Employees are the operators of the business. We will hire well experienced 3 managers. One is a Front of the house manager, the other will be the kitchen manager and these two will report to the General Manager. For the efficient operation of the restaurant. We are going to concentrate on these areas of training.

1. German cooking - German cooking will be a not-so-common thing for the kitchen staff. We will use our head chef to train other employees to provide authentic German taste. Prep staff will be asked to come early in the morning so that they can prepare the basic ingredients and recipes needed to serve the customers.
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3. Step-by-step training will begin with an orientation session where employees will be introduced to the restaurant's mission and foster a sense of inclusivity. Training materials, including checklists, will be provided to guide employees in their tasks, such as ensuring proper opening and closing procedures. Servers will receive training on greeting customers, utilizing the Carmel concept for order-taking, and efficiently managing their time to deliver exceptional service. This structured training process trains employees to provide a consistent and positive dining experience for customers.
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5. Training for the managers - For the first few days we will be in the restaurant looking after the manager's performance. We will train them on how to manage the payroll, how to manage shifts to employees, and how we evaluate the performance of the employees. How to deal with customers, complaints and also with the employees.

Write a short training manual. For each of the three areas of training identified, describe:
a. The training objective
b. The activity(ies) employed to meet the goal
c. How do you plan to measure the success of your training strategy