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The Programme

Equipping scholars with the knowledge needed to fast track their way to success in hospitality. These are examples of the training modules which will form the basis of the  Programme and will be confirmed in detail before the placement by the restaurant partner. 

Restaurant Interior

Module 1

Restaurant Floor & Front of House

Introduction

  • Drinks Runner - 4 weeks

  • Food Runner - 4 weeks

  • Trainee Commis Waiter

  • Junior Waiter

Courses & Tests

  • Basic Drinks Test

  • Basic Foods Test

  • Order of service Training

  • Full Food Test

Standards, Tests & Courses

  • Food Hygiene Level 2 

  • Health and Safety Level 2

  • COSSH

  • Manual Handling

(Online)

Module 2

Bar & Front of House

Introduction

  • Opening & Closing procedures of the Bar

  • Cleaning procedures, stock areas

  • Replenishing the Bar

  • Cocktails/Mocktails

  • Coffe/Infusions

  • Wine

  • Service of Wines and Champagne at Liberty Wines

Standards, Tests & Courses

  • Drinks Test

  • Bar Cleaning Procedure

  • Store Room and Cellars

  • Cocktail Test

  • Coffee Knowledge

(Online and at Liberty Wines)

Professional Chef

Module 3

Kitchen

Introduction

  • Dispense/Pass

  • Complete Menu Knowledge

  • Work in the General Kitchen

  • Observe Grills, Frying, Salads and Deserts

  • Work on the Pass

  • Understanding Operations

Standards, Tests & Courses

  • Introduction to Kitchen Areas

  • Advanced Food Test

  • Dangerous Machinery Form

  • Knife Training

  • Cleaning Procedures 

(location dependant on restaurant)

Welcoming Business Guests

Module 4

Hospitality and Reception

Introduction 

  • Reservation System

  • Seating Policy

  • Important Diners

  • Telephone Etiquette 

  • Party Policies & Procedures

  • Party Bookings & Procedures

  • Private Room Dining

  • Tour Groups

  • Corkeage & Cakeage

  • Children's Menu & High Chairs

  • Common Customer Enquiries 

Standards, Tests & Courses

  • Training will be Restaurant Specific

(location dependant on restaurant)

Professional Chef
Waitering

Module 5 - Advanced

Waiting/Senior Waiting Responsibilities

Introduction

  • Restaurant Opening Procedures

  • Restaurant Closing Procedures

  • Allergy Policy

  • Nut Allergy Policy and Procedure

  • Holding a Section/Taking Orders

  • Service of Wine and Drinks

  • Table Visits

  • Customer Comment Cards

  • Customer Comments Procedure

  • Complaint Handling & Procedures

  • Advanced Wine Training

  • Reporting of Complaints and Customer Incidents

Standards, Tests & Courses

  • Restaurant Allergen Test

  • Restaurant Specific Training

  • Liberty wines Diploma (Off-Site)

(location dependant on restaurant)

Module 6

Additional Training & Modules

  • Staff Rota Including Organising of Breaks

  • Refunds and Discounts

  • Disabled Customers - the extra care we should provide

  • Visits by EHO or other Enforcement Agency

  • Fire Safety Checks

  • "What if" Situations 

  • CustomerService Recovery 

  • Basic Knowledge of Contracts 

  • Basic Knowledge of Immigration 

  • Basic Knowledge of Disciplinaries & Grievances

  • Daily Weekly Task List

  • FOH Reporting Check List

  • Nightly Tasks

  • Nightly Paperwork Procedures

  • Nightly Reports 

  • Petty Cash

  • Gift Vouchers

  • Party Deposits

  • Staff Vouchers

  • Restaurant Closing

  • Last Customer Policy 

  • Security of the Restaurant 

  • Handover Diary

  • Ordering of Disposables, Chemicals & Stationary

  • Staff Recruitment

  • Staff Holiday Requests

  • Staff Photo and ID check/Share Codes 

  • Staff Uniforms

  • Staff Starter Packs

  • Conduct a Stocktake 

Please Note: All training is subject to change dependant on time of entry to the programme and restaurant.

Restaurant Workers
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