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Embed code for: MIT Onboarding PPT Franchisees
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Managers in Training (MIT)
Welcome to the Habit! We are excited to have you on board. You will go through this presentation with your District Manager (DM). It will introduce you to the company and our culture, share some important information and policies, and get you ready to be successful in your new job.
Be sure to stop and ask any questions you have along the way! The only silly question is the one you don’t ask.
Let’s get started!
The Habit Restaurants, LLC ® All Rights Reserved
Training Program & Schedule
Review training schedule with MIT
7 week training program
3 weeks BOH positions & Manager duties
3 weeks FOH positions & Manager duties
1 week transition to home store
Follow Daily Training Agendas (in binder) to keep yourself on track
GM & MIT should review agendas every day
5 MIT Checks (see schedule for dates)
Fill out Study Guides in MIT Binder to prepare
Use Answer Keys to check your answers (
https://sp01-3l02oj0o.cloudapp.net/Departments/training/MITs/MIT%20Checks%201-5%20AnswersClick here to access on the Sound)
3 types: Verbal Checks, Practical Skills Checks and Habit Principles Check
Do not ever work off the clock, including studying or book work
The Habit Culture
Welcome to the Habit
Founded in Santa Barbara in 1969
Bought soon after by two brothers who worked for the company
The brothers created two key foundations of the business that live on today:
“There’s No Substitute for Quality!”
The now famous Charburger
Now you are a part of this time honored tradition. Our most valued ingredient is our people and we welcome you to the team!
What Makes Us Different
Sweet Potato Fries
We are glad you are here to grow with us!
Distinctive menu built around fresh, custom-made burgers cooked on a char grill
Food is cooked to order
Named the “best tasting burger in America” in July 2014
As of June 2016, we have 158 units located in 10 states: California, Utah, Arizona, New Jersey, Florida, Nevada, Idaho, Virginia, Washington, Maryland
We even have 6 food trucks!
We are growing fast. In 2016, we are on track to open 16 more stores
What Makes Us Different
Fresh, made-to-order, and char-grilled
Open exhibition kitchen, comfortable, clean, and inviting
We provide an experience that exceeds our customer’s expectations and makes it a Habit!
We have a strong commitment to value, but are more than just a price – it’s about the Habit experience!
What makes us different
Watch the video to see why it’s not the same without the flame!
If video does not play, go to
Video Length: 49 seconds
Our Mission Statement
Q: Who does our Mission Statement refer to?
A: Everyone who enters our restaurant, including you!
The Habit Principles
The Habit Difference
Quality 1st, Speed 2nd
Cleaning, Stocking, and Training Never Interferes with Customer Service
Genuine Hospitality: YOU are the Habit Difference!
4 step method used in handling Customer complaints. Listen, Apologize, Fix-it, Follow Up
No Fault, Just Fix
Focus on fixing or solving the problem, not blaming the person or circumstance that created the problem. This should be done as soon as possible, so that Customers are not waiting. Team Members are empowered to do the right thing.
“Please” and “Thank You”
A large part of our hospitality culture is to always use please and thank you when interacting with Customers and Team Members.
One Habit, One Sound
Many Habit locations and teams but one set of values and practices.
This refers to our culture of training, which emphasizes the reasons and why’s behind every action. After initially being trained on a concept, the Trainee should be able to tell the Trainer what they have learned, and why that particular method/procedure is used.
The Ladder Program
Three Cashier Levels
Teaches two more kitchen levels (broiler & make-up) and masters support expediter position.
Candidates for our restaurant management training program!
Teaches expediter positions and first kitchen level (broiler)
Focuses on Cashier FOH responsibilities
Seven Kitchen Levels
Candidates for restaurant manager program!
Assistant General Manager
BOH Manager (Opening)
FOH Manager (Closing)
Review Job Description
Read through the job description for the position you have been hired for
Be sure you understand:
The overview/summary of the job
The job functions
The physical requirements
The skills and knowledge requirements
If you have concerns, or feel you do not meet the requirements in any way, talk to your Manager
Click on the link below to view the job description:
Specialized terms help make communication more efficient and effective. Some terms you may recognize from other restaurants; other terms are very unique to the Habit.
Learn to speak the Habit lingo! Your Manager will review some of the terms you will encounter in your position.
Click here to view the Habit Lingo.
“Two fries working!”
“That’s a perfect melt!
Dress & Appearance Standards
All Team Members must be in proper uniform for their entire shift
At all times while on the premises, whether on duty or break
Do not tuck in on the way in, or un-tuck on the way out
Non-slip shoes are required at all times
You will be provided with uniform shirts, nametags and (if BOH or Manager) a hat
Uniforms are “Wash and Wear”. Follow the care instructions on the tags of your items.
When your uniform begins to wear out from normal wear and tear, ask your Manager about replacing them
Click here to view this Quick Reference Guide on the Sound.
Social Media Guidelines
Difference between speaking “about” vs. “on behalf of” the company
Only a few certified representatives may speak on behalf of the company
When commenting about the company:
Adhere to policies outlined in Handbook
Anything you post that can potentially tarnish the company’s image is your responsibility
Exercise sound judgement and common sense
Let subject matter experts respond to negative posts
Be careful mixing your business and personal lives – publishing information online can be seen by more than friends and family
NEVER disclose non-public or confidential information and be aware that taking public positions online that are counter to the company’s interests might cause conflict
Habit Conduct Standards
General Conduct & Professionalism
Follow all rules and guidelines in the Team Member Handbook
You are the face of the company to the Customer
Appropriate behavior is work-oriented behavior
Have fun, but remember, you are always on stage and the Customer is always watching!
Smiles, “Please,” and “Thank-You’s” show respect for those around you
An essential part of the Habit Principles
The key to our success
Every Team Member is responsible for the overall Customer experience:
Quality, cleanliness, speed and friendliness are just a few aspects
When we work together, everyone wins
“Bat Phone” use
Always answer with a friendly voice: “Hi! Thank you for calling the (your city) Habit. How may I help you?”
Always allow the caller to ask their question – it might just be a simple answer!
If you have to place a caller on hold, always ask permission first
For internal business use only (do not give this number to Customers)
The “bat phone” is not for personal use
Team Members are required to use this line to communicate to the restaurant and Management Team
Labels and diagrams on shelving and cabinets outline contents
Every item has a “home” space in the restaurant
Homing refers to returning an item to its proper place after use
If everything is properly homed, then when you go to look for something, you will know right away where to find it
Organization: Focus Board
Communicates weekly informational updates to all Team Members
Raises team morale
Provides a clear message for teams to focus on for the entire week
Updated weekly (every Tuesday) by Management
Organization: Prep/ Shift Assignment Board
Communication tool for the prep list and shift/cleaning assignments
Prep list updated after lunch shift and after dinner shift
Cleaning assignments updated every night
Cleaning assignments rotated based on Cleaning Assignment Chart
Did You Know?
According to a recent survey…
of Customers often feel the cleanliness of the restrooms reflects the cleanliness of the kitchen!
of Customers would not return to a restaurant with dirty restrooms!
Restrooms must be checked for supplies and cleanliness every 15 minutes
When you personally use the restroom, take a moment to pick up any paper on the floor, wipe any water or smears from the mirror, sink and faucets
You must always wash your hands with soap and hot water before leaving the restroom and resuming your shift
Click here to view the Restroom Cleaning Chart located on the Sound
as you go!
Always practice CAYGO (Clean As You Go)
Use the correct chemicals when cleaning
Never spray chemicals around food, food preparation areas or Customers
Always “home” chemicals and towels when not in use
Towels should always be homed to their buckets, never left on a tray or counter
Two Towel System:
Colored towels = cleaning
White towels = sanitizing
Always wash your hands with soap and hot water after performing cleaning tasks
Laminated checklists for daily set-up, cleaning and stocking assignments
Each position in the restaurant has a set of bullets for opening, mid, and closing shifts
Bullets should be marked as completed, and initialed by the Team Member and Manager
Each restaurant must designate a specific area to “home” their bullets when not in use
For more information, see the
https://sp01-3l02oj0o.cloudapp.net/Departments/training/Operations%20Manual/08%20Housekeeping%20OPS%20Manual.pdfOperations Manual: Housekeeping
FIFO (First in, First Out)
Method of product rotation to ensure product quality and freshness
Newest products should always be rotated to the back
Oldest products should be rotated to the front as new products are added
Oldest products (in front) should be used first
Quat Sanitizer Solution
Must be changed every 4 hours or when visibly dirty
Our motto at the Habit is Safety Above All. There is no job that cannot be done safely!
All Team Members are required to watch the Safety Orientation Video and pass the safety quiz
Click here to view the Safety Orientation Video (available in both English and Spanish)
You will take the quiz tomorrow
English: 18 min.
Spanish: 20 min.
Safety Video Discussion
Below is an overview of the topics discussed in the video. Take the time to discuss these topics now and address any questions you might have.
Team Member entrance & exit
Types of PPE (personal protective equipment)
“Cross the line sanitize”
Mesh safety gloves
Safe lifting procedures
Preventing slips & falls
Using the step ladder
Using chemicals safely
“No Fault, Just Fix”
Back door, office door, and trash procedures
Closing safety procedures
Quality first, speed second, and safety _______.
When do you need to wear a back safety belt?
When lifting 25 lbs. or more
What is one thing you can do to prevent slips and falls?
Answers will vary. Some examples include:
CAYGO – keeping the floor clean and dry
Using a wet floor sign
Using non-slip shoes
Which of these is a mandatory two-person job?
Cleaning the broiler
Taking out the trash
Sweeping the floor
b. Taking out the trash
Tour & Introduction to Team Members
Introduction to Team Members
Introduce Trainee to BOH & FOH Management Team
Introduce Trainee to FOH & BOH Team Members
3 keys to the Habit’s success:
Show Team Member where the following items are homed in your restaurant:
Habit Mission Statement
Weekly Work Schedule
State & Federal Postings
Restroom Cleaning Chart
Prep Shift Board
Team Member Access
Team Member entrance and exit locations
What are the hours of operation in your restaurant?
Habit policy is to open 5 minutes prior and close 5 minutes after
Show the location in your restaurant for:
Meals and rest periods
Team Member lockers
Team Member parking
Show location of fire extinguisher
Proper use of fire extinguisher:
Aim at base of fire
Squeeze the handle
Sweep from side to side
Show location of Ansul System
Show location of chemicals & SDS (Safety Data Sheets)
Proper storage of chemicals:
Away from food, food storage areas, or food preparation areas/equipment
Never leave on, above or near food prep areas
Show location of First Aid Kit
Welcome to the Team!
YOU are the Habit Difference!
Quality 1st, Speed 2nd, and Safety Above All
We are here to help as you learn your new job – remember to ask lots of questions!
DM schedule dates and times for MIT Checks (suggested days and times on the MIT Schedule in MIT Binder)
The GM will need to:
Load MIT, Cook, Cashier, and all AL3 Matrixes into Matrix Online
Enter Team Member into scheduler. Create/verify 1st week training schedule and give a copy to Team Member
The Habit difference is our people
Our commitment to your training and development doesn’t end when you learn how to perform your initial tasks. We will continue to grow your responsibilities and offer pay increases based upon your performance, not how long you have worked here.
The key to our success is teamwork. When you give 100% effort to teamwork, this job will be fun and you will succeed! This company was built around the simple motto “There’s No substitute For Quality!” That quality starts with you! You are empowered to make the customer happy (that means doing whatever it takes). If a customer says he ordered onion rings and not fries, we don’t ask questions, look at the ticket to see what was ordered, or question our team to see who make the mistake. We simply smile, apologize and give him the onion rings. It’s that easy.
When handling Customer complaints or issues, the Habit uses the LAFF Method. When it comes to helping Customers, the Habit empowers all team members to do the right thing to help the Customer ASAP and without blaming others.
As part of the Habit’s culture they refer back to One Habit, One Sound. This means everyone working for the Habit should follow the same guidelines, practices, and procedures to deliver a consistent Customer experience.
Give info on each of the levels
Talk about cross-training
ty Video Discussion
What are the hours of operation in your rest