Objective:
The course objective is to provide a consistent, comprehensive training experience that creates a foundation for success for all new Assistant Unit Managers (AUMs) and Restaurant General Managers (RGMs).
Learning Outcomes:
- Upon completion of the course, the student will be able to manage restaurant operations during peak and non-peak time periods for maximum efficiency and guest satisfaction
- Explain the importance of meeting foundational needs of KFC team members, including how to foster an atmosphere of respect and recognition, teamwork, provide feedback and coaching, training and on-going development
- Complete basic cash handling procedures, such as assigning and reconciling safe and cash drawer funds, avoiding cross-contamination, completing special cash procedures, deposit issues, and cash discrepancies
- Describe the basics of turnover, including how to calculate turnover, how turnover can impact the restaurant, and how to reduce turnover
- Understand the importance of bench planning and be able to create a bench plan for their restaurant
- Demonstrate an understanding of the general hiring process, including knowing how to use the applicant tracking system, conduct interviews, check references, and the procedures required to hire a new team member
- Explain how to control food and labor cost, manage semi-variable costs, as well as maximizing margins and build sales within the restaurant
- Effectively lead three types of team meetings: management meetings, quarterly team members, and shift huddles
- Lead food safety in the restaurant by personally demonstrating KFC food safety standards and holding all employees accountable for doing the same
- List strategies that can be used to improve service speed within the restaurant
- Maximize restaurant metrics by employing strategies to improve service speed, encouraging guest feedback, and conducting regular self-checks for food safety and Operational Excellence audits
General Course Topics:
- Success routines
- Basic people needs
- Building the right culture
- Food safety
- Cash control
- How to grow and develop team
- Building financial know how (food control, labor control, maximizing semi-variable costs, maximizing margins)
- Maximizing restaurant metrics (through speed, Voice of the Customer, CFF, and FSC
- Leading productive meetings
- Performance management
- Building sales
- Coaching your team