if you have some experience in the restaurant industry, you will be well-acquainted with a number of the training methods covered here. of course, it will not do to simply cut and paste a generic training plan, since the specific needs of each restaurant will be different, but they are useful as a time-saver in layout and general training language. another thing to keep in mind as you develop your plan is to not lose sight of your goal— to train the employee in a specific skill set in a specific time frame.
having a concrete list of goals makes it easier to track progress, discover sticking points either in employee ability or the plan itself, and gives employees a sense of accomplishment. for most positions you will ideally be hiring people with at least some experience— if an employee already exhibits proficiency in an area on your training plan, it’s a waste of time and money to train them in that particular task. the employees who come to you asking for training are the ones who are most likely to be the most successful, productive employees, so you would do well to have a plan in place or the capability to quickly develop one when this happens. written records will assist in the future should you need to review the training plan or refer to documents in the case that the employee fails to meet expectations.
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