Donna L Schim

Restaurant Training Manual Donna L Schim

Whether you are a new restaurant or an existing restaurant, the restaurant training manual will be the perfect guide to train your management and staff members. This guide covers all aspects of restaurant management and operations. This training manual goes into detail on how to provide top notch customer service, kitchen and food preparation, tracking inventory and sales, managing food and labor cost, how to be prepared for emergencies and daily restaurant operations. Use different sections in this manual to train cooks, prep cooks, dishwashers, servers, greeters, bartenders and barbacks. We recommend using the entire manual to train managers since they need to know all the areas in the restaurant. The information in this manual has been used in many successful restaurants. The material in this manual was created by individuals who worked in the restaurant industry and know how to create a thriving business with exceptional customer service. The manual includes the following management topics: -Orientation-Sexual Harassment-Open Door Policy-Minor Laws-What Makes a Great Manager?-Manager Job Description-Hiring and Termination Procedures-Interviewing and Hiring Process-Application and Hiring-Do's and Don'ts of Hiring-Interviewing Process-Suspending/Terminating Employees-The Manager's Walk-through and Figure Eights-Opening/Closing Manager Responsibilities-Opening Manager Responsibilities-Closing Manager Responsibilities-Restaurant Pre-Shift Alley Rally-Call Outs-Communication Skills-How to Read Body Language-The Customer's Eyes-How to Prevent Guest Complaints-Guest Recovery-Restaurant Safety-Flow of Food-Food Safety & Allergens-Time & Temperature-Food Borne Illness-Cash Procedures & Bank Deposits-Manager Computer Functions-Bookkeeping-Management Cash Register Audits-Management Safe Fund Audits-Management Perpetual Inventory Audit-Labor and Food Cost Awareness-Food Cost Awareness & Inventory-Food Cost Awareness & Theft-Food Cost Awareness & Preventive Measures-Restaurant Prime Cost-Restaurant Emergency Procedures-Refrigerator Units / Freezer Units Procedures-Robberies-Fires-Responsibility of Owner/Employer