Presentation by Trevelyan Bale from Blacktown Workers Club to the Clubs+ Chefs Tw-Day Management Summit in Sydney, June 2012

1. Where to from Here

2. Skills in the kitchen
 Organised
 Eye for detail
 Hard working
 Quality Controls
 Costing menus / staff costs
 Training
 Mentoring
 Work well under pressure

3. What is YOUR Next level ?
 Where is your next step from the kitchen?
 How do you get there?
 What other skills will I need?
 Who will I have to liaise with on what
levels?

4. Important areas of improvement
 What areas will you need to work on?

5. Important items
 Computer skills – Excel. POS etc
 Budgeting – you need to know this
backwards!!
 Understanding key control & check points
in your business, Are they correct?
 Base rosters / Forecasts
 Develop your systems and standards and
have them clearly defined
 Run effective meeting with clearly defined
outcomes / requirements.

6. Important items
 Recognising, Identifying and grooming
individuals for future management roles
 Empowering staff and mangers to do
their job with checks in place – clearly
defined deliverables
 Encourage staff and managers to step
outside their comfort zone
 Hold staff and managers to account – be
direct and consistent

7. Important items
 Comfortable with public speaking
 Board meetings / presentations
 Manager meetings
 Staff meetings
 Members
 Good communication both written and
verbal
 Personal grooming and presentation
 Be approachable for people with good
ideas – staff should be pushing you.
 FOH -Beverage knowledge – Wines /
service etc

8. Further education / Training
 Computer courses
 Do courses to improve the skills that you
know you need to improve on
 CMA
 CDI
 Legislative – security and compliance
 Gaming
 Mandatory signage
 Regulations