Job Description
The Senior Executive (Training) is responsible for the design, development, coordination, and delivery of effective training programs for all operational staff, including service crew, kitchen staff, and outlet supervisors. This role ensures that all employees possess the necessary skills, product knowledge, and service standards to uphold the Company's commitment to quality and customer satisfaction.
Responsibilities
Training Program Development and Delivery
- Design and Develop comprehensive training materials, modules, and standard operating procedures (SOPs) for all front-of-house (FOH) and back-of-house (BOH) functions.
- Conduct engaging training sessions, workshops, and on-the-job coaching for new hires and existing staff on topics such as food preparation, hygiene, customer service, cash handling, and product knowledge (e.g., traditional Kopi and Teh brewing techniques).
- Coordinate with Area Managers and Outlet Supervisors to schedule training sessions and ensure minimal disruption to operations.
Standardisation and Quality Assurance
- Monitor and Evaluate the effectiveness of training programs through assessments, observation, and performance reviews to ensure consistent application of standards across all outlets.
- Identify training gaps and develop targeted remedial programs to address performance deficiencies.
- Update training content regularly to align with new product launches, menu changes, company policies, and regulatory requirements (e.g., SFA hygiene standards).
Administration and Reporting
- Maintain accurate and up-to-date training records, attendance logs, and staff certification statuses.
- Generate reports on training effectiveness, staff competency, and areas requiring improvement for the management team.
Job Requirements
- Diploma or Degree in Hospitality Management, Business Administration, or a related field.
- Minimum 1-2 years of relevant experience in a Training role within the Food & Beverage (F&B) industry.
- Prior working experience in Kitchen Operations (BOH), such as a Cook, Line Cook, or Kitchen Supervisor, is highly preferred. The candidate must demonstrate practical knowledge of food preparation, kitchen flow, and high-volume food production.
- Excellent presentation and facilitation skills with the ability to engage diverse audiences.
- Strong written and verbal communication skills.
- Proficient in Microsoft Office Suite (Word, PowerPoint, Excel) for developing training materials and reports.
- Knowledge of local F&B operational processes and SFA regulations is a strong advantage.
- Proactive, organized, and meticulous with a positive, coaching-oriented attitude.
- Ability to work flexible hours, including weekends, to support outlet operations and training needs.
