Hospitality Supervisor Course
Leading from the front
Event & Catering Operations
Leading from the front
Event & Catering Operations
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.
Course content
Introduction to Hospitality & Standards
Understanding Restaurant & Event Operations
Conflict Management
Sales Technique
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
Learning Objectives
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
Course Duration
7 hours including refreshment breaks and allowance for a lunch break
Couse includes
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
Course Dates
Friday 16th November 2018
Friday 30th November 2018
Friday 6th December 2018
Location
Renard Training Academy 4th Floor, 67/68 Long Acre, Covent Garden, London, WC2E 8JD
Your requirements
We will provide you recommendations of your attire for the course to ensure you get the most from the training.
Contact
To find our more contact Neil Preston npreston@renardresources.com or call him on 020 7240 9555
Price
For external £100.00 inc VAT
Course content
Introduction to Hospitality & Standards
Understanding Restaurant & Event Operations
Conflict Management
Sales Technique
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
Learning Objectives
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
Course Duration
7 hours including refreshment breaks and allowance for a lunch break
Couse includes
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
Course Dates
Friday 16th November 2018
Friday 30th November 2018
Friday 6th December 2018
Location
Renard Training Academy 4th Floor, 67/68 Long Acre, Covent Garden, London, WC2E 8JD
Your requirements
We will provide you recommendations of your attire for the course to ensure you get the most from the training.
Contact
To find our more contact Neil Preston npreston@renardresources.com or call him on 020 7240 9555
Price
For external £100.00 inc VAT
Permanent Division
Through this approach we are able to offer you candidate-centred recruitment.
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