This course equips TRC consultants with the strategies and tools to build high-performing restaurant teams that drive operational excellence and guest satisfaction. The course emphasizes the critical role of leadership in shaping culture, setting standards, and inspiring staff to consistently deliver on the restaurant’s brand promise. Consultants learn to assess staffing needs, create effective hiring processes, and develop structured training programs that improve skill development, reduce turnover, and ensure consistency across both Front of House (FOH) and Back of House (BOH) operations.

Participants also explore performance management techniques, including coaching, feedback, and motivation strategies that cultivate accountability and engagement among team members. The course highlights the importance of succession planning, cross-training, and aligning staff responsibilities with business objectives to maintain operational efficiency during peak periods and staff transitions.

By the end of this course, TRC consultants will be able to advise restaurant owners on building cohesive teams, implementing comprehensive training programs, and fostering leadership practices that enhance employee performance, strengthen culture, and support sustainable business growth.