• Prepare training budget for department or organization.• Evaluate instructor performance and the effectiveness of training programs, providing recommendations for improvement.• Analyze training needs to develop new training programs or modify and improve existing programs.• Conduct or arrange for ongoing technical training and personal development classes for staff members.• Plan, develop, and provide training and staff development programs, using knowledge of the effectiveness of methods such as classroom training, demonstrations, on-the-job training, meetings, conferences, and workshops.• Conduct orientation sessions and arrange on-the-job training for new hires.• Confer with management and conduct surveys to identify training needs based on projected production processes, changes, and other factors.• Train instructors and supervisors in techniques and skills for training and dealing with employees.• Develop and organize training manuals, multimedia visual aids, and other educational materials.• Develop testing and evaluation procedures.• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.• Count money and make bank deposits.• Investigate and resolve complaints regarding food quality, service, or accommodations.• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.• Maintain food and equipment inventories, and keep inventory records.• Schedule staff hours and assign duties.• Establish standards for personnel performance and customer service.

Key responsibilities• Second in command to the Restaurant General Manager and vital to the success of the business• To help drive standards for service and sales• Drive both Balance Score Card and P&L performance• Drive Customer Mania within the store• Implementation of Company policies and standards and leading a team to maintain a high level of compliance• Day to day decision making and full responsibility when the Restaurant General Manager was not in businessAchievements• Developed two Shift Managers to support the business and build a strong pipeline of Managers within the store• High Achievers on BSC within the area with 3.4/5 scoring however building a great team and to have systems in place • Training and Development always a priority & never lost marks in a Champions Excellence Review on Team Member training and maintained 100% trained for over a year.