📖 Annual Training Booklet
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Induction Sheets Overview
Three levels of induction sheets track training progress from new starter to senior management.
Part-Time Staff
Basic Employee Induction
Sign-up, H&S, FOH or BOH training. Complete in first 2 weeks.
View Sheet Google Doc
Supervisors
Supervisor Assignment
Shift running, team management, till operations. Complete by week 4.
View Sheet Google Doc
Management
Senior Leadership
Systems, ordering, compliance, staff management. 12-week programme.
View Sheet Google DocTraining Progression
| Level | Who | Timeline | Prerequisites |
|---|---|---|---|
| Basic | All new starters | Week 1-2 | None |
| Supervisor | Supervisors / shift leads | First 12 weeks | Basic induction complete |
| Senior | Managers | First 12 weeks + annual | Supervisor training complete |
How to use: Each item should be marked with the date it was shown, then the date competency was confirmed. Items link to the Annual Training Booklet sections for detailed reference.
Basic Employee Induction
For all new part-time staff (FOH or BOH). Complete within first 2 weeks.
Employee Details
| Employee Name: | |
| Date Starting: | |
| Position: | ☐ Front of House ☐ Kitchen ☐ Management |
| Manager Name: |
1. Initial Sign Up (First Day)
| Task | Date | Notes |
|---|---|---|
| 1.1 Confirm availability, start date & holidays | Availability recorded | |
| 1.2 C247 sign up | ||
| 1.3 Sign Bunk Policies (GDPR, H&S, Licensing, etc.) | Screenshot received | |
| 1.4 P45 or HMRC New Starter Checklist sent | Email to Stuart | |
| 1.5 Passport/Birth Cert & Right to Work sent | Email to Stuart | |
| 1.6 Contract of Employment signed | ||
| 1.7 Courses completed (Food Hygiene, ACT) | ||
| 1.8 Added to WhatsApp groups & Temp Rota |
2. Induction Process (First Day)
| Task | Date | Task | Date |
|---|---|---|---|
| 2.1 Health and Safety | 2.7 Uniform | ||
| 2.2 Fire Safety | 2.8 Breaks | ||
| 2.3 Job Description understood | 2.9 Code of Conduct | ||
| 2.4 Rota - Initial shifts given | 2.10 Probation Period | ||
| 2.5 Punctuality & Absence | 2.11 Pay (cut-off dates) | ||
| 2.6 Holidays |
3. Front of House (Week 1-2)
| Task | Target | Shown | Complete | Notes |
|---|---|---|---|---|
| 3.1 Opening Venue | Week 1 | Cocktail Score: ___ Strengths: Improvements: Targets: | ||
| 3.2 Opening Bar | Week 1 | |||
| 3.3 Closing Bar | Week 1 | |||
| 3.4 Closing Floor and Venue | Week 1 | |||
| 3.5 Preparation & Restocking | Week 1 | |||
| 3.6 Greeting and Directing Customers | Week 1 | |||
| 3.7 Product & Allergen Knowledge | Week 1 | |||
| 3.8 Operating The Till | Week 1 | |||
| 3.9 Running Food & Cleaning Tables | Week 1 | |||
| 3.10 Responsible Bartending | Week 2 | |||
| 3.11 Service & Cleaning Standards | Week 2 | |||
| 3.12 Health & Safety (FOH) | Week 2 | |||
| 3.13 Procedures & Equipment | Week 2 | |||
| 3.14 Cocktail Specifications | Week 2 | |||
| 3.15 Takeaway orders | Week 2 | |||
| 3.16 Enquiries & Policies | Week 2 | |||
| 3.17 Working Busy Weekend Shift | Week 2 | |||
| 3.18 Stock Rotation and Date Checks | Week 2 | |||
| 3.19 Wastage | Week 2 |
4. Back of House (Week 1-2)
| Task | Target | Shown | Complete | Notes |
|---|---|---|---|---|
| 4.1 Opening Kitchen | Week 1 | Strengths: Improvements: Targets: | ||
| 4.2 Closing Kitchen | Week 1 | |||
| 4.3 Kitchen Preparation | Week 1 | |||
| 4.4 Food Temperatures | Week 1 | |||
| 4.5 Daily and Weekly Cleaning | Week 1 | |||
| 4.6 Covering and Storing Food | Week 1 | |||
| 4.7 Greeting and Directing Customers | Week 1 | |||
| 4.8 Running Food & Cleaning Tables | Week 1 | |||
| 4.9 Food Safety & Hygiene | Week 1 | |||
| 4.10 Service & Cleaning Standards | Week 2 | |||
| 4.11 Running the Kitchen | Week 2 | |||
| 4.12 Portion Guides & Presentation | Week 2 | |||
| 4.13 Allergy Booklet | Week 2 | |||
| 4.14 Takeaway Orders | Week 2 | |||
| 4.15 Accepting and Putting Away Deliveries | Week 2 | |||
| 4.16 Day Counts | Week 2 | |||
| 4.17 Stock Rotation and Date Checks | Week 2 | |||
| 4.18 Wastage | Week 2 |
Sign-Off
| Date of completion: | |
| Employee Signature: | |
| Manager's Signature: |
Supervisor Assignment Training
For supervisors after completing Basic Induction. Covers shift management and advanced operations.
Employee Details
| Employee Name: | |
| Date Starting: | |
| Position: | |
| Trainer: |
All items have columns for: Induction (shown), Dated, Tested, Year 2, Year 3
1. Preparation Before Shift
| Task | Shown | Tested |
|---|---|---|
| Stock Levels Correct (Fridges/Freezers filled) | ||
| Bar Set Up for Open | ||
| Preparation Made (Minimums charts) | ||
| Any Extra Jobs Needed to be Completed | ||
| Reporting other Closing Down Errors |
2. During Shift
| Task | Shown | Tested |
|---|---|---|
| Lights/Aircon | ||
| Preparation (For next day) | ||
| Events Organised | ||
| Music & Sound Levels |
3-6. Floor, Running Food, Clearing, Kitchen
| Area | Key Tasks |
|---|---|
| Floor | Table arrangements, Condiments, Directing, Cleaning, Toilets |
| Running Food | Communicate wait, Tables cleared, Watch used, Baskets organised, Sauces, Bins, Trays |
| Clearing Floor | Surfaces, Sprays filled, Candles, Glasses, Baskets, Lemon-wipes, Polishing |
| Kitchen | Preparation, Opening checks, Stock, Wait on food, Cleaning, Sauces, Tickets, Floor, Bins |
7-8. Breaks & Closing Down
| Task | Shown | Tested |
|---|---|---|
| Standard Breaks / Long shift breaks | ||
| Staff Food / Communication / Staggering | ||
| Jobs for Next Day / Preparation | ||
| Cleaning Jobs / Events cleared | ||
| Marry-up/Restock | ||
| Bar/Kitchen/Floor Checks | ||
| Cash Up |
9. Complaints
| Task | Shown | Tested |
|---|---|---|
| Understanding Full Story | ||
| Replacing Food or Drink | ||
| Customer Service | ||
| Inappropriate Behaviour | ||
| Refusal of Service | ||
| Report Books (Incident/Accident/Refusal) | ||
| Complimentary |
10-12. Till Operations
| Task | Shown | Tested |
|---|---|---|
| Shortcuts (Fastbar/Spirits/Food/Baskets) | ||
| Measurements/Quantities Button | ||
| Comment/Editing Orders | ||
| Transferring Tables | ||
| Voiding Transactions | ||
| Refunds & Wastage | ||
| Discounts & Cancelling | ||
| UberEats/Deliveroo | ||
| End of Day Reports | ||
| Till Failure: Restarting, Cables, Main Till, Manual Ordering, RST Line, Card machine | ||
| Printer: Roll types, Ink, Opening drawer, Testing kitchen printer | ||
13. Managing a Team
| Task | Shown | Tested |
|---|---|---|
| Organising Staff (Before/during/breaks/after) | ||
| Directing Staff | ||
| Walk Through Venue | ||
| Communication | ||
| Feedback To Staff | ||
| Training (New Starters/Bar/Floor/Kitchen) | ||
| Supporting Teams | ||
| Managing cleaning jobs | ||
| Tapa / C247 / WhatsApp Groups / Contact |
12-Week Sign-Off
| Date training started: | |
| Date training completed: | |
| Employee Signature: | |
| Line Manager Signature: |
Senior Leadership Assignment Training
For managers. Covers systems, ordering, compliance, and full venue management.
Employee Details
| Employee Name: | |
| Date Starting: | |
| Position: | |
| Trainer: |
1. Google Drive
| Task | Shown | Tested |
|---|---|---|
| Folders and Printable Sheets | ||
| Active sheets & Creating New spreadsheets | ||
| Accessing and Sharing Documents | ||
| Storing Important Staff Information | ||
| Organising Old Folders & Files |
2. C247
| Task | Shown | Tested |
|---|---|---|
| Signing New Starters to App | ||
| Creating/Editing Rota | ||
| Notifying Staff of Shifts | ||
| Confirming Attended Hours (inc. breaks) | ||
| Requesting/confirming Leave Requests | ||
| Logging Problems / Help Line / Emailing |
3. Tapa/RST
| Task | Shown | Tested |
|---|---|---|
| Stock (Take/Orders/Deliveries) | ||
| Generating & Interpreting Reports | ||
| Inputting Items (Volume/Mass/Unit) | ||
| Inputting Waste | ||
| Viewing Stock Items | ||
| Reports (Dept Sales/Business/Wastage/Discounts) | ||
| End of Day Reports by Terminal | ||
| Reporting Problems and Mistakes |
4-6. Stock & Data
| Area | Tasks |
|---|---|
| Stock Counts | Food / Consumables / Alcohol |
| Inputting Data | Waste Recording / Calculating Units / Stock Movement |
| Minimum Stock | Procedure for Changing Minimums |
7. Ordering (Suppliers)
| Supplier | Shown | Tested |
|---|---|---|
| Bookers | ||
| ESL | ||
| Matthew Clark | ||
| Abevco | ||
| Chambers | ||
| Dinos | ||
| Gas | ||
| J.Kerry |
8-12. Operations
| Area | Key Tasks |
|---|---|
| Deliveries | Food/Alcohol Protocol, Missing/Damaged Stock |
| Rota | Availability, Holidays, Staff numbers, Times, Confirming |
| Hours Sheets | Key for Hours/Minutes, Checking Hours |
| End of Day | Financial Reports, Cash, Cards, Deliveroo, Net Cash, Wastage, Cash Bag |
| Payments | Cash Handling, Bank Notes, Card Payments |
13-17. Compliance & Safety
| Area | Tasks |
|---|---|
| Licensing | License, Refusal Log Book, Incident Book, Accident Book |
| Running a Shift | Before/During/Floor/Powers of arrest/Running Food/Clearing/Kitchen/Breaks/Closing/Complaints/Till Failure |
| Kitchen | Food Handling, Deliveroo/UberEats, Equipment, Supporting Kitchen |
| Health & Safety | First Aid, Level 2 Food, Staff Training, Temp Logs, SFBB, EHO Visit, Allergens |
| Fire Training | Fire Log Book, Safety Checks, Equipment Awareness |
18-19. Staff & Venue
| Area | Tasks |
|---|---|
| Staff | Hiring Process, Trial, Training FOH, Training BOH |
| Venue Management | Maintenance, Aesthetics, Safety, Staff Awareness |
12-Week Sign-Off
| Date training started: | |
| Date training completed: | |
| Employee Signature: | |
| Line Manager Signature: |
Annual Site Refresher Training: Tasks should be reassessed annually to confirm up-to-date understanding.