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Great feedback for Step Forward


Feedback from the businesses that have been involved with Step Forward training, and the people who have taken up the challenge, have only good things to say.

It’s a no-brainer for hospitality businesses that want their staff working in sync, making customers happy, and contributing to a profitable and well-patronised enterprise.

Supervisors or managers can make or break a hospitality business; they are the essential glue that binds a business together. They interact with customers and staff, and need to have an overview of the entire business as well as understanding the daily detail that makes the business run smoothly.

Step Forward helps ensure that the people in leadership roles, and about to step into one, have the skills, knowledge and confidence they need to do right by you, your staff and them too.

Amy Krishnan, of Auckland’s award-winning Soul Bar & Bistro and a recent Step Forward graduate, agrees. “Even though I already had many years of management experience, My Step Forward training has still been an essential part of my career.”

Wellington hospo star Jamie Wildbore says, “It was a great course, a really good challenge. I loved it. It really helped me with managing staff, and coping with the rosters.”

For 2014 there are still a few places left in ServiceIQ’s respected Step Forward training programme.

“Step Forward supplements on the job study for the valued National Certificate in Hospitality - Operations Supervision Level 4 (Food & Beverage Service strand) by blending in e-learning and regular off the job workshops. Feedback has consistently been that the workshops in particular give those studying for their Certificate more confidence as well as insight into a wide range of real-life work and staff situations,” says ServiceIQ CEO Dean Minchington.

The opportunity to take a step forward into training for a supervisory or management role occurs again in 2014 at both Weltec in Wellington and the New Zealand School of Food and Wine in Auckland. Courses start at both venues in late February, and places are limited.

Dean Minchington says that hospitality businesses should seriously consider upskilling those who will be overseeing staff. “Supervisors are very often the glue that binds the place together. They interact with customers, staff and other managers in the business, and so they need to know the ‘big picture’ as well as understanding the daily detail to help with the smooth running of that business. It’s a vital role, so it’s vital that people have the training and skills they need to do it well.”

For more information, please contact ServiceIQ on 0800 863 693 or email