Job Description

Job Title: Training Manager - Food & Beverage

Job Summary:

A Food & Beverage Trainer in the Quick Service Restaurant (QSR) hospitality industry plays a key role in ensuring that all staff members are trained to deliver a high standard of service and maintain operational efficiency. Here are some key job responsibilities for a Food & Beverage Trainer in QSR hospitality:

Key Responsibilities:

1.

Training Development & Implementation:

Design, develop, and implement training programs for new and existing staff. Develop training materials, including manuals, presentations, and e-learning content. Ensure training programs align with the company's standards, procedures, and brand values. Focus on improving employee knowledge and skills in food handling, customer service, and safety protocols.
2.

Staff Training Onboarding:

Conduct orientation programs for new employee's induction programme, introducing them to the company culture, policies, and job-specific duties. Ensure new staff members are fully trained in all aspects of their job, including food preparation, safety regulations, service standards, and customer interaction. Conducting the OJT programme and implement outlets. All new joiners undergo department certification and certified. Identify and Develop Buddy trainer. Conducting TTT (Train The Trainer) programme.
3.

Food & Beverage Knowledge:

Train employees on the menu items, ingredients, preparation methods, and presentation. Educate staff on food safety practices, including proper storage, handling, and sanitation. Ensure all employees understand and adhere to food safety regulations, such as FSSAI guidelines.
4.

Customer Service Training:

Train staff on delivering excellent customer service, from greeting customers to handling complaints and feedback. Identify customer Mascot. Creating Magic words for customers excellence. Encourage the development of interpersonal skills to foster a positive dining experience for customers.
5.

Operational Efficiency:

Train staff on restaurant operations, including POS systems, order management, and cash handling. Ensure employees can perform their roles efficiently during peak hours, managing multiple tasks simultaneously.
6.

Performance Monitoring & Feedback:

Monitor employees' performance during and after training. Provide ongoing feedback, coaching, and mentoring to ensure continuous improvement. Address any skill gaps or performance issues and offer additional training as necessary.
7.

Compliance & Safety:

Ensure all food handling and hygiene practices meet health and safety standards set by local authorities and the company. Monitor the adherence to safety protocols and take corrective actions when necessary.
8.

Communication with Management:

Regularly communicate with restaurant management and other department heads to discuss training needs and feedback. Provide reports on employee progress and identify areas where additional training may be required. Certifying the trainees at the outlets and conducting joined interview with Operations Manager, Culinary Head chef and training head.
9.

Sales & Upselling Training:

Train staff on upselling techniques, promoting higher-value items, and increasing sales while maintaining a focus on customer satisfaction. Educate employees on promotional campaigns and how to communicate offers to customers.
10.

Team Building & Motivation:

Foster a positive, engaging work environment that motivates employees. Encourage teamwork, collaboration, and mutual support among staff members. Conducting engagement activities and town hall meeting.
11.

Continuous Learning & Industry Trends:

Stay updated with the latest trends in the QSR industry, including new food offerings, customer service trends, and innovations in technology and operational practices. Introduce relevant updates and improvements into training programs to keep staff skills up-to-date.
12.

Training Evaluation:

Evaluate the effectiveness of training programs through assessments, feedback surveys, and performance metrics. Make improvements to training programs based on evaluation results and feedback from staff and management.
13.

Shift Management:

Occasionally step in to fill in for staff during high-traffic times or staffing shortages, ensuring smooth operations. Flexible outstation/local travels and deputation as per business requirement.
The role also involves a strong emphasis on the dynamic nature of the QSR industry, which requires trainers to be adaptable to customer expectations, emerging market trends, and diverse workforces.

Qualifications and Skills:

Bachelor's degree in Hospitality Management/Diploma, Food Service Administration, or a related field.

Previous experience in a similar role within the QSR or hospitality industry.

Strong knowledge of food safety regulations and best practices.

Excellent communication and interpersonal skills.

Proven ability to develop and deliver training programs.

Extensive Knowledge of Power Point, Excel, Google forms, YouTube Videos creations and Social Media engagement.

Detail-oriented with strong organizational and time management skills.

Ability to work effectively in a fast-paced environment and adapt to changing priorities.

Leadership qualities with the ability to motivate and inspire a team.

Job Type: Full-time

Pay: ₹25,000.00 - ₹35,000.00 per month

Benefits:

Food provided Provident Fund
Education:

Bachelor's (Preferred)
Experience:

Hospitality: 4 years (Preferred)
Language:

English (Preferred)
Willingness to travel:

50% (Preferred)
Work Location: In person