Key Responsibilities
1. Training Strategy & Planning
- Develop and implement a comprehensive L&D strategy aligned with business goals.
- Identify training needs through performance evaluations, audits, and operational feedback.
- Create annual training plans and budgets for all F&B departments.
2. Program Development
- Design and deliver training programs for:
- Customer service excellence
- Food safety and hygiene standards (e.g., HACCP)
- Product knowledge (menu, ingredients, upselling techniques)
- Leadership and management development
- Develop onboarding and orientation programs for new hires.
3. Training Delivery
- Conduct in-house training sessions, workshops, and coaching programs.
- Coordinate with external training providers when required.
- Ensure training materials are updated and relevant to current operations.
4. Performance & Evaluation
- Monitor and evaluate the effectiveness of training programs using KPIs and feedback.
- Track employee progress and maintain training records.
- Recommend improvements based on assessment results.
5. Compliance & Standards
- Ensure all training complies with company policies and local regulations.
- Maintain high standards of food safety, hygiene, and workplace safety.
- Support audits and inspections through proper training documentation.
6. Leadership Development
- Identify high-potential employees and create succession plans.
- Develop leadership training programs for supervisors and managers.
- Coach department heads on team development and performance improvement.
7. Collaboration
- Work closely with Operations, HR, and Quality Assurance teams.
- Align training initiatives with brand standards and service expectations.
- Support new outlet openings with pre-opening training programs.
