Food & Beverage Manager.

Description of the programme's content and learning objectives After completing the programme, the student shall have knowledge of/in - laws and agreements that regulate work in a restaurant business - the importance of hospitality for meeting and exceeding the guest's expectations - the psychology of supervision and the leader's role and responsibilities - pricing and how market forces affect supply and demand - business development of companies in the restaurant industry - the importance of the purchasing role for achieving the business's overall goals - the structure, working methods and routines of the finance function After completing the programme, the student shall have skills in - leading groups of staff and developing employees - practising good service, hospitality and sales - communicating with employees and guests from different cultural backgrounds in Swedish and English - organising and planning the running of the business - budgeting, forecasting and carrying out financial follow-ups - handling environmental and employment law issues - taking part in the company's purchasing After completing the programme, the student shall have the competence to - assess staffing needs and the supply of skills within their organisation - implement strategies for increased profitability based on their own analyses of the business - ensure that the restaurant is run in accordance with applicable laws and regulations - carry out costings and calculations based on the company's profitability requirements - adapt the company's range of food, drink and service to the demands of the market - be responsible for measuring, following up and communicating the industry-specific key figures - carry out procurements with relevant suppliers