Training Design & Delivery
- Develop and conduct structured training programs for F&B service staff, including server, host, bartender, captain, lead captain, lead bartender, cashier, supervisor.
- Deliver onboarding and orientation programs for new hires.
- Conduct refresher training and upskilling programs for existing employees.
- Customize training materials to align with brand standards, service concepts, and operational needs.
Service Standards & Quality Assurance
- Train staff on service standards, SOPs, guest interaction protocols, and upselling techniques.
- Ensure consistent application of service etiquette, grooming standards, and communication skills.
- Conduct on-the-job coaching, observations, and performance feedback.
- Support management in service audits, mystery shopper programs, and quality assessments.
Operational & Technical Training
- Train staff on POS systems, order-taking procedures, and payment handling.
- Provide training on menu knowledge, food presentation, beverage knowledge.
- Ensure staff understanding of hygiene, food safety, and workplace safety standards.
- Support new outlet openings, promotions, and menu launches with relevant training.
Training Evaluation & Reporting
- Assess training effectiveness through tests, evaluations, and on-the-job performance reviews.
- Track training attendance, completion records, and skill competency levels.
- Prepare training reports and provide recommendations for improvement to F&B management and HR.
Collaboration & Continuous Improvement
- Work closely with F&B Management, HR, and Operations teams to identify training needs.
- Update training content based on guest feedback, operational changes, and business goals.
- Act as a role model for service excellence and company culture.
- Support leadership development programs for supervisors and team leaders.
Perform other jobs related to same functions and duties or assume other responsibilities and functions as assigned by management.
