Training
Restaurant Training & Development Programs
Employee and Management Development for Restaurants and Hospitality
At International Restaurant & Hospitality Consulting Group (IRHC Group), we are recognized as industry leaders in restaurant training and development programs. Our customized training solutions help restaurants improve employee performance, guest satisfaction, and retention, while creating a culture that makes your establishment the employer of choice. We specialize in holistic, hands-on training programs—from e-learning modules to in-person workshops, manuals, handouts, presentations, and training videos—designed to engage staff in a fun, practical environment. Our programs directly impact the guest experience, operational efficiency, and profitability of your restaurant.
Our Training Programs
Steps of Service
Our Steps of Service program defines timing for taking orders, firing courses, and maximizing upselling opportunities. We also teach effective table maintenance, ensuring guests receive attentive, consistent service throughout their visit.
Waiter/Server Service
We help servers improve sales mix, upselling, and customer interaction. Training is tailored to your service style—whether fine dining, casual, coffee bar, or food truck. Even part-time staff in casual settings can provide exceptional service with the right guidance.
Bartender Service
Our bartender training covers drink recipes, service standards, and mixology techniques to ensure consistent, high-quality beverage service.
Wine Service
Staff learn the art of wine tasting and selling, turning knowledge into revenue by enhancing the guest experience and boosting wine sales.
Heart of the House
From line cooks to chefs, our training includes knife skills, sanitation, and best practices for all kitchen positions. This ensures efficiency, consistency, and safety in food preparation.
Manager Education
We provide comprehensive management training for all levels:
- New Managers: “Managing Staff” programs to develop leadership skills and operational oversight.
- Experienced or Senior Managers: “Managing Other Managers” programs, including advanced operational and leadership strategies.
- Customized Modules: Steps of Service and Waiter Service can be adapted for managers to ensure alignment with front-of-house standards.
