Skills by Occupation

plan medium to long term objectives supervise crew monitor stock level work in a hospitality team train employees maintain a safe, hygienic and secure working environment upsell products manage staff execute opening and closing procedures supervise the work of staff on different shifts maintain customer service maintain personal hygiene standards supervise food quality manage medium term objectives schedule shifts process customer orders ensure food quality comply with food safety and hygiene handle customer complaints greet guests

educate customers on tea varieties educate customers on coffee varieties handle glassware