Why this course and what results will you get?
Restaurant Administrator Course« created for those who want to transform their establishment from chaotic management to a clear, manageable system. After training, you will understand how the administrator's work is structured - from service control to financial efficiency analysis. We will show you what administrator responsibilities affect the result and how shift performance indicators are formed. You will learn to apply restaurant standards and SOPs, organize a team, and create a service that attracts guests to come back again.
Who is suitable for: owners, managers, administrators
The program will be useful for owners, managers, and administrators who want to structure the team's work, improve the quality of service, and implement a systematic approach in daily processes.
The training format is convenient – you can choose a course for restaurant administrators online or order offline training directly at your establishment. The RestaVR team is based in Kharkiv, but works throughout Ukraine and European countries – we travel directly to your establishment to make the training as practical and effective as possible. Living expenses (transportation + accommodation) are paid separately.
What skills will we develop: processes, service, numbers?
During the training, you will master the implementation of shift manager planners, task distribution and control of their implementation. We will analyze in detail the motivation of restaurant staff, the selection and adaptation of employees. You will learn to analyze KPIs and reporting of the institution, effectively communicate between the hall and the kitchen, create a positive guest experience and increase the average check due to high-quality service.
What's inside the course: modules and practical tools
The program is built around the key areas of an administrator's work. We will look at restaurant inventory management, proper receipt processing and bar inventory, and teach you how to control balances, plan purchases, and prevent losses.
We will focus separately on organizing sales in the restaurant - upselling, working with the guest base, and gamification of staff to increase team engagement.
We will also analyze the interaction between the kitchen and the hall, restaurant service rules, and effective table reservations. The last module is dedicated to organizing events in the restaurant - banquets, buffets, birthdays, tastings, which shape the image and additional profit of the establishment.
Training format and support from RestaVR
The course combines theory, practice and mentoring support. You work with real cases adapted to your type of institution, and after each session you receive templates, checklists, report forms, and job descriptions.
The program is available in the following formats:
- online learning – with access to materials, checking assignments, and consultations with teachers;
- offline training – directly on the territory of your restaurant in any city (the RestaVR team comes to the location, living expenses are paid separately).
After completing the course, you will receive a certificate and tools for daily process control in your institution.
Face-to-face and online classes, duration, materials after each lesson
The training lasts from 2 to 4 weeks depending on the chosen format. After each module, participants receive notes, practical materials, restaurant standards and SOPs, instructions for staff, and templates for internal control.
Tutoring and checking homework, feedback
Curators check assignments, give individual advice, and help adapt training tools to your work format. Restaurant administrator training turns into a real work process - you immediately implement changes in your establishment.
How to join: application and first steps of training
To register, fill out a short form on the website or contact the manager. RestaVR. After the consultation, we will help you choose a convenient format, agree on a schedule, and provide a checklist for preparing for training.
Restaurant Administrator Course« – is part of a practical training system for restaurateurs that combines education, business analysis and restaurant consulting from the team RestaVR.
- 10 Lessons
- 62 Themes
- 20 Hours
- 1. General provisions7
- 1.11.1. Classification of restaurant establishments
- 1.21.2. Components of the restaurant: Front and Back areas
- 1.31.3. Rules for drawing up a check – letter
- 1.41.4. Organizational structure
- 1.51.5. Forms of restaurant organization
- 1.61.6. Restaurant diagnostics – evaluation criteria
- 1.71.7. Abbreviations for indicating types of food in hotels
- 2. Restaurant Manager5
- 3. Motivation system and personnel selection4
- 4. Product inventory accounting7
- 5. Organization of sales in a restaurant5
- 6. The work of the kitchen and its interaction with the restaurant hall staff4
- 7. Organization of the bar8
- 8. Selection of drinks in a restaurant and their specifics8
- 9. Service8
- 9.19.1. Telephone etiquette when communicating with a guest
- 9.29.2. Table reservation rules
- 9.39.3. Service algorithm
- 9.49.4. Psychological types of visitors
- 9.59.5. Examples of resolving conflict situations
- 9.69.6. General serving rules
- 9.79.7. Types of dishes and the language of appliances
- 9.89.8. Rules for the conduct of the dishes and the calculation of the fight
- 10. Event organization6
Olena Shevchenko
Restaurateur since 2012. My journey began with the international chain of Italian restaurants Ciro's Pomodoro, where I worked as a PR manager and organized large conferences. Then - the hotel and restaurant complexes "Berloga", "PryLisne", "Iris", where I gained powerful practical experience in holding banquets, conferences, organizing concerts, meetings of first persons and off-site events.
- Individual:
- After completing the course, a certification is conducted.
- Methodological materials are provided after each lesson.
- Groups are recruited up to 10 people.
- Additionally, speakers are involved depending on the topic.
After completing the Restaurant Administrator course, we completely updated the shift work standards. The team began to think as a single mechanism, and the service became stable even without constant control. The most valuable thing is practical tools: checklists, instructions, report templates. This is not just training, this is a real operational upgrade of the establishment
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