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Site Map
A generic restaurant manual designed for restaurateurs who do not have
the resources of a large corporation to provide them with an operations manual.
The following is an excerpt from the section listed below:
Manager Training Schedule
| Day / Date | Hours | Training Activity | Notes / Comments |
| T u e s |
8 to 8 |
Orientation to the store and employees Discuss training program Open store (kitchen) Introduction to food prep Intro. to grill, work thru lunch Introduction to desserts and dining room Work fry, thru dinner |
|
| W e d s |
8-1 5- close |
Open store (kitchen) Work prep stations thru lunch Work prep, fry and grill thru dinner (rotating) Close kitchen |
|
| T h u r s |
8-1 5- close |
Open store (front) Intro. dessert, exp, d/r , work dessert thru lunch Intro. to registers, work (as needed) thru lunch Work d/r stations thru dinner Close d/r, counter, d/t |
|
| F r i |
11-1 5- close |
Work exp stations thru lunch Work dessert thru dinner Close d/r, counter |
|
| S a t |
8 to 5 |
Open store (kitchen) Intro. to daily admin opening Work dessert thru lunch Work grill after lunch |
|
| S u n |
O F F |
OFF | |
| M o n d a y |
11-1 5- close |
Work prep thru lunch Close dessert and d/t |
Manager Training Schedule (week 2)
| Day / Date | Hours | Training Activity | Notes / Comments |
| T u e s |
8 to 8 |
Open store (front) (admin) Intro. to sourcing, selecting, and recruiting after lunch Intro. to constructive discipline (role play) Work registers thru dinner |
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