The Restaurant & Hospitality Skillnet partially fund the design and delivery of in company training, delivered on site or virtually (dependent on the course), specifically for your staff and tailored to your needs. Our in  company training option is suitable for business that have a high number of staff that need to be trained in the same skill or knowledge area or staff that need to be re-trained to the same standard. Below are a list of sample training programmes that can be delivered in company:

*The Restaurant & Hospitality Skillnet members can avail of a 15% discount on the below training*

Food & Beverage Skills Training

Are you looking to upskill your current staff or new food and beverage staff on the basics of serving food and drink?

Challenges of food & beverage operations:  

1. Lack of skilled staff
2. Different levels of service between team members
3. High staff turnover

What this course addresses:

1. The standard of service within the industry
2. Understanding basic knowledge and upselling
3. Serving food and drink correctly

Content Covered:

• Meet, greet and seat a guest
• Taking a food and drink order
• Anticipating the customer’s needs
• Carry and clear plates
• Carry a tray
• Basic terminology
• Upselling
• Serving drinks
• Pulling the perfect pint
• Changing a keg
• Serving wine and champagne

Customer Care – Delight and Up Sell

A 1- day customer care course to help employees improve customer care standards and handling of complaints and increase customer satisfaction

Challenges of Customer Care:

1. Dealing with complaints so the customer returns
2. Making a difference so the customers notice it and like it
3. Motivating staff to engage with customers

What this course addresses:

1. Setting standards for staff in terms of appearance, friendliness and professionalism
2. Complaints strategy and empowerment of staff
3. Delighting customers and ways to increase tips and positive feedback

Content Covered:

• The value of lifetime customers
• Increasing sales with existing customers
• Why customers leave and the corresponding effects
• Preventing customer loss
• Turn dissatisfied customers into lifetime customers (+ 1 books unique DTA system)
• Complaints handling
• How to meet customer satisfaction
• How to motivate customers to promote your business

Skills Coaching   

A 2- day course in a mock restaurant for restaurant supervisors, managers and food and beverage managers.

What this course addresses:

1. Skills coaching for different learning styles
2. Coaching a team to serve food and drink correctly
3. Standards of service and customer care

Day 1 

• Different learning style
• On the job training
• Communication
• The customer journey
• Standards of service
• Upselling

Day 2

• Meet, greet and seat a guest
• Taking a food and drink order
• Anticipating the customer’s needs
• Carry and clear plates
• Carry a tray
• Basic terminology
• Upselling
• Serving drinks
• Pulling the perfect pint
• Changing a keg
• Serving wine and champagne

Supervisor Skills Course

Option 1 – Short course

A 1- day course for new supervisors to learn the basic skills needed for hospitality supervisors.

Content Covered:

• Role of a supervisor
• Communication
• Time Management
• Developing Standard Operating Procedures
• Managing Change

Option 2 – Long course

A 10- day in depth course (1 day a week over 10 weeks) for supervisors to learn the necessary skills to supervise a business and manage staff.

Content Covered:

• Skills coaching
• Cashier skills
• Sales & marketing
• Basics skills
• Team leadership
• Cost management

Leadership Skills

This 1 day course will teach employees to be effective leaders. You must be able to demonstrate the correct behaviours and skills not just to manage people but to get them to trust you so that you can bring them on a shared journey.

Content Covered:

• What is Leadership
• Challenges of leadership
• Management vs. Leadership
• Leadership Styles
• Motivation
• Teams & Team Development
• Personal Development Plans

People Management 

This people management programme will give you the knowledge and skills to manage your teams effectively on a day-to-day basis to help meet the organisations goals. It will enable you to improve your people skills such as communications, problem solving and decision making while creating a more efficient and better working environment.

Content Covered:

• Understanding human behaviours
• Communications
• Conflict Management
• Dealing with different personalities
• Organisation and delegation
• Problem solving and decision making

Train the Trainer Course

This 1-day course is designed to give employees the necessary skills to deliver on the job training. It is essential for trainers to understand learning styles, needs analysis and skills gaps to design and deliver effective on the job training. This course will give individuals the skills to deliver impactful training with confidence. This course is practical and tailored for the restaurant and hospitality industry.

Content Covered:

• Your Learning Style
• Role of the trainer
• Training Needs Analysis
• Skills Gaps
• Correct Training
• Pre /De Brief
• So, we trained them – still problems?
• Skills Checklist and training plan to bring back to your department

Accommodation Techniques

A 1- day basic skills course for accommodation assistants. This training is delivered in a hotel where a bedroom is available.

Content Covered:

• Summarise the structure, profile and role of the Irish Tourism and Hospitality Industry including grading systems and related customer expectations.
• Describe the role, structure and organisation of the accommodation department, demonstrating an understanding of the accommodation service terminology.
• Identify the full range of accommodation services, including the accommodation assistants’ role, responsibilities and key tasks
• Security role
• How to use chemicals
• How to clean a room
• How to set up the trolley
• How to clean a bathroom
• What to look out for

Reception Skills

A 1- day basic skills course for reception staff.

Content covered:

• Body language
• Eye contact
• Knowledge of the local area
• Do’s & don’ts on the phone
• Upselling
• Checking in / checking out
• Understanding hotel reception
• Internal & external customer

Bar Training

The Restaurant & Hospitality Skillnet also provide partial funding for the following training:

• WSET Level 1 in Spirits
• WSET Level 2 in Spirits
• WSET Level 1 in Wine
• WSET Level 2 in Wine
• Bartender Upskill Mixology Course
• Professional Bartending Course

Barista Training

The Restaurant & Hospitality Skillnet also partially fund Barista Training courses. Please contact the network for further details on on-site training by Irish Barista School.

Restaurant & Hospitality Management Development Programme (MDP)

This eight-day programme offers current restaurant supervisors an opportunity to hone their skills and assist in progressing to a managerial position within a restaurant/gastro pub. It is aimed at complementing the practical experience gained by individuals working in the industry. Each participant must complete a business action plan. On completion of the course, each participant will receive a Restaurant & Hospitality Skillnet certificate.

Content Covered:

• Business Planning and Marketing
• Planning and Role of the Manager
• Financial Management
• Kitchen & Waste Management
• Beverage Management
• Human Resources
• Communication
• Customer Service and Selling

Kitchen Management Development and Margins

In house, bespoke Kitchen Management Training

This one-day bespoke training programme is designed to increase your teams awareness of your kitchen environment, its costs, margins, profitability and cost base as well as develop your employees soft skills.

Tailored to your individual business’s needs this course will enable your employees to gain a better understanding of how a profitable kitchen works and how to ensure that your team area focused on increasing margins and implementing cost saving measures.

Course Content: (The facilitator will work with your establishment prior to the workshop date to bespoke the course to suit the needs of your business)

Percentage Menu Pricing, Waste, Tax and VAT margin protection and Waste and Energy Management. Communication, Leadership, KPI’s, Roles and Responsibilities and Employee Training and Mentoring.

Designed for both front and back of house employees this course will grow your workforces knowledge of your operation and increase their awareness of a profitable, professional kitchen environment.

P.O.A.

Agility Hospitality Training

Continous Improvement Workshop, Labour Forcasting & Scheduling and 5S- Workplace Organisation

Agility Hospitality offers in-depth on site workshops on the above topics.

Click here to view more details on each workshop.

The Labour Forecasting & Scheduling webinar includes a “pre-work” data collection exercise where the learners are given a template to collect their own hours and cover data which is used during various exercises in the workshop. By doing this they learn how to analyse their own performance over a year by the month and over a month by the day.

There is an option to merge two of the workshops. For example merging Labour Forecasting & Scheduling with a section (25% of the day) with 5S- Workplace Organisation (75% of the day). Other combinations can be arranged at request.

P.O.A.

Otmar Wullich, Hospitality Training & Consultancy Services

In house, bespoke Restaurant & Hospitality Training

The Tasting Menu: Introduction to Foodservice (Food & Beverage Skills) –P.O.A

Get started in foodservice with our foundational programme. Give your new staff the confidence and skills they need to thrive in a food service environment. Perfect for training newcomers, this course covers the essential hard and soft skills needed to launch a successful career in hospitality.

Suitable for: New staff in Restaurant & Hospitality Industry
• Newcomer taking their first steps into hospitality
• Pub service
• Café or Bistro service
• Specific induction program

Duration: One day

Learning Outcomes:
By the end of this course you will understand the fundamentals of catering operations, including both the practical and theoretical aspects of working in food service, with an
emphasis on the global and Irish hospitality industries.

Content Covered:
• Introduction to Food & Beverage Services
• Career Opportunities in Food & Beverage
• Role and Responsibilities of Waiting Staff
• Grooming, Hygiene & Food Safety Standards
• Restaurant & Bar Service Etiquette
• Setting Up for Service (Mise en Place)
• Essential Customer Service & Upselling Techniques
• Taking Orders & Serving Food/Drinks
• Tray Service & Table Clearing
• Presenting the Bill & Farewell

Du Jour: Advanced Food Service Course – P.O.A

Ready to take your team’s skills and knowledge to the next level?
This course is crafted for industry professionals eager to elevate their expertise. By building on existing training, it delivers in-depth knowledge and advanced skills that will enhance
your staff’s confidence and professionalism. Expand their understanding of the hospitality industry, both in Ireland and beyond, while bringing
consistency and excellence to your customer service.

Suitable for:
• Individuals returning to the food service industry
• Experienced staff ready for the next step
• All levels of management seeking to expand their skills and experience

Duration: Two days

Learning Outcomes:

By the end of this course you will:

• Have the knowledge and confidence to deal with the daily challenges while on duty
• Set the basics for an efficient and professional Team with excellent service skills and exceptional customer service knowledge, now and in future
• Learn standards, which our guests today expect, when they come to the F&B Service area
• Be able to create excellent customer service, which gives the customer
  consistently value for money in a quality product
• Gain more / new knowledge to help you to build your professional career
  now and in future

Content Covered:
• First impressions through initial contact
• Creating a positive experience at arrival
• Offering a warm and welcoming greeting
• Building excitement and anticipation
• Always be selling
• Recovery program or the complaint handling
• Customer service (The Guest)
• How to sell (Recommend & Upsell)
• Recovery program or the complaint handling
• Read the table
• Communication
• Exceptional customer service
• Quality and presentation of food and beverages
• Maintaining clean and attractive restrooms
• Smooth and clear billing process
• Providing a lasting impression at departure

The Table d’hôtel: F&B Management Programme – P.O.A

Enhance your managers leadership skills with our workshop, focusing on:
• Clarity
• Communication
• Commitment
• Consistency
Master the art of leading your F&B team, fostering growth, and driving success through effective change management.

Suitable for: Middle Management Training
• F&B Supervisor
• Any Head of Department
• Management
• Owner

Duration: Two Days

Add on Food Hygiene, Wine Appreciation, Beverage Knowledge, SOP Course

Learning Outcomes:
By the end of this course, you will have the knowledge and skills needed to organise, analyse, plan, motivate, and train your team,
as well as be able to set and achieve individual and team targets within the department.

Content Covered:
• Organise-Analyse-Plan-Motivate-Train
• Set & Achieve Targets
• Achieve professional and effective work practice
• How to use the job spec & handbook as a training tool
• How does my own grooming & uniform impact on my team
• Understand the impact of daily Hygiene & HACCP
• The importance of daily safety & security walks
• Accident prevention
• Standards
• The 12 Opportunities
• Enhancing the atmosphere in bar and dining areas
• Optimal seating and arrangement
• Exemplary customer service from the team
• Engagement by managers or supervisors
• Customer service (The Guest)
• How to sell (Recommend & Upsell)
• Recovery program or the complaint handling
• Read the table / team – Communication with guests and the team
• The 28 steps of service
• Standard and use of crockery, cutlery, glasses & linen
• Briefing and training the team effectively on the learned content.

The participant needs to have supervisory or manager level experience and be able to introduce changes.

The All-Inclusive Service: Core Skills, Artistry & Excellence in Hospitality Operations –P.O.A

This course combines multiple key areas of hospitality training, drawing from a range of specialised modules to provide a comprehensive learning experience.

Suitable for: 
• Newcomer taking their first steps into hospitality
• Restaurant service
• Pub, Café or Bistro service
• Specific induction program

Duration: Five days
The programme can be delivered in the following formats:
• Five consecutive days (one week of daily training)
• One day per week over 5 weeks
• Two days per week over 3 weeks

Learning Outcomes:
This program combines several individual courses, by the end of this course you will gain a comprehensive understanding of the principles and practices of catering operations. No prior knowledge is required.
The Objective of the course is to give the trainee an introductory understanding.
• The Hospitality Industry with a focus on Food & Beverage Services
• The Importance of the Role of the Waiting Staff
• Food Service Equipment
• Preparation for Service
• Various Types and Styles of Service
• Importance of Standards
• The Customer and Customer Service
• Essential Beverage and Wine Knowledge
• Food Hygiene and other Laws
After the course the trainee should be able to decide what is the next step and in which direction within the catering industry they would like to work.

Content Covered:
1. Hospitality Industry Overview
2. The General Role of Waiting Staff
3. Customer Service and Customer Care
4. The Importance of Standards
5. Tableware Equipment and Mise en Place
6. ABS: Always Be Selling
7. Different Styles/Types of Service
8. Service Interaction
9. The World of Wine
10. Beverage Product Knowledge
11. Essential Food Hygiene Knowledge
12. Professional Alcohol Service Practices
13. Introduction to Sustainability in F&B Services

Cost Control Meets Sustainability – P.O.A

Boost Your Hospitality Business with Our Sustainability – Cost Programme! Tackle rising energy, water, and waste costs with practical strategies that enhance both your profitability and environmental impact. The programme is designed to increase learners’ awareness of the effects of environmental change and its cost implications for businesses. It introduces key sustainable practices that can be implemented by both businesses and individuals. The programme features on-site, practical learning, enabling participants to apply their knowledge in real-time and identify sustainability improvement opportunities within their workplace. Our workshop showcases how sustainability and cost control work together to create a greener future and a healthier bottom line.

Suitable for: Green Champions, Head of Departments, Any level of Management, Owners.
No previous knowledge of sustainability needed.

Duration: One Day

Learning Outcomes:
By the end of this course you will be able to equip your team with actionable insights and practices to enhance sustainability within your establishment.
Participants will also receive a checklist to help them track and implement sustainable practices in their own premises.

Content Covered:
• Introduction to Sustainability in Hospitality and beyond
• Overview of the impact of energy, water, waste
and waste on costs and the importance of sustainability.
• Energy Management
• Water Optimisation
• Waste Management
• Cost Control
• Action Plan Development
• Monitoring and Reporting
• Interactive Q&A
• Hands on practical exercise on site

The Essential Need to Know About Wine and Champagne –P.O.A

Empower your team to confidently recommend and serve YOUR wine and champagne combined with your menu. Enhancing guest experiences and boosting sales.

Suitable for: This session is particularly valuable for hospitality team members involved in wine and food sales.

Duration: One Day

Learning Outcomes:
By the end of this course you will gain a comprehensive overview and foundational knowledge to elevate your expertise in wines and champagne. This is tailored to introduce your specific wines and perfectly match them with dishes from your menu.
For a comprehensive training experience, combine this workshop with any of our previous courses to elevate your team’s hospitality skills to the next level.

Content Covered:
• What is wine
• The main wine region in the world
• Landscape
• Different between white-red-rose
• Some Production Processes
• Most popular grape variation
• Harvesting
• Production process
• How to serve a bottle of wine or champagne (present, open and pour)
• How to taste wine
• General principles of matching food and wine suitable for YOUR establishment
• Wine Geese

Bloom Innovation Group 

The Hospitality Code – The Art of Human Connection 

“A leadership and mindset development program designed to strengthen the human foundations of hospitality excellence.”

The Hospitality Code is a professional development program designed to support senior management, supervisors, managers, and hospitality leaders in strengthening the human and cultural foundations of service excellence.

In high-performing hospitality environments, leadership presence, emotional intelligence, and the ability to create meaningful human connection are essential to building strong teams and delivering exceptional guest experiences. This course provides participants with the awareness, mindset, and practical tools required to lead with clarity, confidence, and authenticity.

Through guided reflection, interactive learning, and real-world hospitality scenarios, participants develop a deeper understanding of their influence on team culture, guest engagement, and overall service standards.

Key learning outcomes include:

Strengthening leadership presence and professional confidence

Developing emotional intelligence in guest and team interactions

Enhancing communication and interpersonal effectiveness

Building accountability and ownership within teams

Supporting a culture of consistency, trust, and service excellence

This program is particularly valuable for those in senior management, supervisory and leadership roles, as well as professionals preparing to step into greater responsibility. It supports the development of hospitality leaders who can positively influence both team performance and the guest experience.

Enquire today:

Please fill in the below enquiry form and we will be in contact: