Anyone - either chef or front of house who is currently in or who is hoping to be elevated to a management position.
Anyone who would like to refresh their management skills.
Anyone who would like to step back and review their performance as a manager.
Anyone who feels that they have become a doer rather than a manager.

Day 1: The Management of Self
Morning Session
• Team introductions with detailed analysis of current business leadership structures.
• Facilitated discussion on roles, responsibilities, and daily/ weekly involvement in business on and off site.
• The skills of a good manager.
• The principles of management and their application in business.
• Case study in management.

Afternoon Session
• Principles of clear communication.
• Learning how to Listen.
• Current communications systems within the business
o Identifying gaps in same.
o Updating systems and agreement on the implementation of same.
• Clarification and agreement on same in future.

Action plan for each team member based on workshop discussion.
Review of actions carried out on Day 2.

Day 2: The Management of Staff
Morning Session – First half
• Review of actions agreed and carried out from Day 1
Morning Session – Second Half
• Staff management
• Facilitated discussion on current staff management systems within the business.
o Recruitment
o Retention
o Training
o Involvement
o Disciplining
• Gaps

Afternoon Session
• Case study on staff management
• Actions agreed within each business.

Day 3: The Management of the Kitchen
Morning Session – First half
• Review of actions agreed and carried out from Day 2.
• Discussion and feedback on same.

Morning Session – Second Half

Kitchen Operations:
• Management skills required to run an efficient and emotionally healthy kitchen.
• Full analysis of all current operating systems from Ordering to Service and post service.
• Identifying systems and efficiency gaps.
• Applying relevant Lean Principles to operations for maximum efficiency.
• This will include an introduction to Menu Planning and Menu Design as these are vital parts of an efficient operation.
• Kitchen Operations Analysis continued
Action plan for each team member based on workshop outcomes.

Day 4
Front of House Operations Management :
• Management skills required to run an efficient and emotionally healthy front of house space.
• Full analysis of all current operating systems from Ordering to Service and post service.
• Identifying systems and efficiency gaps.
• Applying relevant Lean Principles to operations for maximum efficiency.
• This will include communication systems with the kitchen as these are vital parts of an efficient operation.

The purpose of these detailed analysis of operations management is to ensure that the management of the business is dependent on systems not people.

Day 5
• Full review day of all actions agreed.
• Feedback on successes and challenges.
• Strategy for business consolidation and growth.

new and refreshed skills, confidence and competence in the process of being an effective and fulfilled manager.

tea/ coffee breaks/ light homemade lunch.

There is up to 40% funding available on our courses for eligible candidates from the National Organic Training Skillnet. Contact NOTS at info@nots.ie 0719640688.