Learn from The Best

Are you?

  • At school and looking to work in a cafe/restaurant

  • At Uni and looking to work in a cafe/restaurant

  • Just looking for a second job but no hospitality experience

  • Working in hospitality but keen to improve your skills

  • Keen to learn more about how to manage the front of house in a cafe/restaurant

Benefits

  • Apply for jobs with confidence

  • Demand a higher rate of pay

  • Provide better service and earn more tips!

Our Trainers

​Our team of ‘young guns’ have worked at the best restaurants in Australia including Donovan's, Nobu, Dinner by Heston and The Press Club to name a few. They can relate to the younger unskilled workers who traditionally are looking for work whilst balancing their Uni & School commitments.

 

Introducing Thomas & Brad!

 

Thomas always had a passion for food. He decided to pursue a career as a chef and began an apprenticeship at a renowned Melbourne restaurant called Donovans​. It was here he learnt the ins and outs of the kitchen, starting as an apprentice and leaving as chef de partie. Thomas wanted to learn more about the other side of hospitality and took up an opportunity working alongside one of Melbourne's best restaurateurs at Epocha​. Thomas was loving the change to front of house and he quickly progressed from pass master to section waiter. In search of more hours Thomas took on a role at one of Melbourne's largest restaurants 'the Atlantic​'. This is were Thomas decided that front of house was really for him and progressed up to head waiter in just a few months. Thomas has recently been selected as head waiter at 'Dinner by Heston​'. Heston Blumenthal was always one of Thomas's idols so of course he jumped at the opportunity to work for such a world renowned chef

Brad started his hospitality career working at McDonald's while completing his secondary education. While studying psychology he was given the opportunity to progress his career and took on restaurant manager position. After almost nine years under the golden arches Brad wanted a new challenge and began working at Nobu​ as a food and beverage attendant. It was here he realised that he had a passion for customer service, quickly progressing to head waiter and then supervisor. Brads talents did not go unnoticed and was offered multiple positions throughout his four and a half years but one offer in particular stood out when acclaimed chef Donovan Cooke approached him to set up and manage his brand new restaurant 'Ryne​'. The long hours and hard work were all worth it as the restaurant was a big success from the start with brads team getting great reviews from patrons and food critic's alike. After years of looking after others brad decided to look after himself and took some well deserved time off to recharge. Feeling recharged and ready to get back into it brad has taken on a role at George Calombaris's fine dining restaurant 'The Press Club​' 

What can you expect to learn?

 

● Best practice in handling your customers.

● Managing bookings and walkins so as not to overload the kitchen.

● How to be more productive on the restaurant floor.

● How to provide world class service and understand the customer.

● To work as a team

● Upsell to generate more revenue.

● Be smooth and professional in the service.

 

Learn in a Real-Time Environment

Not only will you learn from the best but you'll also have an opportunity to apply your training in the real environment of Santorini Restaurant one of the most respected restaurants in the West of Melbourne. You may even get a job out of it!

Costs

  • Based on a Half Day introduction and designed to be affordable at only $100 plus GST.

  • On the job training will be discussed at the next steps.

Next Steps

To register your interest please fill in the form below and we will contact you!