Description
Quick service restaurant team leaders manage operations in a quick service restaurant.
EssentialOptional
Theoretical Knowledge
No theoretical knowledge mapped.
Practical Skills
execute opening and closing procedurestrain employeesmonitor stock levelprocess customer orderscomply with food safety and hygienehandle customer complaintsmanage staffsupervise crewensure food qualitymaintain customer servicesupervise the work of staff on different shiftswork in a hospitality teammanage medium term objectivesgreet guestsupsell productsplan medium to long term objectivessupervise food qualitymaintain personal hygiene standardsplan shifts of employeesmaintain a safe, hygienic and secure working environmenthandle glasswareeducate customers on tea varietieseducate customers on coffee varieties