Re-training for the restaurant waiter profession

• Reacquire the gestures and postures associated with the "Restaurant Server" profession
• Acquire confidence by readapting to the variety of tasks and work rhythms,
• Integrate into a supportive, hierarchical teamwork environment.
• Prepare to return to work in the context of Covid-19
• Reinforce the key skills associated with the "Restaurant Waiter"
• • Welcoming attitude with customers, development of a good visual and auditory memory
  • Physical dexterity and caution when serving, ability to work as part of a team with bar and kitchen staff to ensure smooth service, ability to adapt and react to any incident or malfunction.

- Re-training in the technical gestures of the restaurant waiter profession

Setting up the room, welcoming, advising and serving the customer:

• Remind basic technical vocabulary, the different positions, reception techniques, the different sales aids.
• Respect for service rules and primacy.
• Management of priorities in the organisation.
• Welcome, customer advice, in French and English. Sales approach.
• Transmitting an order to the kitchen.
• Serving dishes.
• Serving all types of drinks.
• Fast and correct clearing.
  

Completion and verification of collection transactions:

• Preparation/checking of a bill
• presenting the bill at the table to comply with health regulations
• Cashing a bill (all types of payment methods)

- Preparing for the resumption of activity in the context of Covid-19

• Understanding and applying health protocols
• Managing customer relations (anticipating customer behaviour, calming communication, ...)
• Implementation of protocols concerning the organisation of the establishment
  

- Integrating into a supportive and hierarchical teamwork.

• Develop life skills and interpersonal skills(team, customers)
• Manage stress and get organised
• Recover self-confidence

- Organise and implement a job search

• Certification of prior learning

• All audiences

None

12 people

• Fully classroom-based training

• Personalised course
• Group lessons

• Resource centre
• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Positioning upstream of entry to training.

Interviews, remediation with the educational referent and/or company referent during training.

Taking into account the satisfaction of beneficiaries during and at the end of training.

Possibility of post-training support.

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the GRETA-CFA TH referent.

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult training, professional speakers.

Trainers experienced in individualising learning.

Statement of skills

Participation in a group information session: present yourself with an updated CV

Positioning test and interview by appointment: accueil@greta-cfa-84.fr

Present yourself with the liaison form from the prescriber (Mission locale, Pôle emploi...).

Pre-registration link: cliquez ici

Contact us to register for a meeting
accueil@greta-cfa-84.fr

Insertion into employment as a kitchen assistant.

Continuation of studies at CAP or BAC PRO Marketing and Services in Hotel-Café-Restaurant levels

Access for people with disabilities

Quality of professional trainers

• • Number of learners * : 131
  • Satisfaction rate * : 92%
    
  • Exam pass rate * : 72%
    
    
  • Integration rate at the end of the course *: 77%
    
    
  • Continuation rate *: 5%
    
    
  Break-up rate *: 42%
  
  Drop-out rate * : 9%

  
  (Rate calculated on those leaving the course)

  * Reference period 01/09/2022 to 30/07/2023, calculated on the number of responses obtained

• Openings: Kitchen clerk
  
  
• Course continuation:CAP Cuisine
  
  
• Successful course:

  • New training