Work with Managing Partners of each brand to develop staff knowledge and expertise
Build competency models for various roles across the organization and institute a performance management system
Roll out training for new systems and products
Provide all front of house and back of house training including: safety and sanitation, menu, prep, production, P & L, waste management, ordering
and inventory, and scheduling
Design coursework and training materials for all positions
Builds subject matter expertise in management staff to teach and practice safe food and beverage handling
Teaches and Trains Management staff how to properly manage cost and waste on a daily, weekly and monthly basis
Monitors and reviews Health Department visits, violations and action plans
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