Training Hub

GEN General - All Staff

GEN-1: Initial Sign Up

GEN-1.1 Confirming Availability

Before continuing with sign up for any new starter, confirm:

• Intended start date
• Full availability (including restricted days/times)
• Any pre-arranged holidays

GEN-1.2 C247 Sign Up

A new starter must be signed up to C247 using the venue's company code.

GEN-1.3 Sign Bunk Policies

New users must sign all documents under the Documentations tab in C247:

• Data Protection Policy (GDPR)
• Licensing Policy
• Privacy Notice (GDPR)
• Staff Handbook
• Using Ladders at the Workplace
• Permissions Document (C247)

Request a screenshot showing all policies ticked if completed remotely.

GEN-1.7 Courses Required

Course	Who	When
Level 2 Food Safety & Hygiene	Kitchen + Management	Before first kitchen shift
Action Counters Terrorism (ACT)	Management only	Within first weeks
First Aid Training	Management only	Organised by Head Office

GEN-2.1: Health & Safety

First Aid

All management are first aid certified. In any incident, inform management immediately.

First Aid Kit Locations: Office, Behind bar, Kitchen

Kits must be checked every Sunday. Any incident must be logged in the accident report book.

Knife Safety

• Store knives in designated areas
• NEVER leave in sinks
• Keep fingers clear when cutting
• Hold knife down when moving
• Use scissors for packaging
• If cut: disinfect, apply blue plaster, glove if needed

Broken Glass

COSHH (Control of Substances)

Product	Container
Sanitiser	Blue spray bottle (diluted)
Degreaser	Red spray bottle (diluted)
Heavy-duty degreaser	Mop bucket (hot water)
Heavy-duty citrus cleaner	Yellow spray bottle (diluted)
Glass & Mirror	Use as-is
Bleach	Keep off bar — stored in cleaning cupboard

GEN-2.2: Fire Safety

Fire Evacuation Procedure

1. Know all fire exit locations
2. Know the meet-up point (on fire action signs)
3. Ensure all customers in your area evacuate
4. Check toilets if passing
5. Direct everyone to meet-up point
6. Report to management which rooms are clear/not clear

NEVER go back into the building

Fire Extinguishers

Type	Colour	Use For
Water	Red	Paper, wood, textiles
Foam	Cream	Flammable liquids, paper, wood
CO2	Black	Electrical fires, flammable liquids
Powder	Blue	Most fire types

GEN-2.3: Staff Expectations

Punctuality & Absence

• Running late: Inform management ASAP
• Ill/unable to attend: Inform management at least 2 hours before shift
• If no response, post in group chat

Breaks

Shift Length	Break
6+ hours	One 20-minute unpaid break
8+ hours	Two 15-minute unpaid breaks

Code of Conduct

1. Respect & Teamwork — Treat everyone with kindness
2. Professionalism — Arrive on time, positive attitude
3. Ask When Unsure — Better to check than guess
4. Phones Away — During service, stay focused
5. Represent the Venue — On and off shift

Probation

All new staff have a 6-month probation period with regular reviews.

FOH Front of House

FOH-3.1-3.4: Opening & Closing

Opening Venue

• Turn on lights, aircon, music (appropriate level)
• Check previous night's close for cleanliness and stock
• Report and correct any issues
• Open door at correct time

Opening Bar

• Check previous night's close — inform management of issues
• Set up stations for expected trade level
• Complete bar opening checklist

Closing Bar

• Restock all wet and dry stock
• Close stations
• Clean the bar thoroughly
• Use bar closing checklist

FOH-3.6: Customer Service

Greeting Customers

1. Greet customers as they enter
2. Ask if they've visited before
3. For first-timers: explain ordering at bar with table number
4. Point out deals and specials (especially 10pm happy hour)

Key Deals

Deal	Details
Happy Hour	House cocktails £6.50 until 10pm
Monday Special	Long Island Iced Tea £5
Basket Deal	6 wings/3 boneless/6 nuggets + fries = £6
Upgrade	+£1 for curly or sweet potato fries
Meal Deal	Basket + Alki Soda + fortune cookie = £8

Allergens

FOH-3.8: Operating the Till

Basic Navigation

1. Select your name on login screen
2. For food orders: select table number first
3. For drinks only: back arrow to menu page
4. Select items, take payment

Always take payment BEFORE giving the drink (in case of issues).

Till Functions

Function	How
Add table number	Tables button → select number
Transfer table	Order screen → Transfer → new table
Add order note	Select item → Notes → type → Save
Void item (before payment)	Select item → Void → confirm
Apply discount	Order screen → Discount → select type

FOH-3.11: Responsible Bartending

9pm Rule

Under 18s only until 9pm. After 9pm: Anyone under 25 must show ID to remain — even if not drinking.

FOH-3.18: Busy Weekend Shifts

Prioritisation During Peak (8-10pm)

1. Customers waiting to order (money coming in)
2. Customers waiting for drinks
3. Running food (it's getting cold)
4. Clearing tables
5. Restocking

Weekend Breaks

• Normal break: 20 minutes
• Long shift: 30 minutes
• Tell management at start of shift if you need specific break time

BOH Back of House - Kitchen

BOH-4.1-4.2: Opening & Closing

Opening Kitchen

• Turn on all fryers, fans, screens
• Set out sauces, toppings
• Check freezers — report missing stock
• Carry out temperature and date checks
• Fryers set to 175°C

Closing Kitchen

• Restock all consumables, sauces, fresh, and frozen
• Discard out of date items
• Clean all surfaces, utensils, baskets
• Cover and date all refrigerated stock
• Turn off all fryers, fans, screens

BOH-4.5: Food Temperatures

Equipment Temperatures

Equipment	Target	Range
Fridges	3-5°C	1-8°C
Freezers	-18°C	-15°C to -22°C
Fryers	175°C	—

If Temperatures Are Wrong

• Fridge >8°C: Check door seal, don't overload, report
• Freezer >-15°C: Report immediately — stock may need discarding
• Food not reaching 75°C: Continue cooking — never serve undercooked

BOH-4.4: Daily & Weekly Cleaning

Daily Cleaning

Task	When
Wipe prep surfaces	Throughout + close
Clean fryer exteriors	Close
Sweep & mop floor	Close
Clean contact points	Throughout
Wash utensils	Throughout + close
Empty food waste bins	Close
Cover and date all stock	Close

Weekly Cleaning

Task	How
Deep clean fryers	Drain, scrub, refill oil
Clean behind equipment	Pull out, sweep, mop
Defrost freezers	Transfer stock, defrost, clean
Clean extraction fans	Remove filters, degrease
Stock rotation audit	Check all dates, FIFO

BOH-4.30: Colour Coded Utensils

Colour	Use
Red	Raw meat
Yellow	Cooked meat
Green	Cooked vegetarian
Black	Vegan

BOH-4.11: Running the Kitchen

Wait Time Management

• Target: Food out within 15 minutes
• At 25+ minutes: Inform FOH immediately
• Work on 5 tickets at a time — don't skip ahead

BAR Bar Specific

Cocktails

• House cocktails: £6.50 until 10pm
• Premium cocktails: Regular price
• Monthly specials: Spec cards provided

Most house cocktails are "dirty pours" — build in glass, shake in boston tin, pour back.

Shots

Shot	Serve With
Tequila Blanco/Reposado	Salt + lime
Tequila (Honey/Coffee/Lustre)	On their own
Sambuca	Black or white
Jägerbomb	Ask: shot glass in Red Bull, or poured directly?

Spirits Guide

Gin

Dry: Beefeater, Bombay Sapphire, Hendricks

Flavoured: Beefeater Pink, Pinkster, Malfy Arancia, Slingsby Marmalade, Edinburgh Rhubarb & Ginger

Vodka

Plain: Absolut Blue, Reyka, Black Cow, Tito's, Crystal Head

Flavoured: Absolut Citron, Vanilia, Mango, Watermelon; Stoli Salted Caramel

Rum

Type	Brands
White	Havana 3
Dark	Captain Morgan Dark, Havana 7
Spiced	Kraken, Old J Spiced, Sailor Jerry's
Overproof	Old J Tiki Fire, Wray & Nephew

Whiskey

Jack Daniel's, Jameson, Makers Mark, Bulleit Bourbon, Monkey Shoulder, Chivas Regal

Offer: on the rocks (ice) or neat/straight

Wine & Beer

Wine

Served as 125ml / 175ml / 250ml / Bottle

• Red: Cabernet Sauvignon, Merlot
• White: Sauvignon Blanc, Pinot Grigio
• Rosé: White Zinfandel (sweet)

Draught Beer

Birra Moretti, Beavertown Neck Oil, Mahou

Bottled

Peroni, Corona (lime wedge), Desperado (lime wedge), Beavertown Gamma Ray

Always open bottles before serving.

Upselling

Food

• "Would you like to upgrade to curly or sweet potato fries?"
• "Would you like cheese on your fries?"
• "Can I get you any additional sauces?"

Drinks

• "Would you like a double?"
• "Do you have a preference on gin? We have..."
• "Looking for something sweet, sour, fruity, or fresh?"

MGT Management

MGT-6.13: Till Failure Procedures

Till Not Responding

1. Don't panic
2. Wait 10 seconds (might be frozen)
3. Try tapping different area
4. If frozen: Hold power 10 seconds to restart
5. If still not working: Use backup till / manual ordering

Card Machine Not Working

1. Check it's plugged in / charged
2. Check WiFi connected
3. Restart card machine
4. Try different machine if available
5. If all fail: Inform customers, call RST emergency line

Manual Ordering

• Use paper order pads (stored in office)
• Write: Table number, items, time, your name
• Tear off kitchen copy, keep bar copy
• When tills return: Enter all orders to reconcile stock

MGT-6.12: Report Books

Three logbooks kept in office — legally important.

Incident Book

Record: Fights, theft, damage, drugs, police involvement

Write: Date, time, names, what happened, actions taken, witnesses, signature

Accident Book

Record: Any injury to staff or customers

Write: Date, time, location, who, what, injury, first aid given, witnesses

Refusal of Service Book

Record: Every refusal (underage, intoxication, aggression)

This protects our licence.

MGT-6.19: Difficult Customers

The HEAT Method

• Hear them out
• Empathise — "I understand that's frustrating"
• Apologise — even if not your fault
• Take action — fix it or explain what you'll do

When to Ask Someone to Leave

• Too intoxicated
• Aggressive behaviour
• Harassment
• Underage after 9pm with no ID

Downloads

Download training documents in different formats. Word documents (.docx) can be imported directly into Google Docs.

Annual Training Booklet

Complete training content — General, FOH, BOH, Bar, Management sections.

Training Log Template

Time-based training tracker with sign-offs — Day 1, Week 1-2, Month 1/3/6 reviews.

How to Import into Google Docs

Induction Sheets (Google Docs)

Training checklists for each staff level. Click to make your own editable copy.

Reference Documents

Supporting materials for managers.

📋 Appraisal Forms

Performance appraisal and check-in forms for all staff levels. View and print directly, or use as a reference when writing by hand.