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.................................................................................................................................. 2  \nThe Story of Cheeseburger Bobby’s.............................................................................................................. 3  \nCompany Mission Statement ........................................................................................................................ 4  \nTeam Member Responsibilities .................................................................................................................... 5  \nPrimary and Secondary Duties ...................................................................................................................... 5  \nGrill Cook Position .................................................................................................................................. 6-11  \nBun Cook Position ................................................................................................................................ 12-13  \nFry Cook Position ................................................................................................................................. 14-15  \nExpediter Position ....................................................................................................................................... 17  \nRegister Position ......................................................................................................................................... 18  \nService Position ........................................................................................................................................... 20  \nDish/Prep Position ...................................................................................................................................... 21  \nFood and Beverage .............................................................................................................................. 22-40  \n3 S’s Sanitation-Security-Safety .......................................................................................................... 41 – 70  \nGlossary of Terms……………………………………………………………………………………………………………………………71-72  \nManagement Tools, Resources, and Checklists ................................................................................. 71-103  \nThe Successful Franchise/Manager ................................................................................................... 95-109  \nPosition Validations ......................................................................................................................... 110-117  \nTraining Expectations  \nYour training will consist of 4 weeks on the job training, with 3 days of classroom at the corporate office.  \nWhile in the process of learning each job function you will be working alongside a trained Team Member that will teach you the Cheeseburger Bobby’s way.  \nWhat we expect from you:  \n􀁸 Be on time—Lombardi time. Arrive at least ten minutes ahead so you are ready and prepared for the day.  \n􀁸 All tests passed with a 90% or better.  \n􀁸 Have all your project validation sheets signed off.  \n􀁸 Have your certification sheets signed by each trainer.  \n􀁸 Always set a great example to managers and Team Members.  \n􀁸 From your first day you are a manager representing Cheeseburger Bobby’s. Be professional at all times.  \n􀁸 Be prepared and organized for your weekly one on ones with your GM.  \n􀁸 Take ownership of your training. Learn as much as you can, ask questions.  \n􀁸 Take notes and offer positive feedback to team members.  \n􀁸 Seek to understand, then to be understood.  \n􀁸 Take your one hour breaks each day to eat and study.  \n􀁸 Treat our Team Members and Guests with respect and a","cbCair6QcR8dCwOV","https://ap.wps.com/l/cbCair6QcR8dCwOV","pdf",2461530,118,"English","# Training Expectations\n# Orientation Objectives\n# The Story of Cheeseburger Bobby’s\n# Company Mission Statement\n# Team Member Responsibilities\n# Primary and Secondary Duties\n# Grill Cook Position\n# Bun Cook Position\n# Fry Cook Position\n# Expediter Position\n# Register Position\n# Service Position\n# Dish/Prep Position\n# Food and Beverage\n# 3 S’s Sanitation-Security-Safety\n# Glossary of Terms\n# Management Tools, Resources, and Checklists\n# The Successful Franchise/Manager\n# Position Validations","[{\"question\":\"How long is the manager training program and what formats are included?\",\"answer\":\"Training consists of 4 weeks of on-the-job training, with 3 days of classroom time at the corporate office.\"},{\"question\":\"What performance expectations and requirements are set for trainees?\",\"answer\":\"Trainees are expected to be on time, pass all tests with a 90% or better, and have project validation sheets and certification sheets signed by the required trainers.\"},{\"question\":\"What are the main orientation objectives for new managers?\",\"answer\":\"Orientation covers completing payroll paperwork, understanding the 4-week training schedule, reviewing the MIT manual with emphasis on projects/tests/certifications, reviewing weekly one-on-ones and readiness, and learning the manager tools/forms section and the brand glossary.\"}]","Manager in Training Manual - Table of Contents | PDF",1791865436,41]