Hard Skills
BasicPOS System OperationProficiency in using Point of Sale software and hardware to input orders, process payments, and manage table layouts.
IntermediateFood Safety and HygieneDeep understanding of food handling regulations, temperature controls, and sanitation protocols to prevent contamination.
Soft Skills
IntermediateCustomer ServiceThe ability to provide professional, helpful, and high-quality service to patrons throughout their dining experience.
AdvancedUpselling and Menu EngineeringThe skill of persuasively recommending additional items, specials, or premium beverages to enhance the guest experience and increase revenue.
IntermediateConflict ResolutionThe capacity to handle guest complaints, service delays, or misunderstandings with diplomacy and empathy to reach a positive outcome.
IntermediateMultitasking and PrioritizationThe ability to manage multiple tables, coordinate with the kitchen, and perform side work simultaneously under high-pressure conditions.