TECA1810
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Front of House Restaurant Management
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Description
Upon course completion, students will be able to:
• Explain the responsibilities and duties of front of house staff and the importance of their role in delivering exceptional guest experiences.
• Describe how to recruit, train, and manage front of house staff, including servers, hosts, and bartenders.
• Identify effective customer service techniques including communication skills, conflict resolution, and problem-solving, to provide outstanding service and ensure customer satisfaction.
• Devise and execute strategies for resolving customer complaints and handling challenging situations in a professional manner.
• Describe strategies for handling reservations, managing table assignments, and optimizing seating arrangements to maximize restaurant capacity and enhance the guest experience.
• Explain the importance of teamwork and motivation in creating a positive work environment.
• Demonstrate effective communication skills in managing and coordinating front of house staff and activities.
• Critique and provide constructive feedback on front-of-house operations, including service standards, staff performance, and overall guest experience.
• Develop strategies to handle guest complaints and feedback professionally and efficiently, aiming to resolve issues and ensure guest satisfaction.
• Practice basic financial concepts relevant to front of house operations, including budgeting, cost control, pricing strategies, and revenue management.
