Restaurant Operations & Managing the floor as a Supervisor
This course is designed to help individuals looking to progress in hospitality to the next level as a supervisor. This vocational one-day course covers the practical elements of a catering environment with guidance and knowledge provided in the process.
Introduction to Hospitality & Standards
Understanding Restaurant 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 16th February 2018
Friday 23rd February 2018
Friday 16th March 2018
Thursday 29th March 2018
Renard Training Academy 4th Floor, 26-28 Hammersmith Grove, London, W6 7HA
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 email@example.com or call him on 020 7240 9555
For Renard Staff £50.00 inc VAT
For external £100.00 inc VAT
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
We hope to help people reach new opportunities and develop themselvesRead more