Start Date: 12/04/2021 + 20th, 26th April, 4th,18th, 25th May & 1st June
Duration: 8 Day Programme
Location: Virtual Delivery
Full Fee: €633
Network Members Fee: €550
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 dates: Monday 12th April, Tuesday 20th, Monday 26th April, Tuesday 4th, Tuesday 18th, Tuesday 25th May & Tuesday 1st June
Monday 12th April - Business Planning & Marketing
Tuesday 20th April - Financial Management
Monday 26th April - Planning & Role of the Manager
Tuesday 4th May - Beverage Management
Monday 10th May - Communications
Tuesday 18th May - Kitchen & Waste Management
Tuesday 25th May - Human Resources
Tuesday 1st June - Customer Care
- 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
2. Kitchen & Waste Management
»» Cost Control
»» Food Waste
»» Labour Costs
»» Menu Design
»» Preparing for EHO Inspection
3. Financial Management
»» Costs and Margins
»» Accounts Overview
»» Cash Flow
»» Break Even Analysis
4. Planning and Role of the Manager
»» Team Building
»» Communication and Meetings
»» Manage People
»» 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
7. Human Resource
»» Employment Law and Records
»» Managing Staff
»» Staff Motivation and Incentives
»» Conflict Resolution
»» Staff Performance, Appraisals and Reviews
8. Customer Service and Selling
»» Understanding Customer Needs
»» Handling Complaints
»» Making a Difference
»» Delighting Customers
»» Action Plan
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.