Training Manager – Food & Beverage

Job Description

Title: Training Manager – Food & Beverage

Company Name: AZAL GROUP

Vacancy: 2

Age: 28 to 40 years

Job Location: Dhaka (Basundhara RA)

Salary: Negotiable

Experience:

• At least 4 years
• The applicants should have experience in the following business area(s): Hotel

• Diploma in Hotel Management
• Diploma in Culinary Art
• Bachelor/Honors
• Masters

• At least 4 years
• The applicants should have experience in the following business area(s): Hotel

• Age 28 to 40 years
• Only Male

The Training Manager – Food & Beverage will be responsible for designing, developing, implementing, and evaluating training programs to enhance the knowledge, skills, and performance of Food & Beverage personnel. The role focuses on developing operational excellence, service standards, food safety, guest satisfaction, revenue generation, cost control, and overall departmental efficiency.

• Develop and implement structured training programs for Food & Beverage employees at all levels.

• Conduct practical and theoretical training on restaurant operations, banquet services, room service, catering, and guest relations.

• Train employees on professional service techniques, menu knowledge, food presentation, order taking, suggestive selling, and complaint handling.

• Develop Standard Operating Procedures (SOPs), training manuals, service checklists, and assessment tools.

• Identify employee skill gaps and prepare individual and departmental training plans.

• Conduct induction, refresher, on-the-job, and supervisory development training.

• Evaluate training effectiveness through assessments, observations, feedback, and performance reports.

• Coach and mentor supervisors, team leaders, and managers to strengthen leadership and operational management capabilities.

• Train F&B personnel to manage daily operations across restaurants, banquets, room service, and catering.

• Ensure employees understand and follow company service standards, operational procedures, and guest-handling protocols.

• Provide training on table setup, mise en place, service sequences, buffet operations, event setup, and service recovery.

• Train staff to maintain food quality, presentation, hygiene, cleanliness, and professional grooming standards.

• Develop employees' ability to handle guest complaints, special requests, and challenging service situations.

• Monitor the practical application of training in the workplace and recommend corrective actions.

• Train F&B employees and supervisors on suggestive selling, upselling, cross-selling, and promotional activities.

• Educate departmental personnel on sales targets, revenue performance, average guest spending, and profitability.

• Provide training on food and beverage cost control, portion control, wastage reduction, and responsible resource utilization.

• Train relevant employees on inventory management, stock rotation, requisition procedures, and proper handling of departmental assets.

• Develop staff awareness of labor productivity, operating expenses, and cost-efficient practices.

• Conduct training on food safety, personal hygiene, sanitation, and workplace cleanliness.

• Train employees on safe food handling, allergen awareness, cross-contamination prevention, and appropriate storage practices.

• Ensure employees understand applicable health, safety, fire safety, and emergency procedures.

• Monitor compliance with company policies, SOPs, and applicable regulatory requirements.

• Arrange refresher training and corrective coaching when operational or hygiene deficiencies are identified.

• Train supervisors and managers in team leadership, staff motivation, duty scheduling, delegation, and performance management.

• Support departmental heads in identifying training needs and improving employee productivity.

• Develop professional communication, teamwork, conflict resolution, and problem-solving skills.

• Assist in developing competency standards and performance evaluation criteria for F&B employees.

• Promote a culture of accountability, discipline, continuous learning, and service excellence.