Freestanding Restaurant GM

As the General Manager of a free standing restaurant you are responsible to lead the procurement of guests as well as be the ultimate decision maker for the operation. You must be well versed in all areas/departments, local demography, city economy, legal culpability and liabilities, and business competition. This course discusses how to successfully operate a free standing restaurant including training in controlling costs and general marketing philosophies, menu engineering, employee hiring and training as well as general standards of service.