1. KNOWLEDGE:
- Menu of dishes, drinks and dipping sauces
- Understand how to combine food and drinks appropriately
- Understand how to use equipment in service areas and mixing areas
- Understand restaurant tools, equipment and stations
- Understand the location, area, and table layout in the restaurant, especially the restrooms, to give instructions to customers
- Understand clearly the obligations and responsibilities in the restaurant: welcoming customers, introducing dishes, ordering for customers, processing payments for customers, reporting work, finalizing payments, etc.
2. SKILLS:
- Good communication
- Team management
- Instruct and divide work for employees
- Understand the work content of subordinate positions to coordinate and support (Food reception); Table set-up and table cleaning; Cleaning tools and equipment , tools, …