Restaurant Management Essentials (RME)
Schedule Overview Start Date
The following table allows you to see an overview of the entire RME Program. This is the optimum schedule when everything is run
Station/Topics DAY 1
BOH Basics, Dish & Prep Stations GM
Leadership Competencies: Communication;
Leads & Inspires Others BOH Basics, Dish, Prep
Week 1
Philosophies & Theories: Three Simple
Questions; Four Walls NNBS: Place and Product
Food Safety Training: TGI Fridays Food Safety
Program Restaurant Safety & Security
Line Checks
Station/Topics DAY 1
Plate/Nacho & Fry Stations Leadership
Competency: Coaching for Performance
Week 2
Philosophies & Theories: Hamburger Stand
Begin Plate/ Nacho
NNBS: People – Manager Continued Food Station & Fry
Safety Training
Facilities Cleanliness & Maintenance
Production Planning
Station/Topics DAY 1
Sauté Station Leadership Competency:
Decision Making & Problem Solving
Week 3
Philosophies & Theories: Problem Tree; Begin Sauté Station
Beach Ball
NNBS: People – Team Member Continued Food
Safety Training Ordering, Receiving &
Invoicing Inventory
Station/Topics DAY 1
Broiler Station Leadership Competency:
Flexibly Adapts & Manages
Change KM
Philosophies & Theories: Steel Pole Follow
NNBS: Visit Guide Continued Food Safety
Week 4
Begin Broiler Station
Training
Labor Cost Management
Manpower Planning
Recruiting
Team Member Scheduling
Station/Topics DAY 1
Expo & Window Stations Leadership
Competency: Passion For The Guest
Philosophies & Theories: Oyster Theory, Five
Week 5
Easy Pieces
NNBS: People-Service Tactics - General Begin Expo Station
Continued Food Safety Training
Station/Topics DAY 1
Busser & Host/Hostess Stations
Leadership Competency: Assessing &
Selecting Talent
Busser &
Philosophies & Theories: Team Member Cloak;
Host/Hostess
Manger Cloak
Stations
Week 6
Performance Appraisal Interviewing
Service Recovery
POS Training
Cash Handling and Daily Checkout
Station/Topics DAY 1
W/W Station
Leadership Competency: Managing Financial
Results
Philosophies & Theories: Triangle
Week 7
NNBS: People – Service Tactics - Table Begin W/W Station
Sales & Marketing
Alley Rallies
Keeping Great Team Members
Station/Topics DAY 1
Bar Station – Service Bar Leadership
Competency: Managing Execution
Philosophies & Theories: Elephant Pull; 10,000
Beer Cans NNBS: People – Service Tactics –
Week 8
Begin Service Bar
Bar Top
Station
Medallia Bar Line Checks
Bar Controls & Production
Station/Topics DAY 1
Bar Station – Front Bar Review all Leadership
Week 9 Competencies
Begin Front Bar
Philosophies & Theories: Ownership Theory
Station
Bar Inventory
Station/Topics DAY 1
Week 10
NNBS
Review all Leadership Competencies and
Philosophies & Theories
Visit
08/Apr End Date 03/Jun
is is the optimum schedule when everything is running smoothly and goes according to plan. You may need to rearrange some of the courses, ac
DAY 2 DAY 3 DAY 4 DAY 5
GM GM GM- Master
Back of House
Recipe Book - Station
Leadership Non-Negotiable Brand Specific Recipe Books -
Competencies Standards (NNBS) Station Specific Training
Guides
Begin Prep Station Four Wall
People, Product, Place
DAY 2 DAY 3 DAY 4 DAY 5
GM Begin Fry Station GM
Follow KM Follow Facilities Cleanliness
& Maintenance
Philosophies & Theories: NNBS: People – Manager
Hamburger Stand Follow Continued Food Safety Production Planning
Training
DAY 2 DAY 3 DAY 4 DAY 5
GM KM GM
Follow Follow Follow NNBS: People – Team
Decision Making & Member Continued Food
Problem Solving Beach Ball Safety Training Ordering,
Receiving & Invoicing
Inventory
DAY 2 DAY 3 DAY 4 DAY 5
KM KM KM GM
Follow Follow Follow Follow
Philosophies & Theories: NNBS: Visit Guide
Sauté Steel Pole Continued Food Safety Labor Cost Management
Training
Manpower Planning
Recruiting
DAY 2 DAY 3 DAY 4 DAY 5
Begin Window
GM
Station
NNBS: People-
Follow KM Practice MOD - BOH Service Tactics -
General
Follow
DAY 2 DAY 3 DAY 4 DAY 5
Leadership Philosophies &
Competency: Theories: Team
POS Training
Assessing & Member Cloak;
Selecting Talent Manger Cloak
Service Recovery
Performance
Appraisal
Interviewing
DAY 2 DAY 3 DAY 4 DAY 5
GM GM
Leadership
Competency:
Follow Follow
Managing Financial
Results Philosophies & Theories: NNBS: People –
Triangle Service Tactics - Practice MOD
Table
Dining Room
DAY 2 DAY 3 DAY 4 DAY 5
Bar Follow (Open) Bar Follow (Close)
DAY 2 DAY 3 DAY 4 DAY 5
Bar Follow (Open) Bar Follow (Close) Practice MOD FOH
DAY 2 DAY 3 DAY 4 DAY 5
Practice MOD
Swing Shift
Open Shift Validation Close Shift Validation
Validation
entire restaur- ant
0
ed to rearrange some of the courses, activities or follows due to specific learning needs or the timing of events in your Restaurant.
DAY 6 DAY 6 Notes: Module Start date End Date
MIT
Orientati
on New
Hire 08/04/2025 14/04/2025
Line checks
Paperwor
k
DAY 6 Notes: Module Start date End Date
21/04/2025
15/04/2025
Manager Line check
DAY 6 Notes: Module Start date End Date
28/04/2025
22/04/2025
Service Bar
DAY 6 Notes: Module Start date End Date
29/04/2025 05/05/2025
Team Member Scheduling
DAY 6 Notes: Module Start date End Date
Continued Food 06/05/2025 12/05/2025
Safety Training Wee
k5
RME
Surv
ey
DAY 6 Notes: Module Start date End Date
13/05/2025 19/05/2025
Cash Handling and
Daily Checkout
Alcohol
Training
&
Certificat
ion
Local
DAY 6 Food/
Notes: Module Start date End Date
Alcohol
Educatio
First 26/05/2025
n and
Respond 20/05/2025
Training
er
(if
Training
required)
(if
required)
DAY 6 Notes: Module Start date End Date
02/06/2025
27/05/2025
DAY 6 Notes: Module Start date End Date
NNBS 09/06/2025
Compreh 03/06/2025
en- sive
Assessm
ent
DAY 6 Notes: Module Start date
Compreh End Date
en- sive
RME 10/06/2025 16/06/2025
Assessm
Post-RME
ent
Survey
ts in your Restaurant.
Validated by Remark
Remark
Remark
Remark
Remark
Remark
Remark
Remark
Remark
Remark
Restaurant Management System (RMS)
Name Name ______________________
Start Date 10/Dec
Completion date 04/Feb
Schedul Status Yes
Wk e Day Date Station/Topics / No
Day 1 Wed 10/Dec Orientation & Operations Basics, Dish & Prep yes
Stations
Day 2 Thu 11/Dec Leadership Competencies: Communication; yes
Leads & Inspires Others
Day 3 Fri 12/Dec Begin Prep & Opening Procedures yes
Week 1
Day 4 Sat 13/Dec Re-cap yes
Brand history, product and brand positioning
Day 5 Sun 14/Dec perspective, Food & Service Quality focussing yes
on People, Place and Product
Day 6 Mon 15/Dec Food Safety Training: FSSAI guided Food Safety yes
Program Restaurant Safety & Security
Barista Training – equipment handling, KPT
Day 7 Tue 16/Dec yes
monitoring and service standards
Station Layout and Operational Readiness
Day 8 Wed 17/Dec Checks yes
Day 9 Thu 18/Dec Philosophies & Theories: Hamburger Stand yes
Day 10 Fri 19/Dec Begin Fry Station yes
Week 2
Day 11 Sat 20/Dec OFF
Day 12 Sun 21/Dec Service Bar yes
NNBS: People – Manager Continued Food
Day 13 Mon 22/Dec Safety Training yes
Facilities Cleanliness & Maintenance
Day 14 Tue 23/Dec Production Planning yes
Day 15 Wed 24/Dec Begin Sauté Station yes
Day 16 Thu 25/Dec Decision Making & Problem Solving yes
Day 17 Fri 26/Dec Beach Ball & Manpower Planning yes
Day 18 Sat 27/Dec OFF
Week 3
NNBS: People – Team Member Continued Food
Day 19 Sun 28/Dec Safety Training Ordering, Receiving & Invoicing yes
Inventory
Day 20 Mon 29/Dec Service Bar yes
Day 21 Tue 30/Dec Team Member Scheduling yes
Day 22 Wed 31/Dec Begin Broiler Station yes
Day 23 Thu 01/Jan Sauté yes
Day 24 Fri 02/Jan Philosophies & Theories: Steel Pole yes
Week 4
NNBS: Visit Guide Continued Food Safety
Day 25 Sat 03/Jan Training yes
Day 26 Sun OFF
04/Jan
Day 27 Mon Labor Cost Management
05/Jan yes
Day 28 Tue 06/Jan
Manpower Planning yes
Day 29 Wed 07/Jan
Busser & Host/Hostess Stations yes
Leadership Competency: Assessing & Selecting
Day 30 Thu 08/Jan Talent
Philosophies & Theories: Team Member Cloak;
Week 5
Day 31 Fri 09/Jan Manger Cloak
Day 32 Sat 10/Jan Performance Appraisal Interviewing
Day 33 Sun 11/Jan OFF
Day 34 Mon 12/Jan POS Training
Day 35 Tue 13/Jan Cash Handling and Daily Checkout
Day 36 Wed 14/Jan Begin W/W Station
Leadership Competency: Managing Financial
Day 37 Thu 15/Jan Results
Week 6
Day 38 Fri 16/Jan OFF
Day 39 Sat 17/Jan Philosophies & Theories: Triangle
Day 40 Sun 18/Jan NNBS: People – Service Tactics - Table
Day 41 Mon 19/Jan Practice MOD /Dining Room
Day 42 Tue 20/Jan
Day 43 Wed 21/Jan Begin Service Bar Station
Philosophies & Theories: Elephant Pull; 10,000
Day 44 Thu 22/Jan Beer Cans NNBS: People – Service Tactics –
Week 7
Day 45 Fri 23/Jan Bar Top ,Medallia Bar Line Checks
Day 46 Sat 24/Jan Bar Controls & Production
Day 47 Sun 25/Jan OFF
Bar Station – Front Bar Review all Leadership
Day 48 Mon 26/Jan Competencies
Day 49 Tue 27/Jan Philosophies & Theories: Ownership Theory
Day 50 Wed 28/Jan Bar Inventory
Day 51 Thu 29/Jan
Week 8
Review all Leadership Competencies and
Day 52 Fri
30/Jan Philosophies & Theories
Week 8
Day 53 Sat 31/Jan Foh line check
Day 54 Sun 01/Feb Boh line check
Day 55 Mon 02/Feb OFF
Day 56 Tue 03/Feb
)
Validated by Trainer & Ops Validated by INTL
Head Team
Comment
Four Walls NNBS: Place and Product Food Safety Training & Line Check
Bar Station – Front Bar Review all Leadership, Ownership Theory , Bar Inventory
All Prep sheet Station wise & Prep , Sencivity Guide , Produck Lables, Daily Prep
Food Safety Training , NNBS & Four Wall
Food Safety Training in Metro And Phycical Book
Line check Daily Basis shift wise RFSMS,KRKL &BOH Line check etc
Plate/Nacho & Fry Stations Prep, Station setup guide , Serving Recipes Knowledge, Top 5 food station wis
Hamburger Stand Theories Rollplay station wise
Fry Stations Prep, Station setup guide , Serving Recipes Knowledge, Top 5 food station wise , Theories: Ha
Service Bar - Elephant Pull; 10,000 Beer Cans Theories,NNBS: People , Bar line check
Labor Cost Management, Manpower Planning,Recruiting,Team Member Scheduling
R & M (Repaire & Maintenance station wise check list )
Sauté Station - Prep, Station setup guide , Serving Recipes Knowledge, Top 5 food station wise , Theories
Problem Tree ,Beach Ball Theories
Beach Ball Theories
Food Safety Training in Metro And Phycical Book
Service Bar - Elephant Pull; 10,000 Beer Cans Theories,NNBS: People , Bar line check
Broiler Station - Prep, Station setup guide , Serving Recipes Knowledge, Top 5 food station wise , Theorie
Sauté Station - Prep, Station setup guide , Serving Recipes Knowledge, Top 5 food station wise , Theories
Steel Pole Theories
Food Safety Training
Labor cost per Guest, Labor cost per labor hour
The Manager will calculate the number of Team Members needed
Host/Hostess Training Guide,Host/Hostess Validation
Checklis ,NNBS related to H/H Station
Manger Cloak,Team Member Cloak
Local POS training
POS Training ,Cash Handling and Daily checkout.
Checkou
W/W Station Job Description,W/W Training Guide,W/W Validation Checklist ,NNBS related to W/W Stati
taking responsibility of all the financial area required
Local food & Drink education & Training as per MENU
Food running , Drink Running , FOH obserbation , H/H (welcome guest by following FSS
Prep , Station setup, Bar Line Checks ,Bar Controls & Production
10,000 Beer Cans Theories,NNBS: People , Bar line check, NNBS:People , FSS, 14 opportunities, 3 key mo
Meadalli trainging for feedback, Daily Bar line check
5 FOH control , Bar Inventory daily ,weekly and Monthly
Front Bar setup, Opening - handover -closeing, NNBS, BCBIT
Ownership Theory
MIS , Daily Inventory Liquors , Weekly inventory , Star Dog analysis
shift wise Validation Open , Swing & Close
Daily line check shift wise by Manager
Daily line check shift wise by Manager