F&B Team Leadership
Leading restaurant, bar and events service: briefings, coaching during service, debriefs and departmental standards.
- Price
- From €399 per leader per day
- Duration
- Agreed with the hotel
The standard of a restaurant, a bar or an event depends on whoever leads the service. The programme works with F&B department leaders during their real shifts: the briefing before opening, allocating stations, coaching during service, handling an unexpected problem with a full room, the debrief and the handover. It covers leading the team, training new team members and maintaining the department's procedures.
The outcome
Those who lead the service prepare the team before opening, support it during service and close every shift with a debrief: the restaurant's standard stays the same from shift to shift, and problems are resolved where they arise.
Targeted Groups
This programme is designed for:
- Maîtres d' and assistant maîtres d'
- Restaurant managers and outlet managers
- Bar managers and head bartenders
- Head sommeliers
- Banquet managers
- In-room dining and breakfast supervisors
- Assistant F&B managers
Course Objectives
By the end of the programme, participants will be able to:
- Run a pre-service briefing in a few minutes
- Allocate stations according to reservations and the team
- Support the team during service with on-the-floor coaching
- Handle an unexpected problem with a full room without stopping service
- Run the end-of-shift debrief
- Hand over to the next shift
- Onboard and train a new team member
- Maintain the department's procedures over time
Targeted Competencies
Participants will develop the following competencies:
- Pre-service briefing
- Station planning
- Coaching during service
- Handling the unexpected
- Debriefing
- Shift handover
- Onboarding new team members
- Maintaining departmental standards
Unit 01
Before service
- Reading reservations, events and VIP guests
- Allocating stations and responsibilities
- The briefing in a few minutes
- Checking the restaurant and the bar before opening
Unit 02
During service
- Where to stand on the floor and what to observe
- On-the-floor coaching, one suggestion at a time
- Keeping pace with the kitchen and the bar
- Attention to VIP guests
Unit 03
When something goes wrong
- A kitchen delay with a full room
- A complaint at the table
- A team member struggling during service
- When to involve the F&B manager
Unit 04
After service
- The five-minute debrief
- The handover
- Recording guest preferences and observations
- Recognising the team's work
Unit 05
The team over time
- Onboarding a new team member
- The department's training plan
- Maintaining the department's procedures
- The performance review
Every DolceVita programme is individual and tailored: one participant at a time, online or at your property, in live service. Content, pace and case material are calibrated to the competencies and the role of whoever is being trained.
From €399 per leader per day
This is the starting price. The final one depends on how many leaders we work with, the time it takes and what your hotel needs.