Hard Skills
IntermediateStaff Recruitment and SelectionThe process of identifying, screening, and hiring qualified candidates for various kitchen and front-of-house roles.
AdvancedWorkforce SchedulingPlanning and assigning employee shifts to balance labor costs with operational demand in a high-volume environment.
IntermediateEmployee Onboarding and TrainingOrienting new employees to restaurant policies, safety protocols, and standard operating procedures for service and food preparation.
AdvancedLabor Law ComplianceEnsuring the restaurant operates in accordance with local labor laws regarding wages, tips, breaks, and working hours.
Soft Skills
IntermediatePerformance ManagementSystematically evaluating employee performance against service KPIs and providing constructive feedback or disciplinary action.
AdvancedConflict ResolutionThe ability to mediate and resolve disputes between staff members or between staff and patrons effectively and professionally.
IntermediateEmployee Engagement and RetentionDeveloping strategies to motivate staff and reduce turnover rates in a high-stress, high-turnover industry.