Training Manual

Process Document

Welcome to Management Training

I would like to congratulate you on choosing this manual as a manager. It is the manager who plays a very important role in the restaurant team. Managers lead the team to success by successfully managing his or her team in the restaurant’s operation.

This guide will provide you with information related to Customer Relations within the restaurant. You will also realize this guide to be helpful when receiving hands-on training. I am confident that through using this guide as a reference and practicing your procedures through hands-on training, you will be on your way to becoming a successful manager

Qualities of a Good Manager

• Team Builder: A qualified manager can cope up with the team environment with his or her employees. Also be able to inspire his or her team with positive energy along with best results.

• Operative Correspondent: A good manager has the power to communicate with their team and customers effectively. The manager must be able to deliver directions to team members that are understood the first time. They must be able to listen to their employees and interpret what was communicated to them.

• Customer Service Oriented: A worthy manager always places his or her customers above all. They know how to build client relationships, provide exceptional service, and resolve customer issues in no time.

• Leadership: A good manager not only maintains balance in giving order, but also believes in allowing the team members to do their jobs own their own.

Qualifications:

* Require knowledge of service, food, and beverage.

* Possess excellent basic math skills and require the ability to run a cash register or POS system.

* Be able to work in a standing position for long periods of time.

* Be able to reach, bend, stoop, and frequently lift up to 40-50 pounds.

* Must have the determinations to work 50 to 60 hours per week.

Duties & Responsibilities:

* MANAGING RESTAURANT...