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WEEK ONE - LEADING TO THE STANDARDS

1. BEING A LEADER - AN OVERVIEW

BE SURE TO DOWNLOAD AND PRINT THE PDF IN THE INTRODUCTION SLIDE - YOU WILL NEED THIS FOR THE NEXT TEN WEEKS 

2. ROXY BRAND STANDARDS

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3. BRAND STANDARDS ASSESSMENT

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4. THE IMPORTANCE OF FOOD SAFETY

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6. HOW TO COMPLETE CHECKS

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5. THE IMPORTANCE OF HEALTH AND SAFETY

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7. LESSON 1: COMPLETING YOUR CHECKS

 

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8. BACK OF HOUSE BASICS - WHERE TO FIND WHAT

COMPLETE THE HANDOVER SHEET WITH GM


WEEK TWO

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ATMOSPHERE TRIANGLE AND HOW TO USE IT

ON THE FLOOR FOCUS 

ON THE BAR FOCUS

ON THE FOOD FOCUS

DOOR HOSTING WORKSHOP

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customer journey training


WEEK THREE

HEALTH & SAFETY MANAGEMENT

EHO & FOOD MANAGEMENT

STAFF MEMBER MANAGEMENT


WEEK FOUR

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Become an inspirational leader

be a leader not a boss - course to be done with joel


WEEK FIVE - RECOVERING UPSET CUSTOMERS

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the maths behind bad customer service

EMOTIONAL BANK ACCOUNTS 

FUNCTIONS VS PURPOSES

SERVICE RECOVERY GUIDE 


WEEK SIX - THE TOOLS

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TOOLS THAT HELP YOU

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ordering & financials

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online payments

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holiday requests

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venue health checks

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Sharepoint

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bookings system

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scheduling sysytem

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mystery visits

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maintenence issues


WEEK SEVEN

understandings wet costings

Inventory Practices Overview

Inventory Practices Activity

Ordering and Receiving Products Overview

Ordering/Receiving Activity

Lesson 7: Ordering, Receiving and Paying Invoices


WEEK EIGHT - ROXY EAT

planning for buffets


WEEK NINE - EMPLOYEE PRACTICES

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1. recruitment process

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2. CREATE YOUR OWN RECRUITMENT PLAN

3. how to conduct interviews

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4. how to best retain current staff members

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6. giving appraisals

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5. dealing with staff GRIEVANCES and personal problems 

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7. handling dicleplinarys and return to work forms

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8. termination of employment + exit questionaires


WEEK TEN - TIME TO BE TESTED

NOW DO THE HANDOVER THAT YOU DID AT THE BEGINNING BUT TO YOUR LINE MANAGER


FEEDBACK FORM ON THIS TRAINING