THE KNOWLEDGE BEHIND EVERY PINT YOU SERVE GUIDE TO OUR TRAINING SERVICES

Transcription

1 THE KNOWLEDGE BEHIND EVERY PINT YOU SERVE GUIDE TO OUR TRAINING SERVICES

2 INTRODUCTION OUR COURSES ALL THE TRAINING YOU LL NEED WELCOME TO TRAINING WORKS TO CONTACT US MANDATORY Before you can run a pub with Greene King, you must have: Page Leve 2 Award for Persona Licence Hoders 4 to obtain a Persona Licence (APLH) The Scottish Certificate for Persona Licence Hoders 4 (SCPLH) if your pub is in Scotand Pre-Entry Awareness Training (PEAT) provided 4 by the BII (British Institute of Innkeeping) Safe Start Onine Training to understand your and our 4 responsibiities before you move into your pub Leve 2 Award In Food Safety if you are going 4 to be handing or preparing food for customers PRE-ENTRY Before you run a Greene King pub, you shoud attend: Cear Management to ensure that your customers are 6 guaranteed a quaity pint of our award-winning beer Essentia Finance to make sure you are abe to manage 6 the costs, saes and profitabiity of your business Retai Exceence to deiver the highest quaity service 6 for your customers The Speciaists Tenant Trainers in-pub training to 6 show you the ropes and get you started (optiona) Go For Growth two day workshops to hep you understand 8 your pub business and market your offer effectivey ONGOING DEVELOPMENT Additiona courses we provide: Go For Growth deveoping you and your team and focusing 12 on the future growth of your business, hed 4-6 months after your initia Go For Growth sessions E-earning modues a suite of courses to improve your 12 skis or as a cost-effective way to training your staff COURSE LOCATIONS Academy ocations throughout the country 14 2 GREENE KING PUB PARTNERS Training Works 3

3 MANDATORY TRAINING MANDATORY TRAINING Leve 2 Award for Persona Licence Hoders Scottish Certificate for Persona Licence Hoders This course is designed to give you an understanding of Licensing Law issues and prepare you to sit the APLH exam (or SCPLH in Scotand). Anyone authorising the sae of acoho to the pubic must hod a Persona Licence. How to appy for a Persona Licence Roes, ega responsibiities and the penaties for faiure to compy with the aw The Premises Licence The roes and duties of a Designated Premises Supervisor Rights of entry to Licensed Premises Temporary Events Notices (TENs) The content and purpose of operating schedues Poice powers with regard to suspension and cosure of Licensed Premises The strengths of acohoic drinks, and the effects of acoho on the human body The responsibe retai sae of acoho Pre-Entry Awareness Training (PEAT) MANDATORY TRAINING PEAT is taken onine. On competion, you wi be provided with a BIIAB (British Institute of Innkeepers Awarding Body) certificate to confirm that you understand the obigations and responsibiities of taking out a Tenancy or Lease Agreement with a pub company. You can take the course any time via the BII website at It takes 2 hours to compete the training At the end there is a short test If you are successfu, you wi be provided with a BIIAB certificate Safe Start This onine training modue is designed to guide you through the various safety checks that are undertaken and aso to advise you about both Greene King s and your responsibiities before you move into your pub. Leve 2 Award in Food Safety if you be preparing food Food Safety Leve 2 is an onine training modue provided in association with Fow Training. It is designed for chefs and a kitchen staff to cover the training that they must undertake by aw before working in a kitchen. The modue is fuy compiant and has been endorsed by the SQA (Scottish Quaifications Authority) and the IOH (Institute of Hospitaity) and accredited by the NSA (Nationa Skis Academy). You can find more onine training modues on page 13. Food egisation Bacteria in food Food poisoning Food contamination The food journey... purchase to service Ceaning Hygiene and heath at work 4 5

4 PRE-ENTRY TRAINING PRE-ENTRY TRAINING Cear Management Greene King Cear trainers wi demonstrate how to manage your cear effectivey to ensure consistent quaity, high yied and customer satisfaction. At the end of the day you wi sit the BIIAB Award in Beer Cear Quaity. Introduction to the perfect pint Cask beer and cask practica Keg beer and keg practica Gas systems and cooers Ceaning, hygiene and food safety Pipe ceaning Gass washing and ice making machines Product presentation BIIAB Award in Beer & Cear Quaity Essentia Finance PRE-ENTRY TRAINING Learn how to ceary and simpy monitor the financia contros needed for running a successfu pub. We teach you how to understand and protect your investment. The ega requirements for estabishing as a Soe Trader, Partnership or Limited company Identify the skis and advice needed from your Accountants, Stocktakers and Bankers Estabish an efficient bookkeeping system and cash fow forecast exercise Compy with a Sef Assessment requirements for the Inand Revenue VAT cacuations Construct a Profit & Loss account How to cacuate Gross Profit, Gross Profit Margin percentage and setting reaistic prices Managing your AWP and other gaming machines Identifying waste and abuse Staffing ratios and yied Retai Exceence How to create a fantastic customer experience and increase revenue and profits through deveoping, managing and improving the customer offer. Profit improvement opportunities and impact of improving service and reputation Provide a framework and approach to positivey impact performance and resuts through deivering a great customer experience Engaging staff to deveop a great customer experience and improve the pub s reputation Deveop a pub specific framework to continuay drive up service standards Provide a too for probem soving which can be appied to innovation in marketing, cost reduction and service improvement Identify specific actions to impement that wi get resuts The Speciaists In-house Tenant Trainers (optiona) If you ve never run a pub before you can have one-to-one coaching from rea Licensees in either their pub or yours. We recommend 3 days training but this is fexibe, based on your needs. Your Speciaist Trainer wi remain as a mentor who you can contact whenever you need them. 6 57

5 PRE-ENTRY TRAINING PRE-ENTRY TRAINING GOFORGROWTH... 2-day workshop attend a 3rd day NIGEL & GAIL WOODLEY, WHAT WE THOUGHT OF IT... EFORE taking over the pub, Nige was a professiona entertainer and had been working part-time as a pub manager for five years. Gai had no previous industry experience and had never even pued a pint before! Before Go For Growth, they fet that despite Nige s experience, they sti had a ot to earn. After attending Day 1, both fet more positive about the business with Nige commenting It was definitey worthwhie and despite my five years in the trade, I got penty out of it. They confirm that the course totay changed what they were doing and reaised that they had found a niche market ocay. Activey catering for famiies has trebed trade in the ounge bar whist not affecting their adut trade. Since attending, they have freed up at east one day a week to work on forward panning for the business. This has enabed them to organise events such as bouncy castes, pig roasts, fun days, Easter and karaoke. We worked hard on staff training to improve eves of customer service and their attitude towards customers, we found that we are now abe to deegate more, staff need ess instruction and they enjoy being abe to use their own initiative. Consequenty their attitude, presentation and interaction with customers has improved a ot, their upseing skis especiay. Find out more about Go For Growth on the next pages

6 PRE-ENTRY TRAINING PRE-ENTRY TRAINING GOFORGROWTH: DAY ONE GOFORGROWTH: DAY TWO PRASONG SUPPADUNGCHON, Panning for success Maximising your market share BERNARD LEE, WHAT I THOUGHT OF IT... RASONG had experience in restaurants but had never run a pub before taking over the Od Tom. He admits I came to the business without knowing my market, what to offer, or anything about running the front of house. I was so busy taking on the new venture that I didn t reay see attending the Go for Growth course as a priority. Prasong fet that The course took you through a ogica sequence, giving exampes of how things shoud be done and then provided hep to appy the principes to your own business. I had the opportunity to pan some quick ideas which I have impemented aready. Since attending the course Prasong confirms The course totay boosted my confidence, it focused my attention. Prasong found the foow up day of the course to be more reaxed and he approached it more confidenty. There were ots of peope who had been on Day 1 and it was great to share ideas and success stories with others. The day reay focused on what we are doing differenty and gave me a nudge to focus again on profit. I woud definitey recommend this course to others, it makes you focus on what s important to the business. EMILY ASPLIN, This workshop wi deiver simpe, effective and proven methods used by successfu sma businesses. We hep you to focus on the key eements you wi require to project reaistic targets and set yoursef apart from the competition. Pan for the dynamic growth of your business Understand basic economics of your pub, cacuating the Break Even points and Target Turnover Conduct a basic cost base anaysis of the business Deveop an Active Pricing Poicy and understand the market vaue of your products Benchmark the opposition and pan how to compete with them to deveop your pub's competitive advantage Maximise the vaue of your customer base Pan for the improvement of profit margins Identify your medium-term objectives and timescaes Focus on tactica issues that wi ensure your success Deveop a pan to buid a sustainabe business Focusing on the effective methods and approaches avaiabe to market your pub. Heping you to identify who to target, what to se and how to get the right message across. Understand why most marketing doesn t work and how to avoid common mistakes Review and evauate the shape and size of the marketpace you operate in Identify occasions and footfa generators Identify the customers and timesots to target Estabish the range of methods avaiabe to promote and market your business Understand the cost impications and potentia benefits of various methods of marketing Deveop and refine the content and stye of your marketing messages Project pan the impementation of your marketing strategy Set cear objectives for marketing initiatives Expore opportunities to generate PR for the pub Estabish how to pan and aign marketing efforts with oca, nationa and internationa events Identify the key events to everage and promote your pub in the first 6-12 months Fuy understand the support and services avaiabe through Greene King Estabish how to evauate your marketing strategy WHAT I THOUGHT OF IT... ERNARD has been in the trade over 40 years and runs his own training company. As he runs courses himsef, Bernard wasn t sure what he woud get out of coming on the course. However, after attending he confirms My view was totay changed. Working outside of the trade for amost a decade whie running my training company, I reaised that successfu pubs coudn t be average any more. Customer expectations have risen incrediby and there are now so many more things competing for peope s disposabe income. Bernard aso confirmed that he thought it was an essentia course for newcomers to the industry and there was a vibrant atmosphere throughout the day. The course provided practica hep to turn peope s aspirations into reaity and showed Licensees how to ogicay pan for their pub. It heped Bernard think about the demographics for the area, Just because a pub has aways provided beer and sarnies doesn t mean to say it can t change. AIMEE WINSBURY-CUTTS, WHAT I THOUGHT OF IT... HE Pough & Feece has aways been Emiy s oca pub and she started working there from a young age, moving on to a career in day nursery, the poice and then the pharmaceutica industry. She recognised that the pub had been in decine for many years and decided to take it on and restore it to its former gory. Emiy acknowedges that without the course she woudn t sti be in the pub, Go For Growth made me see the ight at the end of the tunne. VERNON BLACKMORE & GEMMA ROUTLEDGE, WHAT WE THOUGHT OF IT... DEE & TOMMY TAKACS, WHAT WE THOUGHT OF IT... WHAT I THOUGHT OF IT... ICENSEE Aimee Winsbury-Cutts says I was a itte bit apprehensive about going on the course, ony because we were busy at the time and I did wonder whether I woud get anything out of it. We the course was not ony very enjoyabe but I earned a great dea. I soon empoyed more staff to aow us to focus on the constructive panning of the business and to date, I have not ooked back

7 ONGOING DEVELOPMENT ONGOING DEVELOPMENT GOFORGROWTH: DAY THREE Deveoping you and your team This workshop wi be hed 4-6 months after your induction. You wi have the opportunity to provide feedback on how things have gone since opening your pub and then examine the strategic chaenges you wi face taking your business on to the next stage. Share experiences and feedback on the progress made, reviewing your initia objectives Buiding for the future and maintaining the momentum Deveoping customer care, identifying the causes of negative churn in the sector and estabish 5 key components of great customer care Your roe as a Licensee and business owner how you spend your time Physica, manageria and strategic how to add vaue and deveop the business Assessing the current performance of your team, exporing effective feedback and motivation of a team Managing and deveoping the performance of your team Identifying your success criteria and setting cear targets for the coming months ONLINE TRAINING MODULES ONGOING DEVELOPMENT Both you and your staff can use this cost-effective way to gain further quaifications or improve knowedge in the comfort of your pub or home. Our onine modues are produced in association with Fow Training, they re experts in the hospitaity industry. Courses can be invoiced to your Trade account or deducted from the baance in your Training Fund. Coffee Coffee training enabes the earner to produce and present a high standard of coffee by understanding the different styes of coffee, how to produce the perfect coffee and how to hande equipment. Licensing and Socia Responsibiity (Engand and Waes) Licensing training takes 2 hours. This course provides the basic information your staff need to understand their ega obigations seing acoho in a icensed premises. Customer Service Customer service training expores how to provide an exceent customer service experience. First Aid The First Aid Awareness training modue provides a very comprehensive introduction and overview of First Aid. This is not an HSE approved quaification and does not quaify earners as a First Aider. Licensing and Socia Responsibiity (Scotand) The Scottish version of our icensing training is required for a staff in Scottish icensed premises as stipuated by the Licensing Scotand Act (2005). The Bartender The Bartender modue equips the earner with a the product knowedge and skis required to become an exceent bartender, as we as advising on the use of essentia bar and cear equipment. Food Safety Leve 2 Food safety training heps staff understand the importance of food hygiene reguations, potentia hazards and how such hazards can be prevented. Wine Wine training provides staff with the essentia eve of wine knowedge needed to confidenty serve wine to customers and deveop their wine tasting skis. Heath & Safety The Heath & Safety modue teaches staff about the importance of heath and safety at work and how to protect themseves and others in the workpace

8 COURSE LOCATIONS QUOTES FROM DELEGATES ACADEMY LOCATIONS BUILDING SUCCESS Even with 40 years experience, you can sti earn something! I am acting more ike a manager than before I went on the course. I have a ot more respect from staff than I had before. 4 DAY TRAINING CENTRES FOR NEW LICENSEES We estimate that we are taking at east twice as much money as our predecessors! It heped me become more aware of the things that need to happen in the kitchen. CELLAR MANAGEMENT CENTRES

9 WE LOOK FORWARD TO MEETING YOU TO CONTACT US Greene King Pub Partners, Abbot House, Westgate Brewery, Bury St Edmunds, Suffok IP33 1QT.