Hard Skills
IntermediateMenu KnowledgeComprehensive understanding of ingredients, preparation methods, allergens, and flavor profiles of all items on the food and drink menu.
IntermediateProfessional Table ServiceThe technical ability to serve food and beverages following specific protocols, including tray handling, proper serving sides, and clearing techniques.
EssentialFood Safety and SanitationCompliance with health regulations, including proper hand hygiene, temperature control, and sanitizing dining surfaces.
BasicPoint of Sale (POS) ProficiencyOperational skill in using digital ordering systems to input guest orders, manage table seating, and process various payment types.