Introduction to Restaurant Operations

Overview of restaurant types and structures
Daily operations and workflow management
Roles and responsibilities of restaurant staff
Coordination with front-of-house and back-of-house teams

Menu Planning and Development

Principles of menu design and layout
Pricing strategies for profitability
Seasonal and thematic menu planning
Balancing customer preferences with operational efficiency

Staff Management and Leadership

Supervising and motivating restaurant teams
Staff scheduling and shift planning
Training and professional development
Conflict resolution and performance evaluation

Cost Control and Inventory Management

Managing food and beverage costs
Purchasing and supplier coordination
Inventory tracking and stock rotation
Reducing waste and optimizing resources

Customer Service Excellence

Understanding guest expectations
Techniques for creating memorable experiences
Handling complaints and feedback professionally
Personalizing services for different customer segments

Operational Efficiency and Quality Standards

Streamlining workflows in kitchen and dining areas
Standard Operating Procedures (SOPs) implementation
Hygiene and safety compliance
Quality assurance in food preparation and service

Marketing and Sales Strategies

Developing promotions and offers
Loyalty programs and customer engagement
Using social media and digital marketing tools
Strategies for increasing restaurant traffic and revenue

Technology in Restaurant Management

Reservation and ordering systems
POS and inventory management software
Data analytics for decision-making
Leveraging technology for operational efficiency

Practical Case Studies and Workshops

Real-life scenarios and problem-solving exercises
Role-playing customer service challenges
Group discussions and collaborative exercises
Practical applications of learned techniques in simulations

This course provides a comprehensive foundation in restaurant management, blending practical skills, leadership development, and operational knowledge to prepare participants for success in managing restaurants, cafés, and other food and beverage establishments.

Introduction to Restaurant Management Training Course in Geneva

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Introduction to Restaurant Management Training Course

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