Restaurant waiter (certification)

The restaurant waiter sets up and places the furniture in the various areas of the restaurant before the service. He sets the tables according to the instructions given by the manager, complying with hygiene and safety rules. The waiter carries out the various stages of table service in accordance with the rules of etiquette. He/she carries out cash collection operations and takes customers' leave while ensuring their satisfaction. Clearing, cleaning and setting tables during and after service. He/she takes part in the cleaning and tidying up of the restaurant after it has closed.
The waiter receives and puts away deliveries of drinks and various consumables.

The training course is organised into several skill modules, allowing for step-by-step progression. 

RNCP37860BC01 - Preparing the dining area and welcoming customers to the establishment 

Preparing the dining area in accordance with health and safety regulations to ensure service that meets the establishment’s requirements

Clean the dining room and public areas, and rearrange the furniture in accordance with health and safety regulations to ensure continuity of service

Prepare for service based on the daily instructions received during the briefing to promote the establishment’s commercial offering

Collaborate with team members to ensure a high standard of service

RNCP37860BC02 – Welcoming guests and providing table service 

Welcome customers to the restaurant and provide them with information, adopting an appropriate demeanour and manner of communication, whilst following the establishment’s welcome procedure to create a pleasant and warm atmosphere

Presenting the various menus to customers, providing information and advice, and suggesting additional items to maximise the establishment’s turnover

Provide table service in accordance with established practices, ensuring it runs smoothly to guarantee everything proceeds as planned

Prepare and carry out payment transactions with customers accurately to finalise the service

RNCP37860BC03 – Receiving and storing goods 

Receive goods whilst taking into account regulatory and contractual requirements in order to check the products

Assist with the procurement of goods by estimating the quantities required for production to minimise waste

Store goods in accordance with storage, traceability and waste management procedures

Apply food safety and hygiene rules when storing goods to ensure the products meet health and safety standards

Apply health and safety at work rules when handling goods to ensure their own safety and that of others

Throughout the course, learners receive personalised support with regular monitoring by the teaching team and progress reviews to tailor the learning to each individual’s needs.

Our teaching methodology prioritises a practical, industry-focused approach: case studies, role-plays, simulated scenarios and collaborative activities enable learning in conditions that closely resemble the real-world workplace.

• Professional qualification awarded by the CPNE-HCR Level 3

Find out more about this qualification (RNCP37860, exact wording of the diploma, name of the certifier, registration date of the qualification) by clicking here.

• All audiences

None

12 people

• Fully classroom-based training

• Personalised course
• Group lessons

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

Positioning prior to entry into training.

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

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

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

In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.

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

Trainers experienced in individualising learning.

In-course assessments (ECF) are organised throughout the programme to assess the candidate’s progress and their mastery of professional skills.

The assessments take place at the end of the programme (one-off assessment) based on a professional portfolio and an interview with a panel of industry experts. 

Interview by appointment.

Positioning test by appointment.

For apprenticeship courses starting in September, the access deadline is from September to November (in special cases, please contact us).

Exercise in companies in the catering sector as a waiter in the dining room.

Access for people with disabilities

1st training session, we do not have Quality indicators.

• Indicators
• Number of learners * : NC
• Number of learners sitting the exam:NC
• Satisfaction rate *:NC
• Exam pass rate *:NC
• Break rate *:NC
• Dropout rate *:NC

• Careers: Waiter in catering. Restaurant waiter. Waiter.
  
• Course continuation: CAP commercialisation et services en hôtel-café-restaurant.

• Added value:
  

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