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TFIT Hospitality Pro
The ultimate hospitality pro training for your business.


A hospitality professional isn't a specific job title. Rather, it refers to anyone who works within the hospitality industry.  The individuals who work for hospitality businesses are known as hospitality professionals.  Because hospitality is such a large, broad industry, the requirements for becoming a hospitality industry vary. If you're applying for a job as a restaurant manager, for example, you may be required to have two or more years of managerial experience in a restaurant or similar hospitality business.  

Regardless of which type of hospitality job you are applying for, earning hospitality certifications can significantly increase your chances of getting hired for the position. When given the option of hiring a candidate with a TFIT Hospitality Pro certification or a candidate without certification, an employer will most likely choose the former.

Course LAUNCH Jan 1st 2023
Restaurant Interior




1. Customer Service

  • How to service customers

  • Optimizing Guest experience

  • Implementing Loyalty Programs

  • Reflective Listening

  • Call Review

  • Sensitivity Training

  • Social Media Training

  • Crisis Communication

2. Leadership

  • The Science of Leadership

  • Team Leadership

  • Empowering all Staff

  • What is your Leadership Style

  • Leadership Matters

6. Sales

  • Increase profits with Suggestive Selling

  • Know the menu front to back

  • The importance of Local Marketing

  • Using the loyalty program

  • Leveraging Restaurant Technology

7. Social Media and Marketing

  • The importance of an online marketing presence

  • How each staff member can affect their pay with Social Media

  • Tools and services that are available for restaurants

  • How to use the mobile point of sales for real time marketing on social media.

3. Financial Management

8. Systems and Procedures

  • How the staff manages their own cash flow

  • Understanding the restaurant's cash flow, weekly budget etc.

  • Organization of your receipts throughout a shift

  • The importance of using the POS

  • Understanding Cashing out, (Tips for Servers, Bartenders and Hourly staff.)

  • Standardization

  • Why use systems and procedures

  • The importance of Checklists.

  • Then importance of Inventory counting

4. Technology Integration

  • The importance of a Digital POS systems 

  • Digital Inventory tracking

  • Access and the use of Apps

  • How Artificial Intelligence (AI) wil be used in the future

  • Hand Held Point of Sale Systems

  • Integrated Online Ordering and Reservations

5. Culinary Knowledge

  • Understanding the COGS (Cost Of Goods Sold) 

  • What goes into pricing a menu item

  • The importance of understanding the food ingredients / how food is prepared / allergens and food terminology.

  • How to use digital point of sales for culinary learning.

9. Menu Engineering

  • What it is and how it can increase profits.

  • Developing the menu

  • Grading the menu items

  • Optimizing Ingredients with multiple items

  • Using loyalty programs to help with developing menus.

  • When to Add or Delete items from a Menu.

10. New Store Opening

  • When to open to new stores and expand 

  • How to become a restaurant trainer

  • The importance of standardization of menu items, systems and procedures.

  • Checklists for new store openings.

TFIT Hosp Pro Certificate.jpg

Earn a certificate and digital badge to add to your CV, resume, and LinkedIn.

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