Supervisory Excellence Certificate
Individuals in supervisory roles who wish to add performance and punch to their current jobs in order move forward in their careers.
Training and development:
Supervisors in all departments in hotels and restaurants are rarely offered systematic training in handling their supervisory roles, which include planning a work day or week for their teams, guiding and coaching new joiners to execute duties according to set procedures and the values in the organization, debriefing staff at the end of the work day, reviewing critical situations and customer complaints, helping staff to learn and developing staff training sequences, improving the performance of their unit, understanding and meeting the requirements of key performance indicators and reporting to management. NVQ Level 6.
- Understand the responsibilities of a supervisor
- Learn how to plan for your role
- How to brief staff and make sure they understand you
- Give staff tasks and monitor execution meaningfully
- Learn how to liaise with your superiors and understand their demands for your unit
- Know how to review critical situations with staff for productive outcomes
- Understand how to identify weaknesses and learning needs in staff members and how to coach them to improve
- Learn how to translate objectives set by your managers into daily work processes and activities of your team
- How to build trust and get your staff to deliver better performance
- Best practices in supervisory roles
There will be a final assessment at the end of the course, consisting of a practical supervisory case study to analyze and duties to be performed, as well as a coaching task to fulfil.
Qualification: Swiss Certified Supervisor, Certificate in Supervisory Excellence
- Completion of either O levels or A levels
- Minimum age: 21 years
- 3 years of work experience in Hospitality and 1 year in Supervisory capacity preferred
- Good working knowledge of English