House no: 90, Professor’s Colony (south), P.

O Bolpur, Dt: Birbhum, Zip code:

731204 (West bengal, India)
Handheld no: +91 84205 65488
E-mail partho_chowdhury@yahoomail.com

TRAINING REPORT – DSMS RESTAURANT MANAGER’S TRAINING

Participating Managers – Mr. Arvind Das, Mr. Abhirup Banerjee, Mr. Pijush
Chatterjee, Mr. Anindya Chakraborty and Mr. Ritam Roy

Units: Lemon Grass Durgapur, Lemon Grass Asansol, Odessey Club @ Sristi
Asansol, Ananya Durgapur

Introduction and Background

This is a Training Report covering the period between September 26th,

2020 to October 04, 2020 prepared by Partho Choudhury – Learning &
Development.

The main objective behind this programme was to equip, lobbying and
managerial skills to all the concerned restaurant managers and
conducting five day training session on Restaurant Sales Management,
Budgeting & Forecasting, Restaurant Operation Management (back to
basics), Up-selling Techniques, Personnel Management, Transition from,
Customer Service to Customer Experience. All the mentioned programmes
were applied for the edge improvement and understanding about the
restaurant business as a whole.

Implementation of the Training project

Participants showed up as expected and the entire training sessions were

been transformed into interactive sessions to make the session more
lively and easy to understand the core objective. Training were centered
to the proposed topics, that is how to plan & prepare a restaurant
budget, how to give a projection on business sales based on a strong &
lucrative forecasting, the basic idea towards a restaurant up-selling
process, a clear idea about the concept of transition of customer service
to customer experience, a thorough understanding about personnel
management and be a people’s manager…and organization
management skills, lobbying and advocacy skills and finally all the
concerned managers were able to know & understand the above core
areas to be implemented on realistic on the operational floor with
immediate effect. Organisational Rights and obligations were also been
taught.

A Concise Training Report Page 1

This project had three activities which involved building capacity of all
the managers on positive thought process, planning & execution and
managerial skills. We managed to do each and every activity. The project
was successful though we cannot say it is 100 percent because it is pre-
mature as some of achievements will be assessed by the end of October
2020 and due to reality that acquiring skills is a process as opposed to
event. We hope with time, we will confidently say we have achieved our
objective in certain percent which will be measured by the manager’s
operational performance.

Before the training we had no managers trained in all the above

mentioned business core areas, organization management skill and in
lobbying and advocacy skills. After implementing & start of the training
project, we had 05 managers now with a substantial ability to prepare
budgets, can project business forecasting etc, with organization and
management skills.

However, before the said training project started commencing many of

the concerned restaurant managers were not completely aware of the
technicalities of the above core areas. After implementing the project,
awareness on adhering to all the food & beverage operational core
competencies and regulation has been increased. We went to all the
operating units of DSMS restaurant division to monitor the on floor
operational learning indicators and found few managers and staff
members sharing and asking what we taught during the training – which
is inquisitiveness but a concern for Ananya Restaurant, the concerned
manager need to start implementing all the essential business core
competencies as shared and discussed during the last 5 days programme
immediately to avoid any sudden operational downfall. What made us
surprised, the operational staff members who were sharing about some
elementary part of the managers training (especially the basics of
restaurant operations), no one attended the training.

All managers proposed continuous training and update in all aspect of

managing their respective business especially the floor operation team
comprising of all food & beverage & production associates to make the
whole exercise more rationale and effective. Further, they proposed
training on basics of food and beverage cost control, standard purchase
specifications, yield management, recipe standardization and their
monitoring and evaluation which are very crucial in order to make the
P&L become stronger and move on upward direction.

Lessons learned

 That we were preparing this training proposal based on our

operational observations which were all the TNI (training need

A Concise Training Report Page 2

 identification) in mind to guide us. We were stating the problem as
it is without considering logical relationship of issues. The formula
in preparing logical frame work analysis we learnt during the
training will improve our future proposals.
 That a good management skill is determined by balancing task,
team, and individual responsibilities. And that Manager’s behavior
impacts on their effectiveness. So the best Managers are those who
can use many different behavioral styles and use the right style for
each situation.

 Also we learnt that lobbying and advocacy is a process which

involves identifying issues, setting goals and objectives, developing
a message and identifying targeted audience, building support by
creating alliances, developing implementation and activity plan for
the business on floor, plan implementation, monitoring and
evaluation and revision of business plan or budgets.

Thanks

Firstly, we thank Mr Anupam Mukherjee, Chairman of DSMS Group of

Institution for his overwhelming and herculean task of building his
RESTAURANT MANAGER’S BUSINESS MANAGEMENT SKILL SETS as
one of our project. Secondly, we thank Mrs Anindita Das for her
continuous endeavor to surface the training project successfully.
Everyone else in DSMS are very cooperative especially Mr Arvind Das a
generous human being for sure.

Recommendations

 There should be continuous training on all aspect of organization

management as proposed by all concerned Managers. We kindly
ask & request the “Chairman” to consider this request.

 The trainings for floor operation team including supervisors

(captain) needs to start as soon as possible, this is as per my own
observations during the operations to make them aware & realize
the standard food service, soft skills and food safety.

 Restaurant guest’s data along with the community segmentations

to be implemented with immediate effect as adviced during the
session.

 Following the restaurant standard recipes to avoid and control any

cost over load and pilferages which finally affect the food cost.

A Concise Training Report Page 3

  Waste management – need to weigh food waste & non-food waste
separately twice everyday (after lunch & dinner) and keeping the
record in a RESTAURANT FOOD WASTE REGISTER (a spread
sheet format is attached for ready reference) to get a clear
understanding about the wastages happening each operational day
as this is also a greatest source & catalyst to increase the food cost
definitely and that need to be controlled with immediate effect.

 Food & beverage team skill inventories (format attached for ready
reference) need to be conducted at least twice in a month to gauge
the current learning status & improvement of new skills & existing
skills

Prepared by:
Partho Choudhury
on:October 7, 2020

A Concise Training Report Page 4