Trainers Guide - New Staff Training v2305

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Prior to Starting

• PRIOR TO SHIFT #1 (during final interview or via email/txt)

• ● Inform new hire of starting date, get uniform size, and explain what is needed on the first shift to complete the hiring process.

• Tell them to:

• 1. Bring void cheque/bank deposit form, SIN# and emergency contact info.

• 2. Wear dark jeans or black pants and black non-slip shoes

• 3. Bring any certificates – Safe Food Handlers, First Aid/CPR

SHIFT #1 – Orientation & Intro to Food

• ● Welcome the new team member, and give a quick breakdown of the training expectations:

• 1. Training shifts will be 3-5 hrs long, new hire(s) should come ready to go (not wanting to eat or needing to go to the washroom etc.)

• 2. At the beginning of each training shift you will punch in & review your “daily training guide” At the end of each training shift you will complete your “training checklist” with your trainer and then you punch out.

• ● Training shift #1 revolves around safety and environment, make sure you go through the new hire’s “Daily Training Guide” to make sure you complete all your training requirements for the day.

SHIFT #1 tasks - trainer to check once completed

• Void cheque or direct deposit information collected? (institution#, Transit#, Account#)

• Uniform policy - Outline the uniform policy and explain pay deduction

• Food handler Certification - must be within 30 days of employmen

• Did you review pay period and tip out policies? sign form

• Did you review employee discounts and perks? - our team makes us successful, so we reward good work

• Did you give a physical tour of the building? - danger areas, hand washing & restaurant flow

• Did you review fire safety and exit plan, JHSC board & WHMIS?Where is evacuation meeting place?

• Did you review Shelby’s policies? (signed?)

• Did you train proper knife skills? TSDR

• Review time clock & scheduling - when its posted, clock in and out,(breaks too) how to book of time or switch shifts

• Review break and overtime policy - sign forms

• Did you give the new hire their remaining training schedule? - review expectations for next training shifts

• Ask if they have any questions

• Provide a copy of the menu specs and ask them to review for homework

• Show them and describe the 3 “working” stations - Base, Toppings & POS

• Have them watch employees working the line during revenue period

SHIFT #2 & #3 - Food & Equipment

• ● Shift 2 & 3 you will be teaching your new hire(s) all about food handling and Shelby’s recipes. We adopt a “Tell, Show, Do and Review” system for all food training.

• ○ TELL - verbally communicate how an item is made

• ○ SHOW - Make the item yourself, show off your skills!

• ○ DO - Allow the staff member to make the item, stay with them and guide them

• ○ REVIEW - Let them know how they did, notes on improving

• ● These shifts are the perfect time to instil good habits in your employees, remind them of clocking in and out (breaks), enforce the standard of daily temperature logs and develop an environment of constant hand washing and sanitation practices. “If there is time to lean there is time to clean”

• ● This is also the time to train your new hire(s) on time maintenance, multitasking and prioritising (ex. what to do when busy and only 2 people working – how to make sure you are thinking of everything to make the busy time efficient)

• ● Take the time to show your opening and closing checklists, walk through the line and show them how the list and cleaning pertains to each station, point out dangers and sensitivities as you go. (tell them which shift they will likely be on and explain what to do on their 1st opening or closing shift)

• ● Food training should be focused on making our most common items – using cheat sheets or KDS i-option

• ● By the end of shift #3 Your new hire(s) should be comfortable making most items on our core menu.

• Review the “training checklist” and make sure you are on track to have all the boxes checked at the end of each day

SHIFT #4 - Are they ready to go?? (food focus should be Signatures)

• Today you will be finalising your staff’s basic training package. By the end of this day your staff should be fully trained and ready to work on their own. Take this time to start stepping back and allowing them to work independently

• Stay nearby and support them, encouraging them to ask you and others questions continually

• Today you must do an extensive training session on POS systems including functionality of our 3rd party apps

TRAINER & MANAGER TO CHECK WHEN COMPLETED

• Do you have all signed documents and a completed “Employee Info Sheet”

• Can they use the POS stations & 3rd party apps? Can they recall the order, bump to the next station?

• Can they make all menu items to spec and within timing standards? With proper measuring tools

• Can they do temperature checks w/ actions for bad temps? (and know what to do when health inspector comes)

• Can they multitask & prioritize during busy times? (this is VERY important!) Clean first, restock/do pre-close duties. Always clean from a guest EYES view.

• POS Training - Can your staff ring in items correctly? (both menus?) Can they process gift cards/loyalty? How do you refresh the screen? How do I put an item sold out?

• Review end of shift and closing procedures, fire off, equipment off, money secured, all doors locked?

• Did they pass Shelby's test?

• Did they get their Safe Food Handlers Cert? – 30 Days from hire-Take off schedule if not completed.

• Make a list of what things this employee still needs to work on – follow up (after 7 days and 14 days)

• Although this rounds off your employee’s training, keep in mind that we never stop teaching. A good employer is also a great teacher - keeping up with employee reviews and regular check-ins with staff will improve overall productivity, morale, food quality and give you the peace of mind that your restaurant is running smoothly and efficiently