Skills and qualifications needed for waiters

1. SKILLS AND
QUALIFICATIONS NEEDED
FOR WAITERS AND
RECEPTIONIST
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2. RATIONALE: Waiters and waitress
requires very specific personality
and skills set to succeed. They are
responsible for greeting the patrons,
seeing to them their needs and
delivering accurate and prompt
service, as required to take orders
to stay attuned to the needs of the
customer and be an effective
communicators.
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3. WILLGRACE CANDAR

4. - Waiter and waitress must be an attentive listeners. They
should listen carefully when taking orders, always
remember the need of their customers.
COMMUNICATION
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5. - Good human touch and with interpersonal skills.
PEOPLE SKILLS
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6. - Working at a fast pace is critical, but so its maintaining
and with appearance of assuredness and calm.
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7. MULTI-TASKING
- Waiter or waitress are always managing
several things at once.
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8. GOOD MEMORY
- He/she must prepare a pad, pen and has
the ability to recollect all sorts of mundane
details again and again over the course of a
shift.
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9.  List of summary skills needed for a good and
effective waiter or waitress.
1 •Accuracy
2 •Alcohol server communication
3 •Attentiveness
4 •Beverages orders
5 •Clearing table and cleanliness
6 •Courteous
7 •Customer satisfaction
8 •Customer service at par
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10.  List of summary skills needed for a good and
effective waiter or waitress.
9 • Dependable
10 • Efficient
11 • Energetic
12 • Engage in public and good interpersonal skills
13 • Enthusiastic
14 • Flexible
15 • Can easily follow instruction
16 • Knowledge in food and beverage
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11.  List of summary skills needed for a good and
effective waiter or waitress.
17 •Friendly
18 •Knowledge in table setting
19 •Memorize menu
20 •Multi-tasking
21 •Motivating
22 •Positive attitude
23
•Punctual
24 •Teamwork-oriented
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12. RATIONALE: Bar Tendering or
bartenders are responsible for mixing
and serving drinks for customers. They
typically work at bars, restaurant or
other licensed establishment.
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13. Good
Memory
Good
Communication
FriendlyCompusure
Organization
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14. Building
rapport with
the customer
Accommodating
diverse clientele
Accuracy
Calmly responding
to agitated guest
Beer, Wine, and
Liquor
knowledgeable
Cleaning
Religiously the
glassware
Cleaning
religiously the
bar equipment
Hospitable/ High
Integrity
Good customer’s
relation
Basic mathematical
skills
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15. RATIONALE: The Chef oversee food
production at places where food is
served. The chef is required and
responsible for directing the
cooking staff and making numerous
decisions related to everything from
food production.
WILLGRACE CANDAR