Runvalue | Retail Training Framework
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Runvalue | Retail Training Framework

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Runvalue | Retail Training Framework Presentation Transcript

  • 1. viorel.stoiean@runvalue.com | +40 752 280 009 Addressed Issues: • Creating a better work environment where brand loyalty is fostered • Increase employee impact on the customer experience • Aligning employees actions towards the profitability of the restaurant • Prepare internal champions from the firs level of sales staff • Develop internal leaders Retail Training Program
  • 2. Foundation First line of sales people THE BRAND Experience Customer Service Selling skills Champions Supervisors Experienced sales staff Future Managers Future and current Assistant Managers Leadership Location and Regional Managers First Steps of Adult Learning Supervisory skills Deployment Sales objectives and inventory control Reading and Understanding the P&L Planning and Execution Training Experience Manage Priorities Manager-Coach Role Recruit, Evaluate, Individual development plans Analysis and decision on P&L, customer service, training, individual development viorel.stoiean@runvalue.com | +40 752 280 009
  • 3. Foundation | THE BRAND Experience Type: Class Attendants: All employees Duration: 8 hours Size: 8-10 Participants Is where the employees meet and understand the brand, creating a strong sense of belonging, respect and loyalty to it. It represents a strong statement of emotional involvement from both sides, THE BRAND and employees. viorel.stoiean@runvalue.com | +40 752 280 009 Foundation | Customer Service “Customer comes first” - the employees will correlate the value of each satisfied customer with the level of the revenues of the company and how the healthy level of revenues projects on their future development. They will act on consistently creating satisfied customers. Type: Class Attendants: All employees Duration: 8 hours Size: 8-10 Participants
  • 4. Foundation | Selling Skills Type: Class Attendants: All employees Duration: 8 hours Size: 8-10 Participants The employees will understand the selling process, how to deal with the customers in difficult situations and apply tactics to improving the sales results. viorel.stoiean@runvalue.com | +40 752 280 009 Champions | First Steps of Adult Learning THE BRAND employees becomes the organic source of talent development inside the company. Enforcing he first level of execution to develop people will positively bust their moral, involvement and learning capabilities, creating behavioral and functional role models. Type: Class Attendants: Supervisors Duration: 8 hours Size: 6-8 Participants
  • 5. Champions | Supervisory Skills Type: On the Job Attendants: Supervisors Duration: 4 hours Size: 2-4 Participants At all times, things are happening inside and outside the serving area of the restaurant – reading the environment is the core point of capitalizing on opportunities and having satisfied customers. The participants will learn how to read the environment, assess and deploy the available resources, providing good customer service and avoiding lost sales. viorel.stoiean@runvalue.com | +40 752 280 009 Champions | Sales Objectives and Inventory Control The participants will learn how to measure their business performance. They will differentiate between the actions that have direct impact on the business and those actions that are jut time and effort consuming – increasing the service productivity. Type: On the Job Attendants: Supervisors Duration: 4 hours Size: 2-4 Participants
  • 6. Future Managers | Reading and Understanding the P&L Type: On the Job Attendants: ASM Duration: 4 hours Size: 2- 4 Participants Every person acceding to a managerial position needs to understand profit as the source for future growth for both, the employees and the business itself. Understanding the calculation of the profit orientates the behavior of the future managers towards improving every line of the P&L. viorel.stoiean@runvalue.com | +40 752 280 009 Future Managers | Planning and Execution The gap between the strategy an and the results is the process of getting things done – through planning and execution. Type: Class Attendants: ASM Duration: 8 hours Size: 6-8 Participants
  • 7. Future Managers | Manage Priorities Running a restaurant business consists in continuously facing planed and unplanned demands. The participants will learn to filter , prioritize and answer the demands that protect the customer, the business and the employees. Type: On the Job Attendants: ASM Duration: 6 hours Size: 8-10 Participants viorel.stoiean@runvalue.com | +40 752 280 009 Leadership | Manager – Coach Role Before “walking their talk” the manager needs to sharpen his talk trough thorough discussions with a each employee. For some it comes natural, for most of them it needs structure and discipline. Type: On the Job Attendants: SM & RSM Duration: 4 hours Size: 1 to 1
  • 8. Leadership | Recruitment & Selections, Evaluation, Individual development plans Type: Class Attendants: SM & RSM Duration: 16 hours Size: 8-10 Participants The consistency of a multi-unit business lies in the unity of the values and principles that define the actions of each business unit manager, shaping peoples behaviors and skills in the same way at the same performance level. viorel.stoiean@runvalue.com | +40 752 280 009 Leadership | Analysis and decision on: P&L, Customer service, Training and Individual development Restaurant leadership can choose to run ahead of the business through planning and smooth execution, accurately forecasting seasonal sales, staffing needs and customer adjustment behaviors or run behind the business, fighting missing inventory , staff shortage and intense customer recovery programs. Type: On the Job Attendants: SM & RSM Duration: 4 hours Size: 2-4
  • 9. Viorel Stoiean | +40 752 280 009 | viorel.stoiean@runvalue.com Thank you,