How to Create a 5-Day Restaurant Assistant Manager Onboarding Training Plan

Date modified: 21st July 2025 | This article has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

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Day 1: Operational Overview and Team Integration

The first day focuses on creating a comprehensive understanding of restaurant operations while establishing the assistant manager's leadership presence among staff.

This foundation day ensures your new assistant manager understands the restaurant's operational flow, team dynamics, and their crucial role in coordinating between front and back of house.

Restaurant Systems and Layout Orientation

Why it's essential: The assistant manager must understand every aspect of restaurant operations to effectively manage daily activities. Without comprehensive system knowledge, management becomes reactive rather than proactive.

Key activities:

ElementInstructionsNotes
Restaurant Layout TourWalk through dining areas, kitchen, bar, storage, and office spaces explaining workflow and operational relationshipsEmphasise how different areas interact during service
Staff Structure IntroductionReview organisational chart, introduce key team members, and explain reporting relationshipsClarify the assistant manager's authority and responsibilities
Communication SystemsDemonstrate reservation systems, POS operations, internal communication tools, and staff briefing protocolsPractice using all management tools
Service Flow OverviewExplain typical service progression from opening preparations through closing proceduresShow how management priorities shift throughout service

Team Integration and Role Clarification

Building rapport with the team while establishing leadership presence is crucial for assistant manager success.

Key activities:

ElementInstructionsNotes
Meet Department HeadsFormal introductions with head chef, bar manager, host team, and senior serversDiscuss coordination needs and establish working relationships
Shadow Current ManagerObserve existing management techniques during pre-service briefing and initial service periodTake notes on communication patterns and management style
Review Restaurant PoliciesCover health and safety, customer service standards, and staff conduct requirementsEmphasise assistant manager's role in policy enforcement
Establish Communication ProtocolsDiscuss communication channels with GM, department heads, and staffClarify when to escalate issues versus handling independently

Basic Management Principles

Introduce fundamental concepts that underpin effective restaurant management.

Training focus:

  • Understanding the balance between customer satisfaction and operational efficiency
  • Recognising signs of service breakdowns before they affect guests
  • Learning priority management systems for competing demands
  • Developing awareness of restaurant rhythm and anticipating busy periods

Day 1 Assessment Questions:

  • Can they identify all operational areas and their primary functions?
  • Do they understand the restaurant's communication systems?
  • Have they grasped the reporting structure and their place within it?
  • Are they establishing appropriate rapport with the team?

Day 1 Success Indicators:

  • Demonstrates understanding of restaurant layout and operational flow
  • Shows appropriate leadership presence when interacting with staff
  • Asks relevant questions about management priorities
  • Takes initiative in learning restaurant systems

Day 2: Service Standards and Floor Management

The second day focuses on developing the assistant manager's ability to maintain service excellence and effectively manage the dining room during service periods.

This service-focused day ensures your assistant manager can uphold your restaurant's standards while coordinating front-of-house operations efficiently.

Service Standards and Guest Experience

Why it's essential: The assistant manager must embody and enforce your restaurant's service philosophy. They set the tone for guest interactions and ensure consistency across all touchpoints.

Key activities:

ElementInstructionsNotes
Service Philosophy ReviewDiscuss brand values, service approach, and guest experience goalsConnect philosophy to specific service behaviours
Standard Operating ProceduresReview detailed service steps from greeting through paymentEmphasise quality checkpoints and recovery protocols
Table Maintenance StandardsDemonstrate proper table settings, timing of service, and presentation requirementsPractice quality checks and corrections
Guest Feedback SystemsExplain feedback collection methods and response protocolsRole-play handling both positive and negative feedback

Reservation and Floor Management

Mastering the coordination of reservations, seating, and table timing is fundamental to smooth service.

Key activities:

ElementInstructionsNotes
Reservation System TrainingPractice using reservation software, managing bookings, and special requestsInclude handling modifications and cancellations
Table ManagementTeach optimal seating strategies, timing, and floor balance techniquesPractice creating seating plans for various scenarios
Wait List ManagementDemonstrate procedures for handling walk-ins and queue managementRole-play communicating wait times accurately
Service PacingExplain techniques for managing table timing and turn ratesDiscuss balancing efficiency with guest experience

Front-of-House Coordination

Develop skills in coordinating all front-of-house staff to create seamless service.

Training focus:

  • Conducting effective pre-shift briefings
  • Coordinating between host stand, bar, and dining room
  • Managing server sections and support staff deployment
  • Monitoring service flow and making real-time adjustments

Day 2 Assessment Activities:

  • Have them conduct a mock pre-shift briefing
  • Observe them performing service quality checks
  • Ask them to create a seating plan for a fully booked service
  • Role-play handling common guest complaints

Day 2 Success Indicators:

  • Demonstrates thorough understanding of service standards
  • Shows ability to manage reservations and seating efficiently
  • Communicates clearly with front-of-house team
  • Makes appropriate decisions regarding service flow

Day 3: Financial Management and Inventory Control

The third day focuses on developing the assistant manager's financial acumen and inventory management skills to protect profitability and control costs.

This operations-focused day ensures your assistant manager understands the business aspects of restaurant management and can contribute to financial success.

POS System and Financial Reporting

Why it's essential: The assistant manager must have complete mastery of your POS system and understand how to interpret financial data to make informed decisions.

Key activities:

ElementInstructionsNotes
POS System Advanced TrainingDemonstrate manager functions including voids, comps, discounts, and report generationPractice troubleshooting common POS issues
Daily Sales ReportingTeach end-of-day procedures, sales analysis, and reconciliationExplain key metrics and performance indicators
Payment ProcessingReview credit card procedures, cash handling, and banking protocolsInclude error correction and security measures
Financial Performance ReviewExplain how to read P&L statements and understand cost percentagesConnect daily operations to financial outcomes

Inventory Management and Cost Control

Developing systems thinking around inventory and cost control is crucial for maintaining profitability.

Key activities:

ElementInstructionsNotes
Inventory SystemsDemonstrate inventory tracking procedures for food, beverage, and suppliesPractice physical counts and reconciliation
Order ManagementReview par levels, ordering procedures, and vendor relationshipsInclude approval processes and emergency sourcing
Waste TrackingExplain waste monitoring systems and reduction strategiesConnect waste management to profitability
Cost Control MeasuresTeach portion control, yield management, and theft preventionDiscuss practical implementation of controls

Operational Efficiency and Compliance

Ensure the assistant manager can maintain operational standards while meeting regulatory requirements.

Training focus:

  • Understanding food cost calculations and menu engineering
  • Implementing labour control measures and scheduling efficiency
  • Maintaining health department compliance
  • Managing utility costs and sustainability initiatives

Day 3 Assessment Activities:

  • Have them complete an inventory count and reconciliation
  • Ask them to analyse a daily sales report and identify trends
  • Observe them processing end-of-day financials
  • Test their understanding of cost control measures

Day 3 Success Indicators:

  • Demonstrates proficiency with POS management functions
  • Shows understanding of financial reports and metrics
  • Performs inventory procedures accurately
  • Identifies cost control opportunities in daily operations

Day 4: Staff Management and Development

The fourth day focuses on developing the assistant manager's people management skills to build a high-performing team through effective leadership.

This people-focused day ensures your assistant manager can handle the human aspects of restaurant management, from scheduling to performance development.

Staff Scheduling and Labour Management

Why it's essential: Effective scheduling directly impacts both staff satisfaction and labour costs, making it one of the assistant manager's most important responsibilities.

Key activities:

ElementInstructionsNotes
Scheduling System TrainingDemonstrate scheduling software, labour forecasting, and schedule creationPractice building schedules for different scenarios
Labour Cost ManagementTeach techniques for optimising staffing levels while maintaining serviceConnect scheduling decisions to financial outcomes
Compliance RequirementsReview labour laws, break requirements, and overtime managementEmphasise record-keeping and documentation
Schedule Adjustment ProtocolsExplain procedures for handling call-outs, shift swaps, and emergenciesPractice real-time decision making

Performance Management and Team Development

Building a culture of excellence through consistent performance management is key to long-term success.

Key activities:

ElementInstructionsNotes
Performance StandardsReview job descriptions, performance metrics, and evaluation criteriaConnect daily coaching to formal review processes
Coaching TechniquesTeach effective observation, feedback, and improvement planningPractice delivering constructive feedback
Progressive DisciplineExplain documentation requirements and disciplinary proceduresRole-play handling performance issues
Team DevelopmentDemonstrate techniques for identifying potential and developing talentDiscuss succession planning and promotion criteria

Conflict Resolution and Team Dynamics

Developing skills to manage workplace relationships and resolve conflicts quickly is essential.

Training focus:

  • Recognising and addressing workplace conflicts
  • Mediating disagreements between staff members
  • Managing difficult personalities and communication styles
  • Building team cohesion and positive culture

Day 4 Assessment Activities:

  • Have them create a two-week staff schedule
  • Observe them delivering feedback to a team member (role-played)
  • Ask them to develop a performance improvement plan
  • Role-play handling a conflict between staff members

Day 4 Success Indicators:

  • Creates efficient schedules that balance service needs with labour costs
  • Delivers feedback effectively with appropriate specificity
  • Shows understanding of progressive discipline procedures
  • Demonstrates conflict resolution skills and emotional intelligence

Day 5: Crisis Management and Business Development

The final day focuses on preparing the assistant manager to handle unexpected situations while contributing to the restaurant's growth and success.

This forward-looking day ensures your assistant manager can maintain operations during challenges while helping drive the business forward.

Crisis Management and Problem Solving

Why it's essential: Restaurants face unexpected challenges regularly, and the assistant manager must be prepared to handle crises while maintaining service and protecting the brand.

Key activities:

ElementInstructionsNotes
Emergency ProceduresReview protocols for medical emergencies, fires, security threats, and natural disastersPractice emergency response scenarios
Service RecoveryTeach advanced complaint handling, de-escalation techniques, and service recoveryRole-play handling difficult guest situations
Equipment FailuresExplain contingency plans for POS outages, kitchen equipment failures, and utility disruptionsDiscuss vendor relationships and emergency contacts
Staff ShortagesDemonstrate strategies for operating effectively during unexpected staff absencesPractice redeploying staff and modifying service as needed

Marketing and Business Development

Involve the assistant manager in growing the business through marketing initiatives and revenue enhancement.

Key activities:

ElementInstructionsNotes
Marketing CalendarReview upcoming promotions, events, and marketing initiativesDiscuss implementation requirements and staff preparation
Social Media ManagementExplain social media policies, content creation, and review managementPractice capturing and sharing content appropriately
Upselling TechniquesTeach strategies for increasing average check through suggestive sellingDevelop staff training for effective upselling
Special EventsReview procedures for booking, planning, and executing private eventsDiscuss staffing, setup, and execution requirements

Professional Development and Goal Setting

Establish a framework for ongoing growth and performance improvement.

Training focus:

  • Setting personal development goals and action plans
  • Understanding key performance indicators for the assistant manager role
  • Developing leadership skills and management techniques
  • Building industry knowledge and professional network

Day 5 Assessment Activities:

  • Have them develop a crisis response plan for a specific scenario
  • Ask them to create a staff training session on upselling techniques
  • Observe them handling a simulated emergency situation
  • Conduct a comprehensive review of learning from all five days

Day 5 Success Indicators:

  • Demonstrates calm, decisive action during crisis simulations
  • Shows understanding of marketing initiatives and business growth
  • Creates clear, achievable professional development goals
  • Exhibits confidence in their ability to perform the assistant manager role

Final Onboarding Assessment

At the conclusion of the five-day training, conduct a comprehensive evaluation:

  • Review key learning points from each day
  • Identify areas of strength and opportunities for development
  • Create a 30-60-90 day plan with specific performance goals
  • Schedule regular check-ins to provide ongoing support

This structured five-day onboarding plan provides your new restaurant assistant manager with the operational knowledge, people management skills, and business acumen needed to succeed. By investing this time upfront, you'll accelerate their integration into your team while ensuring they have the tools to contribute meaningfully to your restaurant's success.