F&B Staff Training in Singapore

Training is how you protect consistency. The goal is not “more training” — it’s repeatable training that survives turnover.

• A structured first month reduces early mistakes and resignations.
• Checklists beat memory.
• Short refreshers monthly beat long sessions once a year.

• FOH: greetings, order accuracy, table touches, complaint escalation
• BOH: station prep, recipe adherence, food safety, plating standards
• Supervisor: shift planning, coaching, escalation rules

• 10–15 min refresher (one topic)
• 1 role-play (service recovery / upsell)
• 1 SOP reminder (opening/closing/receiving)