Online Class: Restaurant Management 101

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 a myriad of business skills adaptable to scores of other industries. Sales, marketing, human resources, customer service, shipping and receiving, maintenance, food and 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.

Courses Frequently Bought Together:

Bartending and Mixology 101

Hotel Management 101

Business Branding 101

Course Motivation

Course Description: The Comprehensive Guide to Mastering Restaurant Management

In an ever-evolving culinary landscape, competent restaurant managers stand out as pivotal cornerstones, ensuring seamless operations, delightful customer experiences, and a thriving business. Not only do they command salaries that often surpass the national average (with updated figures ranging from $45K to $70K, depending on experience and location), but they also enjoy robust benefits, performance bonuses, and promising avenues for professional growth.

However, monetary rewards are merely one facet of this dynamic role. A career in restaurant management is a kaleidoscope of diverse responsibilities. Imagine a role where one moment you're devising a marketing strategy to increase footfall during a festive season, and the next, you're liaising with suppliers to ensure the freshest ingredients for your chef's signature dish. From overseeing day-to-day operations such as food and beverage preparation, logistics, and maintenance to mastering the nuances of sales, marketing, and HR—restaurant managers truly wear many hats. Or, to put it in culinary terms, they have a role in every course of the meal.

Moreover, this profession offers an unparalleled opportunity to interact with a diverse clientele. Beyond ensuring guest satisfaction, managers often find themselves playing the role of an ambassador for their establishment. Every satisfied customer, including illustrious personalities and celebrities, stands testament to the manager's dedication and finesse.

Course Outline:

Lesson One: Overview of the House
Dive into the foundational elements of restaurant management. Get acquainted with the structure, roles, and the symbiotic relationship between various departments.

Lesson Two: Goals, Safety, and Profits
Explore the intricate balance between prioritizing safety and hygiene while optimizing for profitability. Understand the importance of setting and meeting business objectives.

Lesson Three: Customer Service Essentials
Master the art and science of delivering impeccable customer service. Learn strategies to exceed guest expectations consistently.

Lesson Four: Guest Recovery and Problematic Guests
Every restaurant faces its share of challenges. Equip yourself with skills to handle disgruntled customers and turn potentially negative experiences into opportunities for loyalty.

Lesson Five: Hiring and Team-Building
Delve into the HR side of management. From recruitment strategies to fostering a cohesive team culture, understand the nuances of building a winning team.

Lesson Six: Training
Uncover the importance of continuous learning and development. Familiarize yourself with training modules essential for both new hires and seasoned staff.

Lesson Seven: Scheduling
Grasp the complexities of crafting schedules that ensure smooth operations while considering employee well-being.

Lesson Eight: Supervision, Counseling, and Discipline
Become proficient in guiding and mentoring your team. Address concerns, provide constructive feedback, and implement disciplinary measures when necessary.

Lesson Nine: Controlling Food and Beverage Costs
Discover strategies to optimize costs without compromising on quality. Understand inventory management, procurement, and wastage reduction techniques.

Lesson Ten: Maximizing Revenue
Dive into the financial aspects of restaurant management. From pricing strategies to promotional campaigns, explore ways to boost revenue.

Lesson Eleven: Sanitation, Liability, and Legal Considerations
Gain insights into the legal landscape of the restaurant industry. Prioritize sanitation, understand liabilities, and ensure compliance with all regulations.

In essence, this course promises to be a comprehensive guide, offering both theoretical knowledge and practical insights into the realm of restaurant management. If you're passionate about the culinary world and aspire to lead from the front, ensuring both business growth and delightful dining experiences, this course is tailor-made for you. Enroll now and set the stage for a rewarding career in restaurant management.