Restaurant Management & Operations

About this programme

Designed for current and aspiring restaurant managers, supervisors and department heads. The curriculum covers business planning, operations, finance, marketing, guest experience, leadership, sustainability and food safety, giving you both the theoretical knowledge and the hands-on skills to run a successful modern foodservice operation. Ten modules and a capstone project combine classroom instruction with a practical exercise in every module — writing SOPs, analysing a P&L, costing a menu, running a mystery-audit simulation, redesigning a failing restaurant's strategy. It closes with a complete operating package of your own and a final brief: design a pop-up restaurant. Delivered in person or virtually, with a hybrid option available. Participants also leave with a weekly sales report, an inventory management system, menu costing tools, an operational checklist and a staff performance template.