Door Staff

Training

A well natured people-person — you create and enforce a safe environment for your patrons.

Door Staff trained by emerit maintain a safe environment in a licensed establishment by greeting guests and monitoring activities in a crowd. The emerit National Occupational Standards will outline the vital elements of your job so you can confidently handle every situation that faces you, respond effectively to emergencies, and maximize guest experience to ensure repeat visits. These Standards have been updated to include a more comprehensive Communication section, highlighting how the use of effective verbal and non-verbal communication can prevent conflicts from escalating and be used in conflict resolution.

The emerit Door Staff Person National Occupational Standards:

  • Represent the collective expertise of Door Staff and industry leaders across Canada.
  • Were developed with, and validated by, provincial/territorial liquor boards.
  • Discuss critical elements of the job so you can maximize guest safety, respond to emergency situations and become skilled at monitoring all areas of the establishment.
 

To get started, select the National Occupational Standards below.

 

emerit training has been used by the following clients:



"I've had a lot of experience in the kitchen, but very little in management. I found myself with a team of employees to supervise, orders to make, and menus to develop. The training came just in time. The program was a big help to me and made it a lot easier for me to fit into my new position."

— Éric Martel, Food Services Supervisor, Mess de la Citadelle in Québec

"I think we've proven without a doubt that the investment in training and in particular in emerit training is definitely recognized in a positive way in the bottom line of our business."

— Sheila Kelly-Blackmore, general Manager, St. Jude Hotel

"You're going to wind up with folks who know what they're doing, who understand why they're there and who want to work and who want to do a good job and essentially who have been empowered and given the tools and given the training to go out and do their jobs really, really well."

— Rob Campbell, Division Manager, Athabasca Catering

"Things have changed a lot over the past few years. Competition has gotten fiercer. You need dedicated and innovative employees to succeed in meeting the needs of an increasingly demanding clientele. By training our employees and listening to them, we develop a feeling of belonging that results in a decreased turnover rate and increased productivity."

— Caroline Milot, Director of Operations, Hôtel et Suites Le Dauphin

 

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