The Restaurant Supervisor Curriculum is a professionally structured course created for those aspiring to take on leadership roles within restaurants and food service businesses. It combines theoretical knowledge with practical insight to help learners understand every element involved in supervising a modern restaurant environment.

The course begins with an exploration of the restaurant industry, including its structure, growth opportunities, and current trends. Learners are guided through the process of selecting the right type of restaurant to manage, mastering legal considerations, and optimising restaurant layouts for efficiency and compliance.

Crucial operational topics such as front-of-house management, drinks handling, inventory control, and financial management are thoroughly covered. Students will develop skills in menu planning, purchasing, receiving, and storage processes, ensuring they understand how to maintain a well-stocked and cost-efficient kitchen.

Emphasis is placed on people management, including recruiting, training, and leading a team effectively. The course dives into best practices for creating a clean, safe environment, exploring food safety supervision, pest control, and compliance with regulatory frameworks. Learners will also discover how to integrate technology into service, streamline daily operations, and enhance teamwork across the restaurant.

Customer experience is another vital area, with modules dedicated to handling customer relations, marketing policies, and delivering outstanding service. By the end of the course, students will be equipped with the skills needed to supervise food and beverage operations confidently, manage teams, and ensure a positive dining experience for every guest.