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Dallas Restaurateurs, Attention! Get Ready To Report: Restaurant Management Bootcamp
The Texas Restaurant Association is offering real world training for restaurant managers. The Boot Camp program includes extensive training on customer relations, risk management, cost control, and employee relations. The two-day event will take place September 14-15 (8:00 a.m.-5:00 p.m.) at US Foodservice in Garland. Here is a link to the sign-up sheet. Hurry, limited to 20 restaurateurs only. Hmm, there could be a enemy planted in the group. IJS. If you love details, I’ve got plenty. But you have to jump.
Boot Camp is one of TRA’s most successful programs. It is an intensive basic training for entry-level managers, and like any boot camp-it’s not for the faint of heart. Participants run through an obstacle course of key issues and challenges. Finding and retaining QUALIFIED labor, especially unit-level managers, continues to be one of our industry’s most significant challenges. Boot Camp has been created to address this critical problem.
Boot Camp is an intensive, two-day training program for employees who have shown management potential, but who have not been exposed to the fundamentals of managing a restaurant. Although intended for such entry-level managers, Boot Camp has proven highly beneficial for managers who have either limited experience or who simply would enjoy a motivational refresher course. Due to limited class size, we accept restauranteurs only.
“Before attending, our employees had mixed emotions about the Boot Camp idea, but they both came back energized and enthusiastic. It was well worth their time and our expense.” Sue Snyder, New Braunfels Smokehouse
Boot Camp runs each participant through an obstacle course of key issues and challenges. Primary focus is directed at:
Employee Relations: Screening, hiring, and retaining quality employees; Interviewing, coaching, counseling, and terminating employees; Establishing employee incentive programs; Building a cohesive and focused team.
Cost Control: Labor Costs; Food and beverage costs; Sales analysis; Using proforma and justifications; Managing the P & L shift by shift.
Customer Service: The concept of customer service and its relationship to profits; Designing and implementing quality service programs; Motivating servers to suggestively sell; Establishing long term client relationships; Analyzing demographics.
Risk Management: How to create a safe work environment; Wage and hour regulations; Liquor by the law; Sexual harassment; Customer and employee accidents.
New! Chapter on “Operating a Green Restaurant”.
