F&B Leadership: Team Management and Operations Planning
This one (1) day Training Module is designed to improve the leadership and management skills of individuals working in the Food & Beverage industry. This Training Module can also be of benefit to individuals working in the F&B Department of hotel properties.
This Training Module focuses on MANAGING THE TEAM and PLANNING OPERATIONS in F&B establishments. Participants will gain essential knowledge and the skills required to lead a successful F&B Team. They will learn how to optimize daily operations and learn how to use the tools and tactics that bring about a high level of customer satisfaction.
Target Audience
This Training Module is ideal for Restaurant Managers and Asst Managers, F&B Supervisors and anyone in a leadership role within the F&B industry. It can also be beneficial for those wishing to take on a leadership role within the industry.
Learning Objectives
By the end of this training module, participants should be able to:
- Learn the principle of F&B Team Management and understand how it affects Operations
- Develop strong interpersonal and leadership skills to lead F&B Teams
- Create a positive work environment that promotes employee growth and happiness
- Handle challenges and conflicts in a professional and positive manner
- Create and implement operational plans to improve efficiency and customer service
- Through data analysis and feedback, continuously monitor and improve F&B Operations
Agenda
Session 1 1: Introduction to F&B Leadership (9.00 am to 10.30 am)
- Welcome & Overview of the Training
- Leadership in the F&B Industry
- Leadership Challenges in the F&B Industry
- Key Leadership Styles and How To Apply Them
Session 2: Team Dynamics and Management (10.45 am to 12.15 pm)
- Building and Managing Effective Teams
- Engaging with Different Personality Types
- F&B Teamwork and Conflict Management
- Techniques for Team Management and Motivation
Lunch Break (12.15 pm to 1.30 pm)
Session 3: Operations Planning (1.30 pm to 3.00 pm)
- F&B Operations Overview
- Developing & Implementing Standard Operating Procedures (SOPs)
- Developing & Implementing Shift Schedules
- Inventory Management for BOH and FOH
Session: Practical Application (3.15 pm to 4.45pm)
- Model of Operations Planning
- Case Studies & Group Exercises
- Role Playing For Leadership and Team Management
- Feedback and Discussion
Wrap Up and Q&A (4.45 pm to 5 pm)
- Overview of the Main Points
- Open Discussion and Q&A
- Action Plans and Next Steps
Materials for Training:
- Presentation slides
- Case Studies and real-world examples
- Handouts & Templates
- Worksheets
- Notepads, pens and other stationery
Delivery Method
- Lectures
- Interactive discussions
- Group work
- Case studies
- Practical workshops
Assessment:
Participants will be graded based on their participation in group discussions, practical tasks and their level of comprehension to apply concepts learned during the Training Module
Trainer:
The Certified Trainer will have extensive experience in F&B leadership, team management and operations planning. The Certified Trainer will be able to provide real-world examples and insights into the F&B industry.
Follow-Up Additional Resources :
- Participants will have access to a Resource Library with relevant articles, templates and tools.
- Option for follow-up webinars and/or consultation sessions.