Online Class: Restaurant Management 101

Restaurant managers learn, apply and continually improve myriad business skills adaptable to scores of other industries. Sales, marketing, human resources, customer service, shipping and receiving, maintenance, food & beverage preparation and accounting.

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$120.00
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$120.00 (with CEU Certificate)
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  • 11
    Lessons
  • 17
    Exams &
    Assignments
  • 8
    Hours
    average time
  • 0.8
    CEUs
 
 

Course Description

Qualified restaurant managers are always in demand. They earn salaries far above the national average ($45K-$60K and higher), receive generous benefit packages and bonuses, rapid promotions and opportunities for travel. But that's really just the "icing on the cake". Restaurant managers learn, apply and continually improve a myriad of business skills adaptable to scores of other industries. Sales, marketing, human resources, customer service, shipping and receiving, maintenance, food and beverage preparation and accounting are all in a day's work...you'll truly 'have a finger in every pie'. In addition, you'll meet, interact with and satisfy every conceivable restaurant guest, and have the opportunity to be a true leader, a role model and a positive force in the lives of hundreds of your associates.


And let's not forget those autographed photos of you with Jack Nicholson or Tiger Woods, thanking you for one of their best nights on the town in a long time.

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Course Motivation

Course Description: The Comprehensive Guide to Mastering Restaurant Management

In an ever-evolving culinary landscape, competent restaurant managers stand out as pivotal cornerstones, ensuring seamless operations, delightful customer experiences, and a thriving business. Not only do they command salaries that often surpass the national average (with updated figures ranging from $45K to $70K, depending on experience and location), but they also enjoy robust benefits, performance bonuses, and promising avenues for professional growth.

However, monetary rewards are merely one facet of this dynamic role. A career in restaurant management is a kaleidoscope of diverse responsibilities. Imagine a role where one moment you're devising a marketing strategy to increase footfall during a festive season, and the next, you're liaising with suppliers to ensure the freshest ingredients for your chef's signature dish. From overseeing day-to-day operations such as food and beverage preparation, logistics, and maintenance to mastering the nuances of sales, marketing, and HR—restaurant managers truly wear many hats. Or, to put it in culinary terms, they have a role in every course of the meal.

Moreover, this profession offers an unparalleled opportunity to interact with a diverse clientele. Beyond ensuring guest satisfaction, managers often find themselves playing the role of an ambassador for their establishment. Every satisfied customer, including illustrious personalities and celebrities, stands testament to the manager's dedication and finesse.

Course Outline:

Lesson One: Overview of the House
Dive into the foundational elements of restaurant management. Get acquainted with the structure, roles, and the symbiotic relationship between various departments.

Lesson Two: Goals, Safety, and Profits
Explore the intricate balance between prioritizing safety and hygiene while optimizing for profitability. Understand the importance of setting and meeting business objectives.

Lesson Three: Customer Service Essentials
Master the art and science of delivering impeccable customer service. Learn strategies to exceed guest expectations consistently.

Lesson Four: Guest Recovery and Problematic Guests
Every restaurant faces its share of challenges. Equip yourself with skills to handle disgruntled customers and turn potentially negative experiences into opportunities for loyalty.

Lesson Five: Hiring and Team-Building
Delve into the HR side of management. From recruitment strategies to fostering a cohesive team culture, understand the nuances of building a winning team.

Lesson Six: Training
Uncover the importance of continuous learning and development. Familiarize yourself with training modules essential for both new hires and seasoned staff.

Lesson Seven: Scheduling
Grasp the complexities of crafting schedules that ensure smooth operations while considering employee well-being.

Lesson Eight: Supervision, Counseling, and Discipline
Become proficient in guiding and mentoring your team. Address concerns, provide constructive feedback, and implement disciplinary measures when necessary.

Lesson Nine: Controlling Food and Beverage Costs
Discover strategies to optimize costs without compromising on quality. Understand inventory management, procurement, and wastage reduction techniques.

Lesson Ten: Maximizing Revenue
Dive into the financial aspects of restaurant management. From pricing strategies to promotional campaigns, explore ways to boost revenue.

Lesson Eleven: Sanitation, Liability, and Legal Considerations
Gain insights into the legal landscape of the restaurant industry. Prioritize sanitation, understand liabilities, and ensure compliance with all regulations.

In essence, this course promises to be a comprehensive guide, offering both theoretical knowledge and practical insights into the realm of restaurant management. If you're passionate about the culinary world and aspire to lead from the front, ensuring both business growth and delightful dining experiences, this course is tailor-made for you. Enroll now and set the stage for a rewarding career in restaurant management.

  • Completely Online
  • Self-Paced
  • 6 Months to Complete
  • 24/7 Availability
  • Start Anytime
  • PC & Mac Compatible
  • Android & iOS Friendly
  • Accredited CEUs
Universal Class is an IACET Accredited Provider
 

Course Lessons

Lesson One : Overview of the House

Within the hospitality industry, restaurant staff members refer to their workplaces as "The House." 10 Total Points
  • Lesson 1 Video
  • Lesson discussions: Job Placement; Reasons for Taking this Course
  • Complete: Lesson One Assignment
  • Assessment: Lesson One: Overview of the House

Lesson Two: Goals, Safety, and Profits

As a restaurant manager, you will have many goals beyond the personal. 9 Total Points
  • Lesson 2 Video
  • Lesson discussions: Safety Rules
  • Assessment: Lesson Two: Goals, Safety and Profits

Lesson Three: Customer Service Essentials

Customer service, and the retention of customers, will always be paramount for the success of any restaurant business. Statistics reveal that if a diner has a positive experience in a restaurant, they will tell three friends about it. 8 Total Points
  • Lesson 3 Video
  • Assessment: Lesson Three: Customer Service Essentials

Lesson Four: Guest Recovery and Problematic Guests

Good waiters will do everything they can to ensure a guest's satisfaction. On the off chance they're unable to satisfy a guest, you the manager, will have to step in. This is where guest service becomes guest recovery. 12 Total Points
  • Lesson 4 Video
  • Lesson discussions: Dealing
  • Complete: Lesson Four Assignment
  • Assessment: Lesson Four: Guest Recovery and Problematic Guests

Lesson Five: Hiring and Team-Building

Your effectiveness as a manager is directly related to your ability to relate to people, and the quality of your interactions with your staff. 12 Total Points
  • Lesson 5 Video
  • Complete: Lesson Five Assignment
  • Assessment: Lesson Five: Hiring and Team-building

Lesson Six : Training

The training period of your employees should be thorough enough to cover the following areas: Rules and regulations, leadership structure throughout the restaurant (chain of command), and safety regulations, and others. 10 Total Points
  • Lesson 6 Video
  • Assessment: Lesson Six : Training

Lesson Seven: Scheduling

Understaffing leads to overworked employees, poor service, and staff members cutting corners to accomplish their tasks -- potentially causing food safety issues, accidents and equipment damage. Additional lesson topics: Scheduling Software 10 Total Points
  • Lesson 7 Video
  • Assessment: Lesson Seven: Scheduling

Lesson Eight: Supervision, Counseling, and Discipline

Beyond interviewing and scheduling, the bulk of managerial work is in supervision. Excellence in supervision means achieving positive results through people. 9 Total Points
  • Lesson 8 Video
  • Assessment: Lesson Eight: Supervision, Counseling And Discipline

Lesson Nine: Controlling Food and Beverage Costs

As a manager, you may not have much direct involvement with the food products that go into the kitchen, but items used for the Front of the House are almost always that manager's direct responsibility. 10 Total Points
  • Lesson 9 Video
  • Assessment: Lesson Nine: Controlling Food And Beverage Costs

Lesson Ten: Maximizing Revenue

You might actually enjoy periods of time when business is slow in your restaurant; the workday is less stressful, you have fewer guests to take care of, and you get to go home early. 12 Total Points
  • Lesson 10 Video
  • Complete: Lesson Ten Assignment
  • Assessment: Lesson Ten: Maximizing Revenue

Lesson Eleven: Sanitation, Liability, and Legal Considerations

Restaurants, like any other business, are unfortunately often targets of lawsuits, and their managers must be the first line of defense. Your restaurant or employees can, in some cases, be liable for any injuries or illnesses received by guests. 552 Total Points
  • Lesson 11 Video
  • Lesson discussions: End of Course Poll; Program Evaluation Follow-up Survey (End of Course); Course Comments
  • Complete: Lesson Eleven Assignment
  • Assessment: Lesson Eleven: Sanitation, Liability And Legal Considerations
  • Assessment: The Final Exam
654
Total Course Points
 

Learning Outcomes

By successfully completing this course, students will be able to:
  • Summarize the components of the restaurant business.
  • Summarize goals, safety and profits.
  • Describe customer service essentials.
  • Summarize guest recovery and problematic guests.
  • Describe hiring and team-building.
  • Summarize training.
  • Summarize scheduling.
  • Describe supervision, counseling and discipline.
  • Describe controlling food and beverage costs.
  • Summarize maximizing revenue.
  • Summarize sanitation, liability and legal considerations.
  • Demonstrate mastery of lesson content at levels of 70% or higher.
 

Additional Course Information

Online CEU Certificate
  • Document Your Lifelong Learning Achievements
  • Earn an Official Certificate Documenting Course Hours and CEUs
  • Verify Your Certificate with a Unique Serial Number Online
  • View and Share Your Certificate Online or Download/Print as PDF
  • Display Your Certificate on Your Resume and Promote Your Achievements Using Social Media
Document Your CEUs on Your Resume
 
Course Title: Restaurant Management 101
Course Number: 7550157
Languages: English - United States, Canada and other English speaking countries
Availability: This course is online and available in all 50 states including: California, Florida, Georgia, Illinois, New York, Pennsylvania, Ohio, Texas, and Washington.
Last Updated: January 2024
Course Type: Self-Paced, Online Class
CEU Value: 0.8 IACET CEUs (Continuing Education Units)
CE Accreditation: Universal Class, Inc. has been accredited as an Authorized Provider by the International Association for Continuing Education and Training (IACET).
Grading Policy: Earn a final grade of 70% or higher to receive an online/downloadable CEU Certification documenting CEUs earned.
Assessment Method: Lesson assignments and review exams
Course Fee: $120.00 U.S. dollars

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Student Testimonials

  • "I was very interested in the course and the instructor was excellent." -- Jerry L.
  • "All the lessons were helpful to me. Thank you for sharing your intelligence." -- Antonia B.
  • "It was informative. It was all good. " -- Robert I N.
  • "Instructor is helpful and responsive. I liked his style. Thanks." -- Pratibha V.
  • "Every lesson helped me but lessons 5-11 were the things I needed the most." -- Danielle S.
  • "The lessons were very direct and specific with the information. Very easy to work with, constructive and helpful in all areas." -- Marco S.