Diploma in Restaurant Management

Master restaurant operations, menu planning, staff management, and marketing with this expertly designed restaurant management diploma.

Overview
Running a restaurant isn't just about food—it's about finely-tuned operations, sharp numbers, and people who can tell a soufflé from a setback. This diploma distils the restaurant industry into manageable portions, from the heat of the kitchen to the calm calculation of budgets. You’ll navigate the world of menu design, staffing, marketing and financial decisions, all while balancing the elegant chaos of daily operations.

Whether you're looking to manage a small café or oversee a bustling chain, this course delivers the theoretical edge you need to stay competitive in the hospitality landscape. Each module is crafted to match the rhythm of modern restaurant management—fast, focused and always hungry for improvement.

Learning Outcomes

• Understand the structure and function of the restaurant industry.
• Develop effective and appealing menu strategies for various formats.
• Manage front and back-end operations with clarity and confidence.
• Analyse restaurant finances and make informed budgeting decisions.
• Plan and execute promotional efforts to boost customer engagement.
• Apply staff training methods and HR strategies in restaurant settings.

Course Curriculum

• Module 1: Introduction to the Restaurant Industry
• Module 2: Menu Planning and Development
• Module 3: Restaurant Operations and Service Standards
• Module 4: Financial Management
• Module 5: Marketing and Promotion
• Module 6: Staff Management and Training
• Module 7: Human Resources Management

Who is this Course For

• Aspiring managers aiming to enter the restaurant business.
• Entrepreneurs opening a café, bistro or food establishment.
• Staff members preparing for a promotion to management.
• Owners seeking to refine their operational understanding.
• Hospitality professionals eyeing broader career roles.
• Marketing staff in food service wanting strategic insight.
• HR professionals focusing on restaurant staff dynamics.
• Anyone interested in the mechanics of restaurant operations.

Career Path

• Restaurant Manager – Average salary: £28,000 – £40,000
• Food and Beverage Manager – Average salary: £30,000 – £45,000
• Menu Development Specialist – Average salary: £26,000 – £38,000
• Hospitality Operations Coordinator – Average salary: £27,000 – £42,000
• Marketing Executive (Hospitality Sector) – Average salary: £25,000 – £37,000
• Human Resources Officer (Hospitality) – Average salary: £24,000 – £36,000What is restaurant management?