Revised Chapters - TM Onboarding (US) McMul AJ JH

WELCOME TO

TEAM MEMBER TRAINING GUIDE

Confidential and Proprietary Information of Burger King Corporation.TM & © 2019 Burger King Corporation. All rights reserved.

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



USING THE BROILER 1.2h

GENERAL PREP 1.2h



USING THE FRYER 1.3h

GENERAL PREP 1.2h


CONDIMENT PREP 1.8h

GENERAL PREP 1.2h




SANDWICHES 2h

GENERAL PREP 1.2h




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®

5Confidential and Proprietary Information of Burger King Corporation.TM & © 2019 Burger King Corporation. All rights reserved.

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


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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7

8

2

DISCOVER hand washing

brush nails with nailbrush (if applicable)

5

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


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


POSITION NEXT CHAPTER

• Team MemberBasics

Guest Experience

Revised Chapters - TM Onboarding (US) McMul AJ JH

Documents

Transcript of Revised Chapters - TM Onboarding (US) McMul AJ JH