Train service staff on detailed menu knowledge including ingredients, preparation, presentation, and pairing suggestions. Conduct soft skills training covering communication, body language, grooming, etiquette, and complaint handling. Develop and implement training manuals, checklists, and session plans tailored to restaurant standards. Evaluate training effectiveness through assessments, roleplays, and feedback forms. Monitor and reinforce standards through on-the-floor coaching and periodic refresher sessions. Collaborate with chefs and managers to ensure accurate and updated training content. Support onboarding of new hires with induction and orientation programs.

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