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Restaurant Management Diploma – 2 years

Course Description:

Restaurant Management Diploma at HTMi Saudi Arabia is a comprehensive two-year program designed  to prepare students for successful careers in the restaurant and food service industry. This course offers a blend of theoretical knowledge and hands-on practical experience, covering various aspects of restaurant operations, management, and customer service. Students will learn from experienced professionals and gain the skills needed to excel in diverse restaurant management roles.

Course Objectives:

  • To provide students with a solid foundation in restaurant operations, including front-of-house and back-of-house management.
  • To develop students’ leadership and management skills necessary for supervising restaurant teams and ensuring smooth operations.
  • To cultivate creativity and innovation in menu development, food presentation, and restaurant marketing strategies.
  • To equip students with practical experience through internships and hands-on training in restaurant settings.
  • To prepare students for entry-level positions in restaurant management or further academic study in hospitality and culinary fields.

Learning Outcomes:

  • Upon completion of the Restaurant Management Diploma, students will be able to:
  • Demonstrate knowledge of restaurant operations, including front-of-house procedures, kitchen management, and customer service standards.
  • Apply principles of effective leadership and team management to motivate staff and maintain high standards of service.
  • Develop and implement marketing strategies to attract customers, increase restaurant visibility, and drive revenue.
  • Create innovative menus that cater to diverse tastes and dietary preferences while maximizing profitability.
  • Utilize technology and software systems to streamline restaurant operations, including point-of-sale (POS) systems and reservation platforms.
  • Implement cost control measures and manage budgets effectively to ensure financial sustainability.
  • Provide exceptional customer service and resolve guest complaints or issues in a professional and timely manner.
  • Communicate effectively with staff, suppliers, and customers to foster positive relationships and ensure a positive dining experience

Technical Skills:

  • Front-of-house operations
  • Back-of-house operations
  • Menu planning and development
  • Food and beverage service
  • Restaurant marketing and promotion
  • Inventory management and cost control
  • Customer relationship management (CRM) Systems
  • Staff recruitment, training, and scheduling
  • Financial management and budgeting
  • Restaurant technology systems (e.g., POS systems, reservation software)

Target Jobs:

  • Restaurant Manager
  • Assistant Restaurant Manager
  • Food and Beverage Manager
  • Front-of-House Manager
  • Back-of-House Manager
  • Catering Manager
  • Bar Manager
  • Restaurant Supervisor
  • Restaurant Consultant
  • Franchise Manager
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