Opening and running a restaurant doesn't require any specific qualifications. Whether you learned the trade academically or on the job, you're perfectly entitled to open your own establishment. However, certain training courses are compulsory, and it's up to you, as the manager, to take them and/or to ensure that your employees do so, in order to comply with the law.
What training obligations will you face as a restaurant manager? Find out right away!
Diplomas required to open a restaurant
Unlike some sectors where a diploma is a prerequisite for entry into a profession, restaurant management requires no diploma at all. So it's entirely possible toopen your own establishment without having been specifically trained for the job. Whether you're a former engineer, marketing executive, nurse, electrician or teacher, the doors are wide open to you!
However, we strongly recommend that you have either worked your way up through the ranks in a restaurant, or that you have worked in the food service industry and rubbed shoulders with the people who work there for a few months. Managing a facility doesn't necessarily mean taking part in it as a waiter, cook or receptionist, but it is important to know the realities of the field and the challenges faced by the various positions. This will enable you to manage your teams and your establishment properly.
While experience in the catering industry is a big plus, other skills are also required. Your role involves many areas of expertise: team management, strategic planning, HR, accounting, marketing, communications, sales, etc. So versatility is essential! Versatility is essential! It's unlikely that you'll have all these skills when you start out in the profession. You'll learn the rest on the job, through additional online training and from your peers. It's important to know how to surround yourself with people in the same profession, as their advice will be invaluable!
6 compulsory training courses to open a restaurant
Although we recommend that you train to become a restaurant manager, there's no legal obligation to do so. However, in the restaurant business, certain training courses are compulsory, and it's up to you, as manager, to ensure that these obligations are met.
1. The operating permit
The first essential training course for opening a restaurant is the one that will enable you to obtain your operating license. It has been compulsory since March 31, 2006, under Law 2006-396 for Equal Opportunity, for operators of public houses. It applies to establishments holding a 2, 3 or 4 license, a small restaurant license or a restaurant license.
The aim of this training course is toinform pub owners about their rights, obligations, offences and penalties relating to the sale of alcohol. During the course, operators learn about the fight against alcoholism, tobacco, drugs and other nuisances, to enable them to behave properly towards their customers and live in harmony with their neighbors.
The themes covered are as follows:
- prevention and fight against alcoholism,
- protection of minors,
- repression of public drunkenness,
- noise pollution control,
- narcotics legislation,
- principles of civil and criminal liability,
- operating obligations,
- conditions for opening a public house and the legislative framework.
It lasts 20 hours, i.e. a minimum of 3 days. However, it will be shortened to 6 hours for people with 10 years' professional experience as an operator. Training is provided by an organization approved by the Ministry of the Interior or by the Chambers of Commerce and Industry. The cost varies between 200 and 500 euros , depending on the organization chosen.
On completion of this training, you will be issued with an operating license valid for 10 years. Training must then be repeated to extend the license for a further 10 years.
Once you have this document, you can apply for a license. What type of license? We'll explain in detail below.
👉 Further information: Restaurant license: which one to choose, how to obtain it and at what price?
2. Food hygiene training
HACCP- it's certainly not the first time you've come across this acronym, and with good reason: it's one of the most important training courses in the catering sector. It stands for Hazard Analysis Critical Control Point . Now you're well on your way!
This course is designed to train operators in food safety and hygiene standards. When your customers walk through the door of your establishment, they are entrusting you with their taste buds, but not only that. Their health is also at stake. So, to avoid food poisoning or any other incident, it's imperative to be trained in food hygiene and safety .
This training is compulsory for at least one member of staff. This person, whether yourself or one of your employees, will be responsible for training the other employees and ensuring that the rules learned during the training are applied.
However, if you (or a member of your team) hold a level 5 diploma listed in the decree of November 25, 2011 and/or 3 years' experience as an operator or manager in the agri-food sector, you will be exempt from this requirement.
The themes covered are as follows:
- the main principles of the HAACP method in commercial catering,
- the risks associated with poor food hygiene,
- microbial hazards,
- the sanitary control plan,
- self-monitoring and official controls,
- the food hygiene protocol,
- organizing food production and storage in compliance with preventive measures,
- preserving, cooking and cooling food in compliance with hygiene and food safety regulations.
This training lasts an average of 14 hours , and is generally spread over 2 days. It is delivered by a certified training organization listed in the directory of the Direction régionale de l'alimentation, de l'agriculture et de la forêt. The cost is similar to that of the previous course, ranging from 200 to 450 euros.
At the end of the course, participants receive a certificate which must be presented to inspectors in the event of health checks. Compulsory training means penalties for non-compliance. Failure to comply with this obligation may result in a formal notice and a penalty notice, or even temporary or permanent closure.
Although the law does not stipulate a validity deadline or renewal obligation, it is nevertheless advisable to update your food hygiene skills and knowledge approximately every 2 or 3 years.
👉 To find out more :: the 12 steps of the HACCP method .
3. PVBAN training
Another compulsory training course, and by no means the least important, is thePVBAN (Permit to Sell Alcoholic Beverages at Night) course. It only applies if you plan to sell alcoholic beverages between 10 p.m. and 8 a.m.
The aim of this training course is to inform restaurant owners of their obligations when selling alcohol at night.
The themes covered are as follows:
- provisions relating to the prevention and control of alcohol and tobacco abuse,
- protection of minors,
- repression of public drunkenness,
- principles of civil and criminal liability,
- rights and obligations as an operator in terms of prevention and protection of public health,
- beverage classification...
This course generally lasts 7 to 8 hours, or a full day. It is provided by Syfragroup or an approved organization. The average cost is 240 euros.
On completion of the course, participants receive a certificate.
4. Restaurant licenses
In France, to open a restaurant serving alcoholic beverages, you need a license.
Bars and restaurants serving alcohol during and outside mealtimes will need to obtain an on-premises drinks license. Is this your case?
You can then choose between :
- Licence 3 , which allows you to sell Group 1 and 3 alcoholic beverages, i.e. non-alcoholic beverages and fermented, non-distilled alcoholic beverages not exceeding 18% alcohol.
- License 4, which authorizes you to sell all types of alcohol.
Are you planning to sell alcoholic beverages only during meals?
You are then concerned by one of these two licenses:
- The small restaurant license. This is in fact the equivalent of license 3, and will enable you to sell group 1 and 3 spirits.
- The restaurant license authorizes you to sell all types of alcohol, provided they are consumed during meals.
Please note that the category of license obtained must be displayed in the restaurant, otherwise a fine of 38 euros will be imposed. Unauthorized sale of alcohol is punishable by a fine of 6,000 euros.
👉 Further information: Mandatory signage in restaurants: the rules you need to know
5. First aid training
First aid training is not mandatory in the food service industry. However, it's a good idea to consider it, as your establishment welcomes the public and your teams work in professions where accidents are relatively frequent. In the event of a heart attack, fainting spell, choking, fall, cut or burn, it's always a good idea to be able to count on someone trained in this kind of situation.
Some training courses are specifically dedicated to the hotel and catering trades. While the 7-hour Introduction to First Aid (IGS) course remains the most popular, there is also an accelerated version known as DAE (Gestes de Secours d'Urgence).
SST ( Sauveteur Secouriste du Travail ) training can also be considered. It not only teaches the fundamentals of first aid, but also the basics of accident prevention in the workplace.
6. Training to prevent fire risk
Establishments open to the public (ERP) are required to train their staff on how tobehave in the event of a fire and how to operate their emergency equipment.
There are three training courses to help you meet this obligation:
- EPI (Equipier de Première Intervention) training enables your employees to organize, understand and apply safety instructions in the event of a fire.
- Evacuation management training to help your employees master evacuation management.
- Evacuation drills to practice evacuating premises in the event of fire.
You should also consider adopting preventive measures such as posting safety instructions and an evacuation plan, multiplying fire-fighting resources, regularly maintaining your equipment, and so on.
