Manager Program 360° Course – Gastronomy & Events

This course prepares managers to run a venue or event business with full control over finances, the team, and the quality of operations.

We work with real-world scenarios: costs, procedures, crises, guest complaints, Sanitary Inspectorate audits, social media, events, and HR.

After the course, the participant returns to work with ready-made tools that can be implemented immediately - without theory disconnected from real life.

Get to know the details

5/5

Piotr Sówiński

Professional bartender

12 years of experience

What makes this course

  • Full preparation for the real work of a manager – not theories from textbooks, but situations that venues and events face every day: costs, inventory shortages, guest complaints, time pressure, recruitment, turnover, communication with the owner, crises.
  • Learning Cost Control from A to Z – Food Cost, Beverage Cost, Labor Cost, margins, loss, inventory, P&L analysis – with sheets and diagrams that the participant takes with them.
  • Ready-made tools for implementation at work – SOPs, checklists, contract templates, HACCP procedures, team work instructions, guest communication scripts, event schedules, daily and weekly reports.
  • Case studies and simulations instead of lectures - each module ends with a professional task, not a "slide".
  • The full scope of managerial competences, not only operations:
    • HR & Recruitment
    • training and organization of team work
    • cost optimization
    • warehouse control
    • communication with the guest
    • social media & venue/event marketing
    • law, standards, sanitary inspection, safety
  • Assessment Center + final project – as in MBA programs: the participant must demonstrate competence, not just “listen to the classes.”
  • Catering & Events Manager PRO ELITE Certificate (PL/EN) – recognized in hotels, chains and the event industry

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Find out more how the training is carried out

Time: 7 days (56 hours)
Form: workshops, simulations, masterclass, Assessment Center
For whom: managers of restaurants, bars, hotels, event agencies, owners

  • 09:00–09:30 – Welcome, networking, course objectives.
  • 09:30–10:30 – Catering vs. Event Manager – differences and common points.
  • 10:30–11:15 – Customer psychology (individual, group, corporate).
  • ☕ 11:15–11:30 – break
  • 11:30–12:30 – SOP and work organization (premises vs. event).
  • 12:30–13:15 – 🍽 lunch
  • 13:15–14:30 – Workshop: 360° manager competency map.
  • 14:30–15:30 – Employer branding and team motivation.
  • 15:30–17:00 –
  • 09:00–10:00 – Menu engineering and pricing psychology.
  • 10:00–11:00 – Upselling and cross-selling – implementation methods.
  • ☕ 11:00–11:15 – break
  • 11:15–12:30 – Pairings (wine–dishes, cocktails–desserts, coffee–alcohol).
  • 12:30–13:15 – 🍽 lunch
  • 13:15–14:30 – Workshop: designing a new sales card.
  • 14:30–15:30 – Simulation: table sales (VIP vs. budget-conscious guest).
  • 15:30–17:00 – Case clinic: analysis of real cards from the participants' premises.
  • 09:00–10:00 – Event products and packages (mobile bars, coffee point, premium).
  • 10:00–11:00 – Pricing services – how to defend your margin.
  • ☕ 11:00–11:15 – break
  • 11:15–12:30 – Workshop: event calculation (F&B + logistics + staff).
  • 12:30–13:15 – 🍽 lunch
  • 13:15–14:30 – Creating event offers (silver, gold, platinum).
  • 14:30–15:30 – Simulation: negotiations with a wedding client.
  • 15:30–17:00 – Strategic simulation: tender for a conference for 500 people.
  • 09:00–10:00 – Food & Beverage Cost – practice.
  • 10:00–11:00 – KPIs in gastronomy and events.
  • ☕ 11:00–11:15 – break
  • 11:15–12:30 – P&L analysis and sales reports.
  • 12:30–13:15 – 🍽 lunch
  • 13:15–14:30 – Workshop: case study analysis (why is the restaurant losing money?).
  • 14:30–15:30 – Motivational and bonus systems.
  • 15:30–17:00 – Strategic simulation: a recovery plan for restaurants and agencies.
  • 09:00–10:00 – Social media in gastronomy and events.
  • 10:00–11:00 – Online campaigns and lead generation.
  • ☕ 11:00–11:15 – break
  • 11:15–12:30 – Online reviews and e-reputation (Google, TripAdvisor, Wedding.pl).
  • 12:30–13:15 – 🍽 lunch
  • 13:15–14:30 – Workshop: campaign design (premise + agency).
  • 14:30–15:30 – Influencers and strategic partnerships.
  • 15:30–17:00 – Strategic simulation: how to get 1000 customers for an event.
  • 09:00–10:00 – AV Basics (Light, Sound, Multimedia).
  • 10:00–11:00 – Safety: HACCP, emergency procedures.
  • ☕ 11:00–11:15 – break
  • 11:15–12:30 – Workshop: event checklist from A to Z.
  • 12:30–13:15 – 🍽 lunch
  • 13:15–14:30 – Simulation: technical failure during the gala.
  • 14:30–15:30 – Complaint handling and difficult customer.
  • 15:30–17:00 – Strategic simulation: image crisis after the event.
  • 09:00–10:00 – Course knowledge quiz.
  • 10:00–11:30 – Theoretical exam (test + case study).
  • ☕ 11:30–11:45 – break
  • 11:45–13:15 – Practical exam: 
    • table sales (premises),
    • event sales,
    • B2B negotiations.
  • 13:15–14:00 – 🍽 lunch
  • 14:00–15:30 – Final project: development strategy for the venue + event agency.
  • 15:30–16:30 – Presentations and feedback.
  • 16:30–17:00 – Certificate presentation, networking.
  • 09:00 AM – 10:00 PM – Introduction to working flair.
  • 10:00 AM – 11:00 PM – Free pouring – technique and precision.
  • 11:00 AM – 11:15 PM – ☕ Break.
  • 11:15 AM – 12:45 PM – Flair training (basic moves).
  • 12:45 AM – 13:30 PM -Lunch.
  • 13:30 AM – 15:30 PM – Speed ​​service – serving a large number of guests.
  • 15:30 AM – 17:30 PM – Event work simulation – serving 10 guests at a pace.
  • 09:00 AM – 10:30 PM – Service and contact with guests, upselling and cross-selling.
  • 10:30 AM – 11:30 PM – Inventory, warehouse management (workshop "I'm not afraid of the camera").
  • 11:30 AM – 11:45 PM – ☕ Break.
  • 11:45 AM – 12:45 PM – Menu engineering – creating a cocktail menu.
  • 12:45 AM – 13:30 PM -Lunch.
  • 13:30 AM – 15:00 PM – Job search – CV, networking, social media for a bartender.
  • 15:00 AM – 17:30 PM – Group workshops: creating your own cocktail menu (classics + originals).
  • 09:00 AM – 10:30 PM – Theoretical exam (50 questions).
  • 10:30 AM – 12:30 PM – Practical exam part I – 3 randomly selected classics.
  • 12:30 AM – 13:15 PM -Lunch.
  • 13:15 AM – 14:30 PM – Practical exam part II – author's signature cocktail + storytelling.
  • 14:30 AM – 16:00 PM – Practical exam part III – guest/event service simulation (5 orders at a time).
  • 16:00 AM – 16:30 PM – Tasting and feedback from trainers.
  • 16:30 AM – 17:30 PM – Summary, presentation of certificates, networking.

Why is this
is ULTIMATE #1 in Poland

Daily strategic simulations

– the participant takes on the role of a manager and solves real problems.

Assessment Center

– checking competences in practice.

A complete set of management tools:

Excel, contract templates, offers, checklists.

Final project = ready business plan

for premises and agencies.

Innovation

3 pillars – gastronomy, events and event technology.

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+48 609 631 507

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