
Academic Workforce Credentialing Program
This program is designed for kitchen and production team members building technical skills, operational discipline, and supervisory readiness.
Team members already leading shifts who want structured training in operations, supervision, and accountability.
Frontline supervisors strengthening leadership, communication, and operational decision-making across the business.
Developing the skills needed to manage teams, control costs, and maintain standards in fast-paced environments.
High-potential team members preparing to move into management-track roles with credentialed, industry-aligned training.
Practical skills and operational knowledge designed for real hospitality environments.
Learn how to oversee daily operations across departments, set performance expectations, and maintain consistency at scale.
Develop practical skills in cost management, budgeting fundamentals, profit drivers, and interpreting operational financial data.
Understand hiring basics, scheduling, coaching, corrective action, and performance management aligned with policy and law.
Strengthen knowledge of food safety systems, alcohol compliance, workplace safety, and risk mitigation responsibilities.
Learn how policies, procedures, and systems work together to support efficiency, accountability, and repeatable results.
Build confidence making operational decisions, solving problems, and owning outcomes as a manager on duty.
Practical outcomes aligned with back-of-house operations, team leadership, and supervisory readiness.
Earn the Certified Restaurant Manager (CRM) credential, validating management-level knowledge across operations, people management, and financial controls. Credential issued through ServSuccess.
Develop the skills required to lead teams, enforce standards, manage risk, and make informed operational decisions as a manager on duty.
Strengthen your qualifications for management-track roles and advancement opportunities through recognized credentials and structured training.