Staff Training Home
Ocean Breeze Hotel  ·  Strand  ·  Internal use only

Training at The Cove

The Cove is the restaurant and beach bar of the Ocean Breeze Hotel. Guests come for the view and come back for the way they were looked after. This is where you learn how we do that, one short module at a time, on your own phone, in your own time.

2Programmes
7FOH modules
1Cove Certification

Good service here is not a script. It is a set of habits the whole team shares, from the first greeting to the last coffee, so that every guest gets the same Cove whoever is on shift.

Each module is built from the way we actually work: our floor, our menus, our hotel and its deadlines, our people. You will find the same phrases in here that you hear at the pass and at the briefing. Read at your own pace, answer the knowledge checks, and sign each module off with Ishkar when you are done.

The standard is the same on a quiet Tuesday as on a full Saturday.The Cove way
01
Register onceYour name, your role and the phone you will use. Your progress is saved to your name, so you can pick up where you left off on any shift.
02
Work through the modulesIn order, one topic at a time. Every topic ends with four knowledge checks, and every module with a sign-off to Ishkar.
03
Earn your certificationThirty questions from memory across everything you have learnt. Pass, and your certificate is issued and verified by a manager.
Programme 01  ·  Waiters and bar

Front of House

Seven modules, six for everyone and one for the bar team, from the first greeting to the cash-up. Then the Cove Certification.

Each module ends with a short sign-off email to Ishkar. Once you have sent it, the module shows as signed off here. Module 7 appears for bar and "both" roles.

Programme 02  ·  Kitchen Coming soon

Back of House

Kitchen training is being written with Charlton. It will follow the same shape as the front of house programme: short topics, knowledge checks, and sign-offs.

When it opens, the kitchen team will register here in the same way and work through their own modules. The topics planned so far:

Hygiene & food safetyPrep & mise en placeAllergens at the passPlating & the passBreakfast & the buffetStock, wastage & closing
Coming soon