Skills by Occupation

recruit employees inspect table settings advise guests on menus for special events handle customer complaints control of expenses schedule shifts monitor customer service coach employees assist VIP guests store kitchen supplies manage stock rotation manage restaurant service quality assurance methodologies brief staff on daily menu monitor work for special events check prices on the menu plan menus monitor billing procedures measure customer feedback supervise the work of staff on different shifts greet guests maintain customer service maximise sales revenues apply foreign languages in hospitality ensure tableware is ready for use supervise food quality identify customer's needs assist clients with special needs train employees attend to detail regarding food and beverages process payments maintain relationship with customers manage health and safety standards check dining room cleanliness execute opening and closing procedures

educate customers on coffee varieties handle surveillance equipment ensure regular maintenance of kitchen equipment sparkling wines process reservations educate customers on tea varieties monitor stock level