Waitstaff Individuals...
Are you looking for tools, techniques & tricks of the trade that might up your game, so that you can be better at your job and make more money, EVERY shift?
FOOD & BEVERAGE POWERBROKER
Have you ever considered this title to describe yourself and your work?
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Reality IS Perception...
'Order Taker' or Indentured Servitude...BE GONE!It's Your Show! Not The Guest's.
Pro-Waitstaff H.O.S.T. Systems comes from a different point of view, in order to dive deep into the history, evolution and reasons for service. Beginning with this orientation of sorts allows us to lay the groundwork for a solid foundation of understanding. The program then continues to further teach tools and techniques to build great service upon.
Are they always right? Absolutely not.
- But there is a professional approach to that. -
Guest Psychology & Interaction
What if you could 'read' your guests & anticipate their needs before they do?Do you suppose they would trust you, and enjoy their experience more? Do you also suppose you might make more (and better) money?
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Out with the old. In with the new...
Is everything you're currently doing all wrong? ...Probably not.But, are you able to consider there might be a better way?
You're a good person, and you enjoy people. That's a GREAT start.
...Now apply some professional concepts, tools & techniques to your service level, and you'll be a Food & Beverage Powerbroker in no time!
Do The Math:
What if your guest check average increased by just $5?
YOUR MONEY BACK IN 1 WEEK: If you take care of just 25 guests per shift - that's a $125 increase in sales per shift. At 20% gratuity rate, that's $25 more in your pocket, EVERY shift. At 5 shifts, that's $125 more per week, & Over $500 more per month.
How Will I Increase My Check Average,
& Make More Money?
WHAT?: Tools & techniques such as:
Proper Verbiage, Correcting Traits Of An Amateur, Menu Knowledge, Attention To Detail, Rebounding, Proper Bussing, Non-Intrusion, Anticipating Guests' Needs, & So Much More...
WHY?: Build trust. Professional demeanor. Mutual respect and equal power relationships.
WHO?: You. Your guests. Your boss. Your co-workers.
BYPRODUCTS*: Elevated (more professional) and pleasing dining experience. Capture of incidental sales. Increase in guest check average. Increase in gratuity receipts. Increase in guest retention. Increase in referral. Etc...
* Note the use of the word byproduct, NOT "up-sell".
Again, reality IS perception. We're not "selling" anything here. We're learning and understanding a better way, so that we may offer an elevated dining experience for each and every guest.
This Course Pays For Itself.
Do The Work. $ee The Re$ults.
The on-demand, online curriculum is broken down into 4 chapters, each about 1 hour long. You'll have 2 full weeks to complete the curriculum on your time, at your convenience.
A comprehensive exam will be completed at the end of each chapter in order to move on. Completion of the course results in Certification, and the application of your new knowledge and tools will result in a more lucrative future for your work.
A comprehensive exam will be completed at the end of each chapter in order to move on. Completion of the course results in Certification, and the application of your new knowledge and tools will result in a more lucrative future for your work.