Job Description

Key Responsibilities:

Training Needs Assessment:

Analyze current staff performance and identify areas needing improvement to develop targeted training programs.

Curriculum Development:

Create comprehensive training materials, including manuals, presentations, and hands-on exercises, covering all aspects of restaurant operations like food safety, POS systems, table service, menu knowledge, and beverage service.

Delivery of Training Sessions:

Conduct training sessions for new hires and ongoing refresher courses for existing staff, covering both theoretical knowledge and practical application.

Front-of-House Training:

Train servers on proper table-side service, handling customer inquiries, resolving complaints, upselling techniques, and maintaining a positive dining experience.

Back-of-House Training:

Train kitchen staff on food preparation techniques, proper handling of ingredients, sanitation practices, portion control, and efficient workflow.

Performance Evaluation:

Monitor staff performance during training and on the floor, providing feedback and addressing areas for improvement.

Compliance Monitoring:

Ensure adherence to all safety and sanitation guidelines, including food handling procedures and proper uniform standards.

Mentorship and Coaching:

Provide ongoing support and guidance to staff members to develop their skills and career progression.

New Menu Implementation:

Train staff on new menu items, including ingredients, preparation methods, and descriptive selling points.

Quality Control:

Regularly observe service standards and food quality to identify and address any issues.
Required Skills and Qualifications:

Restaurant Operations Experience:

Proven experience in various restaurant roles, including front-of-house and back-of-house operations.

Excellent Communication Skills:

Ability to clearly explain procedures, provide feedback, and interact effectively with staff at all levels.

Training Delivery Expertise:

Proven ability to design engaging and effective training programs, delivering information clearly and concisely.

Leadership Skills:

Capacity to motivate and guide staff, fostering a positive learning environment.

Attention to Detail:

Commitment to maintaining high standards of quality and consistency in all aspects of restaurant operations.

Adaptability:

Flexibility to adjust training programs based on changing restaurant needs and new industry trends.
Job Types: Full-time, Part-time, Permanent

Pay: ?6,000.00 - ?8,000.00 per month

Expected hours: 2 - 4 per week

Benefits:

Food provided
Schedule:

Day shift Morning shift Rotational shift
Language:

English (Preferred)
Work Location: In person