Hard Skills
AdvancedStaff Recruitment and SelectionThe process of identifying, interviewing, and hiring qualified front-of-house and back-of-house personnel to meet the specific service needs of the F&B department.
IntermediateWorkforce Scheduling and OptimizationCreating and managing labor schedules to align staffing levels with anticipated guest volume while staying within budget.
AdvancedLearning and Development CoordinationDesigning and overseeing training programs for menu knowledge, wine service, and safety protocols to enhance staff capabilities.
IntermediateLabor Law and Compliance OversightEnsuring the department adheres to employment laws, health and safety regulations, and alcohol service licensing requirements.