Opportunity to Step Forward in 2014

Opportunity to Step Forward in 2014

ServiceIQ’s respected Step Forward training programme is kicking off again in early 2014. Designed for people moving into, or already in, supervisory and junior management positions in hospitality, Step Forward provides these new leaders with a practical pathway to gaining the valued National Certificate in Hospitality - Operations Supervision Level 4 (Food & Beverage Service strand).

“Step Forward supplements on the job study for the National Certificate by blending in e-learning and regular off the job workshops. Feedback has consistently been that the workshops in particular give those studying for their Certificate more confidence as well as insight into a wide range of real-life work and staff situations,” says ServiceIQ CEO Dean Minchington.

“This qualification is especially important in New Zealand’s hospitality industry, and for the millions of customers it serves. Around 20,000 businesses in the sector employ at least 126,000 people, and one in five of those work in management or supervisory roles. It’s only fair to those people, and the staff they supervise, that they’re trained in the skills they need to do well. And that’s vital for customer satisfaction as well, as anyone who’s seen one of Gordon Ramsay’s Restaurant Nightmares TV programmes can attest.”

Amy Krishnan, of Auckland’s award-winning Soul Bar & Bistro and a recent Step Forward graduate, agrees. “Even though I already had many years of management experience, My Step Forward training has still been an essential part of my career.”

The opportunity to take a step forward into training for a supervisory or management role occurs again in 2014 at both Weltec in Wellington and the New Zealand School of Food and Wine in Auckland. Courses start at both venues in late February, and places are limited. There is more information in the Step Forward brochure, and the friendly ServiceIQ team is always happy to answer questions – just call 0800 863 693.

Dean Minchington says that hospitality businesses should seriously consider upskilling those who will be overseeing staff. “Supervisors are very often the glue that binds the place together. They interact with customers, staff and other managers in the business, and so they need to know the ‘big picture’ as well as understanding the daily detail to help with the smooth running of that business. It’s a vital role, so it’s vital that people have the training and skills they need to do it well.”

ENDS

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