Become a Restaurant Manager
Do you enjoy the idea of supervising a dynamic crew, serving others and creating great experiences for happy customers? If so, a restaurant management career might be ideal for you. In this 100% online course, you will learn the concepts and practices needed to combine people, food and beverages to craft a memorable dining event. Key topics include the human, food and beverage and management skills you need to operate a restaurant.
Job Outlook for Restaurant Management
The US Bureau of Labor Statistics (BLS) expects the American economy to generate over 350,000 food service management jobs between now and 2029. The National Restaurant Association predicts 12.3% growth in job demand for restaurant managers between now and 2027.
According to the BLS, food service managers earn $26.60 per hour or $55,320 per year, on average. Salary.com reports that 90% of restaurant managers make over $34,700 per year. The top 25% earn in excess of $65,000, on average.
“This course has empowered me to embrace the future, to take the steps to renew my belief in myself and what I have to offer.”
- How to plan a successful menu and effectively manage the food and beverage production and service for that menu.
- How to manage human resources, legal requirements and basic accounting practices to ensure the smooth operation of the restaurant.
- How to implement a sales and marketing strategy to ensure a successful restaurant.
- How to select an optimal location for a restaurant.
- How to plan and implement restaurant fit-outs.
Prerequisites and Requirements
There are no prerequisites to take this course.
I. RESTAURANT LOCATION
Visibility and Accessibility
Size and Affordability
II. RESTAURANT FIT-OUT
Layout and Equipment
III. MENU MANAGEMENT
IV. SALES AND MARKETING
V. FOOD SERVICE MANAGEMENT
Food Service Process
Food Service Styles
The Essentials of Main Service Styles
The Advantages of Main Service Styles
Budget Considerations for Main Service Styles
VI. KITCHEN MANAGEMENT
Food Production Systems and Methods
VII. BEVERAGE MANAGEMENT
Characteristics of Spirits
Characteristics of Wine
VIII. HUMAN RESOURCE MANAGEMENT
The Recruitment Process
The Training Cycle
Rosters and Allocations
IX. RESTAURANT CONTRACTS
Elements of a Contract
X. ACCOUNTING PRINCIPLES
Inventory Valuation Methods
Thea Roberts is an instructor with a background in business administration. Previously, she was a finance officer and employment advisor. She also held a position in the Washington State Ombudsman Program. Roberts holds a Bachelor of Commerce and a Master of Arts.
Liselle Turner is a content writer and project manager. In addition to her background in advertising, she has worked in the learning and development industry. Turner holds a Bachelor of Business, a Diploma of Hospitality and Management, and a Certificate IV in Assessment and Workplace Training.
Restaurant Management FAQs
WHAT ARE THE BENEFITS OF BECOMING A RESTAURANT MANAGER?
Restaurant managers are responsible to make sure their customers have a great experience. If you enjoy creating experiences and working with others to make them come alive, restaurant management may offer you many excellent opportunities. Restaurant managers often work with vibrant, young crews to offer precise, friendly service to customers who are celebrating a special occasion or just enjoying a meal outside their homes.
IS A RESTAURANT MANAGEMENT COURSE NECESSARY TO BECOME A RESTAURANT MANAGER?
Many restaurant managers do rise through the ranks from server or bartender to assistant manager before serving as a general manager or owner. However, completing a well-designed training course signals your commitment to professionalism to your prospective employers and team members. Formal training also offers preparation in the procedures and legal considerations that many managers only learn through the process of trial and error.