Course Summary
Credit Type:
ACE Course Number:
Curriculum is 6 hours of eLearning and approximately 8 hours of on-the-job activities (over 5 weeks)
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 3 Food and Beverage Operations


The course objective is to provide a consistent, comprehensive development experience that creates a foundation for success and builds key leadership skills required for the ARL role.

Learning Outcomes:

  • Upon completion of the course, the student will be able to identify the differences between their role as an ARL & that of a restaurant manager, as well as understand the expectations of the role & indicators of success
  • Demonstrate an understanding of how to staff their area by establishing & maintaining a management bench, recruit talented people, & coaching RGMs on how to implement the hiring process in their restaurants
  • Describe their role in onboarding & certifying new managers, as well as helping them & new team members transition into their new role
  • Demonstrate an understanding of the annual operating plan (AOP) & what their role is in setting priorities & communicating to their restaurant teams
  • Demonstrate an understanding of how to drive restaurant profitability by building & sustaining sales growth & controlling costs
  • Read performance reports to remain continuously aware of their restaurants' performance & proactively address issues
  • Demonstrate the importance of & how to use success routines & complete the Restaurant Visit Coaching Log (RVCL) during restaurant visits
  • Demonstrate time management strategies by creating an organizational system, pro-actively planning their calendars in advance, determining how to prioritize tasks
  • Identify when the restaurant training process isn't being executed appropriately & coach around it
  • Identify the importance of fostering a culture of recognition, how & when to recognize others, what to personally do during restaurant visits to enhance culture, & how to encourage their RGMs to do the same
  • Describe the importance of facility maintenance & how it impacts the Guest experience, & be able to address facility maintenance issues when they occur
  • Understand the importance of effective communication & when to communicate, & demonstrate an understanding of how to spot effective or ineffective communication
  • Identify when & how to take action during food safety, emergency, or crisis situations

General Course Topics:

  • Organizational skills
  • Staffing
  • Rewarding and recognizing your team
  • People development
  • KFC culture
  • Performance management
  • Conducting restaurant visits
  • Risk and safety management
  • How to read reports
  • Finance planning
  • Building area sales
  • Managing area facilities
  • Time management
  • Communicating effectively
  • Team engagement
  • Brand protection
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Computer Based Training
  • Practical Exercises

Methods of Assessment:

  • Examinations
  • Other
  • Performance Rubrics (Checklists)
  • e-learning simulations
Supplemental Materials