How To Create A Restaurant Training Manual

How To Create A Restaurant Training Manual

Sure, I'd be happy to help! Here's a step-by-step guide on how to create a restaurant training manual:

Table of Contents

1. Introduction

2. Section 1: Restaurant Overview

3. Section 2: Employee Onboarding

4. Section 3: Customer Service

5. Section 4: Food Preparation and Presentation

6. Section 5: Safety and Sanitation

7. Section 6: Opening and Closing Procedures

8. Appendix

Section 1: Restaurant Overview

1.1 - Restaurant Background

  • Brief history of the restaurant
  • Mission statement
  • Vision statement
  • 1.2 - Restaurant Policies

  • Dress code
  • Tipping policy
  • break policies
  • smoking policy
  • 1.3 - Restaurant Hierarchy

  • Organizational chart
  • General manager
  • Assistant manager
  • Service manager
  • Kitchen manager
  • Servers
  • Bussers
  • Cooks
  • 1.4 - Restaurant Goals and Objectives

  • Provide excellent customer service
  • Prepare and serve high-quality food
  • Maintain a clean and safe environment
  • Increase sales and revenue
  • Enhance the reputation of the restaurant
  • Section 2: Employee Onboarding

    2.1 - Employee Information

  • Name
  • Address
  • Phone number
  • Email address
  • Position
  • Start date
  • Salary
  • 2.2 - Employee Handbook Acknowledgement

  • Signature page for employee and manager
  • Date signed
  • 2.3 - Employee Benefits

  • Health insurance
  • Paid time off (vacation, sick leave, personal days)
  • Retirement plan (401k, IRA, etc.)
  • Discounts (in-house, gift cards, etc.)
  • 2.4 - Employee Expectations

  • Punctuality
  • Professionalism
  • Teamwork
  • Confidentiality
  • Cleanliness
  • 2.5 - Employee Scheduling

  • Schedule format ( días, shifts, start and end times)
  • How to request time off
  • How to trade shifts
  • Section 3: Customer Service

    3.1 - Customer Service Standards

  • Greet customers promptly
  • Friendly and attentive service
  • Explanation of menu and dishes
  • Take orders accurately
  • Serve food and drinks quickly and efficiently
  • Follow-up with customers
  • Respond to customer complaints and concerns
  • 3.2 - Telephone Etiquette

  • Answering the phone promptly
  • Use of scripted greeting
  • Take messages for guests
  • Handle customer complaints over the phone
  • 3.3 - Cash Handling Procedures

  • Receipt of payments
  • Processing cash, credit card, and gift card transactions
  • Counting, reconciling and reporting cash at the beginning and end of the shift3.4 - Gift Certificate and Gift Card Procedures
  • Selling gift certificates and cards
  • Redeeming gift certificates and cards
  • Expiration dates and fees
  • 3.5 - Handling Customer Complaints

  • Identify and acknowledge complaints
  • Apologize and empathize
  • Take action to resolve the issue
  • Follow up to ensure satisfaction
  • Document complaints and resolutions
  • Section 4: Food Preparation and Presentation

    4.1 - Food Preparation Standards

  • Portion control
  • Garnishing
  • Presentation
  • Food safety and sanitation
  • 4.2 - Recipe Management

  • Recipe cards
  • Ingredients
  • Measurements
  • Preparation steps
  • 4.3 - Food Safety and Sanitation

  • Personal hygiene
  • Food storage and rotation
  • Cleaning and sanitizing
  • Pest control
  • 4.4 - Menu Knowledge

  • Description of dishes
  • Ingredients
  • Preparation methods
  • Menu suggestions and recommendations
  • Section 5: Safety and Sanitation

    5.1 - Restaurant Safety

  • Emergency exits
  • Fire extinguishers
  • Accident reporting procedures
  • Safety meetings
  • 5.2 - Sanitation Schedules

  • Cleaning schedules
  • Sanitizing schedules
  • Pest control schedules
  • 5.3 - Food Safety Procedures

  • Food storage and rotation
  • Refrigerator and freezer temperature control
  • Cooking temperatures
  • Food handling and preparation
  • 5.4 - Unsanitary Conditions

  • Identifying unsanitary conditions
  • Procedures for reporting and handling unsanitary conditions
  • Section 6: Opening and Closing Procedures

    6.1 - Opening Procedures

  • Pre-opening checklist
  • Pre-opening meeting
  • Setting up the dining room and kitchen
  • Pre-opening cleaning and sanitizing
  • 6.2 - Closing Procedures

  • Closing checklist
  • Cash handling and reconciliation
  • Cleaning and sanitizing the dining room and kitchen
  • Resetting tables and preparing for the next day
  • 6.3 - Counting and Reconciling Cash

  • Responsibilities
  • Cash counting procedures
  • Cash reconciliation
  • Discrepancies and corrections
  • Section 7: Appendix

    7.1 - Emergency Contacts

  • Manager's contact information
  • Emergency services contact information
  • 7.2 - Useful Resources

  • Supplier contact information
  • Equipment manuals
  • Cleaning and sanitation resources
  • 7.3 - Restaurant Floor Plan

  • Layout of dining room and kitchen
  • Location of equipment, storage areas, and restrooms
  • 7.4 - Glossary

    Definitions of industry-specific terms

    7.5 - Memorandum of Understanding

    Acknowledgment of policies and procedures listed in the training manual.

    This restaurant training manual provides a comprehensive guide for new hires and a reference for existing employees. It outlines restaurant policies, customer service expectations, food preparation and presentation standards, safety and sanitation procedures, opening and closing procedures, and includes an appendix for additional resources. This manual ensures that all staff members are knowledgeable, skilled, and provide exceptional service to guests, ultimately enhancing the restaurant's reputation.

    DISCLAIMER: This information is provided for general informational purposes only, and publication does not constitute an endorsement. Kwick365 does not warrant the accuracy or completeness of any information, text, graphics, links, or other items contained within this content. Kwick365 does not guarantee you will achieve any specific results if you follow any advice herein. It may be advisable for you to consult with a professional such as a lawyer, accountant, or business advisor for advice specific to your situation.

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