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Restaurant Management Starts May 5
More than 10 available
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Qualified restaurant managers are always in demand. They earn salaries far above the national average ($45K-$60K and higher), receive generous benefit packages and bonuses, rapid promotions and opportunities for travel. But that's really just the "icing on the cake". Restaurant managers learn, apply and continually improve myriad business skills adaptable to scores of other industries. Sales, marketing, human resources, customer service, shipping and receiving, maintenance, food & beverage preparation and accounting are all in a day's work...you'll truly 'have a finger in every pie'. In addition, you'll meet, interact with and satisfy every conceivable restaurant guest, and have the opportunity to be a true leader, a role model and a positive force in the lives of hundreds of your associates.
And let's not forget those autographed photos of you with Jack Nicholson or Tiger Woods, thanking you for one of their best nights on the town in a long time.
Ready to Dig In?
Course Lessons
Lesson One : Overview of the House
Within the hospitality industry, restaurant staff members refer to their workplaces as "The House".
Lesson Two: Goals, Safety and Profits
As a restaurant manager, you will have many goals beyond the personal.
Lesson Three: Customer Service Essentials
Customer service, and the retention of customers, will always be paramount for the success of any restaurant business. Statistics reveal that if a diner has a positive experience in a restaurant, they will tell three friends about it.
Lesson Four: Guest Recovery and Problematic Guests
Every good waiter will do everything they can to ensure a guest's satisfaction. On the off chance they're unable to satisfy a guest, you the manager will have to step in. This is where guest service becomes guest recovery.
Lesson Five: Hiring and Team-building
Your effectiveness as a manager is directly related to your ability to relate to people and the quality of your interactions with your staff.
Lesson Six : Training
The training period of your employees should be thorough enough to cover the following areas: Rules and regulations, Leadership structure throughout the restaurant (Or 'chain of command'), Safety regulations, and others.
Lesson Seven: Scheduling
Understaffing leads to overworked employees, poor service, and staff members cutting corners to accomplish their tasks--potentially causing food safety issues, accidents and equipment damage.
Lesson Eight: Supervision, Counseling And Discipline
Beyond interviewing and scheduling, the bulk of managerial work is in Supervision. Excellence in supervision means achieving positive results through people.
Lesson Nine: Controlling Food And Beverage Costs
As a manager, you may not have much direct involvement with the food products that go into the kitchen, but almost every item used for the Front of the House are almost always that manager's direct responsibility.
Lesson Ten: Maximizing Revenue
You might actually enjoy periods of time when business is slow in your restaurant; the workday is less stressful, you have fewer guests to take care of, and you get to go home early.
Lesson Eleven: Sanitation, Liability And Legal Considerations
Restaurants, like any other business, are unfortunately often targets of lawsuits, and their managers must be the 'first line of defense'. Your restaurant or employees can in some cases be liable for any injuries or illnesses received by guests.
And let's not forget those autographed photos of you with Jack Nicholson or Tiger Woods, thanking you for one of their best nights on the town in a long time.
Ready to Dig In?
Course Lessons
Lesson One : Overview of the House
Within the hospitality industry, restaurant staff members refer to their workplaces as "The House".
Lesson Two: Goals, Safety and Profits
As a restaurant manager, you will have many goals beyond the personal.
Lesson Three: Customer Service Essentials
Customer service, and the retention of customers, will always be paramount for the success of any restaurant business. Statistics reveal that if a diner has a positive experience in a restaurant, they will tell three friends about it.
Lesson Four: Guest Recovery and Problematic Guests
Every good waiter will do everything they can to ensure a guest's satisfaction. On the off chance they're unable to satisfy a guest, you the manager will have to step in. This is where guest service becomes guest recovery.
Lesson Five: Hiring and Team-building
Your effectiveness as a manager is directly related to your ability to relate to people and the quality of your interactions with your staff.
Lesson Six : Training
The training period of your employees should be thorough enough to cover the following areas: Rules and regulations, Leadership structure throughout the restaurant (Or 'chain of command'), Safety regulations, and others.
Lesson Seven: Scheduling
Understaffing leads to overworked employees, poor service, and staff members cutting corners to accomplish their tasks--potentially causing food safety issues, accidents and equipment damage.
Lesson Eight: Supervision, Counseling And Discipline
Beyond interviewing and scheduling, the bulk of managerial work is in Supervision. Excellence in supervision means achieving positive results through people.
Lesson Nine: Controlling Food And Beverage Costs
As a manager, you may not have much direct involvement with the food products that go into the kitchen, but almost every item used for the Front of the House are almost always that manager's direct responsibility.
Lesson Ten: Maximizing Revenue
You might actually enjoy periods of time when business is slow in your restaurant; the workday is less stressful, you have fewer guests to take care of, and you get to go home early.
Lesson Eleven: Sanitation, Liability And Legal Considerations
Restaurants, like any other business, are unfortunately often targets of lawsuits, and their managers must be the 'first line of defense'. Your restaurant or employees can in some cases be liable for any injuries or illnesses received by guests.
