Food & beverage trainer

DIMENSIONS; Jeddah; On-site; SAR 120,000 - 150,000; Full time

Job summary

A leading hospitality training organization in Jeddah is seeking a Food and Beverage Trainer to develop and deliver effective training programs for F&B staff. The ideal candidate will have 3-5 years of experience in hospitality, strong communication skills, and a bachelor's degree in hospitality management or a related field. This role emphasizes enhancing service standards, ensuring compliance with hygiene regulations, and fostering a customer-oriented approach.

Qualifications

• A minimum of 3-5 years of experience in a supervisory or training role within the hospitality industry.
• Strong understanding of food and beverage operations, hygiene standards, and customer service principles.
• Excellent verbal and written communication skills.

Responsibilities

• Conduct engaging training sessions on food and beverage service.
• Create and update training materials tailored to F&B needs.
• Monitor and evaluate the performance of staff post-training.

Skills

Training delivery

Communication

Interpersonal skills

Organizational skills

Problem-solving

Education

Bachelor's degree in hospitality management or related field

Job description

Overview

A Food and Beverage (F&B) Trainer is responsible for developing, coordinating, and delivering training programs to enhance the skills and knowledge of F&B staff, ensuring excellent service and operational efficiency. They conduct needs assessments, design training materials, and evaluate the effectiveness of training initiatives. Their role also includes promoting a customer-oriented approach and maintaining high standards of hygiene and food safety.

Responsibilities

• Training Delivery : Conduct engaging training sessions on various aspects of food and beverage service, including food preparation, service techniques, customer interaction, and hygiene practices.
• Curriculum Development : Create and update training materials, such as manuals, presentations, and online resources, tailored to the specific needs of the F&B department.
• Needs Assessment : Identify training gaps and areas for improvement within the F&B team through assessments and feedback mechanisms.
• Performance Evaluation : Monitor and evaluate the performance of staff after training, providing feedback and coaching to ensure knowledge retention and skill application.
• Standard Implementation : Ensure that all F&B staff adhere to established standards, procedures, and best practices related to food safety, hygiene, and customer service.
• Customer Service Focus : Promote a customer-centric approach within the F&B team, emphasizing the importance of guest satisfaction and creating positive dining experiences.
• Compliance : Ensure that all F&B operations comply with relevant health, safety, and hygiene regulations.
• Collaboration : Work closely with F&B managers and supervisors to align training programs with operational goals and staff development needs.
• Continuous Improvement : Stay updated on industry trends and best practices in food and beverage service, incorporating new knowledge and techniques into training programs.

Required Skills and Qualifications

• Experience : A minimum of 3-5 years of experience in a supervisory or training role within the hospitality industry, particularly in food and beverage service.
• Knowledge : Strong understanding of food and beverage operations, including service styles, menu development, hygiene standards, and customer service principles.
• Communication : Excellent verbal and written communication skills, with the ability to deliver engaging and informative training sessions.
• Presentation Skills : Ability to present information clearly and confidently, using various training methods to cater to different learning styles.
• Interpersonal Skills : Strong interpersonal skills to build rapport with staff, foster a positive learning environment, and provide constructive feedback.
• Organizational Skills : Excellent organizational and time management skills to manage training schedules, materials, and participant records.
• Problem-Solving : A bility to identify and resolve issues related to training effectiveness, staff performance, and operational challenges.
• Education : A bachelor's degree in hospitality management, culinary arts, or a related field is often preferred.