Front Line Employees, Supervisors, Chefs, Kitchen Staff, and Managers working in Food and Beverage
Every successful club needs to be sure that its food and beverage service is top notch, and nothing is more important to that success than to have a staff that is prepared to deliver the best possible member service. RCS has perfected food and beverage service training with its signature, nationally renowned Food and Beverage Boot Camp™ sessions—a day of intensive (but fun!) training that enhances customer happiness, employee satisfaction, and your bottom line.
Food and Beverage Managers, Chefs, Sous Chefs and Supervisors
At the heart of every club’s operation is the food and beverage department. It influences the success of the entire club operation and is central to enhancing the member experience. No two facilities are the same, but at the core of every food and beverage concept is the “meat” of successful operations: managing the cost/expense relationship for maximum financial potential. This program helps managers understand misconceptions about the nature of costs, helps identify custom solutions for the club and its members, explores the role of budgeting in managing costs, and explains the ability to drive revenue through menu management and well-conceived accounting practices.