I strongly believe in this statement, especially now when all restaurants are swimming in a smaller pool. We know that guests are still going out to dine in this market but they are dining less often and are much more aware of value for money. So with all the "early bird specials" and "dinner for two including wine" out there what can bring a guest back time and again, what makes a "regular"…?

Service skills of front line staff, be they the manager, supervisor, waiting staff or busboy can all enhance the guest experience turning a dinner into a dining experience.

Service skill can both save you money and make you money…. With training staff are more confident, have better product knowledge, cause fewer complaints and can upsell more effectively.

Service skills can hone time management skills, allowing for less staff or more effective staff…

Service skill training can bring together a team… and can bridge the gap between front of house and kitchen making both teams more effective and therefore more cost effective.

I want to share 15 years plus of my experience with your staff, I have managed everything from a busy members bar to an extremely busy American style restaurant to the bistro in the Shelbourne Hotel to the fine dining "3 rosette" restaurant at the prestigious K Club. I have worked with all levels of staff from career chef de range's to part time casuals putting themselves through college and through mentoring and working as part of the team I have got the best out of them.

The service I offer is a new concept for Irish restaurateurs', hoteliers and bar owners as I offer the complete package:

• A mystery visit to assess the needs of your establishment.
• A debrief with the owner/manager to set SOP's.
• A specifically tailored training programme lasting from a half day to a few days depending on need and budget, this can include traditional training methods in wine and food service and product knowledge or a more hands on approach with food tastings involving chefs, food and wine matching exercises and real time training in your establishment.
• Training days are worked around your schedule on site e.g. Half day pre-lunch - work service - and half day post lunch.
• A mentorship programme can be put in place where I work service alongside staff; this is especially good for inexperienced supervisors or managers.
• A debriefing and assessment post training with owner/manager.
• Post training self assessment material is left for follow up by manager/owner.
• A follow up visit to assess and measure training and allow for follow up of problem areas or weaknesses identified.
• Service can also include menu design, wine list design, wine and food pairing notes, set beverage and food margins.

Please email me for more information.