Bravo Training – F&B and Bar Attendant Training Plan Bravo Training – F&B and Bar Attendant Training Plan Staff Name*Supervisor/Team Leader NameDate DD slash MM slash YYYY IntroductionsCompetencies* Given a club tour – introduced to staff members in TK and Bravo Have they finished their RSA and/or RSG? TAB compliance training complete? Discussed 15min/half an hour break rules Humanforce run through – communication, putting in unavailability, and how to swap shifts Call in sick or late procedure – does the staff member know how to contact the DM? Radio use and etiquette – include where to find radio cords, the radios themselves, and how to attach. Talk about prioritising running food on the pass before clearing floor, and always replying “copy” etc. Reading the timesheet and an overview of what our roles are and what the comment section means Run through of TK, Bravo, and our clubs’ opening hours and menu changes (when Bravo’s kitchen is closed in the afternoon, menu swap for TK at 5pm, and specials changing) Floorplan run through – Bravo restaurant, TAB area, and Tango CommentsBravo Brewhouse Service and Cleaning RequirementsCompetencies* Reading dockets accurately and spiking them once finished Delivering food and beverages correctly to tables (explaining to customers what items you are placing down) Carrying three plates and correctly using both trays (bar and barista trays) Fetching cutlery caddies or wrapped cutlery (for TK Lounge), salt and pepper, coasters, water glasses, and water bottles for tables that don’t have them. Asking customers if they’re finished with their menus and where the menus live Showing where we take dirty dishes (BOH) – correct usage of regular bin and the food bin Bar run through and explanation of where we take dirty glasses, how to place them in the glasswasher, and where we store clean glasses How we wipe down tables and chairs – where to locate the cloths and when/how to change the bucket of water How we reset tables – check the table and chairs have been wiped properly, salt and peppers, and coasters are placed back on the table correctly Run through of the cutlery trolley’s location and its contents When polishing cutlery – where to locate tea towels, hot water for the buckets, vinegar, and how to decipher the cutlery sets Cleaning procedures and jobs we do in our downtime (touchpoint cleaning checklist) CommentsAn in-depth explanation of Bravo Brewhouse areasBehind the bar - Competencies* Where we keep menus, a debrief of the run sheet layout, and accessing the iPad to check bookings Cocktail station – including where we keep spare ingredients to use, cocktail shakers, and the cocktail methods Behind TAB/Hallway– contents of cupboards, signage (including Bravo weekly rundown, cleaning checklists, procedures, and the notice board), and BOH fridges locating extra stock Bar training – what beers we have on tap (including a more in-depth rundown of our Bravo Brews), wines we have on tap, soft-drinks on the post-mix gun, and RTD’s + what glasses we serve everything in Bar training – what beers we have on tap, wines we have on tap, soft-drinks on the post-mix gun, and cocktails we sell in TK Lounge FOH - Competencies* Main restaurant area and numbering system Setting restaurant bookings up – how to properly arrange water glasses and menus on the tables Explanation of two-bite checks TAB area – including how to change TV’s on iPad and music Tango Lounge – including explanation of large group bookings ($1000 deposit) CommentsPOS TrainingCompetencies* Setting up their login for POS Run through of POS basics – firstly, looking at our full menu layout, “bar” layout, “hot beverages” layout, and desserts layout Asking for a table number FIRST and re-reading the order back to the customer Correct processing of sale – pressing either cash or eftpos before adding in the sum Use of vouchers, account charges, and reward points Inserting comments, kitchen instructions, extra charges, and other info Dietary requirements/allergies eg. Asking patrons if they are gluten intolerant or celiac? Preference of taking out an ingredient or allergy? Understanding Bravo’s weekly specials and the discounts applied Food combos – including burger combos, rump steak combo, and parmy combo in TK’s menu CommentsBravo opening proceduresCompetencies* Checking the Bravo Weekly Rundown for the day’s rundown – e.g. punters challenge on Saturday alters the usual open Making sure the opening procedures, and FOH fridge temp checklists are completed on iPad If quiet, checking if there’s cutlery that needs to be polished from the night before, or salt and pepper ramekins that need to be dried/refilled CommentsBravo closing proceduresCompetencies* Notified on times we close Bravo and TK – Bravo opens earlier and closes later on Friday’s and Saturday’s + TK closes later When to bring in caddies on tables + reset tables Turning off all TV’s – where to find the remote Checking cutlery trolley is restocked ready for the morning Checking cutlery is finished being polished Where we sign off on procedures on the iPad CommentsEnd of TrainingCompetencies* Reiterating what has been learnt Checking if staff member has any other questions Give staff member their self-assessment form to fill out CommentsAdditional Comments