Evidence is clear: restaurants that invest more in training have higher profit margins. Sadly, much training becomes "Teflon" training, because the trainers do not have the proper skill-sets themselves.
This section covers details of how best to grow the knowledge and skills of your co-workers.
Commitment to development keeps your priceless human assets fresh and energized. You will see significantly better margins and higher market share. Your satisfied employees will help recruit their friends. Loyal employees will become loyal marketers, loyal customers, and grateful friends. Further, the better you teach your staff the better your own job security.
When people clearly know their jobs and have the knowledge and skills to perform, they are happiest and most productive. Management can get out of their way and let them roll.
You owe excellent training to your people, your customers, to your profits, and to yourself. Use these proven best training tools.
Section 4 TRAINING
RETURN ON INVESTMENT
WHO - FACILITATOR
PRIMARY vs. SECONDARY TRAINERS
WHO - LEARNER
PLANNING & PREPARATION
MENTORING vs. TRAINING
HOW – BACK-OF-HOUSE
HOW TO TRAIN - PROCESSES
HOW – FRONT-OF-HOUSE
WHY OF EACH JOB FUNCTION
SUPPLY CHAIN – INTERNAL CUSTOMER
SPEED OF SERVICE
WHAT – FRONT-OF-HOUSE
SENSE OF PEOPLE SKILLS
CONCEPTS TO COVER AS FUNDAMENTAL
CONTINUOUS IMPROVEMENT TOOLS JOB DESCRIPTIONS
JOB FUNCTIONS – FRONT