Course Description

Unlock Your Future in Restaurant Management: Where Opportunity Meets Transformation

Are you ready to step into a career that combines leadership, creativity, and real-world impact? Restaurant management is more than a job-it's a dynamic, fast-paced journey that will challenge you, inspire you, and set you on a path to success. The skills you'll gain in this field aren't just for one industry-they're the building blocks of a versatile career. And this course? It's your gateway to mastering them.

Imagine this: You're at the helm of a thriving restaurant, where every day brings a new challenge and a new triumph. You're not just managing operations-you're orchestrating an experience. From overseeing a seamless dinner service to leading your team through complex problem-solving, every moment is an opportunity to grow as a leader. The rewards? A career that pays well above average, with salaries starting at $45K-$60K and often skyrocketing higher, plus bonuses, benefits, and the chance to work with incredible people-your team, your guests, and even the occasional celebrity.

But it doesn't stop there. Restaurant management equips you with skills that go far beyond the kitchen or dining room. You'll master the art of sales and marketing, navigate the nuances of HR and team dynamics, fine-tune customer service strategies, and even dabble in logistics, accounting, and maintenance. In short, you'll have a hand in every aspect of running a successful business. And these are skills that transfer seamlessly into industries from retail to hospitality to entrepreneurship.

This isn't just another course. It's a transformation. Whether you're looking to break into management for the first time or refine your existing skills, this program offers unmatched value. You'll gain actionable insights, practical strategies, and the confidence to lead with authority. This is your chance to step into a role that blends creativity and structure, challenges and rewards, ambition and purpose.

And yes, there's the glamour-those unforgettable moments when you're shaking hands with a celebrity or seeing your team thrive under your leadership. But the real magic? It's in the legacy you'll build as a manager, mentor, and innovator.

Your future starts here. Are you ready to take the first step? Enroll today and become the leader you've always known you could be. The restaurant world is waiting for you-and so is your next great success story.

  • Completely Online
  • Self-Paced
  • 6 Months to Complete
  • 24/7 Availability
  • Start Anytime
  • PC & Mac Compatible
  • Android & iOS Friendly
  • Accredited CEUs
Universal Class is an IACET Accredited Provider
 

Learning Outcomes

By successfully completing this course, students will be able to:
  • Define the roles and responsibilities of Front of the House (FOH) and Back of the House (BOH) staff in managing restaurant operations efficiently.
  • Identify and describe how effective communication and teamwork between FOH and BOH staff contribute to a seamless dining experience in a restaurant setting.
  • Define specific safety protocols for both food handling and workplace environment to minimize risk and ensure employee and guest safety.
  • Identify strategies for maximizing restaurant profitability through strategic scheduling, sales training, and cost management.
  • Demonstrate the ability to align a restaurant's atmosphere with the expectations of the target audience by adapting music, decor, and service style.
  • Identify effective strategies for resolving customer complaints in a dining setting to enhance patron satisfaction and loyalty.
  • Analyze guest interactions and identify opportunities for service improvement by evaluating feedback and implementing changes to enhance overall guest satisfaction and loyalty.
  • Demonstrate effective guest recovery strategies by utilizing empathy and problem-solving skills to resolve guest complaints in various scenarios.
  • Demonstrate effective team-building strategies by identifying and implementing practices that enhance employee engagement and retention in the restaurant industry.
  • Evaluate compensation structures in the food service sector to create competitive wage plans that decrease employee turnover and improve service quality.
  • Define the key areas of restaurant employee training, including rules, technical proficiency, and customer service, by participating in role-playing exercises.
  • Demonstrate an understanding of continuous learning principles by articulating the benefits of feedback and ongoing skill development through set evaluation mechanisms.
  • Define the concept of effective scheduling and identify how it impacts employee satisfaction and service quality in a restaurant setting.
  • Demonstrate mastery of lesson content at levels of 70% or higher.
 
 

Assessment Guide

Assessment Points
Why this Course? 1 points
Lesson One: Overview of the House 8 points
Lesson Two: Goals, Safety and Profits 9 points
Lesson Three: Customer Service Essentials 8 points
Lesson Four: Guest Recovery and Problematic Guests 10 points
Lesson Five: Hiring and Team-building 10 points
Lesson Six : Training 10 points
Lesson Seven: Scheduling 10 points
Lesson Eight: Supervision, Counseling And Discipline 9 points
Lesson Nine: Controlling Food And Beverage Costs 10 points
Lesson Ten: Maximizing Revenue 10 points
Lesson Eleven: Sanitation, Liability And Legal Considerations 10 points
The Final Exam 540 points
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