Role Overview Job Title: Asst Training Manager / Asst Learning & Development Food Industry Department: Training Department Reports To: Sr – Training Manager Required Qualifications & Skills

Education:
Bachelor’s degree in Food Science, Hospitality Management, Human Resources, Education, or a related field.

Experience:
2 to 5+ years of training or supervisory experience, ideally within food manufacturing, processing, quick-service restaurants (QSR), or hospitality. Technical Knowledge: Deep familiarity with food safety management systems (HACCP, ISO 22000, FSSAI compliance), sanitation rules, and manufacturing/kitchen workflows. Soft

Skills:
Strong public speaking, cross-functional communication, adaptability across shift patterns, and patience in a fast-paced environment. Operational Knowledge: Deep familiarity with F&B; service, kitchen workflow, menu engineering, and compliance standards. Communication & Coaching: Solid presentation, interpersonal, and motivational skills to engage diverse staff levels. Food Safety & Compliance: Ensure all Dining, kitchen, or facility staff complete mandatory certifications in food safety (such as HACCP, FSSAI standards in India, or local hygiene codes). Training Needs Analysis (TNA): Identify skill gaps across front-of-house, back-of-house, production lines through training, audits and performance reviews. Onboarding & SOPs:



Design and run orientation programs for new hires, covering standard operating procedures (SOPs), equipment handling, and sanitation protocols. Tech & Tools: Proficiency in digital learning tools, Learning Management Systems (LMS), and office suites (MS Excel, PowerPoint). Mobility: Ability to travel across multiple restaurant locations if managing a regional or multi-outlet group. Core Responsibilities
• Onboarding & Training Delivery: Lead orientation, new-hire training, and continuous skill-building workshops for FOH and BOH teams.
• SOP & Compliance Management: Train staff on standard operating procedures, hygiene, food safety regulations, and alcohol service guidelines.
• Gap Analysis & Audits: Identify training needs through outlet audits, performance evaluations, customer feedback, and floor observations.
• Material Development: Create and update training manuals, checklists, digital learning modules, and standard operating procedure (SOP) documentation.
• Train-the-Trainer (TTT): Coach restaurant managers and senior staff so they can effectively mentor and train teams locally.
• Performance Tracking: Monitor training metrics, attendance records, test assessments, and return on investment (ROI) for management reporting.

📌 Assistant Training Manager (Chennai)
🏢 Geethamvegrestaurant
📍 Chennai