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 re
fresher 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.