Taproom Attendant Onboarding Checklist

Taproom Attendant Onboarding Process

Are you looking for help setting up a staff orientation process so that when your new Taproom Attendant starts their role, they can learn about their responsibilities and your company as quickly as possible? Whether you’re keen to use buddy onboarding, want to automate your Hospitality onboarding experience or just need an onboarding checklist for your new Taproom Attendant, you’re in the right place. We’ve put together a sample Taproom Attendant onboarding checklist below and have created onboarding templates & resources to help.

Taproom Attendant Onboarding Checklist

1. Orientation: The taproom attendant should undergo a comprehensive orientation session to familiarize themselves with the company’s mission, values, policies, and procedures. This task is typically performed by the human resources department or a designated trainer.

2. Introduction to the team: The taproom attendant should be introduced to their colleagues and key team members, including managers, supervisors, and fellow taproom attendants. This introduction helps foster a sense of belonging and facilitates collaboration. The task is usually performed by the supervisor or team lead.

3. Training on taproom operations: The taproom attendant should receive thorough training on all aspects of taproom operations, including handling cash transactions, operating the point-of-sale system, serving customers, and maintaining cleanliness and hygiene standards. This training is typically conducted by a senior taproom attendant or a designated trainer.

4. Product knowledge: The taproom attendant should be educated about the various beers, wines, spirits, and other beverages offered by the company. They should learn about the ingredients, brewing/distillation process, flavor profiles, and serving recommendations. This training is usually provided by the brewmaster, sommelier, or beverage manager.

5. Safety and emergency procedures: The taproom attendant should be trained on safety protocols, including fire evacuation procedures, first aid, and handling emergency situations. This training is typically conducted by the health and safety officer or a designated trainer.

6. Customer service training: The taproom attendant should receive training on providing exceptional customer service, including effective communication, conflict resolution, and handling customer complaints. This training is usually conducted by the customer service manager or a designated trainer.

7. Cash handling and reconciliation: The taproom attendant should be trained on proper cash handling procedures, including opening and closing cash registers, counting money, and reconciling cash at the end of each shift. This training is typically provided by the finance or accounting department.

8. Inventory management: The taproom attendant should learn how to manage inventory, including monitoring stock levels, restocking shelves, and conducting regular inventory counts. This training is usually provided by the inventory manager or a designated trainer.

9. Cleaning and maintenance: The taproom attendant should be trained on maintaining cleanliness and hygiene standards in the taproom, including cleaning glassware, sanitizing surfaces, and ensuring the overall cleanliness of the facility. This training is typically conducted by the cleaning staff or a designated trainer.

10. Menu knowledge: If the taproom offers food or snacks, the taproom attendant should be trained on the menu items, ingredients, allergens, and preparation methods. This training is usually provided by the kitchen staff or a designated trainer.

11. Compliance with alcohol regulations: The taproom attendant should receive training on local and state alcohol regulations, including checking IDs, preventing underage drinking, and refusing service to intoxicated customers. This training is typically conducted by the compliance officer or a designated trainer.

12. Upselling and suggestive selling techniques: The taproom attendant should be trained on upselling and suggestive selling techniques to maximize sales and enhance the customer experience. This training is usually provided by the sales and marketing team or a designated trainer.

13. Introduction to company culture: The taproom attendant should be introduced to the company’s culture, values, and expectations. This may include attending team-building activities, company events, or participating in employee engagement programs. The task is typically performed by the human resources department or a designated culture ambassador.

14. Performance evaluation and feedback: The taproom attendant should receive regular performance evaluations and feedback to identify areas of improvement and recognize achievements. This task is usually performed by the supervisor or manager, in collaboration with the human resources department.

15. Ongoing professional development: The taproom attendant should be encouraged to participate in ongoing professional development opportunities, such as attending industry conferences, workshops, or online courses. The company may provide financial support or resources to facilitate this development. The task is typically coordinated by the human resources department or the employee’s supervisor

Setting Up Your Employee Onboarding Process

From reading through the items in the example Taproom Attendant checklist above, you’ll now have an idea of how you can apply best practices to getting your new Taproom Attendant up to speed and working well in your Hospitality team. Scroll up to see the link to our onboarding templates & resources or get in touch to discuss getting help setting up your systems and processes in this area.