Revised Chapters - TM Onboarding (US) McMul AJ JH
Transcript of Revised Chapters - TM Onboarding (US) McMul AJ JH
WELCOME TO
TEAM MEMBER TRAINING GUIDE
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RESTAURANTSBURGER KING®
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CONGRATULATIONSon being selected to perform one of the most important,
challenging, and rewarding jobs at BURGER KING® restaurants!
In this important role, you will set the stage and have a direct impact oneach Guest experience. You will determine whether each Guest feelswelcomed, appreciated, and well cared for.
Not only is BURGER KING® the “home of the WHOPPER®,” but it is alsothe home for everyone who loves fresh and delicious food. At BURGERKING®, we don’t have customers; we have Guests, and we go above andbeyond to exceed their expectations.
We take great pride in delivering the highest quality food, cleanliness,and friendly, responsive service. The high standards at BURGER KING®can only be maintained through great people like you who share theBK® philosophy and desire to do the very best job possible for ourGuests every day.
This Team Member Training Guide will help you navigate your trainingso you can be successful in your role. Your training consists of acombination of self-paced e-learning, hands-on activities with yourTrainer, and a lot of practice and coaching. Together, these activitieswill provide the tools and knowledge you need to follow the operatingprocedures and exceed Guest expectations.
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let’s get started!
HOW TO MAKE THE MOST OF THIS TRAINING
The Team Member Training Guide has 18 chapters that make up nine position certifications. TeamMember Basics comes first before any position-specific training. The positions are split into Backof House and Front of House. Throughout this Team Member Training Guide you will use a four-step training process:
Plan & Prepare Practice & PerformDiscover Coach & Validate
In addition to learning through the e-learning on BK® Link and the hands-on activities with your Trainer, here are some basic tips that can help you get the most from your training.
be prepared
make it your own
have fun
The best way to be successful is to be prepared! Each chapter is mapped out in the guide with its agenda and activities. Review the materials at least one day in advance so you are familiar with
them before you get started.
Everyone learns in different ways. Use this guide as a reference, a notebook, and a guide, but don’t forget to add your personal questions, examples, and insights to bring the content to life.
Personalize it!
You are going to learn new things in your restaurant continually. Not everything will be easy to grasp, but stay positive and over time everything will become easier.
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BEVERAGES 1h BEVERAGES 1h
DESSERTS 1h
SALES AND SERVICE 2.2h
BEVERAGES 1h
DESSERTS 1h
FRESH & READY SYSTEM 1h
HOT PRODUCT HOLDING 1.3h
WRAPS, MARKING, AND PACKAGING 1h
BEVERAGES 1h
DESSERTS 1h
SALES AND SERVICE 2.2h
DRIVE-THRU 1.5h
GENERAL PREP 1.2h
FRESH & READY SYSTEM 1h
HOT PRODUCT HOLDING 1.3h
USING THE BROILER 1.2h
GENERAL PREP 1.2h
FRESH & READY SYSTEM 1h
HOT PRODUCT HOLDING 1.3h
USING THE FRYER 1.3h
GENERAL PREP 1.2h
FRESH & READY SYSTEM 1h
CONDIMENT PREP 1.8h
GENERAL PREP 1.2h
FRESH & READY SYSTEM 1h
HOT PRODUCT HOLDING 1.3h
WRAPS, MARKING, AND PACKAGING 1h
SANDWICHES 2h
GENERAL PREP 1.2h
FRESH & READY SYSTEM 1h
HOT PRODUCT HOLDING 1.3h
WRAPS, MARKING, AND PACKAGING 1h
CONDIMENT PREP 1.8h
USING THE BROILER 1.2h
USING THE FRYER 1.3h
SANDWICHES 2h
BREAKFAST 2.4h
FRONT-OF-HOUSE CERTIFICATION BACK-OF-HOUSE CERTIFICATION
POSITION-BASED TRAINING
front-of-house positions back-of-house positions
GUESTAMBASSADOR
FRONT COUNTER SERVICE
DRIVE-THRU
BROILER FRYER
INGREDIENTPREP
SANDWICH BOARD
BREAKFAST(IF AVAILABLE)
FIRST, YOUR TRAINING WILL BEGIN WITH…
SECOND, YOUR TRAINER WILL GUIDE YOU THROUGH ONE, SEVERAL, OR ALL OF THE POSITIONS
WELCOME TO BURGER KING® 0.8h
GUEST EXPERIENCE 0.8h
SERVING SAFE FOOD 1h
CLEAN AND SAFE PRINCIPLES 2.7h
BE SAFE 1h
Each Team Member will have a unique training plan, so work with your Manager to develop yourcustom training plan. Below is an outline of all required chapters for each position. Once you havecompleted a chapter as part of one position, you do not need to do it again. Once you havecompleted all chapters within a position, make sure to have your Trainer complete your PositionScorecard in BK® Link. TEAM MEMBER
BASICS
EXPEDITOR
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YOU CAN ALSO TRAIN IN BREAKFAST IF IT APPLIES TO YOUR RESTAURANT.
Read: Introduction
Discover:
Welcome to BURGER KING®, BK® Link , Hand Washing
BURGER KING® Story
Uniforms and Hygiene
Five Responsibilities
Handwashing
Check for Understanding
Practice & Perform: Handwashing
Coach: Handwashing
Validate: Welcome to BURGER KING®
Total Time
WELCOME TO
Agenda Approximate Minutes
1
22
1
3
3
3
5
3
2
1
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PLAN & PREPARE
CHAPTERBURGER KING®
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FOR THESE POSITIONS
• Team Member Basics
BK® Link is your gateway to all the information and tools you require. One of the important resources on BK® Link is BK® Guru, which contains all the e-learning resources that you require to succeed at BURGER KING®.
Do the following to get familiar with BK® Link:
⚫ Login to BK® Link
⚫ Access your profile
⚫ Access Ask Us/Tell Us
DISCOVER BK® Link
INTRODUCTION
Your Team Member training will guide you through online e-learning modules and hands-on activities with your Trainer. This segment will welcome you to the BURGER KING® family, the online BK® Link portal, main responsibilities, and handwashing guidelines.
As you’ve learned, our story begins in 1954 in Miami, Florida, where two entrepreneurs, hungry for delicious food, built the first ever flame broiler and started to infuse flame-grilled goodness into the entire burger industry. And just like that, BK® was born. We are known as the home of the WHOPPER®—the place where Guests are treated as kings.
Today, there are over 17,000 BURGER KING® restaurants and 425,000 Team Members worldwide and we are still growing! We've become one of the most beloved brands in the world because we always let our Guests customize orders based on their wishes, which is something we are proud of.
To this day, we invite people to come in to our restaurants to relax and experience life fully. The responsibilities you will be given as a Team Member will have a direct impact on our Guests and their experience.
DISCOVER BURGER KING® story
First international restaurant opened in
Ontario, Canada
First restaurant opened in
Miami, Florida, by James
McLamore and David Edgerton
1954
10,000th
restaurant opened in Sydney,
Australia
100th country added; opened restaurant in
New Delhi, India
New WHOPPER®seasoned with salt
and pepper, 4.4 oz. WHOPPER®
patty17,000+
restaurants
Welcome to BURGER KING®BK® LinkHand Washing
1967 1998 2014 2017 2019
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YOU ARE THE BRAND!BK® restaurants and teams need to look great! What you wear and your personal hygiene reflect the BK® Brand and your restaurant. Team Members are required to be clean and neat just like our restaurants.
Uniform is clean and wrinkle-free
Take a minute to do a self check on how you represent the BURGER KING® Brand. Use the items shown in the photo to check the required uniform components.
BURGER KING® hat
Shirt with name tag
Black pants with a belt
Black, slip-resistant, leather or vinyl shoes with closed heel and toe
Hair is clean, properly restrained, and pulled back off the shoulders
Fingernails are clean and neatly trimmed
RESPONSIBILITIESThere are many roles and responsibilities in the BURGER KING® restaurant, but everyone works together as a team to deliver a great Guest experience. There are five essential responsibilities of every Team Member. Answer questions on each of the five responsibilities in the space below.
SCHEDULINGWhere can you find your schedule in your restaurant?
CLOCK IN/CLOCK OUTHow do you clock in and out?
WORK SAFE AND
RESPONSIBLYWhere is the first aid kit located in your restaurant?
BE ON TIMEWhat time does your next shift start?
GUEST FOCUSWhere are the crowns located in your restaurant?
DISCOVER hygiene and uniforms
DISCOVER five responsibilities
At BURGER KING®, we are committed to handling food in a careful and safe manner to ensure the highest quality standards. Proper handwashing is one of the best ways to keep our food safe. At BURGER KING®, we need you to become a MASTER in the art of the hand washing process.
dispense paper towel
remove nailbrush from solution (if applicable)
dispense one push of antibacterial hand soap into hand
lather and scrub vigorously for 20 seconds (30 sec in some markets)
rinse hands and nailbrush before placing back into solution (if applicable)
dry hands completely with paper towel and use to turn off sink
sanitize with one push of sanitizer and let air dry
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POINTS TO REMEMBERThe hand washing station is used for washing hands only; it should always be accessible and fully stocked with soap, sanitizer, paper towels, and gloves. Water in the hand washing station must be hot.
Nearly 1,000 times as many germs are spread from damp hands as dry ones, so it's important to always completely dry your hands after washing them.
You should wash your hands even when you plan to use gloves.
Gloves get dirty just like your hands, so remember to change gloves if they may have become unsanitary.
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8
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DISCOVER hand washing
brush nails with nailbrush (if applicable)
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wet hands with hot water
Clocking in and out is one of your main responsibilities.
You are allowed to wear any pants as long as they are of dark color.
You need to wear a hat or a hair net when working at the restaurant.
Making schedules is one of your main responsibilities.
You can come late to work if you’re within 15 minutes of starting time.
CHECK FOR UNDERSTANDING
It’s time to pause and check your understanding. Without looking at this guide, answer the following questions for your Trainer. Your Trainer will give you feedback on how you did.
statement true OR false
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PRACTICE & PERFORM hand washing
It’s time to practice. When you’re ready, hand this guide to your Trainer, and wash your hands to begin! Your Trainer will put a ✓ next to each task you completed correctly. After you finish practicing, pick up this guide and review how you did with your Trainer. If you missed any items, talk with your Trainer about how you can improve and if you should have another practice session.
Dispense paper towel
Wet hands with hot water
Dispense one push of antibacterial hand soap into hand
Lather and scrub vigorously for 20 seconds
Brush nails with nailbrush (if applicable)
Rinse and remove all soap
Dry hands completely with paper towel
Turn off sink using paper towel
Sanitize with one push of sanitizer and let air dry
Put on gloves, if required
COACH hand washing
AND DON’T FORGET TO
WASH YOUR HANDSAFTER YOU TOUCH THIS GUIDE!
CONGRATS
VALIDATE welcome to BURGER KING®
Initial here once you have successfully learned
Welcome to BURGER KING®.
Over time and with practice this will be become natural for you! Continue to practice andconnect with your Manager to tell them how you are doing.
END OF CHAPTERYOU SHOULD NOW BE ABLE TO:
✓ Access BK® Link to access your e-learning modules and BURGER KING®-related resources
✓ Follow the norms of proper uniform and hygiene
✓ List the five essential responsibilities of every BURGER KING® Team Member
✓ Wash your hands using the nine-step hand washing process
✓ Know the areas of the restaurant and their functions
YOU HAVE NOW COMPLETED
WELCOME TO BURGER KING®
you trainer
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POSITION NEXT CHAPTER
• Team MemberBasics
Guest Experience