ensure food quality
Pay attention to the quality of the food that is served to visitors or customers according to food standards.
Quick service restaurant team leaders manage operations in a quick service restaurant.
Competences and skills
23 ESCO relationsEssential skills and competences 20 competences
Occupation specific
1 competenceSector-specific
3 competencesmonitor stock level
Evaluate how much stock is used and determine what should be ordered.
supervise food quality
Oversee the quality and safety of food served to visitors and customers according to food standards.
work in a hospitality team
Function confidently within a group in hospitality services, in which each has his own responsibility in reaching a common goal which is a good interaction with the customers, guests or collaborators and their contentment.
Cross-sector
16 competencescomply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
execute opening and closing procedures
Apply standard opening and closing procedures for bar, store or restaurant.
greet guests
Welcome guests in a friendly manner in a certain place.
handle customer complaints
Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
maintain a safe, hygienic and secure working environment
Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.
maintain customer service
Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.
- Scope note
- Might include keeping the customers informed about the current status of their orders or waiting times.
maintain personal hygiene standards
Preserve impeccable personal hygiene standards and have a tidy appearance.
manage medium term objectives
Monitor medium term schedules with budget estimations and reconciliation on a quarterly basis.
manage staff
Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.
plan medium to long term objectives
Schedule long term objectives and immediate to short term objectives through effective medium-term planning and reconciliation processes.
plan shifts of employees
Plans shifts of employees to ensure completion of all customer orders and satisfactory completion of the production plan.
process customer orders
Handle orders placed by customers. Receive the customer order and define a list of requirements, a working process, and a time frame. Execute the work as planned.
supervise crew
Supervise and observe the behaviour of employees.
supervise the work of staff on different shifts
Oversee the activities of the employees working in shifts in order to ensure continuous operations.
train employees
Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.
upsell products
Persuade customers to buy additional or more expensive products.
- Scope note
- Products include also services.
Optional skills and competences 3 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competenceseducate customers on coffee varieties
Instruct customers about origins, characteristics, differences in flavours and blends of coffee products.
educate customers on tea varieties
Instruct customers about origins, characteristics, differences in flavours and blends of tea products.
Cross-sector
1 competencehandle glassware
Utilise glassware by polishing, cleaning and storing it properly.