Stewarding- Training and Planning

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Training in the stewarding department is very vital to the success of any hospitality establishment or restaurant. This is why training and planning is important to the facilitation and efficiency of workflow.

The primary responsibilities of the Departmental Trainers in the stewarding department are as follows:

1. To help in the identification of the department’s training needs.

If the training department sees any inefficiency in the system of workflow, then they are obligated to help out anyway they can to come up with new training material to address the malfunction in the system.

2. To plan the training activities to satisfy these training needs.

The inefficient system in the workflow should then be addressed via training activities that will help in correcting the old system and supplanting it with a new and better one.

3. To spend at least two hours per week preparing for and conducting training.

Two hours per week is the best time to spend. Two hours is a burst of time that is efficient for employees and will not exhaust them to carry out their duties afterwards.

4. To carry out their department’s orientation training for new employees.

Orientation is really important. Since you are dealing with new employees, your task is to correct any bad habits that the incoming crew may have. Your lectures will be invaluable to the proper workflow and system of the new employees.

5. To meet with the head of departments every month to:

a. Discuss training progress in that month

b. Outline and plan future training activities for the following month.

This activity is to facilitate the inter-departmental workings of the establishment. Agreement should always be reached between the head of the departments and the training department.

6. To monitor the standards within their department and give corrective training to the employees if the standards fall below the agreed level.

The agreed level of standard is the highest one that should be upheld at all times. If the stewarding department falls behind the standard, it is the training department that should be tasked to correct them via training programs.

Why so strict?

The training and development of the stewarding department is very important. Since you are the backbone of the food and beverage department, there is no way for you to lag behind in the standards, especially the cleanliness standards.

Inter-departmental cooperation is necessary for everyone’s success. Everyone should request assistance, support or feedback from the head of Department or training department whenever needed.

Image Credit: nicksarebi

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