Restaurant & Hospitality Management Development Programme 2022

Start Date: 31/03/2022 05/04, 12/04, 19/04, 26/04, 03/05 & 10/05

Duration: 8 Day Programme 9.30am - 4pm

Location: Virtual Delivery

Full Fee: €633

Network Members Fee: €550

Programme overview

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. It provides supervisors with the necessary skills to effectively manage a wide range of restaurant operations. On completion of the course, each participant will receive a Restaurant & Hospitality Skillnet certificate.

Course schedule:
Business Planning & Marketing 23rd March
Kitchen & Waste Management 31st March 2022
Human Resources 5th April 2022
Planning & Role of the Manager 12th April 2022
Financial Management 19th April 2022
Beverage Management 26th April 2022
Communication 3rd May 2022
Customer Service and Selling 10th May 2022

Learning outcomes

  • Create a business plan for your establishment
  • Understand how to market your business effectively
  • Learn how to manage the business financials
  • Understand the elements of kitchen management and how to reduce waste
  • Understand the importance of communication as your role as a manager
  • Learn the essentials of beverage management
  • Know the basics of HR
  • Know how to handle customer complaints, compliments, turn dissatisfied customers into satisfied customers, and to anticipate the customers needs

Who is the course for?

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


1. Business Planning and Marketing

»» Course Overview and Learning Objectives

»» Work Based Assignment

»» Business Plan

»» Marketing Action Plans

»» Practical Marketing

»» Branding

2.  Kitchen & Waste Management

»» Cost Control

»» Margins

»» Food Waste

»» Labour Costs

»» Menu Design

»» Allergens

»» Preparing for EHO Inspection

3. Financial Management

»» Costs and Margins

»» Accounts Overview

»» Cash Flow

»» Break Even Analysis

»» Pricing

4. Planning and Role of the Manager

»» Team Building

»» Communication and Meetings

»» Manage People

»» KPI

»» Delegation

»» Control

5. Communication

»» Skills

»» Meetings

»» Reports and Presentations

»» Verbal & Non-Verbal

»» Communicating with staff

»» Communicating with customers

6. Beverage Management

»» Principles and Practice of Bar Management

»» The Principles of Taste

»» Pairing Strategies for Wine and Beer

»» Beverage Stock Control

»» Up-selling

7. Human Resource

»» Employment Law and Records

»» Managing Staff

»» Staff Motivation and Incentives

»» Induction

»» Conflict Resolution

»» Staff Performance, Appraisals and Reviews

8. Customer Service and Selling

»» Understanding Customer Needs

»» Handling Complaints

»» Making a Difference

»» Delighting Customers

»» Action Plan

Trainer Profile

Marc Thornton – Business Planning & Marketing + Customer Care

Marc Thornton is an award-winning trainer who is managing director of DTA Marketing, a well-established marketing and customer care consultancy company in Dublin. Prior to joining DTA Marketing he held senior marketing positions with Superquinn, Securicor, Deloitte and AIB plc.

John Carolan – Financial Management

John Carolan is a Chartered Management Accountant, holds a Bachelor of Business Studies Degree and Diploma in Taxation. He is a member of the Irish Tax Institute and an active member of the CIMA and MIP Committee. He has also represented his institute at the CRO accountant’s forum for the past four years. With over 20 years’ experience working in a number of diverse, indigenous and multinational organisations at senior level and built up a wealth of knowledge in a number of different industries.

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’.

Ciaran Murphy – Beverage Management

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.

John Healy – Planning & Role of the Manager

John has worked at every level of the business on his route to the top. He has been a luggage porter, room service waiter and attendant. John has worked in eateries in Paris and London. He has also worked in corporate management consultancy, advising managers about the importance of personal image and people skills and social etiquette.  Lectured in GMI and became an external examiner for the college for three years. Now working as a General Manager in Suesey Street restaurant and Bar and No 25 Fitzwilliam place a private venue. John was voted as Dublin restaurant manager of the year 2017 by the Restaurant Association of 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.

Cariona Neary – Communications

Cariona Neary MSc of Neary Marketing & Communications provides training and development to many of Ireland’s leading attractions and hospitality organisations, from the Guinness Storehouse to Adare Manor. She has been working with Failte Ireland as a Trainer and Mentor for over ten years. She is also a specialist in Executive Education, teaching Level 9 programmes in both Ireland and internationally.