Title Page
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Restaurant Trainer
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Trainee Name
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Conducted on
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Trainer Name
Information
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In order to successfully complete in-Restaurant training, each trainee must attend all hours of in-Restaurant training and rate at least an 80% overall average.
If either of these requirements is unlikely to be met, contact the Training Department immediately.
All trainees require additional comments on the second page to assist the Field Consultant once the franchisee returns home to operate their restaurant.
Please rate the trainee’s performance according to the scale below:
100 = Excellent 90 = Very Good 80 = Good 70 = Average 60 = Poor 50 or below = Very Poor
Trainee Review
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CUSTOMER EXPERIENCE - 100% Greeting, order taking, product knowledge, speed of service, Glove usage, Thru-put being used, suggestive selling, final approval, Eye contact, smile, overall friendliness and customer engagement
- Excellent
- Very Good
- Good
- Average
- Below Average
- Poor
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FOOD SAFETY- 100% Temperature chart usage, food thermometer usage, proper hand washing, Glove usage, stock rotation in sandwich unit, fridge and freezer, dating
- Excellent
- Very Good
- Good
- Average
- Below Average
- Poor
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BREAD BAKING- 50% Panning, retarding, spraying, topping, floor retarding, baking, cooling, Proper storage, crediting stale bread, giant sub and platter, Baking and preparing
- Excellent
- Very Good
- Good
- Average
- Below Average
- Poor
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FOOD PREPARATION AND INVENTORY PROCEDURES- 90% Product knowledge, preparation, techniques, appearance, Formula for preparation, scoop usage, weights of product, Product prepped to chill line in cambros, food identification, Completeness, counting, weighing, rotation, using FIFO.
- Excellent
- Very Good
- Good
- Average
- Below Average
- Poor
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SANDWICH PREPARATION- 50% Hinge cut, meat identification, vegetable sequence, proper formulas, Sandwich appearance, wrapping or presentation, toasting, Breakfast, Wraps, Salads, Flatbread products as well as Regular menu products
- Excellent
- Very Good
- Good
- Average
- Below Average
- Poor
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POS- 0% Ringing sales, handling adjustments, coupons, cash-in’s, Basic reports review, cash drops, clocking in and out, correct cash handling
- Excellent
- Very Good
- Good
- Average
- Below Average
- Poor
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EQUIPMENT USAGE, MAINTENANCE, CLEANLINESS, SANITISATION Stock rotation, restocking, organization, dating, mopping, sweeping, cleaning Floors, tables, windows, sandwich unit, front entry, restrooms, cookie display Condenser and compressor, utensils, bread pans, restaurant exterior, Garbage removal, 3 compartment sink usage, sandwich unit & warmer, Refrigerator, freezer, retarder, tomato slicer, speed oven, bread oven, Microwave, thermocouple, cleaning and operation.
- Excellent
- Very Good
- Good
- Average
- Below Average
- Poor
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MANAGEABILITY AND WILLINGNESS: 70% Professional approach toward self, Trainer, training, brand and customers. Actively engages with trainers/staff
- Excellent
- Very Good
- Good
- Average
- Below Average
- Poor
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INITIATIVE AND ABILITY TO PRIORITIZE: 70% Good business sense, Understands workflow, customer focused, identifies task importance, Urgency, and need for organisation.
- Excellent
- Very Good
- Good
- Average
- Below Average
- Poor
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CONFIDENCE AND PERSONAL APPEARANCE: - 90% Displays confidence With restaurant tasks, staff and customers. Correct uniform, with attention To personal habits/hygiene.
- Excellent
- Very Good
- Good
- Average
- Below Average
- Poor
Restaurant Trainer Feedback
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What are the strengths of this individual?
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What are the opportunities for improvement of this individual?
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What, if any, additional direction would this individual benefit from?
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Trainer Name
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Trainer Signature
