 |
|
BARTENDER TRAINING
- Why is this a better option than just throwing my staff in the deep end on their first shift?
- Why would I bother training staff that are just going to leave in a few months anyway?
- I already have a head bartender responsible for training – would this system make this person redundant?
- How does the 1 year Barmetrix Training System work?
- Why does the Barmetrix Training Program work?
- You say your programs provide a ROI, how would I know if it worked for us?
BARTENDER TRAINING
Why is this a better option than just throwing my staff in the deep end on their first shift?
This has been a recipe for disaster for years. This sort of activity almost always leads to embarrassment for your new staff member, inconveniences the rest of your bar team and creates a horrible experience for your guests.
| Remember, the brands of some of the biggest and most successful chains in the world have been built, not because of a better product, but because of better consistency. You may not get the world’s best food or coffee in some chain stores, but you do know exactly what you will get. |  |
If a patron enters your bar and receives the same drink made three different ways, or waits 2 minutes for the first round and 10 minutes for next one, or is charged two different prices for the same drink – they are not going to feel encouraged to return. Your brand is important to your success and patrons need to feel they can expect a consistent level of service from every bartender, every time they come to the bar.
Besides damaging customer perception, consider what an untrained bartender can do to your bottom line! Over-pouring, undercharging, mis-keying and slow service speeds can all make your decision not to train your new team member an expensive one.
Finally ask yourself – if I am not training my bartender – who is? Bartenders can learn terrible habits from each other, and in workplace studies, it has been discovered that the habits of the most dominant personality in the team tend to form the basis for the majority of habits learned by new staff members. A new employee that is trained right from the start avoids such habits, knows what is expected of them, and will generally take delight in doing a good job!
Why would I bother training staff that are just going to leave in a few months anyway?
Firstly, a solid training program is proven to dramatically increase your staff retention. People feel more comfortable and take more pride in their work when they know exactly what is expected of them. Secondly, the old adage is so true that, “It is better to have trained staff that leave, than untrained staff that stay!”
An untrained staff member behind your bar for even one shift can do enough damage to your business and your bank account to make you regret your decision. Think of it this way – would you like a complete untrained novice to work on your new car? Or perform your surgery? Even cut your hair? Your patrons do not deserve to be charged money for inferior service, nor can you make money from staff who are over-pouring, under charging or serving twice as slow as the rest of the team.
Train your staff first to ensure they share your standards, your skills, and your priorities, before you make them responsible for your money.
I already have a head bartender responsible for training – would this system make this person redundant?
Absolutely not. Our programs and trainers would be the perfect complement to any existing training personnel. The combination of regular internal training and professional external help is the best system there is to produce competent, productive and profitable employees.
While we can teach you and your staff the skills necessary to be fantastic industry professionals, it is your own internal trainers that ensure this information is not lost and is constantly applied. Without a fantastic internal training manager watching, correcting and encouraging your staff (and getting them to use the PROtrainer), it is hard to see even the world’s best training make a lasting impact.
How does the 1 year Barmetrix Training System work?
All high performing, successful businesses have a regular program of external training to up skill their staff and improve their performance and output.
The Barmetrix Training System is designed to provide venues with a solid platform for bartender training & evaluation over the course of 12 months, one that complements and strengthens their internal training programs.
Sessions are scheduled bi-monthly or quarterly and venues choose from a range of modules to best suit their business needs, including:
- Speed & Efficiency
- Profitable Bartending
- Sales & Service
- Cocktails & Mixology (Quality and Consistency)
Each training module is combined with a comprehensive skills evaluation using our state of the art PROtrainer software program. Bartenders are assessed on pouring accuracy/technique, speed & quality of service – even numeracy!
The Barmetrix Training System offers venues a ‘ready made’ bartender training & development program – one that keeps the staff on their toes and focused on the bottom line all year!
Why does the Barmetrix Training Program work?
It’s fair to say that many hospitality staff (especially bartenders) have little in the way of formal training and/or qualifications when they enter the industry. The ‘baptism by fire’ mentality that is so rampant out there does little to teach new staff/bartenders much more than how to ‘survive’ a shift.
Once attending a Barmetrix training program, many bartenders say that they have had their ‘eyes opened’ – and wish they were taught this information years ago! Most of the bartenders we train and evaluate have NEVER been formally tested before – and are very interested to see how they perform against their peers.
While this type of training can be rewarding as a one-off event in terms of staff motivation and return on investment – the ideal is to create a CULTURE of profit consciousness and continual improvement. This happens when staff see the session as an ONGOING PROGRAM – ongoing investment into their skills and knowledge. Venue profitability and productivity becomes the standard outlook from the staff.
You say your programs provide a ROI, how would I know if it worked for us?
That is a great question, too many training organisations offer programs that have no clear success by which to measure them – making it hard to prove a return on investment.
The Barmetrix Training Programs are easy to measure because they all focus on making a direct impact on the bottom line. For example Profitable Bartending aims to reduce stock to sales variance by X%, Speed & Efficiency aims to increase productivity ($/hr) by X%, etc. These measurements are set with management and Barmetrix, with all staff stakeholders in the achievement of the target.
Outside of these specific measures, a program of ongoing training, assessment and development should have a positive impact on staff retention, i.e. an increase in a staff’s average length of stay at your venue.