1. HOTEL ORIENTATION

Attended the Company Orientation

Code of Conduct (Employee Handbook)

Employment Contract.

Probationary Period & Appraisal.

Cross Training, Transfer & Promotion.

Education, Training & Development.

Vacation & Travel Entitlement.

Termination of Employment.

General Hotel Information

Property Tour

2. DEPARTMENT & OUTLET FAMILIARIZATION

Official Welcome of the Food & Beverage Manager.

Official Welcome of the Outlet Manager.

Who’s who in Food & Beverage Department?

Introduce the Staff to their new family.

Notice Board/Log Book/Fridge Temperature Log Book.

Importance of Their Job Description.

Present a Department/Outlet Operation Manual.

Understanding of the term “CHAIN OF COMMAND”.

Restaurant Seating Capacity & Table Layouts.

Performance based on the Standards & Procedures.

Attendance & Punctuality.

Outlet Operating Hours.

Procedure of Pick-up +& Depositing Restaurant Keys.

Policy of changing duty shift.

Salary Collection.

Meal Breaks & Location of Staff Canteen.

Staff Entrance/Exits Including Elevators.

Policy of Whom to Call if Sick, Late or Absent from Work.

Food & Beverage Outlets Tour.

TRAINEE: _____________________________________ TRAINER: __________________________________

EMPLOYEE TRAINING CHECKLIST

DATE

TRAINEE COMPLETED TRAINER

3. OUTLET CLEANLINESS & MAINTAINANCE

Yes

Date

Cleaning of sinks.

Cleaning & Sanitizing of Cupboards & Wooden Shelves.

Table Counter & Promotion Flyer Stands.

Cleaning & Sanitizing of Blender & Mixer.

How to Clean & Sanitize the Fridges (Interior & Exterior).

Display Counters

How to Clean the Tables Using Furniture Polish.

Whom to call if Floor needs Cleaning or Polishing.

Cleaning & Sanitizing of the Coffee Machine.

Call Engineering Dept for Maintenance needs.

Maintenance of Tables & Chairs.

Cleaning of outlet operating equipment.

DATE

TRAINEE COMPLETED TRAINER

4. GROOMING & PERSONAL HYGIENE

Yes

Date

Are you making a Positive Impression?

What does Resort Guest Expect?

Required standard Uniform & Name tag.

Well-ironed uniform, free from damage & stain.

Shining of shoes for males & females.

Black socks for gentlemen & skin color stocking for ladies.

Natural looking make-up & nail color for ladies.

Female hair should be subtle, classic style with natural color tied back if in food handling position.

Male hair should be above collar, beards are unacceptable.

Female grooming standard - one wedding set, non-hanging pair of earrings, one bracelet and necklace to be worn inside the uniform

Male - No Earrings, necklace (if desired) to be worn inside uniform, no bracelet & one Wedding ring.

Absence of body odor & bad breathe.

What is Positive body Language?

Non-uniform staff, style should be recognized appropriate and stylish.

TRAINEE: _________________________ TRAINER: _________________________

EMPLOYEE TRAINING CHECKLIST

DATE

TRAINEE COMPLETED TRAINER

5. FIRE & SAFETY

Yes

Date

Responsibilities of the Management & Staff.

Hazard Reporting.

Fire Procedure (if You Discover a Fire). Dial 11 from the nearest telephone.

Fire Fighting Equipment and Its Use.

Location of the Assembly Point.

Lost & Found Procedure.

First Aid Box Location.

DATE

TRAINEE COMPLETED TRAINER

6. BOMB THREAT TRAINING

Yes

Date

What is a BOMB?

How to minimize the chances of allowing a bomb to be kept in our property?

How to recognize the presence of a bomb?

How to act in case there is a bomb?

What are the priorities?

Management & Staff responsibilities.

Suspect package alert procedure.

Present a Bomb threat Checklist.

DATE

TRAINEE COMPLETED TRAINER

7. FOOD HANDLERS

Yes

Date

Basic Food Handlers Training.

Medical & Physical Examination.

Basic knowledge of Food & Beverage Storage.

First In, First Out process.

Food Safety Examination.

TRAINEE: _____________________________________ TRAINER: __________________________________

DATE

TRAINEE COMPLETED TRAINER

EMPLOYEE TRAINING CHECKLIST

8. CUSTOMER AWARENESS

Yes

Date

Basic Guest Contact Skill.

Practicing Behavioral Skill as Much as Technical Skill.

Anticipate Guest Needs & Resolve Guest Problem.

Give a Positive Attitude with a Friendly Tone of Voice.

Always Call Guest by Name (Always use Mr. Miss or Mrs.).

Awareness of Body Language and eye contact.

What is Sensatori Service S.T.Y.L.E. & LOGO

Attend a Training Course If Available.

DATE

TRAINEE COMPLETED TRAINER

9. GREETING & FAREWELL

Yes

Date

How to Welcome Guests?

How to Greet Guests in the Public Area?

Greeting guests with standard verbiage.

Greeting guests with enthusiasm & courtesy.

How to say farewell to customers?

DATE

TRAINEE COMPLETED TRAINER

10. TELEPHONE TECHNIQUES

Yes

Date

Standard of Answering the Phone.

Reasons for Phone Frustration.

How to take a Message.

How to Take a F&B Order Via Phone?

How to handle Multiple Demands?

How to handle Dissatisfied Callers?

How to place Callers on Hold?

How to Transfer Callers?

TRAINEE: _____________________________________ TRAINER: __________________________________

EMPLOYEE TRAINING CHECKLIST

DATE

TRAINEE COMPLETED TRAINER

11. PRODUCT KNOWLEDGE

Yes

Date

Understanding of the Menu.

Knowledge of the Production on the Restaurant.

Basic Knowledge of Food item production.

Knowledge of all the Food & Beverage Supplied Products.

Knowledge of all the F&B Outlets Promotion/Activities.

General Hotel Product Knowledge.

DATE

TRAINEE COMPLETED TRAINER

12. ORDER TAKING

Yes

Date

What is the use of Captain Order?

How to Place an Order?

Where to Start to Take Order from the Guest Table?

Knowledge of Order Taking Manner.

Common Errors & How to Avoid Mistakes Taking Order.

Repeating Orders.

Procedure & Basic Details Via Phone Orders.

Procedure & Basic Details of Cakes Order.

How to Coordinate with Chef’s in case of Special Requests?

Knowing what F&B Items are not available (86 items).

Usage of Suggestive Selling Skills during Order Taking.

TRAINEE: _____________________________________ TRAINER: __________________________________

EMPLOYEE TRAINING CHECKLIST

DATE

TRAINEE COMPLETED TRAINER

13. UPSELLING TECHNIQUES

Yes

Date

Knowledge of General Requirements of a Sales person.

How to offer items passively to a guest.

Why up sell.

DATE

TRAINEE COMPLETED TRAINER

14. SERVICE & DISPLAY COUNTER SET-UP

Yes

Date

How to Switch On Display Chiller?

How to Switch On Coffee Machines?

How to Switch On Soup Warmer?

How to Set-up for breakfast?

How to Re-set breakfast into Lunch Set-up?

Location of Spot Lights Power Switch (On/Off)?

Open all Necessary F&B Storage Cupboard/Cabinets?

DATE

TRAINEE COMPLETED TRAINER

15. SERVICE & DISPLAY COUNTER CLEARANCE

Yes

Date

How to Switch Off Display Chiller?

How to Switch Off Coffee Machines?

How to Switch Off Soup Warmer?

Locations of Spot Lights Power Switch.

Informing Chef’s for Clearance of Displays.

Locking of all Necessary F&B Storage Cupboard/Cabinets.

TRAINEE: _____________________________________ TRAINER: __________________________________

EMPLOYEE TRAINING CHECKLIST

DATE

TRAINEE COMPLETED TRAINER

16. TABLE SET-UP

Yes

Date

Standard of Table Layout & Set-up.

How to Adjust Table Layout & Seat Covers?

How to Place a Napkin, Placemat, and Cutleries?

How to Place Glasses & Ashtrays?

Setting/Changing Cutleries According to the Food Served.

How to Place Salt/Pepper and Other Condiments?

How to Place Sugar Caddy & Milk Jug?

How Re-set Table Set-up & Layouts after Service?

DATE

TRAINEE COMPLETED TRAINER

17. TABLE CLEARANCE

Yes

Date

How to Clear Empty Glasses & Bottles?

How to Change Ashtrays?

How to Change Glasses if New Beer/Wine is served?

How to Clear Empty Plates?

How to Clear Cutleries, Napkin, & Placemats?

How to Clear Salt/Pepper Shaker & Condiments?

DATE

TRAINEE COMPLETED TRAINER

18. TABLE SERVICE

Yes

Date

Basic Table Service.

Knowledge of Traditional Table Service.

Etiquette of Table Service.

Basic Knowledge of Room Service.

Basic Knowledge of Buffet Service.

How to Carry Service Tray?

How to Carry Plates?

TRAINEE: _____________________________________ TRAINER: __________________________________

EMPLOYEE TRAINING CHECKLIST

DATE

19. FOOD SERVICE

Yes

Date

How/Where to Pick-up Food?

How/Where to Serve Plated Food?

How/Where to Present Plated Food?

When/Where to Clear Plated Food?

How/Where to Serve a Soup?

TRAINEE COMPLETED TRAINER

DATE

TRAINEE COMPLETED TRAINER

20. HOT BEVERAGE SERVICE

Yes

Date

Coffee/Teas Training Course.

How/Where to Serve Coffees?

How/Where to Serve Teas?

How/Where to Serve Liquored Coffees?

DATE

TRAINEE COMPLETED TRAINER

21. COLD BEVERAGE SERVICE

Yes

Date

How/Where to Serve Soft drink & Juices?

How/Where to Serve a Beers?

How/Where to Serve Spirits, Liquors & Cordials?

How/Where to Serve Alcoholic/Non-Alcoholic Cocktails?

Wine/Champagne Service Techniques.

How/Where Present a Bottle of Wine/Champagne?

How/Where to Open a Bottle of Wine/Champagne?

How/Where to Serve/Pour Wine into a Glass?

How/Where to Serve/Pour Champagne into a Glass?

How/Where to Serve a Glass of Wine or Champagne?

How to Change Glasses if New Bottled Beverage is serve?

Why we need to Change Glasses before New Bottled Beverage is Serve?

TRAINEE: _____________________________________ TRAINER: __________________________________

EMPLOYEE TRAINING CHECKLIST

DATE

TRAINEE COMPLETED TRAINER

22. PREPARATION OF HOT BEVERAGE

Yes

Date

How to Prepare American Coffee?

How to Prepare Cappuccino?

How to Prepare Café Latte?

How to Prepare Double/Single Espresso?

How to Café Con Pane?

How to Prepare Turkish coffee?

How to Prepare Arabic Coffee?

How to Prepare Liquored Coffees?

How to Prepare Ginger & Fresh Mint Teas?

DATE

TRAINEE COMPLETED TRAINER

23. PREPARATION OF COLD BEVERAGE

Yes

Date

How to Prepare Soft drinks in Glass?

How to Prepare Juices in a Glass?

How to Prepare Beer with the Bottle?

How to Prepare Wine/Champagnes with the Glasses?

How to Prepare Spirits, Liquors & Cordials?

How to Prepare Ice Coffee/Teas?

How to Prepare Milk Shakes?

DATE

TRAINEE COMPLETED TRAINER

24. BEVERAGE KNOWLEDGE

Yes

Date

Types of Alcoholic & Non-Alcoholic.

Basic Knowledge of Coffee/Teas.

Types of Spirits, Aperitif, Liquors & Cordials.

Types of Wine, Sparkling Wine & Cognacs.

Types of Non-Alcoholic/Alcoholic Beers.

Basic Knowledge of Cocktails.

TRAINEE: _____________________________________ TRAINER: __________________________________

EMPLOYEE TRAINING CHECKLIST

DATE

TRAINEE COMPLETED TRAINER

25. BAR MIXOLOGY

Yes

Date

Knowledge of Bar Equipments.

Basic Sanitation of the Bar.

Method of Cocktail Mixing.

Popular Cocktails.

What is a Cocktail?

What is a Mock
tail? (non alcoholic cocktail)

DATE

TRAINEE COMPLETED TRAINER

26. EQUIPMENT HANDLING

Yes

Date

Training Class Conducted by the Chief Steward.

Basic Training Class by the Outlet.

Basic Knowledge of Equipment Maintenance.

Basic Sanitation of Equipments.

DATE

TRAINEE COMPLETED TRAINER

27. (M.E.P.) Mise En Place

Yes

Date

What is Mise en Place?

DATE

TRAINEE COMPLETED TRAINER

28. TYPES OF GLASSES

Yes

Date

What are the Footed Glasses?

What are the Based Glasses?

Knowledge of Glasses names.

TRAINEE: _____________________________________ TRAINER: __________________________________

EMPLOYEE TRAINING CHECKLIST

DATE

TRAINEE COMPLETED TRAINER

29. TYPES OF CHINAWARES

Yes

Date

Types of Plates?

Types of Cups & Mugs?

Types of Sauce Boats?

DATE

TRAINEE COMPLETED TRAINER

30. TYPES OF SILVERWARES & Utensils

Yes

Date

Types of Forks?

Types of Spoons?

Types of Knives?

Types of Ladles?

Types of Service Utensils?

DATE

TRAINEE COMPLETED TRAINER

31. TYPES OF PAPER SUPPLIES

Yes

Date

What is a Captain Order?

What are the sizes of envelopes that we require?

What are the Takeaway bags that we require?

What are the cake boxes that we require?

What are the wrapping papers?

TRAINEE: _____________________________________ TRAINER: __________________________________

EMPLOYEE TRAINING CHECKLIST

DATE

TRAINEE COMPLETED TRAINER

32. TYPES OF FOOD SUPPLIES

Yes

Date

Types/label of Tomato Ketchup, HP Sauces, Mustards?

Types/label of Sugars?

Types/label of Coffees?

Types/label of Condiments?

Types of Salted Nuts?

Types/label of Teas?

DATE

TRAINEE COMPLETED TRAINER

33. TYPES OF BEVERAGE SUPPLIES

Yes

Date

Types/label of Beers? (local & imported)

Types/label of Spirits, Liquors & Aperitif?

Types/label of Soft drinks & Mineral Waters?

DATE

TRAINEE COMPLETED TRAINER

34. REQUISITIONS & TRANSFERS

Yes

Date

How to fill up a Store/General Requisition?

What is the Policy & Procedure of the Requisition?

How to fill up a Transfer Form?

What is the Policy & Procedure of Transfer Form?

DATE

TRAINEE COMPLETED TRAINER

35. POS. (POINT OF SALES SYSTEM) TRAINING

Yes

Date

Presentation of POS User Guide.

Training class conducted by the Accounts Department.

One and One on the Job Training.

TRAINEE: _____________________________________ TRAINER: __________________________________

EMPLOYEE TRAINING CHECKLIST

DATE

TRAINEE COMPLETED TRAINER

36. CASHIERING

Yes

Date

Presentation of Policy & Procedure.

Training Class conducted by the Accounts Department.

One TO One on the Job Training.

Cash Handling Procedures.

DATE

TRAINEE COMPLETED TRAINER

37. SENSATORI LOYALTY

Yes

Date

Presentation of Policy & Procedure.

Training Class conducted by the Training Manager.

One and One on the Job Training.

DATE

TRAINEE COMPLETED TRAINER

38. COMPANION POINTS

Yes

Date

Presentation of Policy & Procedure.

Training Class conducted by the Training Manager.

One and One on the Job Training.

DATE

TRAINEE COMPLETED TRAINER

39. AIRMILES

Yes

Date

Presentation of Policy & Procedure.

Training Class conducted by the Training Manager.

One and One on the Job Training.

TRAINEE: _____________________________________ TRAINER: __________________________________

Stella Di Mare

Commitment to Success

​

1. HOTEL ORIENTATION

EMPLOYEE TRAINING CHECKLIST

Yes

EMPLOYEE TRAINING CHECKLIST

Yes

TRAINEE COMPLETED TRAINER

Yes

EMPLOYEE TRAINING CHECKLIST

Yes

Yes

Yes

EMPLOYEE TRAINING CHECKLIST

Yes

Yes

EMPLOYEE TRAINING CHECKLIST

Yes

Yes

Yes

EMPLOYEE TRAINING CHECKLIST

Yes

Yes

Yes

EMPLOYEE TRAINING CHECKLIST

Yes

Yes

Yes

EMPLOYEE TRAINING CHECKLIST

Yes

Yes

Yes

EMPLOYEE TRAINING CHECKLIST

Yes

Yes

Yes

Yes

EMPLOYEE TRAINING CHECKLIST

Yes

Yes

Yes

EMPLOYEE TRAINING CHECKLIST

Yes

Yes

Yes

Yes

EMPLOYEE TRAINING CHECKLIST

Yes

Yes

Yes

Yes