dining or casual standards.
IntermediatePOS System ProficiencyCompetence in using Point of Sale software to record orders, manage guest checks, and process various payment types.
FoundationalFood Safety and SanitationComprehensive knowledge of hygiene protocols, HACCP standards, and safe food handling practices to prevent contamination.
IntermediateUpselling and Product KnowledgeIn-depth understanding of ingredients, preparation methods, and wine pairings to drive sales through recommendations.
Soft Skills
AdvancedCustomer Relation ManagementThe capacity to build rapport with guests, anticipate their needs, and resolve complaints with professional diplomacy.
IntermediateTeam CollaborationWorking effectively with kitchen staff, busser assistants, and hosts to ensure a seamless flow of service.