Restaurant Supervisory Skills Training @NCC

Restaurant managers are often exceptional employees (servers, bartenders, etc.) who have been identified for their abilities and promoted to a position in which they will lead and manage others. While they have the mind-set and skills to perform the work themselves, they may not have what it takes to create the mindset and develop the skill in others. Customer service is key, along with building leadership capacity and financial acumen.

Participants will:

  • Receive an overview of the theory and practice of guest service as well as the value of building guest loyalty.
  • Explore concepts around leading others and best practices in creating a team of willing followers.
  • Make application to their employees / organization.
  • Experience fundamental operational and accounting principles on managing and controlling a foodservice facility.

For more details about the program, contact David Schweiger at, or complete our request for information form today!

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