Apprentices progress at their own pace – they demonstrate
competency in skills and knowledge through assessment tests,
but are not required to complete a specific number of hours.
competency in skills and knowledge through assessment tests,
but are not required to complete a specific number of hours.
Restaurant Manager
National Restaurant Association Educational Foundation (NRAEF)
Documents
View Original Document
Individual state requirements may vary. Please contact your local apprenticeship office to ensure this version is suitable to your state’s requirements.
Work Process Content
On the Job Training
Anonymous
86
Skills
Level 1 – Restaurant Professional: Front of the House Knowledge / Service Culture
8
330
Level 1 – Restaurant Professional: Front of the House Knowledge / Service Culture
8
330
- Meets customer needs
- Communicates effectively with customers
- Demonstrates personal skills that contribute to quality customer service
- Handles customer complaints and carry out service recovery
- Understand the importance of product knowledge in service
- Describe quality customer service
- Identify styles of service
- Demonstrate skills and processes related to service activities
Level 1 – Restaurant Professional: Back of the House / Restaurant Kitchen Knowledge
4
300
Level 1 – Restaurant Professional: Back of the House / Restaurant Kitchen Knowledge
4
300
- Identifies kitchen equipment and kitchen roles
- Understand the role of product knowledge in food preparation
- Describe inventory control methods
- Identify production and presentation methods
Level 1 – Restaurant Professional: Product Quality and Cost Control
2
210
Level 1 – Restaurant Professional: Product Quality and Cost Control
2
210
- Identifies methods to maintain product quality
- Describe cost control and profitability
Level 1 – Restaurant Professional: Branding and Marketing
2
160
Level 1 – Restaurant Professional: Branding and Marketing
2
160
- Describe branding
- Identify skill necessary to use the brand effectively
Level 1 – Restaurant Professional: Food Safety and Sanitation
7
4
Level 1 – Restaurant Professional: Food Safety and Sanitation
7
4
- Define foodborne illness and explain the costs associated with a foodborne-illness outbreak.
- Recognize the importance of good personal hygiene, and describe behaviors associated with it such as handwashing, reportable illnesses, etc.
- Define time and temperature control, and describe actions necessary to provide safe food, such as safe food storage, correct cooking temperatures, correct cooling, and the use of thermometers.
- Define cross-contamination, and describe ways to prevent it.
- Identify biological, chemical, and physical hazards throughout the flow of food.
- Explain correct cleaning and sanitizing, including how, where, and when it should be done.
- Recognize food safety risks associated with high-risk populations including young children, elderly people, and people with compromised immune systems.
Level 2 – Restaurant Supervisor: Fundamentals of Managing Daily Restaurant Operations
5
270
Level 2 – Restaurant Supervisor: Fundamentals of Managing Daily Restaurant Operations
5
270
- Works shift standards
- Describe service recovery
- Understand the importance of work schedules
- Market the positive customer experience
- Describe salesmanship
Level 2 – Restaurant Supervisor: Fundamentals of Restaurant Leadership
3
300
Level 2 – Restaurant Supervisor: Fundamentals of Restaurant Leadership
3
300
- Understands the dynamics of leadership
- Describe effective communication
- Manage and facilitate teamwork
Level 2 – Restaurant Supervisor: Monitoring and Controlling Resources
6
280
Level 2 – Restaurant Supervisor: Monitoring and Controlling Resources
6
280
- Understands the Importance of cost control
- Control food costs in purchasing, receiving, storing, and issuing
- Control food costs and quality during production, sales, and service
- Control labor
- Protect revenue
- Describe purchase quantity requirements
Level 2 – Restaurant Supervisor: Maintaining a lawful, safe, and healthy workplace
2
140
Level 2 – Restaurant Supervisor: Maintaining a lawful, safe, and healthy workplace
2
140
- Maintain a lawful workplace
- Manage a safe and healthy workplace
Level 2 – Restaurant Supervisor: Food Safety Management
11
8
Level 2 – Restaurant Supervisor: Food Safety Management
11
8
- Understand the food safety responsibilities of the person in charge of the operation as recommended by the Food and Drug Administration (FDA) for regulatory monitoring
- Understand the concepts of active managerial control and the methods for achieving it
- Explain the FDA's public health interventions
- Understand the seven HACCP principles for preventing foodborne illness and how to implement a HACCP plan when applicable
- Explain how to prepare for, respond to, and recover from a crisis, including a foodborne-illness outbreak
- Describe how to respond to imminent health hazards including power outages, fire, flood, water interruption, and sewage
- Explain procedures on to how to handle requests from customers with food allergies, sensitivities, and intolerances
- Identify when food handlers should be prevented from working with or around food or from working in the operation
- Recognize the need for food defense systems
- Have knowledge of the five CDC risk factors that cause foodborne illness and procedures to prevent them
- Outline correct procedures for managing pests
Level 3 – Restaurant Manager: Financial Management
6
400
Level 3 – Restaurant Manager: Financial Management
6
400
- Explains the basics of accounting and finance
- Plan the profitable restaurant
- Identify the components of the Income statements (P&Ls)
- Forecast and budget
- Describe Profitable pricing
- Assess actual financial performance
Level 3 – Restaurant Manager: Purchasing and Cost Control
8
380
Level 3 – Restaurant Manager: Purchasing and Cost Control
8
380
- Describes restaurant purchasing and quality requirements
- Select vendors
- Order products: Pricing decisions and procedures
- Purchase follow-up
- Calculate the various types of food and beverage costs
- Control food and beverage cost
- Control labor
- Protect revenue
Level 3 – Restaurant Manager: Staffing
6
440
Level 3 – Restaurant Manager: Staffing
6
440
- Recruits and selects the best employees
- Explain the fundamentals of the employee orientation and training programs
- Facilitate effective employee performance
- Develop succession plans
- Manage compensation programs
- Describe employee retention and terminations procedures
Level 3 – Restaurant Manager: Leadership Strategy
3
380
Level 3 – Restaurant Manager: Leadership Strategy
3
380
- Manages meetings
- Describe time management
- Facilitate the planning process
Level 3 – Restaurant Manager: Managing Safety and Regulations
4
160
Level 3 – Restaurant Manager: Managing Safety and Regulations
4
160
- Ensures a Safe and Lawful Workplace: Present an overview of laws that impact restaurant and foodservice operations (including laws on sanitation, harassment, health care, workplace safety, and payroll)
- Ensures a Safe and Lawful Workplace: Review state and federal employment laws that affect operations (EEOC, OSHA, FLSA, minimum wage, and overtime, etc.)
- Ensures a Safe and Lawful Workplace: Provide an overview of what managers can do to maintain a zero-tolerance sexual harassment policy
- Ensures a Safe and Lawful Workplace: Discuss nonsexual types of harassment in the workplace (pregnancy discrimination act, FMLA, ADA, etc.)
Level 3 – Restaurant Manager: Restaurant Marketing
9
240
Level 3 – Restaurant Manager: Restaurant Marketing
9
240
- Describes the marketing process in restaurants
- Understand the market environment
- Market the positive customer service experience
- Obtain customer feedback
- Identify communication channels
- Describe the use of advertising and sales
- Explain sales promotions, publicity, and public relations
- Describe menu marketing principles and labeling requirements
- Market beverage products responsibly
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