Catering Supervisors 2 Day Bootcamp
Building supervision skills for managing staff, customers and operations in club bistros, cafés and restaurants.
- How to coach staff in essential service skills: correctly serving and clearing plates, using trays, handling glassware, setting tables, napkins, table cloths, wine service, bar co-ordination,
multi-course dinners and crowd control
- How to speed up the bistro: faster queues, shorter wait times and happier customers
- Bringing modern cafe style, speed and service to your coffee shop: making the best use of café equipment and improving workflow
- Maintaining and improving etiquette and service standards: how to keep staff friendly, efficient and appropriate
- Staff supervision skills: delegating tasks, organising breaks, coaching new staff, working with reluctant staff, setting standards, leading staff of all ages
How to run a 5-minute briefing session before service starts. How to improve your delegation.
- Building Product Knowledge: how to train staff in food, wine & beverage appreciation and selling skills. How to imrpove their understanding of food and restaurant jargon.
- Managing customer complaints and improving the problem-solving skills of all staff.
- Understanding kitchen operations: Working with chefs and building teamwork. Improving efficiency in peak periods.
- Practical OH&S: coaching staff in food safety rules and RSA - keep the bistro safe and happy.
Presented by Profitable Hospitality in conjunction with the Club Managers Association.
Workshop presenters: Ken Burgin and Bill Shirley.
Workshop includes a workbook, resource web page, refreshments and lunch.
BOOKINGS: Phone CMA on 02-96432300 (Australia) or through the CMA website
DATES & LOCATIONS: Presented in Sydney, Brisbane and Melbourne (Vic).
Check the CALENDAR for dates.
COST: $445 pp for CMA Members or Affiliate, or $485 each for non-members (GST incl).
To see if you are eligible for CMDA Affiliate discounts check here.
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Restaurant Management
