£100 per peron
Leading from the front
Event & Catering Operations
Introduction to Hospitality & Standards
Understanding Restaurant & Event Operations
Points of service – Enhancing guest experiences
Order making – Restaurant short hand & managing the pass
Payment and Tips – Cash handling, processes
Styles of Service – Restaurant
The Importance of team service – technique
Headwaiter Skillset, Top Tips & Your Hospitality Glossary
Understanding how to use body language to your advantage
How to sell effectively
How to manage conflict
Re-cap essential must haves in a front of house role
Understanding the flow of service
Maximising spends per head
Knowledge of the different styles of service
Why is team work important
7 hours including refreshment breaks and allowance for a lunch break
Training manual and work book is provided with a professional waiter’s friend.
Certificate to qualify for industry standards including all skills covered with a written reference.
Renard Resources will be your referee and confirm your aptitudes for the completed course.
Training is provided by a REC (Recruitment and Employment Confederation) accredited company
Friday 24th January 2020
Friday 7th February 2020
Friday 21st February 2020
Renard Training Academy 4th Floor, 67/68 Long Acre, Covent Garden, London, WC2E 8JD
We will provide you recommendations of your attire for the course to ensure you get the most from the training.
To find our more contact Neil Preston firstname.lastname@example.org or call him on 020 7240 9555
Through this approach we are able to offer you candidate-centred recruitment.Read more
We can offer you flexible hours, so you choose when you want to work.Read more
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