Food & Beverage Management

upervisors will provide foundational knowledge about the restaurant’s operations, They will guide the participant through basic restaurant functions, food and beverage knowledge, and customer service without direct guest service.

- Restaurant Layout and Operations: Understanding the floor plan, staff roles, kitchen layout, and POS system.

- Basic Service Knowledge: Proper greeting, seating, order-taking techniques, and clearing plates (without direct service).

- Food & Beverage Knowledge: Basic menu items, ingredients, allergens, and beverage preparation methods.

- Hygiene and Safety Protocols: Best practices for hygiene, handwashing, food handling, and uniform standards.

The participant will begin focusing on advanced restaurant skills, including menu planning, event support, and wine knowledge.

- Menu Mastery: Understanding dishes, preparation methods, and ingredient substitutions.

- Wine Knowledge: Advanced wine knowledge, pairing techniques, and bottle presentation.

- Upselling Techniques: Learning how to recommend menu items and beverages.

- Event Planning and Execution: Setting up and organizing private events, coordinating between teams.

- Floor Management: Understanding table assignments, guest flow, and operational efficiency.

The participant will develop operational efficiency, multitasking, and teamwork skills while deepening their understanding of scheduling and budgeting.

Multitasking and Time Management: Handling multiple responsibilities efficiently.

- Team Communication: Coordinating between front-of-house and kitchen teams.

- Scheduling and Budgeting: Learning how to build staff schedules and manage labor costs.

- Operational Procedures: Understanding policies on cash handling, complaints, and emergency protocols

In the final phase, the participant will transition into leadership and mentorship roles, allowing them to oversee restaurant operations and assist in high-level decision-making.

- Leadership Skills: Managing staff, delegating tasks, and overseeing daily operations.

- Event Management Mastery: Leading event coordination, ensuring smooth service flow.

- Advanced Food & Beverage Expertise: Conducting menu tastings and contributing to menu planning.

- Budgeting and Cost Control: Understanding restaurant financials, labor costs, and inventory control.

Advanced skills and at least 1 year of Serving experience in a restaurant/kitchen environment.