Catering facility management requires good preparation. If you want to acquire competence in this area and develop strategic skills in the HoReCa industry, we have something just for you – catering manager course. This is an intensive training in which you will learn the secrets of good restaurant management and how to run it successfully. Check out our offer and sign up for the course today.
The catering manager course is a comprehensive course that includes a series of lectures, exercises and discussion panels that allow you to properly prepare for the role of a catering facility manager.
The statistics are inexorable. After the first two years of operation, 50 to even 70 percent of newly opened catering establishments in Poland fail. The blame for this state of affairs is often put on picky guests who cannot appreciate the efforts of the owner and the staff. Meanwhile, the truth is more complex. Both the failure and success of a catering establishment depend on many factors, including good management, which – as our training proves – you can learn.
During the training you will learn, among others:.:
By taking part in the catering manager course, you gain knowledge and skills acquired by our practitioners over the years. During the classes we break it down into prime factors all aspects of effectively running a catering establishment. We present modern management techniques and tools that facilitate the daily work of a manager. We teach where to look for competitive advantages and how to build the position of a place in a demanding market. We discuss current trends and challenges related to running a business in the catering industry.
The catering manager course is addressed to both: experienced managers and restaurateurs, as well as people who have just they plan to open their own restaurant or want to link their professional career with the HoReCa industry and see themselves in a managerial position. We only teach solutions that have been tested in practice and are embedded in the realities of Polish gastronomy. Thanks to this, you do not waste time on implementing strategies that would not work anyway. This also increases the chances of success of the premises.
Remember, due to the specific nature of the course the number of places is limited. Contact us Sign up today for intensive management skills training, and running a restaurant will no longer hold any secrets for you. We invite you!
Training schedule:
Day 1: Personal Development and Personnel Management
Introduction of participants and presentation of training objectives.
Role and responsibilities of a catering manager (professional profile)
Developing leadership skills.
Personal development of a manager: stress management and self-development.
Human Resources Management:
Effective recruitment
Selection, candidate profile, conducting recruitment interview
Building relationships with the team.
Motivating the team, working through goals, training and employee development
Employment structure, division of duties, employment costs
Performance reviews
Creating effective work schedules
Legal aspects of hiring staff
Day 2: Getting Started and Venue Management Concepts
Gastronomy market analysis
Opening a restaurant
SWOT analysis
Pre-opening budget
Necessary documentation and formalities, legal, construction and technological aspects
Concept analysis, profile selection, location, target group
Adaptation of premises, opening schedule, operational preparations
Creating a business plan
Independent exercises in creating a business plan and a concept for a premises
Day 3: Restaurant Operations and Customer Service
Inventory and order planning
Quality control of deliveries from suppliers
Hygiene and safety rules in a restaurant
HACCP, GMP, GHP procedures.
Customer service: building relationships and loyalty, CRM, service personalization
Dealing with difficult clients.
Sales techniques, increasing the average bill
Use of POS systems, warehouse management programs
Quality management, checkpoints
Day 4: Restaurant Marketing and Sales
Basics of restaurant marketing.
Creating promotion and advertising strategies.
Using social media for promotion.
Creating a unique image of the restaurant.
Culinary innovation: menu development and creative approaches to dishes.
Event organization, event offer creation
Sales data and indicators
Competition and local market analysis.
Menu engineering
Creating special and seasonal offers.
Day 5: Finance and Strategic Planning
Managing a restaurant budget.
Monitoring expenses and income.
Interpretation of financial indicators.
Investment and expansion planning.
Creating a strategic plan for the future.
Market trend analysis.
Risk management in a restaurant.
Protection against theft and fraud
Fiscal settlements and services
Practical exercises – concept development and cost forecast
Completion of training, summary and presentation of certificates.
An opportunity to ask questions and discuss.
Course price: PLN 1600
Duration: 50h (5 days of lectures and exercises)
Upon completion of the course you will receive a Good Choice Academy certificate.
During the course you will receive an exhaustive and complete manual in the form of a handbook for managers.
Upcoming dates:
– Warsaw 04.10 – 08.10.2023
– Poznan 22.11 – 26.12.2023
In the subject of the message, enter the city and date you are interested in.