6. Training and Skills
Training and Skills
As the restaurant and foodservice industry is forecasted to grow so does the need for an enthusiastic and skilled workforce. Each organisation has particular training needs to help equip their teams to achieve the business objectives.
A central platform of SARF must be the desire to create consistency of quality service. The satisfaction of consumer expectation, the high quality delivery of food and service skills must become both the driving force and the measurement of our sector success. The achievement of this lies (where required) within the connectivity of restaurant staff and industry’s training opportunities. Front-of-house staff should at least meet a basic fundamental level of professional competency.
Goal
Highlight appropriate training programmes that will deliver regional consistent delivery of core elements of food and drink service. This is an essential competence if Sheffield is to successfully attain recognition as a centre for culinary excellence.
Action 1
- Create linkages with regional colleges and other organisations responsible for the delivery of food, drink, events and tourism training programs.
Action 2
- Create a register of training programs for access (Link) by regional groups
and individual business operators, and communicate availability of training
resources (via Eat Sheffield/ SARF website). Also make sure we consistently broadcast via membership newsletters and bulletins.
Action 3
- Research shows that most restaurants cannot afford to release staff to attend out of house training. SARF will explore the possibility of modular in-house/restaurant or web-based training courses as a possible cost effective solution.
Action 4
- Encourage the wider use of training ‘mentors’ within regional operator development and training programs. (Research indicates that restaurant and foodservice school leavers and students with "career" mentors are more likely to pursue a long-term career in the industry).
Action 5
- We have thousands of students looking for part-time work in our city, we could utilise this resource more effectively with the introduction of one to three day study courses in varied disciplines such as: Hygiene & Health & Safety, Restaurant skills/knowledge, customer service, supervisory skills and wine & beverages knowledge. Accreditation certificates could be awarded for each discipline.
Action 6
- Breaking down barriers and exploring new way's to help assist Black, Ethnic and Minority groups to gain improved access to industry training, jobs and fundamentally important that we assist the regions efforts of improving individuals self-esteem.
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