JOB DESCRIPTIONCREW MEMBER TRAINER – MODERN BUTCHERY & QSR

Department: Operations / Training & Development
Designation: Crew Member Trainer
Location: Outlet / Modern Butchery / QSR
Reporting To: Operations Manager / Restaurant Manager / Training Manager

1. Job Objective

To train, coach and develop Crew Members to deliver warm hospitality, professional customer service, efficient modern butchery and QSR operations, while consistently maintaining product quality, food safety, hygiene, grooming and operational standards.

The Crew Member Trainer is responsible for ensuring that every crew member is capable of handling the complete customer journey from greeting and understanding requirements to product preparation, billing, service, complaint handling and customer retention.

2. Key Training ResponsibilitiesA. Crew Member Induction & Orientation

- Conduct induction training for newly joined Crew Members.
- Explain company values, service standards, policies, SOPs and workplace discipline.
- Introduce employees to outlet layout, equipment, workstations and operational procedures.
- Explain grooming, uniform, hygiene and personal appearance standards.
- Familiarize new employees with the modern butchery and QSR concept.
- Ensure employees understand their roles, responsibilities and reporting structure.
- Conduct practical demonstrations and supervised training before assigning independent responsibilities.

B. Guest Welcome & Hospitality Training

Train Crew Members to:

- Greet every customer warmly upon entering the outlet.
- Maintain a friendly, positive and professional attitude.
- Offer assistance proactively.
- Understand customer needs and guide them to appropriate products or menu items.
- Maintain eye contact, polite communication and positive body language.
- Thank customers after completing the transaction.
- Create a welcoming experience for families, regular customers and first-time visitors.
- Recognize regular customers and their preferences where appropriate.

The trainer must conduct role plays and practical demonstrations to develop these behaviours.

3. Customer Requirement Understanding

Train employees to understand and accurately capture customer requirements, including:

- Preferred meat cut.
- Required quantity and weight.
- Preparation style.
- Cooking purpose.
- Product preferences.
- QSR menu selection.
- Portion sizes.
- Combos and add-ons.
- Alternative products when the requested item is unavailable.

Crew Members must be trained to recommend products based on customer requirements without using aggressive or inappropriate sales pressure.

4.



Customer Communication Training

Train Crew Members to follow the service sequence:

Greet → Listen → Understand → Recommend → Confirm → Serve → Thank

Training should include:

- Professional and respectful communication.
- Repeating orders wherever necessary.
- Confirming weight, quantity, preparation and special instructions.
- Communicating waiting times honestly.
- Informing customers proactively about delays.
- Avoiding arguments or negative conversations.
- Maintaining skilled communication even during difficult situations.
- Never blaming another employee in front of customers.

5. Complaint Handling Training

Train Crew Members to follow the L.E.A.R.N. approach:

L – Listen
Allow the customer to explain the concern without interruption.

E – Empathize
Acknowledge the customer's concern.

A – Apologize
Offer a genuine apology where appropriate.

R – Resolve
Provide an approved solution or involve the supervisor.

N – Notify
Report recurring or responsible complaints to the Shift Supervisor / Manager.

The trainer must conduct practical complaint-handling scenarios and role plays regularly.

6. QSR Operations Training

Train Crew Members in:

- Menu knowledge.
- Order taking.
- POS/billing procedures.
- Food preparation procedures.
- Portion control.
- Product assembly and presentation.
- Packaging standards.
- Add-on and combo recommendations.
- Kitchen hygiene.
- Food safety.
- Order accuracy.
- Counter operations.
- Dining/takeaway area standards.
- Opening and closing procedures.
- Cleaning and sanitation procedures.

7. Upselling & Sales Training

Train Crew Members to understand that upselling should be a helpful recommendation rather than pressure selling.

Training should include:

- Understanding customer needs before recommending additional products.
- Suggesting suitable combos and add-ons.
- Introducing new products and offers.
- Recommending complementary products.
- Explaining product benefits clearly.
- Avoiding unnecessary pressure on customers.
- Supporting outlet sales targets while maintaining customer satisfaction.

8. On-the-Job Training & Coaching

- Observe Crew Members during actual operations.




- Identify individual training gaps.
- Provide immediate corrective coaching.
- Demonstrate the correct method instead of only giving verbal instructions.
- Conduct one-to-one coaching when required.
- Monitor employee performance after training.
- Provide feedback to the reporting manager.
- Conduct refresher training for recurring operational issues.
- Support newly joined employees until they achieve the required competency level.

Maintain appropriate training records, assessment sheets and competency checklists for each Crew Member.

9. Training Documentation & Reporting

The trainer is responsible for maintaining:

- New Joiner Training Records.
- Training Attendance.
- Skill Assessment Sheets.
- Butchery Skill Checklists.
- QSR Operations Checklists.
- Customer Service Assessment.
- Refresher Training Records.
- Employee Training Gap Reports.
- Monthly Training Reports.
- Individual Employee Development Records.

Submit periodic training reports to the Operations Manager / Training Manager.

10. Required Skills & Competencies

- Strong knowledge of QSR operations.
- Customer service and hospitality skills.
- Good communication and interpersonal skills.
- Practical training and coaching ability.
- Meat cutting and product handling knowledge.
- Basic knowledge of modern butchery operations.
- Food safety and hygiene awareness.
- Leadership and team coordination.
- Problem-solving ability.
- Patience and positive attitude.
- Ability to conduct demonstrations and role plays.
- Ability to identify employee training gaps.
- Basic reporting and documentation skills.

Qualification: Diploma / Any Degree / Relevant Technical Qualification.

Experience:
Preferably 2–5 years of experience in QSR, Restaurant, Food Production, Hotel or Retail Food Operations, Meat & Poultry with practical experience in training or supervising employees.

Candidates with strong operational experience and proven ability to coach and train Crew Members may also be considered.

The complete service model to be trained is:

Customer Enters → Welcome → Understand Requirement → Recommend → Prepare → Quality Check → Pack / Serve → Bill → Thank → Loyalty / Repeat Visit

The ultimate responsibility of the trainer is to ensure that every Crew Member consistently delivers hospitality, product quality, food safety, operational efficiency, accurate service and customer satisfaction, while supporting outlet sales and customer retention.

Pay: ₹15,000.00 - ₹20,000.00 per month

Work Location: In person

📌 Crew Trainer (India)
🏢 CR GROUPS OF
📍 India