Managing a restaurant requires thorough preparation. If you want to acquire competencies in this area and develop strategic skills in the HoReCa industry, we have just the thing for you – the Restaurant Manager Course . This intensive training will teach you 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 relentless. Between 50 and 70 percent of newly opened restaurants in Poland fail after the first two years of operation. This situation is often blamed on picky diners who fail to appreciate the efforts of the owner and staff. However, the truth is more complex. Both the failure and success of a restaurant depend on many factors, including good management , which, as our training proves, can be learned.
During the training you will learn, among others :
By participating in the Restaurant Manager Course, you will acquire the knowledge and skills acquired by our practitioners over the years. During the course, we dissect all aspects of effectively running a restaurant. We present modern management techniques and tools that facilitate the daily work of a manager. We teach you where to seek competitive advantages and how to build your business position in a demanding market. We discuss current trends and challenges related to running a restaurant business.
The Food Service Manager course is designed for experienced managers and restaurateurs , as well as those planning to open their own restaurant or those who want to pursue a career in the HoReCa industry and envision themselves as a manager. We teach only proven solutions grounded in the realities of Polish food service. This means you don't waste time implementing strategies that wouldn't have worked anyway. This also increases your restaurant's chances of success.
Please note that due to the nature of the course, places are limited . Contact us today and sign up for intensive management skills training, and running a restaurant will no longer hold any secrets for you. We look forward to seeing 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.
