Restaurant Manager Course – Work in progress (First Draft)

Dear students,
The Waiter’s Academy is bringing you the most important education that furthers your career to the top of our industry.
The Manager Course is the next exciting training we are preparing for you, but it is not quite ready yet.
You can still read and learn from the course, as we promise you to complete it soon so anyone who wants to grow and become a manager can take the tests, the final exam, and receive a certificate.
Stay tuned!

A restaurant manager plans, executes, and controls all daily tasks by teaching, empowering, and motivating employees to perform to the best of their abilities.

Sounds complicated; wait till we break down those tasks in detail; then it will get super tricky!

However, it is crucial to understand that you won’t be able to accomplish alone all your goals if you don’t teach and empower your staff to help you. Afterward, you have to keep them motivated and, of course, control their performance; so everything runs nice and smoothly. 

Managers measure or control cost, time, employee performance, guests’ satisfaction, etc.

They create training programs, strategies, plans, schedules, budgets, marketing campaigns, menus, etc.

On top of that, you should remember that you are working with people on both sides of the aisle: your job requires extraordinary mental abilities to maintain a healthy relationship with employees and guests alike.

One difficult task a restaurant manager has is to balance between ownership or upper management and employees.

With all that said, working as a restaurant manager gives you unlimited opportunities to unleash your skills and abilities, let your imagination run wild, and prove your managerial talent. 

We will break down all the tasks and duties, and we will explain them in detail, but let’s start with the principal goal in front of every restaurant manager and make sure you never lose sight of it:

The Goal: Increase profit by delivering service that exceeds guests’ expectations while running efficient and sustainable operations.

Those three factors contradict each other, but they are interconnected, and no restaurant can exist long without achieving all of them.

The goal of every business is to make money for an extended period. If we rip our guests, we will increase profit, but they won’t return, and we will have to close the business. 

We want to exceed our guests’ expectations; so they return and keep us in business.

However, we must be efficient and make a profit, or we will go broke.

Great restaurant managers find the balance between profit, keeping guests happy, and running efficient and sustainable operations.

If you learn how to do that, your success in this business is guaranteed!