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Fundamentals of Restaurant Management Course

Solid manager training is the foundation of a profitable restaurant. Your managers impact everything from food and beverage quality to food cost to guest service.

Implementing a high-quality manager training program, however, is no small task. Large restaurant companies may have the budget to create a quality program in-house, but then must oversee a large number of facilitators to ensure a consistent message is disseminated. Smaller companies may more closely oversee the training process, but often cannot shoulder the costs associated with producing a sound program.

The Fundamentals of Restaurant Management course addresses both challenges. This seven or eight week* course introduces your managers to concepts and basic processes associated with managing costs, leading an hourly team, and creating an excellent guest experience then sends them back into their restaurant to practice what they've learned.

Each week, as the new manager attends class, the on-the-job facilitator (restaurant GM, training manager, owner, etc.) will receive a guide to reinforcing learning through coaching and facilitating on-the-job activities.

Classes are conveniently presented live and online, and are highly interactive. Participant numbers in each class are kept small to ensure lively discussion and involvement in small group activities.

* Eight week course includes Local Restaurant Marketing class.