Outlet Opening Training Manager – Responsibilities
Pre-Opening Preparation
Staff joining and documentation
Staff accommodation and basic arrangements
Uniform and grooming standards
Kitchen and service area readiness
Staff Training
SOP training for all departments
Kitchen operations and food preparation
Service standards and table service
Cashier/POS and KOT training
Customer handling and communication
Food & Quality Training
Recipe and portion control
Taste and presentation standards
Hygiene and food safety
Storage and FIFO system
Food wastage control
Mock Operations
Trial cooking
Mock orders and KOT punching
Kitchen-to-service coordination
Billing and payment practice
Delivery/pick-up order process
Opening Day Management
Staff deployment
Monitor kitchen and service
Resolve operational issues
Check food quality and customer feedback
Coordinate with management
Post-Opening Support
Daily staff performance review
Identify training gaps
Correct SOP deviations
Submit daily opening report
Provide management with improvement recommendations