STOP GIGGING.
START
GROWING.
Hospitality is a career, not a gig. Master the skills you need to move from runner to GM, or dishwasher to Executive Chef.
MAJC Certified
Management Pro
THE REALITY
- Running 14-hour shifts
- Profit margins under 5%
- Constant staff turnover
- No clear career path
WHY DO GOOD PEOPLE LEAVE HOSPITALITY?
Because they hit a ceiling. You master the craft, but nobody teaches you the business in a way that is clear and scalable. You get promoted to Manager/Chef without the tools to actually manage.
The result? Burnout.
We built MAJC PRO to fix this. It's the "MBA for the Kitchen" that teaches you the systems top groups use to scale.
THE MAJC PRO CURRICULUM
Financial Fluency
Stop fearing the spreadsheet. Master prime costs, engineer menus for profit, and understand P&L statements like a CFO.
- Menu Engineering & Theoretical Food Cost
- Labor Optimization & Scheduling
- Understanding EBITDA
Operational Systems
Chaos is not a management style. Learn to build SOPs, opening/closing checklists, and inventory systems that run themselves.
- Building Bulletproof SOPs
- Inventory Management Systems
- Tech Stack Optimization (POS, Resy, etc)
Leadership & Culture
How to lead a team that actually wants to stay. Move from "boss" to "mentor".
- Conflict Resolution & feedback loops
- Hiring, Onboarding & Retention strategies
- Building a "No-Toxic" Culture
FOR OPERATORS & OWNERS
STOP THE CHURN. RETAIN BY TRAINING.
The #1 reason staff leave is lack of growth. You can't afford to run an internal university. Let us do it for you.
It costs $5k+ to replace a cook. Training them costs a fraction of that.
Staff who understand Food Cost don't waste product.
Create a common language for P&L and Ops across your team.
INVEST IN YOUR CAREER.
- 40+ Video Lessons
- Downloadable Templates
- Official Certification
- Access to Pro Community
30-Day Money Back Guarantee