TRAINING OVERVIEW

Week 1

The Manager in Training (MIT) will focus on training in the heart of the kitchen – in the prep area - during week 1.  This area is where quality starts for our products.  It is imperative that recipes are strictly followed.  The MIT will learn the set up and closedown standards for this area.  The MIT will focus on the recipe and quality standards of all items.  A day will also be spent in the dish area.

Week 2 & 3
Weeks 2 & 3 focus on the cook line stations, which are salad / utility, sauté, grill and coordinate. Understanding the set up and closedown of the line, company specifications, line operations, and product preparation will take center stage.

Week 4
It’s time to put your people skills to work. This week you’ll focus on the expo area. This will test your knowledge thus far along with learning the skill of expediting. The MIT will begin to incorporate management duties into each shift.

Week 5 & 6
Weeks 5 & 6 focus on front of the house hourly station training. The MIT will learn the following positions: host, server, bartender, and brewery. Learning how to open, set up and close down the restaurant will also be incorporated throughout these two weeks. The daily administrative practices of invoice management, cash handling and interaction with the back office computer will wrap up these busy two weeks.

Week 7 & 8
The MIT’s focus shifts from hourly functions (mixed in with management duties) to manager functions these weeks. Opening and closing the restaurant with another manager throughout the 2 weeks are the focus, with the MIT taking the lead by the 2nd week. There will be a strong focus on managing all aspects of the dining room and guest service. It’s time to create highly satisfied guests by providing “whatever it takes” service. All required administrative duties will continue to be a focus.

Week 9
This week marks the homestretch. Another manager will shadow the MIT throughout this week. These shifts belong to the MIT with support available from a member of the management team. All manager duties are performed by the MIT including writing floor plans, conducting line ups and line checks, guest interaction and restaurant sanitation.