Course

Objective:

Learning Outcomes:

• Demonstrate an understanding of the restaurant metrics speed with service and VOC
• Identify ways to foster a culture of engagement within the restaurant
• Describe the four step training process
• Describe how to reduce turnover
• Name and describe the three types of meetings RGMs should hold regularly (management meetings, quarterly team members, and shift huddles)
• Demonstrate knowledge of the most important motivator of employees
• List four things that impact trust in the workplace
• Define and describe the importance of success routines
• Describe the difference between training and coaching
• Demonstrate an understanding of KFC food safety standards
• List strategies that can be used to improve service speed within the restaurant
• Demonstrate knowledge of how to build sales within the restaurant
• Describe the importance of bench planning
• Demonstrate an understanding of the procedures required to hire a new team member
• Demonstrate knowledge of basic cash handling procedures
• Identify what activities they need to let go, maintain or add as they move into the role of restaurant leader
• Identify barriers to listening and how to empathically listen and when to do this as a leader
• List the four coaching styles that can be used based on the employee's ability and motivation
• Demonstrate an understanding of how to adapt his/her coaching style
• Name the important steps to take prior to conducting a coaching conversation and give examples
• Distinguish between important versus urgent when managing time
• Identify areas of focus when leading change
• Create an action plan to guide post-class efforts to incorporate what they've learned into the workplace

General Topics: