This skill set is for restaurant managers with operational and service skills who require management skills to operate a restaurant.

This course includes all key knowledge of

• SITHFAB021- Provide responsible service of alcohol
• BSBOPS502- Manage business operational plans
• SITXWHS007- Implement and monitor work health and safety practices
• SITXHRM009- Lead and manage people
• SITXFSA005- Use hygienic practices for food safety
• SITXHRM010- Recruit, select and induct staff
• SITXCCS016- Develop and manage quality customer service practices

Our aim is to equipped professionals with knowledge of

• People Management
• Hygiene practice
• Strategies for better customer service

Recruit, select and induction of staff