We feel training and professional staff are the key to success in the hospitality industry. A warm welcome, professional and courteous service and the ability to deal with any situation are keys to creating a smoothly run, well operated business. Regardless of your style or type of outlet (restaurant, cafe hotel or take-away), sourcing and keeping regular customers is a vital part of succeeding in business.

Front of house 

• Service skills and etiquette
• Presentation (personal and dining area)
• Menu knowledge
• Responsible service of alcohol
• Operational standards
• Time management
• Service procedures
• Dealing with complaints
• Taking bookings
• Marketing and up-selling

• Food hygiene
• Stock rotation and management
• Kitchen design and layout
• Food presentation
• Cooking methods and technology
• Time management
• Mis en Place (preparation for service)
• Fresh vs. convenience
• Personal hygiene and presentation
• How to make ‘specials’ profitable

• Management skills -  the basics
• Presentation of the business
• Time management
• Budgeting basics
• Managing people – staff and customers
• Dealing with complaints
• Profitability
• Business marketing

• Budgeting
• Employing the right people
• Time management
• Who’s the boss? – dealing with staff
• Dealing with customers
• Passion and commitment
• Staff morale and training
• Presenting your business
• Your role – running a successful business
• Marketing and profitability
• Kitchen and front of house management

We recommend that group staff training is undertaken outside of usual working hours however, training can be undertaken during service times on a one-to-one basis.