Food Service Manager Training Program
Duration: 9 weeks
Prerequisite: Required
Pre-assessment: Required
January 2024
What does a Food Service Manager do?
A food service manager is responsible for overseeing the daily operations of establishments like restaurants. They manage staff, ensure compliance with health regulations, and handle financial aspects. Collaboration with chefs, maintaining food quality, and optimizing kitchen efficiency are key duties. Effective communication and leadership skills are crucial for coordinating staff and addressing customer concerns, contributing to the overall success of the establishment.
What does the Food Service Manager Training program include?
The Food Service Manager Training Program is a comprehensive 9-week initiative designed to equip individuals with the essential skills and knowledge to excel in managing food service operations. The course covers a range of online modules, including Food Handler Certification, ServSafe Canada, and Managing Food Safety. Participants delve into the intricacies of food service operations, covering dining room services, kitchen operations, and maintenance. Further modules focus on menu planning, costing, supply chain management, quality control, and health regulations. The program also emphasizes vital aspects such as hiring, training, staff scheduling, financial management, and customer service practices. By the end of the program, participants will have gained a thorough understanding of the diverse facets of the food service industry, positioning them for success in managerial roles.
Course Modules Outline:
• Food handler certification
• ServSafe Canada
• Managing Food Safety
- An extensive understanding of different food service operations
o Dining room services,
o Kitchen operations,
o Cleaning and maintenance.
• Training on creating balanced menus addressing customer preferences and dietary requirements
• Costing and profitability.
• Knowledge about inventory control,
• Understanding the supply chain for different ingredients
• Managing relationships with suppliers
• Ensuring hygiene and quality standards are met
• Understanding health regulations and implementing them in food service operations
• Understanding the process of recruiting suitable staff, training them for their roles, and efficiently scheduling shifts
• Managing finances of the operation including budgeting, cash handling, reporting on financial performance
• Knowledge about best practices in customer service management