"I know my job and train new colleagues"

I am an experienced veteran and can train new colleagues. I know what it's like to start a new job, so I take care of new colleagues to make them feel comfortable and learn the job quickly. I am still part of the operation, but when someone new comes in, I am their main coach.

In this position, I will:

• Work as part of a team.
• Train branch employees in service and kitchen work.
• Be responsible for the adaptation process and adherence to training plans.
• Evaluate the performance of new and existing colleagues and come up with ways to improve training.
• Verify knowledge of the standards that everyone at Bageterie Boulevard must adhere to in order to be the best.
• Update training materials so that they are clear and understandable for all newcomers.
• Communicate with the human resources department.

My goal:

• Provide customers with the highest level of service while efficiently managing the materials and resources entrusted to me.
• Train and educate BB employees in basic positions.

I am a true manager and role model for others.

In this position, I plan the work of everyone on my shift, schedule shifts, evaluate the work of my subordinates, and order the necessary ingredients.
I have a great deal of responsibility not only for managing my subordinates, but also for results and sales.

I WILL LEARN THESE NEW THINGS:

• complete management of the kitchen and service section
• working with cash – depositing sales in the bank
• perfect knowledge of the HAACAP system
• principles of allocating work tools and uniforms to subordinates
• administration related to inventories, cash, and financial statements
• motivating and training other subordinates
• representing the restaurant manager in his/her absence
• parameters for measuring operational and technical controls
• principles of proper menu board display

I am now just one step away from becoming a "restaurant manager."

A bright new future is opening up for me.

I pass on my experience and help others develop.
I am responsible for the smooth running of the entire restaurant, planning work and shifts, and evaluating the performance of my subordinates.

I STILL HAVE A LOT TO LEARN:

• what information must be included on the label of a packaged product
• what tools are available to increase the average order value
• COS – or what is the ratio of raw material costs to net sales
• COL – or what is the ratio of labor costs to net sales
• what affects the amount of COS and COL
• how to calculate productivity
• what must be included with the cash register closing
• What documents are necessary to report an insurance claim?
• What documents must I have in order for inspections at my establishment?
• How can I increase restaurant sales?
• How do I hire new employees and what types of employment contracts are there?
• And much more.