Restaurant Manager Course

Lesson 1 • Restaurant Business Model Basics

Explains revenue streams, cost categories, and the profit-and-loss structure unique to food service. Provides the financial vocabulary used throughout the course.

Lesson 2 • Regulatory and Compliance Overview

Introduces health, safety, labor, and licensing obligations managers must uphold. Frames compliance as an ongoing operational responsibility, not a one-time task.

Lesson 3 • Setting a Management Philosophy

Guides students in defining personal leadership values aligned with restaurant culture and brand. Connects mindset to measurable team and guest outcomes.

Lesson 4 • The Restaurant Industry Landscape

Covers segment types, ownership models, and market dynamics shaping modern dining. Establishes the industry context needed for every subsequent management decision.

Lesson 1 • Foodborne Illness Prevention Principles

Covers major pathogens, contamination pathways, and the conditions that allow illness to occur. Grounds all subsequent sanitation practices in scientific reasoning.

Lesson 2 • Personal Hygiene and Staff Health Policies

Establishes handwashing protocols, illness reporting rules, and uniform standards for all staff. Directly reduces the most common source of contamination in restaurants.

Lesson 3 • Cleaning, Sanitizing, and Pest Control

Differentiates cleaning from sanitizing and establishes schedules for all surfaces and equipment. Integrates pest prevention as part of the daily sanitation routine.

Lesson 4 • Food Safety Audits and Inspections

Prepares managers to conduct internal audits and respond effectively to regulatory inspections. Builds a culture of continuous compliance rather than reactive correction.

Lesson 5 • Safe Food Handling and Storage

Teaches receiving inspection, FIFO rotation, and correct storage temperatures for all food categories. Ensures product integrity from delivery through service.

Lesson 1 • Performance Management and Feedback

Establishes goal-setting, observation, and structured feedback cycles for ongoing staff development. Connects individual performance to restaurant-wide service and financial results.

Lesson 2 • Recruiting and Hiring Effectively

Covers job analysis, sourcing channels, structured interviews, and legal hiring practices. Equips managers to select candidates who fit both role requirements and team culture.

Lesson 3 • Scheduling and Labor Optimization

Teaches demand-based scheduling, shift-building logic, and tools to control labor cost percentage. Balances adequate coverage with budget discipline.

Lesson 4 • Discipline, Conflict, and Separation

Provides a progressive discipline framework and conflict resolution steps that protect both staff and the business. Covers lawful termination and offboarding procedures.

Lesson 1 • Designing Service Standards and Scripts

Teaches how to create step-by-step service sequences, greeting scripts, and table-touch protocols. Ensures consistency across all staff and all shifts.

Lesson 2 • Measuring and Improving Guest Satisfaction

Introduces survey tools, online review monitoring, and Net Promoter Score as feedback mechanisms. Closes the loop between guest data and operational improvements.

Lesson 3 • Front-of-House Flow and Table Management

Covers reservation systems, seating rotation, and floor management to maximize covers and minimize wait times. Directly impacts revenue and guest satisfaction simultaneously.

Lesson 4 • Understanding Guest Expectations

Analyzes the factors that shape guest satisfaction, including perceived value, speed, and emotional connection. Provides the foundation for designing intentional service standards.

Lesson 1 • Menu Engineering Analysis

Applies the Stars, Plowhorses, Puzzles, and Dogs framework to classify items by popularity and margin. Drives menu layout and promotional decisions based on data.

Lesson 2 • Recipe Costing and Standardization

Teaches how to build standardized recipes, calculate cost per portion, and set target food cost percentages. Creates the data foundation for all pricing and profitability decisions.

Lesson 3 • Menu Pricing Strategies

Explores cost-plus, competitive, and value-based pricing methods and their impact on guest perception. Balances profitability goals with market positioning.

Lesson 4 • Menu Development Principles

Covers concept alignment, item selection logic, and dietary trend integration in menu design. Establishes the strategic role of the menu as the restaurant's primary sales tool.

Lesson 1 • Labor Cost Management

Analyzes labor cost percentage, productivity ratios, and scheduling levers that control the largest variable expense. Links staffing decisions directly to P&L outcomes.

Lesson 2 • Budgeting and Forecasting

Teaches how to build an annual operating budget and weekly sales forecast using historical data. Enables proactive cost management rather than reactive response.

Lesson 3 • Cash Handling and Revenue Controls

Establishes point-of-sale controls, cash drawer procedures, and theft prevention systems. Protects revenue integrity at every transaction point.

Lesson 4 • Reading the Profit-and-Loss Statement

Decodes each line of a restaurant P&L, from net sales through net income, with industry benchmarks. Builds the financial literacy required for all management decisions.

Lesson 1 • Technology and POS System Management

Introduces POS configuration, reporting functions, and integration with inventory and scheduling tools. Positions technology as a core operational management asset.

Lesson 2 • Standard Operating Procedures Development

Guides managers in writing clear, step-by-step SOPs for all recurring tasks across both houses. Reduces variability and enables consistent execution regardless of who is on shift.

Lesson 3 • Pre-Shift Meetings and Communication

Structures effective pre-shift briefings that align staff on specials, goals, and service priorities. Transforms the pre-shift meeting into a daily performance management tool.

Lesson 4 • Equipment Management and Maintenance

Covers preventive maintenance schedules, equipment logs, and vendor service coordination. Minimizes costly breakdowns and ensures food safety equipment reliability.

Lesson 1 • Catering and Private Events Management

Develops skills to sell, plan, and execute catering and private dining events profitably. Expands revenue beyond the dining room without disrupting core operations.

Lesson 2 • Leading Change and Continuous Improvement

Applies change management models to implement new systems, menus, or service standards with minimal resistance. Builds a team culture oriented toward ongoing improvement.

Lesson 3 • Marketing and Revenue-Building Strategies

Covers local marketing tactics, loyalty programs, and promotional planning tied to revenue targets. Connects marketing investment to measurable sales outcomes.

Lesson 4 • Career Development and Multi-Unit Readiness

Maps the career path from single-unit manager to multi-unit leadership and identifies the competencies required. Prepares students to pursue advancement with a clear development plan.