新店培训计划(新)(1)

新店训练计划书目录一、训练内容的安排二、岗位训练项目及考核标准1-1、服务员训练1-2、迎宾员训练1-3、传菜员训练1-4、收银员训练1-5、调酱师训练三、岗位训练计划：1-1、服务员训练1-2、迎宾员训练1-3、传菜员训练1-4、收银员训练1-5、调酱师训练四、接区、接店训练计划五、拓展训练计划六、进场后的训练计划1-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-31-3时长项目参加人员负责部门工具培训效果展示核心掌控点8天入职七天带训流程门店基层所有员工所在门店七天带训手册岗位操作手册1.带训门店严格按照各岗位的七天带训流程进行带训工作。2.通过后由门店管理层对所实习岗位进行评估，通过后在培训岗位卡上签字，未通过给出带训人员重点带训内容，跟进考核通过。3.时间充足的情况下可适当进行多个岗位的带训，做好新店人才的培养。1天新员工入职培训门店所有员工培训部品牌管理规范手册实操考核1.新员工集中之后进行入职培训，了解公司的文化及制度。2.更好的便于门店管理层日后的管理工作。3天接区，接店实操新店所有员工区域经理服务流程现场评估1.将新店各岗位人员集中到一家店，进行模拟实操带训，人数少可接门店的一个区，人数多可接门店。直接对客进行实操，带训门店的管理层，对不足的地方及时做针对性的带训2.区域经理观察新店人员的整体协作能力，及员工相处的情况，提出针对性的拓展培训方向。1天拓展培训门店所有员工培训部拓展活动手册拓展活动汇编1.区域经理通过观察给出的重点培训方向后，会更好的打造团队。2.培训过后会对整个团队及个人进行分析，给予运营支持。1天门店环境门店所有员工门店负责人门店平面图操作柜标准示意图现场抽查1.门店进场后对门店整体环境做出平面图，让员工清楚了解各个区域及操作柜的物品摆放。2.了解各功能区域的位置例如更衣室，洗手间等区域。1天开业活动培训前厅所有员工门店负责人活动方案质检部检查1.开业活动目标的说明，开业活动的规则的了解。做到群员熟知。1天点单系统培训前厅所有员工天财商龙平板电脑系统网络到位操作考核1.了解下单的注意事项，清楚点单的操作。2.管理层进行员工实操的考核。1天经营分析门店管理层（加盟商）市场部ppt课件/1.清楚了解经营的方向，做好品牌口碑的维护及客户群体的维护。1天模拟实操培训门店所有员工门店负责人实操流程标准模拟技能比武考核1.根据新店所有的培训进行内部测试，再一次进行整体的实操模拟，区域经理根据观察结合质检的评分，进行开会总结，避免问题发生，做好开业的准备工作。训练内容安排根据开业时间倒排序号时数标识训练项目序号时数标识训练项目11-001告知员工门店区域划分、桌台等。12-001门店平面图21-002着装要求22-002仪容仪表标准31-003根据桌台不同统一摆台标准32-003行为规范标准41-004提升整体形象气质42-004迎宾台物品摆放标准51-005如何迎客、送客52-005品牌介绍61-006茶水、莲子羹标准，如何提供服务62-006迎客、送客71-007提醒服务包、锁扣的使用72-007引客81-008餐中常用礼貌用语82-008等位91-009餐中该做什么？怎么做？92-009平板操作方法101-010备餐要求、开市要求102-010常规营销活动111-011上菜迅速、注意事项112-01125句礼貌用语121-012熟悉平板的使用方法。122-012下单131-013如何准确无误的下单132-013买单141-014店内实时营销活动使用方法142-014餐中服务151-015如何买单152-015摆台标准161-016如何收台171-017早班工作流程181-018晚班工作流程训练项目指引服务员七天训练项目迎宾员七天训练项目191-019了解菜品组成、营养知识、卖点传菜员七天训练项目序号时数标识训练项目1C01仪容仪表2C02餐前准备工作（包括区域设备、工作柜介绍）3C03上菜服务四步曲4C04西餐5C05汤类6C06煲仔饭7C07中式套餐8C08炒菜凉菜白案9C09特殊菜品10C10收市工作说明：一、第一阶段：新员工到店开始训练日期训练时长训练内容训练场地训练准备协调事宜训练目标授课讲师训练追踪备注5分钟同事互相认识3日技能训练的工具、物料准备；从开始即建立和谐的团队氛围5分钟熟悉餐厅环境让员工快速对企业了解，帮助稳定5分钟仪容仪表标准5分钟了解上班时间和打卡时间5分钟例会学习5分钟了解上茶和上莲子羹托盘使用标准5分钟学习迎客和送客5分钟了解员工餐的规章制度5分钟服务包制作和使用5分钟餐后酸奶和口香糖赠送向员工传递服务热情5分钟三级关怀第二天9:30-10:30课程：HR规章制度讲解总部大培训教室投影仪、电脑设备准备托盘、啤酒瓶、砖头10:30-11:30训练计划沟通、团队分组指派训练师音响实施绑定责任制，保留员工11:30-14:00站姿、坐姿、走姿、蹲姿实操员工手册14:00-15:00休息15:00-18:00服务意识训练:微笑、语言语气、沟通、对客态度训练优雅的肢体语言18:10-18:30总结会第三天9:30-10:30托盘练习总部大培训教室投影仪、电脑设备确认大剧院餐厅实操场地5区10:30-11:30站姿、坐姿、走姿、蹲姿实操音响确认4日训练物料11:30-14:00心态课程训练员资料齐全再次激励、稳定员工14:00-15:00休息训练追踪考核卡15:00-15:30托盘练习协调产吧台产品品尝事宜15:30-18:00电影赏析：当幸福来敲门或听见天堂18:10-18:30总结会第四天9:30-11:30训练F01——F06总部大培训教室托盘、各种摆台餐具确认6日训练物料当日训练内容全员通过考核11:30-13:00练习F01——F06菜单、旧工作柜协调产厨房产品品尝事宜13:00-14:00考核F01——F06模拟菜品、产品15:00-17:00餐厅实操F01——F06总部大培训教室新店训练计划——服务员1、训练计划中的颜色区分：2、训练计划中的序号标示以训练时数指引的序号为标准第一天门店员工记录本：训练开始：练习：OFF：训练检定17：30-19:00酒水单知识讲解，产品品尝大剧院餐厅19:00-19:30总结会，布置作业：熟记酒水单第五天9:30-11:00训练F07——F12总部大培训教室食品卡、烟缸、骨碟确认7日训练物料当日训练内容全员通过考核11:00-12:00练习F07——F12各种酒瓶、酒杯12:00-14:00菜单知识讲解，产品品尝大剧院包厢15:00-16:30考核F07——F1217:00-