The British Academy for Training and Development offers this training course in Practical Skills of Restaurant Management for all professionals wishing to initiate or develop their career in large and successful restaurants, and to present themselves in ideal and professional manner.

Restaurants have widely spread in recent times, therefore the launching of new restaurant and penetrating the intense competition in the food industry is no longer easy, that's why if any businessman or restaurant owner wishes to succeed in this industry, they shall be aware that the excellence factor thereof lies in the methods adopted by this restaurant, and therefore, for the successful management of Restaurants, all equipment, elements, human, financial and technical resources should be fully combined in comprehensive management approach. Successful restaurant shall avail many necessary conditions including smooth and flexible operation, and efficiency of the restaurant staff, with emphasis on the equipment and techniques used.

Who Should Attend?

• Restaurant owners and managers.
• Restaurant department heads in hotels.
• Supervisors of restaurant operations in tourist facilities.
• Investors and capitalists.
• Individuals looking for a successful investment project.
• Workers in the restaurant industry.
• Waiters and chefs.

Knowledge and Benefits:

After completing the program, participants will be able to master the following:

• Learn how to welcome and greet customers entering the restaurant.
• Understand how to present food menus and services offered by the restaurant.
• Deliver services without causing inconvenience to customers.
• Master the presentation of food and manage the timing between customer orders and food delivery.
• Ensure the restaurant's image is presented in the best possible way to ensure full customer satisfaction.
• Implement best practices and administrative procedures to satisfy customers.
• Recognize the importance of modern technological innovations in the restaurant industry and their role in meeting evolving customer demands.

• Introduction to Restaurant Management

  • Understanding the restaurant industry and analyzing current trends
  • Types of restaurants and classifications (e.g., fast food, family-style, fine dining)
  • The importance of effective restaurant management for success

• Strategic Planning

  • Setting short-term and long-term goals
  • Analyzing the market and competition
  • Developing a comprehensive business plan

• Organizing Operations

  • Restaurant structure: teams and departments
  • Organizing work and delegating tasks
  • Human resource management strategies

• Menu Design and Inventory Management

  • Designing a menu based on market analysis and customer preferences
  • Evaluating ingredient costs and setting food prices
  • Best practices in inventory management and minimizing waste

• Food Purchasing

  • Selecting and evaluating suppliers
  • Smart purchasing strategies
  • Managing ingredient costs

• Customer Service and Dining Experience

  • Training staff to provide professional and friendly customer service
  • Enhancing the customer experience through a well-organized environment and fast, high-quality service
  • Effectively managing complaints and difficult situations

• Labor and Human Resource Management

  • Hiring, training, and evaluating employees based on restaurant needs
  • Implementing performance management systems and employee motivation
  • Effectively and professionally addressing human resource issues

• Daily Operations Management

  • Analyzing kitchen operations and improving efficiency
  • Organizing daily operations to ensure high-quality food delivery on time
  • Ensuring consistent quality of service

• Marketing and Public Relations

  • Developing marketing strategies to raise restaurant awareness and attract more customers
  • Promoting special offers and events
  • Managing public relations and building a strong client network

• Restaurant Accounting Basics

  • Understanding and reading financial statements
  • Preparing budgets and analyzing costs
  • The importance of financial management in achieving profitability

• Financial Analysis and Profit Management

  • Understanding and analyzing key financial data
  • Identifying key financial indicators for restaurant performance
  • Implementing strategies to improve profitability and cost management

• Food Safety Standards

  • Understanding HACCP systems and health standards
  • Training staff on food safety
  • Managing health-related risks

• Workplace Safety

  • The importance of employee safety
  • Strategies for accident prevention
  • Implementing emergency policies

• Innovation and Business Development

  • The importance of innovation in the menu
  • Product and service development strategies
  • Evaluating customer feedback on innovations

• Business Expansion

  • Expansion opportunities: branches, franchises
  • Planning to expand service scope
  • Feasibility studies for new projects