Programme Schedule

• Workshop 1 – Wednesday the 29th of January 2025- Business Planning and Goal Setting 9:30 am – 4pm at Kilkenny Rugby Club.
• Workshop 2 – Wednesday the 9th of April 2025- Menu Development, Zero Waste, Green focused 9:30 am – 4pm at Kilkenny Rugby Club.
• Workshop 3 – Wednesday the 9th of July 2025 – Marketing and Branding. 9:30 am – 4pm at Kilkenny Rugby Club.
• Workshop 4 – Wednesday the 8th of October 2025 – Sales, POS, Finance, and Operational Efficiency. 9:30 am – 4pm at Kilkenny Rugby Club.

Who is this event for?

This session is suitable for owners and managers of independent food businesses.

Workshop 1 – Business Planning and Goal Setting

LEARNING OUTCOMES

By the end of this workshop, you will be able to:

1. Analyse previous quarter’s performance- review of how business was (pain points, niggles, frustrations)!
2. Create Annual tagline for success (focused thinking)
3. Break the tagline down into quarters- unpack and minimise overwhelm
4. Set SMART goals for the upcoming quarter
5. Create a bespoke 2025 plan for growth, finances, and operations

WORKSHOP OUTLINE

• Review of previous quarter’s performance
• Setting SMART goals for the upcoming quarter
• Creating a bespoke 2025 plan for growth, finances, and operations

EXPERT SPEAKER

Tracie Daly, Business Strategist & Tara Beattie of Prepsheets

TOOLS

• Business planning templates
• Goal-setting worksheets

Workshop 2 – Menu Development, Zero Waste, Green focused

LEARNING OUTCOMES

By the end of this workshop, you will be able to:

1. Analyse and compare the assessments and reviews of the previous and current quarters to identify trends, improvements, and areas for growth.
2. Implement sustainability practices (GREEN) in food production
3. understand product testing and refinement techniques

WORKSHOP OUTLINE

• Assess actions from precious session, measure success
• Sustainability practices in food production
• Product testing and refinement techniques
• Review actions to be implemented from todays session for the next quarter

EXPERT SPEAKER

Tracie Daly, Aidan Ryan Award-winning chef specialising in zero waste & sustainable food practices.

TOOLS

• Sustainability assessment tools
• Menu analysis tool
• Food tasting analysis tool
• Relevant bespoke pack of seasonal recipes focused on zero waste- with cost price and recommended selling prices

Workshop 3 – Marketing and Branding

Morning demo on zero waste by Chef Aidan Ryan followed by intensive Coaching tools and techniques by Tracie Daly with a focus on a winning mindset (what you think you become).

LEARNING OUTCOMES

By the end of this workshop, you will be able to:

1. Analyse and compare the assessments and reviews of the previous and current quarters to identify trends, improvements, and areas for growth.
2. Define target customer profiles
3. Develop branding strategies for food businesses
4. Master storytelling and building an online presence
5. Create content for food businesses

WORKSHOP OUTLINE

• Assess actions from previous session, measure success
• Defining your target customer
• Branding strategies for food businesses
• Storytelling and building an online presence
• Content creation for food businesses (masterclass from the experts)
• Review actions to be implemented from todays session for the next quarter

EXPERT SPEAKER

Tracie Daly, the Marketing experts who run TRIBES marketing & social media

TOOLS

• Brand development workbooks
• Social media planning templates
• Content calendars

Workshop 4 – Sales, POS, Finance, and Operational Efficiency

LEARNING OUTCOMES

By the end of this workshop, you will be able to:

1. Evaluate retail vs. food service strategies (happy middle ground to be explored)
2. Maximise on POS insights
3. Review GP% on dishes- review sales versus profits on dishes
4. Review & Implement efficiency strategies for kitchen operations

WORKSHOP OUTLINE

• Assess actions from previous session, measure success
• Choosing retail and food service strategies- why both matter!
• POS- what are we missing when we ignore the facts!
• Assess pricing strategy of dishes
• Efficiency strategies for kitchen operations
• Review actions to be implemented from todays session for the next quarter

TOOLS

• POS daily checklist, weekly checklist and monthly checklist
• Financial forecasting
• Waste reduction

Lead Trainer Profile

Tracie Daly – Food Business Coach

Tracie Daly is a passionate award-winning entrepreneur, qualified executive business coach, and chef, who helps hospitality business owners to unlock their full potential – increasing sales, reducing costs, and improving their operations overall.

With a wealth of knowledge and industry experience in the Food and Education sectors, her advice and problem-solving skills are very much based on regular everyday food service and hospitality queries and dilemmas. Having chosen to specialise in working with SMEs in the casual dining space, she designs and executes bespoke food business models and empowers owners to transform their businesses, ensuring long-term sustainable growth. Adept at streamlining operational processes to increase business efficiencies and with an innovative approach to recipe testing and menu development that results in measurable business improvements, working directly with Tracie has already helped so many food business owners right across the country to minimise risk.

To avail of discounted rate, please use Network Member’s discount at checkout: RHmember19

Programme Schedule

• Workshop 1 – Wednesday the 29th of January 2025- Business Planning and Goal Setting 9:30 am – 4pm at Kilkenny Rugby Club.
• Workshop 2 – Wednesday the 9th of April 2025- Menu Development, Zero Waste, Green focused 9:30 am – 4pm at Kilkenny Rugby Club.
• Workshop 3 – Wednesday the 9th of July 2025 – Marketing and Branding. 9:30 am – 4pm at Kilkenny Rugby Club.
• Workshop 4 – Wednesday the 8th of October 2025 – Sales, POS, Finance, and Operational Efficiency. 9:30 am – 4pm at Kilkenny Rugby Club.

Who is this event for?

This session is suitable for owners and managers of independent food businesses.

Workshop 1 – Business Planning and Goal Setting

LEARNING OUTCOMES

By the end of this workshop, you will be able to:

1. Analyse previous quarter’s performance- review of how business was (pain points, niggles, frustrations)!
2. Create Annual tagline for success (focused thinking)
3. Break the tagline down into quarters- unpack and minimise overwhelm
4. Set SMART goals for the upcoming quarter
5. Create a bespoke 2025 plan for growth, finances, and operations

WORKSHOP OUTLINE

• Review of previous quarter’s performance
• Setting SMART goals for the upcoming quarter
• Creating a bespoke 2025 plan for growth, finances, and operations

EXPERT SPEAKER

Tracie Daly, Business Strategist & Tara Beattie of Prepsheets

TOOLS

• Business planning templates
• Goal-setting worksheets

Workshop 2 – Menu Development, Zero Waste, Green focused

LEARNING OUTCOMES

By the end of this workshop, you will be able to:

1. Analyse and compare the assessments and reviews of the previous and current quarters to identify trends, improvements, and areas for growth.
2. Implement sustainability practices (GREEN) in food production
3. understand product testing and refinement techniques

WORKSHOP OUTLINE

• Assess actions from precious session, measure success
• Sustainability practices in food production
• Product testing and refinement techniques
• Review actions to be implemented from todays session for the next quarter

EXPERT SPEAKER

Tracie Daly, Aidan Ryan Award-winning chef specialising in zero waste & sustainable food practices.

TOOLS

• Sustainability assessment tools
• Menu analysis tool
• Food tasting analysis tool
• Relevant bespoke pack of seasonal recipes focused on zero waste- with cost price and recommended selling prices

Workshop 3 – Marketing and Branding

Morning demo on zero waste by Chef Aidan Ryan followed by intensive Coaching tools and techniques by Tracie Daly with a focus on a winning mindset (what you think you become).

LEARNING OUTCOMES

By the end of this workshop, you will be able to:

1. Analyse and compare the assessments and reviews of the previous and current quarters to identify trends, improvements, and areas for growth.
2. Define target customer profiles
3. Develop branding strategies for food businesses
4. Master storytelling and building an online presence
5. Create content for food businesses

WORKSHOP OUTLINE

• Assess actions from previous session, measure success
• Defining your target customer
• Branding strategies for food businesses
• Storytelling and building an online presence
• Content creation for food businesses (masterclass from the experts)
• Review actions to be implemented from todays session for the next quarter

EXPERT SPEAKER

Tracie Daly, the Marketing experts who run TRIBES marketing & social media

TOOLS

• Brand development workbooks
• Social media planning templates
• Content calendars

Workshop 4 – Sales, POS, Finance, and Operational Efficiency

LEARNING OUTCOMES

By the end of this workshop, you will be able to:

1. Evaluate retail vs. food service strategies (happy middle ground to be explored)
2. Maximise on POS insights
3. Review GP% on dishes- review sales versus profits on dishes
4. Review & Implement efficiency strategies for kitchen operations

WORKSHOP OUTLINE

• Assess actions from previous session, measure success
• Choosing retail and food service strategies- why both matter!
• POS- what are we missing when we ignore the facts!
• Assess pricing strategy of dishes
• Efficiency strategies for kitchen operations
• Review actions to be implemented from todays session for the next quarter

TOOLS

• POS daily checklist, weekly checklist and monthly checklist
• Financial forecasting
• Waste reduction

Lead Trainer Profile

Tracie Daly – Food Business Coach

Tracie Daly is a passionate award-winning entrepreneur, qualified executive business coach, and chef, who helps hospitality business owners to unlock their full potential – increasing sales, reducing costs, and improving their operations overall.

With a wealth of knowledge and industry experience in the Food and Education sectors, her advice and problem-solving skills are very much based on regular everyday food service and hospitality queries and dilemmas. Having chosen to specialise in working with SMEs in the casual dining space, she designs and executes bespoke food business models and empowers owners to transform their businesses, ensuring long-term sustainable growth. Adept at streamlining operational processes to increase business efficiencies and with an innovative approach to recipe testing and menu development that results in measurable business improvements, working directly with Tracie has already helped so many food business owners right across the country to minimise risk.

To avail of discounted rate, please use Network Member’s discount at checkout: RHmember19

Programme Schedule

• Workshop 1 – Tuesday 28th January 2025- Shine bright or get left behind. 9:30 am – 4pm at Kilkenny Rugby Club.
• Workshop 2 – Tuesday 8th April 2025-  Mind your pennies and the pounds will mind themselves! 9:30 am – 4pm at Kilkenny Rugby Club.
• Workshop 3 – Tuesday 8th July 2025 – Get out of your own way and step up. 9:30 am – 4pm at Kilkenny Rugby Club.
• Workshop 4 – Tuesday 7th October 2025 – Make Your Business Work For You. 9:30 am – 4pm at Kilkenny Rugby Club.

Who is this event for?

This session is suitable for owners and managers of Cafes.

Workshop 1 – Shine Bright or Get Left Behind

The day is steered by expert Tracie Daly, an award-winning Food Business Coach with lectures, mentoring, tools and insights. Phone Food Photography unpacked by Tracie Daly with station set-up for practice. The morning starts with a demonstration and lecture on a zero-waste menu with award-winning chef Aidan Ryan

LEARNING OUTCOMES

By the end of this workshop, you will be able to:

1. Understand and analyse food waste with a positive attitude and a deeper insight into its causes and impacts.
2. Understand when and why you need PR.
3. Know how to photograph food in a moment and create stellar pics for social media on your phone.

WORKSHOP OUTLINE

• Phone food photography.
• Live social media review.
• Seasonal calendar and focus.
• Trends- what are they? Do they matter? How to maximise on trends?

EXPERT SPEAKER

Tracie Daly & Aidan Ryan

Am: Zero waste part 1- how much money are we wasting?

Am: Phone Food Photography unpacked by Tracie

PM: PR unpacked- WHY does PR matter?

PANEL DISCUSSION

Tracie Daly & Aidan Ryan

PR- how do you view PR? What are your experiences in this space? How would your business benefit from PR?

Is phone food photography of value?

Fall in love with the media!- why? how?

Why must we care about food waste? Why must we look at food waste as revenue?

Workshop 2 – Mind your Pennies and the Pounds Will Mind Themselves

Morning demo on zero waste with award-winning chef Aidan Ryan. Lecture with Tracie Daly on minding your pennies. The expert speaker is Tara of Prepsheets (TBC) guest lecture on the importance of technology alongside Aidan Ryan of Tribe discussing Bossit software and its active role in their current business model.

LEARNING OUTCOMES

By the end of this workshop, you will be able to:

1. Understand what is real waste and what is actually money being flushed down the toilet?
2. Know how to amplify your menu while mindfully minding your margins.
3. Recognise and appreciate the value of software as a powerful yet often overlooked tool in solving problems and driving success.

WORKSHOP OUTLINE

• Menu planning.
• Menu design.
• Lean approach to preparation of dishes.
• Review of suppliers.
• Review of bins.
• Plating- and why it matters.
• Software and making money back off the investment.

EXPERT SPEAKER

Tara Beattie of Prepsheets, Aidan Ryan of Tribe, Tracie Daly

Morning demo on zero waste with award-winning chef Aidan Ryan.

Lecture with Tracie Daly on minding your pennies- Food waste is gold- how and why?

Save money NOW! Save the planet NOW! Run a smarter business by being mindful of the environment and sustainability. Future food business trends in this space- what can we expect? Why menu planning and design matters masterclass.

The expert speaker is Tara of Prepsheets (TBC) on the importance of technology alongside Aidan Ryan of Tribe discussing Bossit software and its active role in their current business model.

PANEL DISCUSSION

Tracie Daly, Aidan Ryan, Tara Beattie

How does software make a difference to an independent food business?

The cost of software- how can a small business justify the monthly cost?

How can a business find the money to make the investment worthwhile?

Is technology a fad or is it here to stay?

What are the trends we must take seriously if we are to get ahead?

Workshop 3 – Get Out of Your Own Way and Set Up

Morning demo on zero waste by Chef Aidan Ryan followed by intensive Coaching tools and techniques by Tracie Daly with a focus on a winning mindset (what you think you become).

LEARNING OUTCOMES

By the end of this workshop, you will be able to:

1. Understand what KPI’s are.
2. Identify changes each attendee must make today to ensure they are meeting essential KPI’s for survival first and then success second.
3. Know where and how to start implementing KPI’s.

WORKSHOP OUTLINE

• Annual planning.
• Tagline development.
• Quarterly objectives.
• Increasing potential.
• Eat the frog.
• Reactive V’s Proactive mindset.
• Working on the business and not in the business- how to start!

EXPERT SPEAKER

Tracie Daly & Aidan Ryan

Morning demo on zero waste by Chef Aidan Ryan followed by intensive Coaching tools and techniques by Tracie Daly with a focus on a winning mindset (what you think you become). Making money is an essential component of doing business well and learning to charge more!

PANEL DISCUSSION

Tracie Daly and audience participation

Why can making money be so stressful?

Why does cash flow make or break a business?

Why KPIs give you back control (you must actively implement KPIs with your accountant’s support)

Why spending money makes you money (equipment upgrade/ HR/ PR campaign- how to measure investment and results)

Fall in love with numbers!

Workshop 4 – Make Your Business Work for You

Morning demonstration by Chef Aidan Ryan on zero-waste menus. Lectures by Tracie Daly with guest speaker James Hood of Coffee Perfection who will ensure your coffee, menu and systems are where they must be to thrive.

LEARNING OUTCOMES

By the end of this workshop, you will be able to:

1. Understand why HR is critical for control and success of a small business.
2. Recognise how HR is beneficial and working.
3. Create a profitable coffee menu that yields results.
4. Create zero waste food with confidence.

WORKSHOP OUTLINE

• Supports available
• Why setting your team up for success pays you ten fold? How do you do this?
• Why removing yourself allows your team to step up and work harder (hire well and this happens- train well and this happens- neglect equals failure- you choose)
• Coffee matters – how to elevate your current offering.
• Zero waste: how to be more mindful and clever in the kitchen.

EXPERT SPEAKER

James Hood of Coffee Perfection, Tracie Daly, Aidan Ryan

Morning demonstration by Chef Aidan Ryan on zero-waste menus. Lectures by Tracie Daly with guest speaker James Hood (TBC) of Coffee Perfection who will ensure your coffee, menu and systems are where they must be in order to thrive.

PANEL DISCUSSION

HR is a scary and pricey space- or is it?
Changing mindsets and stepping into being strategic and clever by using HR to your advantage- protect your livelihood.

Fall in love with HR!

Lead Trainer Profile

Tracie Daly – Food Business Coach

Tracie Daly is a passionate award-winning entrepreneur, qualified executive business coach, and chef, who helps hospitality business owners to unlock their full potential – increasing sales, reducing costs, and improving their operations overall.

With a wealth of knowledge and industry experience in the Food and Education sectors, her advice and problem-solving skills are very much based on regular everyday food service and hospitality queries and dilemmas. Having chosen to specialise in working with SMEs in the casual dining space, she designs and executes bespoke food business models and empowers owners to transform their businesses, ensuring long-term sustainable growth. Adept at streamlining operational processes to increase business efficiencies and with an innovative approach to recipe testing and menu development that results in measurable business improvements, working directly with Tracie has already helped so many food business owners right across the country to minimise risk.

To avail of discounted rate, please use Network Member’s discount at checkout: RHmember19

Learning Outcomes

At the end of this programme learners will be able to:

1. Understand the importance of mentoring in professional development.
2. Build effective relationships with team members based on trust and clear communication.
3. Develop strong communication skills, including active listening and giving feedback.
4. Guide mentees in setting and achieving goals, and support their career development.
5. Uphold ethical standards and engage in continuous self-reflection for personal growth as a
   mentor.

Who is this course for?

New managers working in the restaurant and hospitality industry

Content Covered:

1. Introduction to Mentoring
2. Building Effective Mentor-Mentee Relationships
3. Communication Skills for Mentoring
4. Goal Setting and Development Planning
5. Mentoring Across Differences
6. Problem-Solving and Conflict Resolution
7. Career Development and Advancement
8. Maintaining confidentiality and trust
9. Self-Reflection and Continuous Improvement

Trainer Profile

Anna Healy

Anna is a qualified and accredited leadership coach and mentor, with over 20 years’ experience in training, coaching and mentoring. Anna provides training to teams on mentoring and coaching skills with the aim of promoting inclusive communication and connection in the workplace.
She counts the following companies as her clients: Munster Technological University, ERF Skillnet, Ludgate Hub, Thermo Fischer Scientific and Irish Guide Dogs.
She was the National Programme Manager for the “Mentoring for Success” programme with Network Ireland for three years.

Testimonials

“Anna really went above and beyond to support our mentoring programme. She was highly organised, engaging and really encouraged participation from everyone during sessions in a very supportive environment. I would have no hesitations in recommending Anna as a mentoring coach.” Fiona Dowling, Programme Coordinator, Women’s Irish Network for Racing

“Anna Healy delivered an excellent session on the well-rounded mentor at the REEdI Industry Mentorship Workshop. Her wealth of experience and passion for mentoring were evident as she delivered invaluable insights & engaging activities throughout the session.”
Katherine O’Sullivan, REEdI lecturer, Munster Technological University, Kerry

“Thanks very much for a very insightful lesson… I was able to put into practice yesterday in a meeting with a direct report I have.”
Mastering Mentoring programme participant 2024

“Thank you so much for the training sessions, you have been so generous with your time and knowledge. It was great to attend and I got a lot out of it. You’ve given me so much food for thought and I feel more confident in my mentoring, looking forward to continuing to use it in the future.” Mastering Mentoring programme participant 2024

Learning Outcomes

On completion of this course learners will be able to:
• Explain the main components of relevant manual handling health and safety legislation
• Define the main components of the spinal column
• Explain the main risk factors for back injuries related to manual handling
• Describe the concepts of ergonomics in relation to manual handling
• Explain the manual handling risk assessment process
• To be able to carry out manual handling risk assessments
• Describe a range of controls to avoid and reduce the risk of manual handling injuries
• Apply the main principles of inanimate manual handling to a range of manual handling tasks
• Analyse the learners performance of manual handling techniques
• Develop inanimate manual handling training courses
• Deliver effective manual handling training courses
• Demonstrate understanding of adult learning principles
• Give effective instruction in practical manual handling techniques

Who is this course for?

Participants will typically be managers or other senior employees whose responsibilities include the delivery of Manual Handling Training to new and existing employees. The course is both interactive and practical, and requires a significant level of participation and engagement throughout.

• Participants must have English ILR Level 3 – Professional working proficiency.
• Basic IT skills – email, Microsoft Word, PowerPoint and Zoom
• There is currently no requirement for participants to have completed any particular previous training programme.

Course Content

• Unit 1 Legislative requirements for manual handling and health benefit
• Unit 2 Anatomy and back care
• Unit 3 Ergonomic principles and manual handling risk assessment
• Unit 4 Manual handling principles and techniques
• Unit 5 Planning and design of manual handling training courses
• Unit 6 Delivery of manual handling training courses)

Day 1 Morning: Manual Handling Basic Course Theory. Afternoon: Manual handling
Basic Course Practical Sessions
Day 2 Morning Manual Handling Delivery Theory. Afternoon: Manual Handling Skills
Demonstration.
Day 3 Morning Manual Handling Training, Delivery & Evaluation: Afternoon: Manual
Handling Skills Practice.
Day 4 & 5 (Morning) Manual Handling Handling Theory Delivery and Skills
Demonstration Assessment
Day 5 Afternoon: Manual Handling Instructor Examination.

Training Provider

Qualtec

Qualtec specialises in the delivery of Instructor Courses including Manual Handing, Patient Handling, First Aid, CFR, Abrasive Wheels and Fire Safety. It was established in 1992 by Sean Kelleher. Since then they have trained over 5,000 people as Instructors. They began delivering the Manual Handling Instructor programme and then progressed onto delivering the Patient Handling Instructor Course. They were one of the first companies to become approved by FETAC in 2008 to deliver the Level 6 Manual Handling, People  Moving Instructor programmes. They are also approved to deliver the Level 6 Training Delivery & Evaluation course.

In 2013 they became a PHECC Recognised Centre and began delivering the CFR Instructor programme. In 2017 they were one of the first centres approved to deliver the new First Aid Responder Instructor courses and have assisted over 150 trainers progress from being QQI Level 6 OFA Instructors to becoming FAR Instructors.

Assessment & Time Commitment

Learners will need to complete a number of assignments.
Manual Handling Risk Assessment on a manual handling task (Brief & template provided) of 750 words. Allow 2 hours to complete and due on final day.

Lesson Plan for allocated topic (template provided). Allow I hour for completion and
due on the final day of the course.
Preparation of topic for 15 minute presentation. Allow 2 hours for this preparation. Delivered on day 4 of the course.

Study for Manual Handling Exam (20 short questions). Allow 2 hours for study.
Completed on day 5 of the course.

Certification

In successful completion of this course learners will receive a QQI Level 6 Manual
Handling Instructor Certificate. This is a requirement by the HSA for manual handling
training.

Please note that certification windows by QQI are on two month basis, if any delays in submissions arise Certification may have to be pushed to next QQI submission window.

Funding Requirements

As this training is part funded through the European Social Fund +, at 70%, you must submit the below forms to the network:

1. ESF+ Participant Form
2. Trainee Profile Form
3. Feedback Form – Immediate  Response
4. Feedback Form – Up to Six months post training

NB: Please ensure you or member of staff submits all required forms as required to avail of the funding.

To avail of discounted rate, please use Network Member’s discount at checkout: RHmember19

Learning Outcomes

By the end of this course, learners will:

Who is the course for?

Designed for managers, supervisors, team leaders and team managers.

Content Covered

Trainer Profile

Una Crilly, Positive Impact

Una is a hospitality Leadership & Wellbeing Specialist, and an accredited Leadership Coach. She spent 22 years leading teams with a large retail group and now supports hospitality leaders in building great workplaces and in keeping their best people. She is an Emotional Intelligence practitioner, a qualified team coach and is a trained IBEC KeepWell assessor.

Learning Outcomes

By the end of this course, learners will:

Who is the course for?

Designed for managers, supervisors, team leaders and team managers.

Content Covered

Trainer Profile

Una Crilly, Positive Impact

Una is a hospitality Leadership & Wellbeing Specialist, and an accredited Leadership Coach. She spent 22 years leading teams with a large retail group and now supports hospitality leaders in building great workplaces and in keeping their best people. She is an Emotional Intelligence practitioner, a qualified team coach and is a trained IBEC KeepWell assessor.

Learning Outcomes

By the end of this course, learners will be able to:

1. Understand how leadership is evolving in modern contexts.
2. Demonstrate proficiency in emotional intelligence and comprehend the social neuroscience of emotions.
3. Identify the correlations between behavior, performance, and decision-making processes.
4. Develop strategies to embody the leadership qualities your team requires.
5. Improve delegation skills for more efficient task management.
6. Enhance awareness of others and cultivate empathy within team dynamics.
7. Cultivate authenticity in leadership practices.
8. Utilise fault-free conflict analysis techniques.
9. Foster approachability and trust-building skills to strengthen relationships.
10. Implement techniques to transform team meetings for improved productivity.
11. Identify the characteristics of high-performing teams and develop strategies for building them.
12. Incorporate emotional and moral reasoning into decision-making processes.
13. Foster psychological safety within the team to promote high performance.
14. Develop personal resilience and create a mentally healthy work environment for team members.
15. Establish a talent development framework to nurture organizational growth.
16. Foster a coaching culture within the team.
17. Utilise persuasion, coaching, and influence techniques to inspire peak performance among team members.

Who is this course for?

This course is aimed at owners, managers and supervisors working in the restaurant and hospitality industry.

Content Covered

Module 1- The Aware Manager

• How leadership is changing
• The power of emotional Intelligence and understand the social neuroscience of emotions and the connections between behaviour, performance and decision-making.
  –  Understand the science of emotions and the connections between behaviour, performance and decision-making.

Module 2 – The Empathetic Manager

• How you can become the leader your team needs
• How to delegate more effectively
• Enhance awareness of others and empathy

Module 3 – The Authentic Manager

• How to become an authentic leader
• Fault free conflict analysis
• Be approachable, enhance how you connect and build trust with others.

Module 4 – The Expansive Manager

• Transforming team meetings
• What makes a great team and building a high performing team
• Discover decision-making that incorporates emotional and moral reasoning.

Module 5 – The Resilient Manager

• Building psychological Safety to enhance high performance
• Develop personal resilience and create a mentally healthy working environment for others.

Module 6 – The Empowering Manager

• Creating a talent factory
• Building a coaching culture
• Inspire performance through persuasion, coaching, and influence

What’s included?

• Six x 90 minute virtual instructor-led learning modules with Q&A session at the end of each module
• Professionally facilitated modules that include breakout room activities, group discussion, polls and chat
• A digital workbook to support note-taking, capturing insights and development planning
• A one-on-one professional coaching session to create a Leadership EI Development plan
• An Emotional Culture Survey creating a Prosperous Work Culture Development Plan
  PLUS
• Genos Grow is a cutting-edge, on-demand, learning platform that helps managers develop life-changing emotional intelligence skills anywhere, at any time. It drives behaviour change through integrated nudges, and includes inspiring resources, Emotional Intelligence tips, guided meditations, and videos. ( Six month access)

Trainer Profile

Una Crilly, Positive Impact

Una is one of the leading Hospitality Leadership Consultants in Ireland. She has pioneered innovative leadership programmes for hospitality managers so they are equipped to thrive in today’s times. Una is passionate about supporting hospitality managers to create positive work environments where people can contribute fully to offering a world class service. Una has over 20 years experience developing managers and building high performing teams.

Testimonial

“The emotional intelligence training had a transformative impact on both me as Managing Director and my core team, which includes HR, Finance, Catering, Operations, and Culinary.

Before the training, I often approached workplace challenges reactively, especially under pressure, which sometimes led to misunderstandings or strained interactions.

Through the sessions, I gained valuable tools to enhance my self-awareness and regulate my emotions, which has not only improved my leadership style but also strengthened my relationships across the organisation.

A significant factor in the success of this training was Una Crilly’s exceptional delivery. Her ability to break down complex concepts into practical applications made the sessions engaging and accessible for everyone. Una’s guidance helped the team see the immediate benefits of emotional intelligence when applied to their day-to-day roles. Her encouragement to fully engage with the material created a positive learning environment where we felt supported and inspired to grow.

The changes within the team have been profound. Team members are now more confident, collaborative, and empowered to take initiative. The result has been a stronger, more cohesive team dynamic with noticeable improvements in performance and problem-solving.

This training has not only enhanced my leadership skills but also fostered a culture of trust and emotional awareness across the team.

 I’m grateful to Una Crilly for her expert facilitation and highly recommend this program to any organisation or business aiming to elevate their team’s effectiveness and morale.”

Stephen Reilly , Managing Director,  Gourmet Food Parlour

Learning outcomes

By the end of this programme, you will:

1. Understand your role as a manager
2. Know how to effectively lead and develop your teams
3. Know the basics of Human Resources
4. Understand the elements of kitchen management and how to reduce waste
5. Learn how to manage the business financials
6. Understand the key principles for front of house management
7. Understand principles of LEAN management and develop an action plan for implementation
8. Develop effective coaching strategies to support your team’s growth, setting goals and improving performance.
9. Understand how to market your business effectively utilising digital channels
10. Know how assess and manage conflicts and develop strong interpersonal communication skills.

Who is the course for?

This course is aimed at supervisors or managers looking to progress within in restaurant/ hotel restaurant/ gastropub.

Modules Covered and Schedule

10/02/2025, Orientation & Role of the Manager – Ashling Hotel Dublin 9.30am – 4pm – lunch included on day

24/02/2025, Leading & Developing People – Virtual 9.30am – 4pm

10/03/2025, Check In 1 – Virtual

24/03/2025, Human Resources – Virtual 9.30am – 4pm

03/04/2025, Kitchen & Waste Management – Virtual 9.30am – 4pm

22/04/2025, Check in 2 – Virtual

06/05/2025, Financial Management – Virtual 9.30am – 4pm

19/05/2025, Front of House Management – Virtual 9.30am – 4pm

09/06/2025, Applying Lean in Food & Beverage  – Virtual 9.30am – 4pm

07/07/2025, Check in 3 – Virtual

21/07/2025, Coaching Skills  – Virtual 9.30am – 4pm

05/08/2025, Digital Marketing  – Virtual 9.30am – 4pm

18/08/2025, Check in 4 – Virtual

01/09/2025, Communications & Conflict Management – Virtual 9.30am – 4pm

15/09/2025, Graduation – Ashling Hotel Dublin  9am – 1pm – Lunch included on day 

Trainer Profile

Fiona Dunne –  Role of the Manager, Leading & Developing People, Front of House Management, Communications and Conflict Management

Fiona Dunne has over 28 years experience in the hospitality sector. A failte Ireland Cert Instructor from 2004 to 2009 and a Hospitality Instructor from 2012 to present. Fiona Dunne completed her training at GMIT in 1998.

Fiona Dunne completed the Training Needs Identification & Design Level 6 in 2016 with CPL Institute and the Train the Trainer in 2004 by Failte Ireland.

Claire Carroll – Human Resources

Claire is a highly experienced and qualified HR professional, with a career history combining SME, start-up environments and independent consulting. She is a Chartered Fellow of the CIPD and has obtained a BA from NUIG, a Diploma in Personnel Management from GMIT, a Diploma in Employment Law from the Law Society of Ireland, Blackhall Place, Dublin.

Martin Potts – Kitchen & Waste Management

Martin Potts is the Managing Director of Synergy Prochef, a former Failte Ireland and chef consultant and he also leads ‘The Academy at Cliff at Lyons’.

John Carolan – Financial Management

John Carolan is a Chartered Management Accountant, holds a Bachelor of Business Studies Degree and Diploma in Taxation.

John has over 20 years’ experience working in a number of diverse, indigenous and multinational organisations at senior management level and built up a wealth of knowledge in a number of different industries. John is the founder of Solve, a company who provide outsourced accounting services to SME’s in Ireland and the UK many of which operate in the hospitality sector. Solve have been a member of the Restaurant Association of Ireland for a number of years and work with hospitality businesses and their owners to get a clear financial picture of where their business is at and how it is performing.

Tom McDermott – Applying Lean in Food & Beverage

In a career of over 30 years Tom noticed that routine tasks conducted daily in hospitality businesses can include 30% – 50% inefficiency! Very few hospitality businesses use proven methodologies such as LEAN and Six Sigma to reduce waste and develop more consistent and efficient processes. Tom created Agility Hospitality to provide continuous improvement training and bespoke LEAN transformation projects specifically tailored for the hospitality and tourism sector.

Una Crilly – Coaching Skills

Una is a hospitality Leadership & Wellbeing Specialist, and an accredited Leadership Coach. She spent 22 years leading teams with a large retail group and now supports hospitality leaders in building great workplaces and in keeping their best people. She is an Emotional Intelligence practitioner, a qualified team coach and is a trained IBEC KeepWell assessor.

Ciaran Murphy – Digital Marketing

Ciarán Murphy is an award winning hospitality skills training and guest experience expert based in Dublin. With years of experience in the hospitality industry in a variety of roles spanning; senior management, reservations, marketing and premium customer service in both bar and restaurant backgrounds, his unique approach to the execution of a quality guest experience sets him apart from his competitors. In 2021, as a response to the unique set of challenges faced by businesses in the wake of COVID-19, Ciarán founded hyperC, an award-winning, full-service creative development agency offering solutions for businesses in the areas of; marketing, creative consultancy, and employee training & development. Ciarán now works with clients across the hospitality, retail, beauty & professional services industries.