Management diploma

High school

Restaurant Manager

Responsible for overseeing all restaurant operations to ensure profitability, service excellence, and brand standards. Leads and develops the management and service teams, controls costs, manages P&L, ensures guest satisfaction, and maintains compliance with health and safety regulations. Acts as the main point of contact between operations, kitchen, and senior management.

Floor Manager

Oversees front-of-house operations to ensure smooth, efficient, and high-quality service. Manages daily floor activities, staff scheduling, table turnover, and guest flow during peak and non-peak hours. Coordinates closely with the kitchen team to ensure timely order delivery and service accuracy. Handles guest feedback and complaints professionally to maintain high satisfaction levels. Ensures cleanliness, hygiene, and brand presentation standards are consistently met. Supports staff through training, coaching, and performance monitoring to improve productivity and service quality.

Supervisor

Supports daily operations by supervising floor staff and ensuring smooth service flow. Handles staff scheduling, guest relations, and problem resolution during shifts. Ensures service standards, hygiene, and operational procedures are consistently followed while assisting the Restaurant Manager in achieving performance targets.

Waiter

Provides excellent customer service by welcoming guests, taking orders accurately, and delivering food and beverages efficiently. Maintains menu knowledge, recommends items, upsells when appropriate, and ensures a clean and welcoming dining environment. Works closely with the kitchen to ensure timely and accurate service.