Personal Training Matrix – Management Core Skill Modules
Team member:
Training start date:
Module no.
Buddy/Trainer:
Manager:
Process
9
Key points of service
10
Food
13
Drinks
knowledge
15
Till payments &
systems
Sign-off indicators
See detail within Core TEAM Personal Matrix.
23
Operational
shift mngt
Shadowing and On-job
training with Manager.
Solo opening, running
and closing practice.
Demonstrates correct procedures and processes for opening and shift
prep. Performs H & S open/ closing shift checks. Has completed 2
opening and closing shifts correctly, running at least 4 services. Shift
running skills and attention to detail observed to be satisfactory.
24
Bookings
systems
Shadowing and On-job
training with Training
Manager.
Training exercise.
Navigates LiveRES with ease, able to take restaurant bookings, cancel
and amend. Able to run wait lists on the system during service. Uses the
system to check in all booked restaurant customers. Comfortable with
A D rooms reservation system on shift. Can make bookings and cancel,
knows what information is needed.
25
Epos training
Shadowing and on-job
training with Training
Manager.
Training exercise.
Uses members accounts confidently, can perform basic functions on
Epos; set up new food buttons, counts on items, hide products, carry
out voids and merge bills. Can set up internal daily tabs and extract end
of shift reports.
On-job training with
Training Manager.
Completes opening/ closing administration tasks efficiently with no
adverse effect to the pre shift prep. Understands the pubs complaint
handling process. Carries out EON banking using Zonal and AD system,
understands petty cash and annual leave request policy.
27
Stock systems
Shadowing and on-job
training with Training
Manager.
Performs basic functions within the stock system. Can set up new
products. Understands how the stx system works and what is needed to
produce an accurate stock/margin result. Has conducted 2 stock takes
producing variance reports.
28
Dealing with
emergencies
Subject discussion,
followed by written
activity.
Understands the logical checks and ways to deal with various
operational emergencies.
29
Cellar mngt
On-job training with
Training Manager
followed by practical
activity.
Completed 2 line cleans. Understands and demonstrates how to care
for real ales. Understands the different gases, how to handle and store
correctly. Knowledgeable regarding PPE equipment, FIFO rule, cellar H
& S and good cellar housekeeping.
30
Food
provenance &
menus
Half day with Exec Chef
in kitchen,
Discussion with
Training Manager.
Understands/ can speak confidently about key suppliers, food
provenance and sustainable fish MSC.
Able to guide a customer through the menu. Shows positive interest in
new dishes produced by kitchen team.
31
Stay Original
branding
Training session with
visuals.
Uses the correct tools/templates for internal POS, posters, flyers,
emails. Good attention to detail in daily menu alignment /formatting.
Demonstrates awareness of good presentation skills through changing
tatty menus, covers and posters whilst on shift/during pre-shift checks.
26
Daily admin &
company policy
1 Personal Training Matrix – Mngtv3
Trainers
sign.
Module no.
Process
Sign-off indicators
32
Team training,
tool kit &
records
Practical training
session with Training
Manager.
Understands how to access the training site, can navigate it confidently
locating required modules. Familiar with the training modules, tools,
support materials and knows how to use them. Has carried out a new
starter induction, presenting and coaching the new employee. ( M1-M7)
Understands training responsibilities. Has recorded training using team
handbook.
33
H&S
On-job training with
Training Manager
followed by fact
finding exercise.
Understands their roles H & S responsibilities and, as the duty manager,
what they must do when running a shift. Has carried out the weekly H &
S checks at least twice. Demonstrates good H & S awareness whilst
running shifts; wet floor signs in use when needed, corridors clear,
deliveries away quickly, seeing potential incidents and eliminating
them, communicates with all team members as issues arise and deals
swiftly and safely with them. Knows where accident book is kept.
Understands the emergency evacuation drill routine. Has an
understanding of RIDDOR and when it is used.
Training session with
Training Manager.
Written training
exercise.
Understands the daily HACCP controls that the kitchen must complete.
Understands the date labelling system in place (bar cakes, purees, and
milks) Knows what Food Alert provide as a support service.
Knows the process for dealing with an AFP incident. Knows where to
find the food safety folder containing all the due diligence records.
Understands the role of the EHO and what they will expect to see
during a visit.
35
EOW admin &
reporting
On-job training with
Training Manager.
Written training
exercise.
Fairly competent at completing the EOW paperwork. Understands how
to complete the EOW Flash P & L and has demonstrated they know
where to extract the financial information for this from. Has completed
the EOM paperwork for HO. Has completed Monday figures reporting at
least 3 times.
36
Payroll admin
.
Management
responsibilities
34
Food Safety
Management
responsibilities
37
Team training
plans
38
Financials tools
and KPIs
Training session with
General Manager.
Written exercises
Is familiar with the main financial KPIs and knows the pubs % budgets
for wet, dry and labour.
Can work out a sales forecast following the forecasting process shown.
Knows how work out a GP margin allowing for VAT and correct % profit
margin, for a new product (may still refer to GP calculator for help) Has
completed 3 rotas to a pre-prepared hrs/£ budget using S4 system
ensuring adequate cover and strength on all shifts.
GM only – has prepared 3 weeks sales and labour forecasts with
corresponding rotas on S4. Understands and demonstrates daily labour
control by actively flexing the rota when trading slips, to ensure labour
% not overspent for the week. Communicates with mngt team on
labour control so there is daily awareness and flexing where needed.
Manages controllable spending and costs within the pub using simple
planner, budgets, order book etc.
2 Personal Training Matrix – Mngtv3
Trainers
sign.
39
Marketing,
events &
promos
Training session with
Training Manager and
H.O Marketing (C.G)
Understands marketing calendar, tools and materials available to plan
and implement marketing/PR activities for the coming year.
Understands the different categories of events/marketing activities and
the benefits they bring to the business. Uses the event planner to
ensure clear structured planning and organisation. Starting to providing
marketing /event content to HO within deadlines to ensure good PR
coverage.
40
P&L
budgets
Training session with
Area Manager, written
training exercise
Able to navigate the pubs annual budgets sheet noting any key phasing
budget changes in sales or labour across the year.
Able to read and translate HO monthly P & L results, noting any growth
areas and also areas of concern that need attention to achieve KPI
budget.
Is able to review the weekly P & L flash against the HO P & L sheets.
Completed both written exercises competently. Is communicating
downwards on spending controls/sales driving activities to engage mngt
team and delegate some tasks to concentrate on key areas.
Training session with
General Manager
Understands their responsibilities for pub risk assessments to ensure
team and customer safety as well meeting the legal H & S requirements
at all times. Demonstrates how to complete the yearly risk assessment
review and a single risk assessment review following and incident.
Understands how to conduct a pregnancy/nursing mother’s risk
assessment, what advice they need to seek from HR before committing
changes to working times/days/hours.
Knows how to carry out a young person’s risk assessment using the
templates provided.
41
HR & ER policies
42
H & S risk
assessments
Areas needing further revision before sign off:
Employee sign:
Managers sign:
Completion date:
3 Personal Training Matrix – Mngtv3