Develop and facilitate customized training programs for front-of-house (FOH) and back-of-house (BOH) staff.

• Revise and create training manuals tailored to your restaurant's needs.

• Train staff on menu knowledge, allergy awareness, and upselling techniques.

Streamline daily operations to ensure smooth and efficient service.

• Create staff schedules that maximize coverage during peak times, including weekends and holidays.

• Track inventory needs and reorder products to avoid shortages, even in high-pressure environments.

• Conduct guest service audits to identify areas of improvement.

• Resolve guest complaints and train staff on proactive techniques to prevent them.

• Develop strategies to increase customer satisfaction and loyalty.

• Mentor managers and team leads to foster positive workplace culture.

• Teach crisis management strategies for high-volume or unpredictable scenarios.

• Empower FOH staff with tools to prevent burnout and deliver consistent service.

• Oversee hiring processes, from conducting interviews to onboarding.

• Build cohesive teams by identifying the right talent for your restaurant.

• Train staff on menu pairing and upselling techniques to boost revenue.

• Assist with creating menu specials and promotions to attract guests.