Drive operational training, service excellence, and SOP compliance across all restaurant outlets in line with international diner and casual dining standards.
Conduct structured FOH & BOH training programs including induction, onboarding, station certification, and refresher training.
Train teams on Sequence of Service (SOS), guest engagement, upselling, service recovery, and peak-hour floor management.
Implement and monitor SOPs related to hygiene, HACCP, FIFO, grooming, opening & closing procedures, cleaning schedules, and operational discipline.
Conduct menu knowledge, product storytelling, beverage, coffee, and tasting sessions for restaurant teams.
Train employees on recipe standards, portion control, allergens, food handling, and service timing benchmarks.
Conduct operational audits covering service quality, guest experience, hygiene, grooming, station readiness, and SOP compliance.
Monitor live floor operations during peak dining hours and provide real-time coaching to improve execution and guest satisfaction.
Perform employee skill assessments, training evaluations, and corrective coaching programs.
Maintain training trackers, certification records, audit reports, and compliance documentation.
Support outlet openings, relaunches, campaign rollouts, and manpower readiness initiatives.
Develop Shift Leaders, Supervisors, and internal trainers through structured leadership coaching.
Coordinate with Operations, Culinary, QA, and HR teams to maintain operational consistency and brand standards.
Diploma/Degree in Hospitality Management or Hotel Administration.
4–8 years of experience in diner, casual dining, café, or premium QSR operations/training.
Strong understanding of international diner service systems, restaurant SOPs, HACCP, FIFO, and operational audit standards.
Strong leadership, communication, presentation, floor management, and coaching skills.
Ability to handle high-volume restaurant operations and multi-outlet training environments.