Manager course start

Individual sessions:

➤ Number of classes: 10

➤ Duration: 3 hours

➤ Document: certificate in ukrainian and english

РАЗВЕРНИТЕ ОПИСАНИЕ

Training takes place on the basis of the TOP restaurant in Lviv, which has all the necessary equipment and inventory. You will work under the guidance of a restaurant manager who will reveal many secrets of the restaurant from the inside. After completing the training, you are guaranteed to be able to understand the basic processes of the restaurant. You will also learn the intricacies of document management, calculations, planning, etc. Learn how to set up processes, understand finances, conclude contracts with suppliers, etc.
Training schedule is selected individually, within the framework of the restaurant's work schedule, an accelerated / intensive training course is also possible (check with the manager).
Managing mentor will alternate the theoretical and practical part during one lesson, you will constantly act, acquire practical skills and study the theoretical part at the same time.
They will tell you and show you all the intricacies of the work and you will definitely succeed!
They will answer everything: “what if?”, “how to replace it?”, “I did it before and it didn’t work out for me, why?” and many other questions.
At each lesson you get an information block and a practical skill that guarantees you professional growth! The teacher will teach you not only to understand the processes, but also to organize the work of the restaurant, generate profit reports, control cash flow, and create budget planning. If you want to work as a manager and earn money, the advanced course "Management Professional" is also suitable for you.
You will acquire all the necessary knowledge and management skills to work in the best restaurants, and you will also be able to achieve career success. Having basic knowledge, you will realize your creative potential in the new profession of manager.
It's time to act - call/register! You will definitely succeed!

EXPANDㅤ[MANAGEMENT GENERAL COURSE]
- 10 days

INDIVIDUALIZED TRAINING PROGRAM
The program can be adjusted.
PRACTICAL COURSE

DAY 1
1. Creation of a concept, brand and USP (unique selling proposition).
3. Examples of successful and failed concepts and USPs.
4. Where to get ideas and how to modify someone else’s experience “to suit your own needs.” Examples of borrowed ideas: pros and cons. Franchises of popular brands and is it worth buying?
5. Choosing a place, season and premises for opening a project. Why “2 steps up and 5 steps down” can “kill” your idea. Why 60% of restaurant openings fail in the first year.
6. Selection and Analysis of the target audience (target audience). A simple model for predicting the attendance of a future restaurant (cafe).
7. Owner's investment portfolio. How to objectively evaluate your resources. Opening a business in partnership - pros, cons, pitfalls.
8. Analysis of linear competitors and direction leaders.
9. Selecting the form of conducting business activities of the project (individual entrepreneur or legal entity). Regulatory and legal framework, pitfalls, step-by-step action plan.
10. Strategic and time opening plan. Contractors, consultants and outsourced specialists: how to delegate authority and save time and money.
11. Case analysis, questions and answers, homework

DAY 2
1. Key team players, personnel policy.
2. Model of interaction between restaurant departments - who reports to whom and who is responsible for what.
3. Payroll, Staffing and Functionality - how to optimize staff and not pay extra money.
4. Waiters' games with bills and discounts - how they deceive you.
5. The Manager, Chef and Brand Bartender are the key players of the team.
6. Accountant and Accounting Calculator - how these employees can ruin or enrich you
7. Virtuoso waiters in a Bentley. How to respond to staff blackmail.
8. Motivation and training systems. 9. Sales psychology: how to increase the average check by 30% in a week.

DAY 3
Opening a Restaurant Kitchen
1. Menu concept, choice of direction.
2. Global trends in the restaurant industry: national cuisines, fast food, local food, Craft, fusion, molecular cuisine, New Nordic, signature cuisines, grill bars, burger bars, healthy eating). Analysis of successful and failed cases.
3. Menu options: content, visualization, regulatory requirements. How NOT to create a menu and why “your mother’s delicious borscht should be eaten at home, and not in your restaurant.”
4. A balanced menu and the “Fab Five” rule.

DAY 4
1. Calculation and technological maps. Concepts: Food cost and cost. Why in the Union “Collection of Recipes” was the favorite book of restaurant directors and chefs.
2. Why does the buyer sometimes earn more than the owner and how to deal with it.
3. How can the Owner control the work of the kitchen and the efficiency of the Chef?
4. Stars, Dogs, Riddles and Workhorses are on the menu. Profit analysis using the simple Smith-Casanava method.
5. Basic requirements for the kitchen: SNiPs, international standard HACCP, sanitary standards and fire safety - pitfalls, conflicts in legislation.

DAY 5
Opening the Kitchen - 2
1. Types of kitchen equipment and inventory (production and neutral equipment).
2. Equipment suppliers: how to choose and optimize purchasing costs and not buy unnecessary things. Professional and household equipment; used equipment - pitfalls.
3. Capacity calculation and layout plan for production equipment; exhaust hood and ventilation - what to look for when choosing a room.
4. Kitchen Equipment - how to reduce the list of “100 saucepans” by 60% and where to purchase equipment.

DAY 6
1. Neutral equipment: types, costs and suppliers.
2. Kitchen workshops. Cold cooks, hot cooks and generalists - who they are and how much to pay them. White and black Porto - what's the difference. Basic rules of commodity neighborhood.
3. Menu development and initial purchasing. Presentation and first photoset. How to control the process.
4. Formation of menu pricing: main points and mistakes.
5. Procurement shop - 80% of the success of your kitchen. Why, the main tasks of the procurement.
6. Blitz questions and answers, homework.

DAY 7
Opening a Restaurant Bar
1. Concept for menu, wine and cocktail list. What to focus on.
2. Contact or non-contact bar counter - what to choose.
3. Costing and technological maps of the bar.
4. We choose suppliers and why the negotiation process cannot be delegated to the brand bartender and manager. Leaders of the alcohol market - how to make money on alcohol even before opening a restaurant.

DAY 8
1. Technological and neutral bar equipment. Basic rules and mistakes when choosing.
2. Coffee is the restaurant's calling card. How to choose a coffee machine and suppliers. Renting or buying? Pros and cons, pitfalls.
3. Brand bartender and bartenders - how not to lose money and restaurant guests.
4. Formation of menu pricing: main points and mistakes.

DAY 9
1. Automated accounting systems in restaurants: what to choose?
2. Operational stock of goods - how not to freeze finances.
3. Crockery, uniforms and textiles. Music policy of a restaurant - how to increase profits with the help of background music.
4. Strategy for accounting and controlling restaurant operating costs.
5. Responsibility and functionality of the Manager - points of control.
6. Manager's reporting to the Owner. Types of reporting and examples of reports.

DAY 10
1`. Brand book, Service Book and checklists are the basis of impeccable service.
2. Restaurant advertising and promotion: smm, outdoor advertising, radio - what to choose. Social media. Attracting guests. Development and implementation of loyalty programs.
3. Discounts and promotions - is a discount system necessary and why are discounts dangerous?
4. How they steal in a restaurant, or why you still haven’t earned your first million. Case analysis and control methods.
5. Interaction with regulatory authorities: what to expect and how to solve problems.
6. Q&A blitz.

DOCUMENT
“Certificate” in Ukrainian and English.

EXPANDㅤ[MANAGEMENT PROFESSIONAL]
- 20 days

Cavist (French caviste “worker, cellar keeper”; from French cave “cellar”) is an alcohol specialist who sells in specialized stores.

Sommelier (French sommelier, [sɔməlje]), or cupbearer - a restaurant employee responsible for purchasing, storing wines and presenting them to the client. The sommelier creates a wine list, conducts wine tasting and gives recommendations on the choice of drinks to restaurant visitors.

INDIVIDUALIZED TRAINING PROGRAM
The program can be adjusted.
PRACTICAL COURSE

MODULE 1
Structure and organization of the restaurant.
1. Criteria for a catering establishment.
2. Restaurant zoning.
3. Restaurant equipment and supplies.
4. Restaurant menu.
5. Restaurant staff.

MODULE 2
Work standards and responsibilities of restaurant line and administrative staff.

MODULE 3
Service standards and rules of service in a restaurant.
1. Table setting.
2. The procedure for serving guests in the restaurant hall.
3. Features of service at the bar counter.
4. A service that sells - the golden rules of the offer.

MODULE 4
Alcoholic and non-alcoholic drinks.
1. Classification and types of alcoholic beverages.
2. Description and characteristics of alcoholic beverages.
3. Cocktails, classification, types, techniques for preparing cocktails and mixed drinks: Build, Stir, Shake, Blend.
4. Soft drinks and cocktails.
5. Recommendations of drinks for dishes.
6. Rules for serving drinks.

MODULE 5
Organization of banquets and receptions.
1. Types of banquets.
2. Banquet planning.
3. Banquet service.
4. Organization of outdoor services - catering.

MODULE 6
Organizational management structure.

MODULE 7
Functions of the management process.
1. Planning effective restaurant operation: what, why and how.
2. Organization of the process: setting specific tasks, distribution of responsibilities, delegation of authority.
3. Motivating restaurant staff: identifying needs and effective forms of motivation.
4. Control: standards, measurement, stages.

MODULE 8
Restaurant management strategy.
1. Analysis of the goals of opening a restaurant.
2. Strategic and financial goals.
3. Possibilities and effectiveness of planning in a restaurant.
4. Brand formation.
5. Components of restaurant success.

MODULE 9
Restaurant marketing.
1. General analysis of the restaurant market.
2. Competition.
3. SWOT analysis.
4. 4P model - Product, Price, Place, Promotion.
5. Media plan and marketing budget.

MODULE 10
Skills of a competent leader and building an effective restaurant team.
1. Leadership styles.
2. Characteristics of management styles.
3. Analysis of the organizational structure of restaurant management.
4. Distribution of responsibilities and delegation of powers.
5. Principles for creating a highly effective restaurant team.
6. Stages of team creation and development.
7. Mentoring, coaching - approach to training.
8. Organization of a system of continuous training for restaurant staff.
9. Restaurant staff certification.

MODULE 11
Human resources administration and corporate culture in a restaurant.
1. Effective interaction between restaurant departments.
2. Restaurant staff job descriptions.
3. Disciplinary policy.
4. Formation and methods of maintaining corporate culture.
5. The relationship between corporate culture and restaurant success.
6. Conducting meetings and setting all restaurant staff to achieve their goals.

MODULE 12
Motivation of restaurant staff.
1. Effective ways to motivate restaurant staff.
2. Organization of an open career development system for restaurant staff.
3. Creating conditions for fair internal competition among restaurant staff.
4. Organization of an incentive system that helps improve the quality of service provision and increase the level of sales in the restaurant.

MODULE 13
Finance and additional sources of income for the restaurant.

MODULE 14
Procurement organization.

MODULE 15
Effective organization of sales in a restaurant.
1. Methods to increase the establishment's revenue.
2. Ways to organize restaurant sales offerings.
3. Specifics of the restaurant's pricing policy.
4. Menu and wine list, range, breadth and depth.
5. Planning and carrying out events to promote new products.
6. Banquets, how to get maximum profit.
7. Catering services are a side income or an independent business.

MODULE 16
Conquest of the guest.
1. Restaurant marketing areas and control over them.
2. Typologies of guests, “what does the guest think of us?” - experience of branded companies.
3. Service as an object of sales, the role of personnel in service.
4. Types of behavior of a salesperson-waiter - how to achieve what you want?
5. Using show elements in service.

MODULE 17
Corporate reporting.
1. Warehouse, warehouse documents and documentation.
2. Suppliers, procedures for receiving and issuing goods.
3. Cost distribution system.
4. Cost control.
5. Inventory.

MODULE 18
Interaction with government agencies.

MODULE 19
Permitting documentation.

MODULE 20
Organization of security and control in the restaurant business.
Test.

DOCUMENT
“Certificate” in Ukrainian and English.

CHOOSE YOUR COURSE

Manager course start

Individual sessions:

PROGRAM

WHAT OUR STUDENTS SAY ABOUT THE COURSE:

WHERE ARE WE?

YOUR BENEFITS

BOOK NOW!

FILL THE FORM

ENTRY TO THE COURSE

GIFT CERTIFICATE

PLASTIC/ELECTRONIC

IT'S TIME TO INVEST IN THE FUTURE, NOT PAST AND PRESENT

CHOOSE YOUR COURSE

Manager course start

Individual sessions:

PROGRAM

EXPANDㅤ[MANAGEMENT GENERAL COURSE] - 10 days

EXPANDㅤ[MANAGEMENT PROFESSIONAL] - 20 days

WHAT OUR STUDENTS SAY ABOUT THE COURSE:

WHERE ARE WE?

YOUR BENEFITS

BOOK NOW!

FILL THE FORM

ENTRY TO THE COURSE

GIFT CERTIFICATE

PLASTIC/ELECTRONIC

IT'S TIME TO INVEST IN THE FUTURE, NOT PAST AND PRESENT