Training manager
Arabian Food Supplies (Chili's & On The Border Restaurants)
Total des années d'expérience :21 years, 3 Mois
All the restaurant manager duties beside the training resposibilities like:
■identifying training and development needs within an organisation through job analysis, appraisal schemes and regular consultation with business managers and human resources departments;
■designing and developing training and development programmes based on both the organisation's and the individual's needs;
■considering the costs of planned programmes and keeping within budgets as assessing the return on investment of any training or development programme is becoming increasingly important;
■working in a team to produce programmes that are satisfactory to all relevant parties in an organisation, such as line managers, accountants and senior managers at board level;
■developing effective induction programmes;
■conducting appraisals;
■devising individual learning plans;
■producing training materials for in-house courses;
■managing the delivery of training and development programmes and, in a more senior role, devising a training strategy for the organisation;
■monitoring and reviewing the progress of trainees through questionnaires and discussions with managers;
■ensuring that statutory training requirements are met;
■evaluating training and development programmes;
■amending and revising programmes as necessary, in order to adapt to the changes that occur in the work environment;
■helping line managers and trainers solve specific training problems, either on a one-to-one basis or in groups;
■keeping up to date with developments in training by reading relevant journals, going to meetings and attending relevant courses;
■increasingly, having an understanding of e-learning techniques.
■taking responsibility for the business performance of the restaurant;
■analysing and planning restaurant sales levels and profitability;
■organising marketing activities, such as promotional events and discount schemes;
■preparing reports at the end of the shift/week, including staff control, food control and sales;
■creating and executing plans for department sales, profit and staff development;
■setting budgets and/or agreeing them with senior management;
■planning and coordinating menus.
■coordinating the entire operation of the restaurant during scheduled shifts;
■managing staff and providing them with feedback;
■responding to customer complaints;
■ensuring that all employees adhere to the company’s uniform standards;
■meeting and greeting customers and organising table reservations;
■advising customers on menu and wine choice;
■recruiting, training and motivating staff;
■organising and supervising the shifts of kitchen, waiting and cleaning staff.
■maintaining high standards of quality control, hygiene, and health and safety;
■checking stock levels and ordering supplies;
■preparing cash drawers and providing petty cash as required;
■helping in any area of the restaurant when circumstances dictate.
◦Creates and executes project work plans and revises as appropriate to meet changing needs and requirements.
◦Identifies resources needed and assigns individual responsibilities.
◦Manages day-to-day operational aspects of a project and scope.
◦Reviews deliverables prepared by team before passing to client.
◦Effectively applies our methodology and enforces project standards.
◦Prepares for engagement reviews and quality assurance procedures.
◦Minimizes our exposure and risk on project.
◦Ensures project documents are complete, current, and stored appropriately.
■taking responsibility for the business performance of the restaurant; ■analysing and planning restaurant sales levels and profitability; ■organising marketing activities, such as promotional events and discount schemes; ■preparing reports at the end of the shift/week, including staff control, food control and sales; ■creating and executing plans for department sales, profit and staff development; ■setting budgets and/or agreeing them with senior management; ■planning and coordinating menus. ■coordinating the entire operation of the restaurant during scheduled shifts; ■managing staff and providing them with feedback; ■responding to customer complaints; ■ensuring that all employees adhere to the company’s uniform standards; ■meeting and greeting customers and organising table reservations; ■advising customers on menu and wine choice; ■recruiting, training and motivating staff; ■organising and supervising the shifts of kitchen, waiting and cleaning staff. ■maintaining high standards of quality control, hygiene, and health and safety; ■checking stock levels and ordering supplies; ■preparing cash drawers and providing petty cash as required; ■helping in any area of the restaurant when circumstances dictate.