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Catering Company

Catering company staff play a crucial role in the food service and hospitality industries, responsible for preparing, presenting, and serving food at events such as weddings, corporate functions, parties, and other large gatherings. Catering staff work in a dynamic environment that demands strong organisational, communication, and customer service skills. Roles exist for

  1. Managers

  2. Chefs and Cooks​

  3. Servers​

  4. Bartenders​

In person Courses to support career development

  • SVQ Level 2 in Food and Beverage Service

  • Elementary Food Hygiene

  • Wines and Spirits Education Courses

  • Personal Licence Holders course

  • Personal Licence Staff Training Course

  • MA Food and Beverage Service SCQF level 5

Online Training 

  • Customer care 

  • ​Allergen Awareness

  • Food & beverage service

  • Perfect coffee

  • Fire Awareness

  • COSHH

  • Manual Handling

  • H&S Awareness

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Area Management

An Area Manager in the food and drink industry is responsible for overseeing multiple retail locations, production facilities, or distribution centers within a designated geographic area. This role typically combines leadership, operational management, and strategic planning to ensure that the businesses under their supervision run efficiently, meet financial targets, and adhere to company standards.

Key Responsibilities:

  • Team Leadership: Manage a team, This includes setting performance targets, coaching employees, and providing ongoing training and development.

  • Oversee day-to-day operations of multiple locations, 

  • Budget and Cost Control 

  • Compliance and Safety

  • Customer Satisfaction

  • Strategic Planning

  • Reporting and Analysis

  • New Site Development

Training Requirements ​

  • SVQ Level 3 Hospitality Supervision and Leadership

  • SVQ Level 4 in Hospitality Management Skills

  • Group Training Skills

  • Personal Licence Holders course

  • MA Hospitality supervision & leadership Level 7

  • Emergency First Aid at work

  • Intermediate food hygiene

Online Training ​

  • Effective Leadership for managers

  • H&S for managers

  • Rota Planning

  • Stock management

  • Successful duty management

  • Mental Health first aid

  • Menopause in the workplace awareness

  • Performance Management

Human resources & recruitment

The role of Human Resources (HR) in a hotel is crucial for managing the most important asset: its employees. HR in hospitality is responsible for recruiting, hiring, and retaining skilled staff across various departments such as front desk, housekeeping, food and beverage, and management. Additionally, HR ensures that employees adhere to company policies, handle performance appraisals, and address employee relations issues to maintain a positive work environment.

HR ensures that ongoing professional development is available to help employees advance in their careers while aligning with the hotel's goals.

Ultimately, HR plays a key role in creating a motivated and skilled workforce that delivers high-quality guest experiences while maintaining smooth operational efficiency within the hotel.

Training Requirements ​

  • SVQ Level 3 Hospitality Supervision and Leadership

  • SVQ Level 4 in Hospitality Management Skills

  • Group Training Skills

  • MA Hospitality supervision & leadership Level 7

Online Training ​

  • Effective Leadership for managers

  • H&S for managers

  • Mental Health first aid

  • Menopause in the workplace awareness

  • Performance Management

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Training & development

A Training Manager in a hotel is responsible for designing, implementing, and overseeing training programs that enhance the skills and performance of hotel staff. Their role involves identifying training needs, creating relevant training content, and ensuring that employees across various departments (such as front desk, housekeeping, food and beverage, and management) are equipped with the necessary knowledge and skills to deliver excellent guest service.

Key responsibilities include:

  1. Needs Assessment: Evaluating the current skills of staff and identifying areas for improvement, often through performance reviews or guest feedback.

  2. Program Development: Creating training materials, workshops, and courses on topics like customer service, hotel operations, safety procedures, and departmental skills.

  3. Training Delivery: Leading in-house training sessions, workshops, and seminars, both for new hires and ongoing employee development.

  4. Monitoring Progress: Tracking employees’ progress and effectiveness of training programs, and adjusting as necessary to ensure continuous improvement.

  5. Compliance and Standards: Ensuring that all training adheres to industry standards, legal regulations, and company policies.

  6. Staff Motivation and Retention: Fostering a culture of continuous learning, improving employee satisfaction and retention rates by offering development opportunities.

Training Requirements ​

  • SVQ Level 3 Hospitality Supervision and Leadership

  • SVQ Level 4 Learning and Development

  • L&D9DI – Assessment using Direct & Indirect Methods SQCF level 8

  • Group Training Skills

  • MA Hospitality supervision & leadership Level 7

Online Training ​

  • Effective Leadership for managers

  • Performance Management

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