Restaurant Customer Service Training Manual Template

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Customers going to your restaurant would expect great food and service from your staff. Be able to train your new staff well so they could offer great service by using a reliable and comprehensive service training manual for your training program. To help you, we offer this premium Restaurant Customer Service Training Manual that is well-formatted and industry-compliant. Produce an effective document that aids you in training new employees or orient old staff to new changes in the restaurant. Don’t pass up this amazing opportunity and experience convenience now with this versatile template!

RESTAURANT CUSTOMER SERVICE TRAINING MANUAL

1. INTRODUCTION

[SPECIFY INTRODUCTORY PART OF THE MANUAL]

[SPECIFY REASON WHY THIS MANUAL IS CREATED]

[SPECIFY MISSION OF THE RESTAURANT IN RELATION TO THE CREATION OF THIS MANUAL]

Welcome to the [SPECIFY YOUR RESTAURANT NAME] Team!

2. GENERAL CONDUCT OF THE RESTAURANT

The accompanying acts and demonstrations are disallowed to all employees and staff members of the [SPECIFY YOUR RESTAURANT NAME], resistance thereof will result to a sanction:

[SPECIFY GENERAL CONDUCTS REQUIRED BY THE RESTAURANT]
[ADD AS REQUIRED]

3. CASH CONTROL AND MANAGEMENT

A. Charging the Customer

In order to make sure that there will no disarray by the [SPECIFY YOUR RESTAURANT NAME] customers, visitors or clients, with respect to what is being charged to and owed by them, these principles are ought to be taken after:

[SPECIFY IMPORTANT PRINCIPLES IN CHARGING THE CUSTOMER]
[ADD MORE AS NEEDED]

B. Collecting the Funds

[SPECIFY IMPORTANT PRINCIPLES IN COLLECTING THE FUNDS]
[ADD MORE AS NEEDED]

C. Prohibited Acts

The accompanying acts and demonstrations are discouraged and disallowed to all employees and staff members of the [SPECIFY YOUR RESTAURANT NAME]. Resistance thereof shall have a relating sanction:

[SPECIFY PROHIBITED ACTS]
[ADD MORE AS NEEDED]

4. ATTENDANCE, SCHEDULED WORKING HOURS/TIMEKEEPING

[SPECIFY THE IMPORTANCE OF ATTENDANCE/TIMEKEEPING OF THE EMPLOYEES IN THE RESTAURANT]

The following should be followed by all employees and staff of the restaurant, non-compliance thereof shall have a corresponding sanction:

[SPECIFY IMPORTANT PROTOCOLS TO BE FOLLOWED CONCERNING ATTENDANCE]
[ADD MORE AS NEEDED]

5. DUTIES AND RESPONSIBILITIES OF EMPLOYEES AND STAFFS

5.1 General Manager

[SPECIFY TASKS THAT A GENERAL MANAGER NEEDS TO DO]
[ADD MORE AS NEEDED]

5.2 Manager

[SPECIFY TASKS THAT A MANAGER NEEDS TO DO]
[ADD MORE AS NEEDED]

5.3 Assistant Manager

[SPECIFY TASKS THAT AN ASSISTANT MANAGER NEEDS TO DO]
[ADD MORE AS NEEDED]

5.4 Executive Cook

[SPECIFY TASKS THAT AN EXECUTIVE CHEF NEEDS TO DO]
[ADD MORE AS NEEDED]

5.5 Assistant Cook

[SPECIFY TASKS THAT AN ASSISTANT CHEF NEEDS TO DO]
[ADD MORE AS NEEDED]

5.6 Line Cook

[SPECIFY TASKS THAT A LINE COOK NEEDS TO DO]
[ADD MORE AS NEEDED]

5.7 Prep Cook

[SPECIFY TASKS THAT A PREP COOK NEEDS TO DO]
[ADD MORE AS NEEDED]

5.8 Server

[SPECIFY TASKS THAT A SERVER NEEDS TO DO]
[ADD MORE AS NEEDED]

5.9 Host/Hostess

[SPECIFY TASKS THAT A HOST/HOSTESS NEEDS TO DO]
[ADD MORE AS NEEDED]

5.10 Dishwasher

[SPECIFY TASKS THAT A DISHWASHER NEEDS TO DO]
[ADD MORE AS NEEDED]

5.11 Busser

[SPECIFY TASKS THAT A BUSSER NEEDS TO DO]
[ADD MORE AS NEEDED]

6. QUALITY CONTROL

[BRIEFLY DESCRIBE GROUNDS FOR QUALITY CONTROL IN SERVICE]

7. PERSONAL APPEARANCE

The image an employee creates can enhance or detract the overall concept and the way a restaurant is perceived in the minds of its customers and guest. The following are the general guidelines and things to remember regarding employee’s personal appearance:

[SPECIFY THINGS TO REMEMBER REGARDING EMPLOYEE’S PERSONAL APPEARANCE]
[ADD MORE AS NEEDED]

8. SANITATION AND SAFETY IN THE RESTAURANT

8.1 General Food Sanitation and Safety

The following are discouraged and prohibited to all employees and staff of the restaurant, non-compliance thereof shall have a corresponding sanction:

[SPECIFY DISCOURAGED AND PROHIBITED ACTS REGARDING GENERAL FOOD SANITATION AND SAFETY IN THE RESTAURANT];
[ADD MORE AS NEEDED]

8.2 Foodborne Illness

Foodborne illness is a major health concern in the restaurant business industry. It is important to know what a foodborne illness is and what its major causes are so that it can be prevented.

[SPECIFY THE IMPORTANT BUT BRIEF DESCRIPTION ABOUT FOODBORNE ILLNESS]

The following are the major causes of foodborne illness: