A Food and Beverage (F&B) Trainer is responsible for developing, coordinating, and delivering training programs to enhance the skills and knowledge of F&B staff, ensuring excellent service and operational efficiency. They conduct needs assessments, design training materials, and evaluate the effectiveness of training initiatives. Their role also includes promoting a customer-oriented approach and maintaining high standards of hygiene and food safety. Key Responsibilities:

• Training Delivery: Conduct engaging training sessions on various aspects of food and beverage service, including food preparation, service techniques, customer interaction, and hygiene practices.
• Curriculum Development: Create and update training materials, such as manuals, presentations, and online resources, tailored to the specific needs of the F&B department.
• Needs Assessment: Identify training gaps and areas for improvement within the F&B team through assessments and feedback mechanisms.
• Performance Evaluation: Monitor and evaluate the performance of staff after training, providing feedback and coaching to ensure knowledge retention and skill application.
• Standard Implementation: Ensure that all F&B staff adhere to established standards, procedures, and best practices related to food safety, hygiene, and customer service.
• Customer Service Focus: Promote a customer-centric approach within the F&B team, emphasizing the importance of guest satisfaction and creating positive dining experiences.
• Compliance: Ensure that all F&B operations comply with relevant health, safety, and hygiene regulations.
• Collaboration: Work closely with F&B managers and supervisors to align training programs with operational goals and staff development needs.
• Continuous Improvement: Stay updated on industry trends and best practices in food and beverage service, incorporating new knowledge and techniques into training programs.

Required Skills and Qualifications:

• Experience: A minimum of 3-5 years of experience in a supervisory or training role within the hospitality industry, particularly in food and beverage service.
• Knowledge: Strong understanding of food and beverage operations, including service styles, menu development, hygiene standards, and customer service principles.
• Communication: Excellent verbal and written communication skills, with the ability to deliver engaging and informative training sessions.
• Presentation Skills: Ability to present information clearly and confidently, using various training methods to cater to different learning styles.
• Interpersonal Skills: Strong interpersonal skills to build rapport with staff, foster a positive learning environment, and provide constructive feedback.
• Organizational Skills: Excellent organizational and time management skills to manage training schedules, materials, and participant records.
• Problem-Solving:A bility to identify and resolve issues related to training effectiveness, staff performance, and operational challenges.
• Education: A bachelor's degree in hospitality management, culinary arts, or a related field is often preferred.