Role Purpose:
To design, implement and continuously improve structured restaurant training programmes that drive exceptional guest experiences, operational efficiency and revenue performance across all food and beverage outlets.
Key Responsibilities
Design, deliver and evaluate structured restaurant service training programmes
Standardise and embed service excellence across all properties
Train and coach teams on service standards across fine dining and casual dining environments
Develop guest engagement techniques and service psychology skills
Train teams on upselling and revenue enhancement techniques
Ensure strong menu knowledge and product presentation standards
Coach teams on complaint management and service recovery
Ensure full alignment with company standard operating procedures and compliance requirements
Conduct service audits and performance assessments
Support new restaurant openings and service relaunches
Work closely with operational leadership to identify training needs and performance gaps
Minimum Requirements
Qualified waiter with formal restaurant service training
Proven restaurant operations experience of at least three to five years in a supervisory or management role
Demonstrated training experience in hospitality with a clear track record of developing and mentoring staff
Strong understanding of front of house and back of house operations
Experience in designing, delivering and evaluating structured training programmes
Solid knowledge of service standards, standard operating procedures and compliance requirements
Excellent communication, facilitation and coaching skills
Competencies and Attributes
Strong attention to detail and professional presentation
Confident leadership presence and credibility
Commercial awareness with understanding of restaurant financial drivers
Ability to influence, motivate and develop teams
Genuine passion for service excellence
Focused on measurable improvements in guest satisfaction and operational performance