Hospitality Operating Skills Hub
Focused training that supports consistent execution across supervisory and front-of-house roles.
Restaurant Supervisor 6 Week Program
The hospitality industry in Aruba demands strong, effective leaders to ensure operational excellence and exceptional guest experiences.
Recognizing this need, we have designed a comprehensive
6-week development program specifically for current and emerging restaurant supervisors.
Program Overview
-Duration: 6 Weeks
- Session Frequency: One session per week
- Time per Session: 3 hours ( Afternoon Sessions 1:00 PM to 3:00 PM )
- Target Audience: New and existing Supervisors, Assistant Managers, and high-potential staff being groomed for leadership.
- Class Size: Limited to 15 participants to ensure interactive, high-quality learning.
- Fee : Awg 1,250 per person
Front of The House Programs
Join one of our comprehensive training series designed to elevate standards, enhance skills, and drive success within our local hospitality industry.
These programs are specifically crafted to address key areas of restaurant operations, providing essential training for front line team members.
Our goal is to empower teams with practical techniques and expert knowledge, leading to improved guest experiences, increased revenue, and stronger career development.
Program Overview
-Duration: 2 Hours / Tuesdays
- Session Frequency: One session
- Time per Session: 3 hours ( Afternoon Sessions 1:00 PM to 3:00 PM )
- Target Audience: Server, Hostess, Busser
- Class Size: Limited to 15 participants to ensure interactive, high-quality learning.
- Fee : Awg 250 per person
Front of The House Training Sessions
Booking & Program Selection
These sessions are not general service training.
Each module focuses on a specific FOH role or responsibility and is delivered with the expectation
that participants are actively working in service environments.
Training is practical, structured, and immediately applicable within existing restaurant workflows.
Service & Upselling Techniques for Servers
Structured approaches to guest interaction, menu confidence, and value-driven upselling that supports both service quality and revenue.
Handling Customer Complaints Clear frameworks for managing guest issues calmly, professionally, and consistently without escalation or improvisation.
Hostess Standard Service Skills
Role clarity, communication standards, and guest-first practices at the point of entry and seating.
Busser Standard Service Skills
Execution discipline, timing, table readiness, and coordination with service staff to support smooth floor operations.
How to Book
Select the session(s) most relevant to your role or team responsibilities.
Each session is delivered in a focused, small-group format to ensure clarity,
participation, and real-world application.
STILL NOT SURE?
Frequently Asked Questions
Question : Who are these training programs designed for?
These programs are designed for active hospitality professionals—including supervisors, assistant managers, and front-of-house team members—who are currently working in restaurant operations and want to perform their role with greater clarity and consistency.
They are not intended for entry-level education or career exploration.
Question : Is the training theoretical or practical?
The training is practical and role-based.
Sessions are grounded in real operational scenarios and focus on techniques that can be applied immediately during live service.
There is no motivational content or abstract leadership theory.
Question : Are these programs classroom-based or hands-on?
Sessions are delivered in small, in-person group settings with structured discussion, examples from live operations, and practical application exercises.
The environment is professional and focused, not academic.
Question : Are these programs certified?
Participants will receive confirmation of participation.
The primary value of the program is operational capability and role readiness rather than certification.
Question : What is expected from participants?
Participants are expected to:
Attend sessions fully and on time
Engage professionally
Apply learnings within their current role
This training respects the reality of hospitality work and assumes participants take ownership of their performance.
