Communication : Effective interaction with customers, staff, and suppliers.
Problem-solving : Handling unexpected issues, like customer complaints or inventory shortages.
Time management : Juggling multiple tasks, such as inventory, scheduling, and customer service.
Attention to detail : Ensuring high-quality food, service, and customer experience.
Adaptability : Flexibility to handle changing situations, like peak hours or staff shortages.
Financial management : Controlling costs, managing budgets, and optimizing profitability.
Customer service : Providing excellent service and ensuring customer satisfaction.
Teamwork : Collaborating with staff to achieve goals and maintain a positive work environment.
Knowledge of food safety and hygiene : Ensuring compliance with health and safety standards, maintaining cleanliness, and preventing foodborne illnesses.
Hygiene maintenance : Ensuring high standards of personal and environmental hygiene in the restaurant.