105-Restaurant Operations & Leadership

1. Restaurant Management Fundamentals Introduction to restaurant types, structures, and operational models Key roles and responsibilities in restaurant management Financial basics: budgeting, cost control, and profit optimization Understanding operational workflows and efficiency Overview of regulatory compliance and safety standards 2. Front-of-House (FOH) Operations Managing guest experience and service standards Reservation, seating, and table management systems Staff coordination and scheduling for peak hours Handling customer complaints and service recovery Implementing effective upselling and customer engagement strategies 3. Back-of-House (BOH) Operations Kitchen workflow and food production management Inventory control, procurement, and supply chain management Food safety, hygiene, and quality assurance Equipment maintenance and kitchen organization Collaboration between BOH and FOH for operational efficiency 4. Leadership & Team Management Developing leadership styles for restaurant managers Motivating, coaching, and mentoring staff Conflict resolution and fostering a positive work culture Performance evaluation and staff development plans Building high-performing, accountable, and customer-focused teams 5. Operational Strategy & Business Growth Creating operational SOPs for consistency and quality Analyzing KPIs: revenue, labor cost, food cost, and guest satisfaction Marketing, promotions, and enhancing restaurant visibility Implementing technology for operations and management efficiency Strategic planning for scalability and long-term business success