Key Responsibilities

Training Design & Implementation

• Develop, update, and implement training programs for:
• New hires (orientation & onboarding)
• Service staff, kitchen staff, and supervisors
• Customer service excellence
• Food safety, hygiene, and sanitation
• Company policies, SOPs, and compliance standards
• Conduct in-house and on-site training sessions across branches.
• Customize training modules based on branch needs and operational gaps.

Operations & Performance Support

• Work closely with Branch Managers and Supervisors to identify training needs.
• Conduct store visits, observations, and coaching sessions.
• Ensure training aligns with actual restaurant operations and service flow.
• Assist in rolling out new menus, systems, and operational changes through training.

Training Evaluation & Documentation

• Monitor and evaluate training effectiveness using assessments, feedback, and performance metrics.
• Maintain training records, attendance sheets, and training reports.
• Recommend improvements to training programs based on results and operational feedback.

Compliance & Standards

• Ensure training programs support DOLE, food safety, and company compliance requirements.
• Reinforce company values, service culture, and brand standards through training.