Training Manager

He is responsible for designing, delivering, and managing training programs that elevate employee skills, knowledge, and compliance within the food and beverage industry. This role ensures all staff members, including front-of-house, back-of-house, and management, are equipped to provide exceptional service, maintain food safety standards, and support operational excellence. He collaborates closely with management to align training initiatives with business goals and regulatory requirements.

Key Responsibilities:

1. Training Program Design and Development:

• Assess training needs across all departments, including kitchen staff, servers, bartenders, and management.
• Develop training materials focused on food safety, customer service, menu knowledge, operational procedures, and industry best practices.
• Customize training content for new hires, seasonal employees, and long-term staff.

1. Training Delivery:

• Conduct onboarding sessions for new employees, emphasizing company values, policies, and standards.
• Facilitate workshops and hands-on training sessions for skills development, including service techniques, culinary skills, and health & safety practices.
• Introduce e-learning modules and ensure accessibility for all team members.

1. Compliance and Standards:

• Ensure all staff adhere to food safety regulations, hygiene standards, and alcohol service laws.
• Conduct regular training updates based on changes in laws, industry regulations, and company policies.
• Oversee certifications such as Food Handlers or ServSafe, ensuring timely renewals.

1. Performance Evaluation and Improvement:

• Evaluate the effectiveness of training programs through employee feedback, assessments, and operational performance metrics.
• Identify knowledge or skill gaps and implement corrective training.
• Provide ongoing coaching to employees and supervisors to sustain learning outcomes.

1. Collaboration and Coordination:

• Work closely with department heads and supervisors to identify training priorities and support operational goals.
• Partner with external training providers, industry experts, and certification bodies as needed.
• Organize cross-training opportunities to enhance team flexibility and versatility.

1. Team Leadership and Management:

• Lead a team of trainers and allocate resources efficiently.
• Manage training budgets, schedules, and resources.
• Foster a culture of continuous improvement and learning across all locations or outlets.

Qualifications and Requirements:

• Education: Bachelors degree in Hospitality Management, Human Resources, Education, or a related field.

Experience:

• Minimum 5 years of experience in training and development, preferably in the food and beverage or hospitality industry.
• Hands-on experience in food safety, service standards, and restaurant operations is highly desirable.

Skills and Competencies:

• In-depth knowledge of food safety regulations and hospitality service standards.
• Exceptional communication and presentation skills.
• Strong organizational and project management abilities.
• Proficiency in training tools, LMS, and e-learning platforms.
• Ability inspire and motivate a diverse workforce.