Food & Beverage (F&B) Trainer and Consultant  

• The responsibility is to handle either pre-opening and/or existing restaurant on a per project basis, with focus on training and operational systems development.
• Will be doing classroom training as well as on-the-floor coaching, during operations - must be able to see and fill in the gaps - seeing things at an owner's perspective, management level and staff's level.
• Conduct Training Sessions: Create, Organize and Facilitate Training for the assigned project's frontline employees - rank and file to managerial staff.
• Conduct and track results of training and feedback. Evaluate the performance of all the frontline staff, as well as the areas for improvement needed in the restaurant operations.
• Responsible for reviewing, assessing trends and following up with various departments to create improve/maintain results of the establishment.
• Perform and review inspections in departments, take action and follow up for any deficiencies observed.
• Coaches, monitors and evaluates managerial and line staff throughout pre-opening, soft opening; trains and guides the managers and line staff on the floor daily; and conducts daily training, as necessary.
• Maintains the implementation of systems and SOPs, proper staff scheduling, and ensuring smooth restaurant operations, liaises between kitchen and dining team.
• Assists in creating training modules, presentations, and conducts specialized and hands-on restaurant operations training of international hospitality service standards for service managers and line staff involving food and beverage operations.
• Assists in creating reports, forms, training needs analysis and assessments.

If interested, please write a summary of your experiences, how you can contribute, your ultimate goal and interests in your profile.

• Graduate in hospitality management or related courses
• Industry experience and background in Food and Beverage Service Operations and Management, Scheduling, P&L, Hygiene and Sanitation, Culinary Arts
• Updated in hospitality trends and standards
• Preferably with hands-on experience in restaurants as a certified F&B trainer, Manager, or Operations Manager
• With experience in fine dining restaurants and upscale casual dining restaurants in independent restaurant groups and/or luxury hotels in training, supervising and managing
• Must be detail oriented, results driven and must have training, coaching and reporting skills, Microsoft Office skills, organization skills, analyzing information, professionalism, decision-making, problem solving, verbal communication, supervisory/management skills, leadership skills
• Must be confident in speaking to groups and individuals
• Must have a genuine interest and passion in the hospitality industry
• Must possess excellent interpersonal, communications and presentation skills
• Strong organizational and administrative skills required
• Adept in international hospitality standards
• Flexible and able to adjust to different restaurant concepts