The training syllabus outlined below will give you an overview of the learning objectives, training duration, the expected time to complete post-training tasks, and recommended attendees for each session we offer in our training program.
Table of Contents
Welcome Session and Back of House Part 1: File Import Overview
Orientation session to welcome you to the training program, meet your Training Manager, review the training plan specific to your venue, schedule future trainings with recommended attendees, and review the Back of House file import template.
| Recommended attendees: |
All anticipated users of Manager from your organization
|
| Training duration: |
1 hour |
| Expected time to complete post-training tasks: |
1-4 hours
- Without back of house file import: 1 hour
- With back of house file import: 3-4 hours
|
|
Training Objectives:
|
After completing this training, you will be able to:
- Understand what courses will be included in your training program
- Share your questions and venue's needs with your Training Manager
- Schedule future trainings with your Training Manager based on your availability
- Learn how to fill out your Back of House File Import template and understand inventory- related concepts including:
- Stock items and best practice for naming conventions
- How to use units of measure appropriately
- What does marking a stock item as countable do
- Recipes and best practice for naming conventions
- How recipes are used to deplete inventory upon sale
- Categorization
- Where inventory category is applied in Manager
- Where standsheet category is applied in Manager
- How reporting groups are used in Manager
|
Back to Table of Contents
Front of House
This session will cover the basics needed to understand and create the organization that will allow your business build items to be sold. In this lesson you will learn:
| Recommended attendees: |
- General Manager
- Food and Beverage Director
- Food and Beverage Manager
- Assistant Food and Beverage Manager
- Chef
- Suites Manager
- Anyone who will be involved with menu management, employee management, suites management
|
| Training duration: |
1.5 hours |
| Expected time to complete post-training tasks: |
8-16 hours
|
|
Training Objectives:
|
After completing this training, you will be able to:
Introduction
- Navigate Manager and sign in
- Understand manager-Access relationship/cloud-to-host concept
- Access and use Help Center and other support resources
Venue Configuration
- Understand that general (venue wide) settings are default setting
- Understand that location settings trump venue settings
- Understand the function of each general setting
- Understand how menu categories impact terminal screen
- Create all categories and understand their purpose
- Create all order adjustments
- Understand that a group is a container for your adjustments and what they need to be attached to in order to function
User Configuration
- Create an administrator account
- Create and assign a role to manage your employees permissions on the terminal
- Create an employee profile
- Add a user card to your employee profiles
- Understand the purpose of each of these items
Menu Management
- Create and configure a location
- Understand and assign:
- payment types
- location types
- print settings
- Create and configure service locations (sections, suites, and tables)
- Create a menu, menu item, modifier, and modifier group
- Understand the hierarchy of menu management
|
Back to Table of Contents
Back of House Part 2: Inventory Training
If your business uses the inventory module you will need to understand how inventory is tracked as it moves through your business. This session will cover the necessary steps to manage your inventory.
| Recommended attendees: |
- General Manager
- Food and Beverage Director
- Food and Beverage Manager
- Assistant Food and Beverage Manager
- Chef
- Warehouse Manager
- Assistant Warehouse Manager
- Accountant
- Finance team
- Anyone involved with purchasing and receiving inventory, inventory management, and viewing reports
|
| Training duration: |
2 hours |
| Expected time to complete post-training tasks: |
8-16 hours pre-launch
2-4 hours weekly
- 8-16 hours of pre-launch configuration
- 1-2 hours ongoing weekly management needed to complete purchase orders and transfers
- 1-2 hours ongoing event management needed to verify standsheets pre-event and finalize standsheets post event
|
|
Training Objectives:
|
After completing this training, you will be able to:
Introduction: What is Perpetual Inventory?
- Understand what BOH is, FIFO, and overview of perpetual inventory within Manager
Stock items and Recipes
- How to create stock items
- How to configure units of measurement
- Understand how default cost is applied
- Understand cost queues
- Understand importance of units of measure and how they apply in relevant scenarios
- Understand how modifiers work in inventory
- How to create and assign:
- inventory categories
- standsheet categories
- reporting groups
- How to create recipes
- Understand that recipes are the connector between menu items and stock items in order to deplete inventory
- How to attach recipes to menu items
Warehouses, Suppliers, and Purchase Orders
- How to create Warehouses
- Understand that you must stock your warehouse with stock items from a supplier by creating a purchase order
- How to create Suppliers
- Understand that you must make a purchase order from a supplier in order for your inventory to reflect accurate numbers at the start
- How to create Purchase Orders to receive goods into Manager
- Option to Receive without purchase order
- After first purchase order, system remembers what you ordered from a supplier
Inventory Status, Transfers, and Audits
- How to use Inventory Status page to maintain a healthy inventory
- How to create a transfer
- How to perform an end of month audit to reconcile inventory
|
Back to Table of Contents
Back of House Part 3: Events, Standsheets, Cashroom, and Reporting
This session is designed for event based operators to understand how Manager tracks data during big events like games and concerts.
| Recommended attendees: |
- General Manager
- Food and Beverage Director
- Food and Beverage Manager
- Assistant Food and Beverage Manager
- Chef
- Warehouse Manager
- Assistant Warehouse Manager
- Accountant
- Finance team
- Anyone involved with event management, standsheet management, cash management, and viewing reports
|
| Training duration: |
1 hour |
| Expected time to complete post-training tasks: |
2-6 hours weekly
- To implement the use of standsheets, it is required to manage inventory as seen in Back of House Part 2 training
- 1-3 hours ongoing event management needed to create events, verify standsheets pre-event, and finalize standsheets and close out cashroom post event
- 1-3 hours reviewing reporting data
|
|
Training Objectives:
|
After completing this training, you will be able to:
Categorization, Events, and Standsheets
- How to create and manage a calendar of events
- Understand that events are a prerequisite to standsheets and cashroom
- How to use standsheets to track inventory during an event and appropriate workflow
- How to use cashroom to manage cash flow during n event and appropriate workflow (if applicable)
Reporting
- How to navigate and read Reports
- The different types of reports and the different use cases
- How to filter, save, and schedule reports
- Tips and tricks to get the most out of your reporting info
|
Back to Table of Contents
Premium/OCPO
This session will teach you how to manage your entire Suites operation pre, during, and post-event.
| Recommended attendees: |
Anyone involved with selling and servicing suites including but not limited to:
- General Manager
- Food and Beverage Director
- Food and Beverage Manager
- Suite Manager
- Suite Attendants
- Bartenders
- Chef
|
| Training duration: |
1.5 hours |
| Expected time to complete post-training tasks: |
8-16 hours |
|
Training Objectives:
|
After completing this training, you will be able to:
Pre-Event Configuration
- Create Suite Accounts and Customers
- Create Commissary Locations and Menus for preorder and day of event
- Create Suites in Your Service Locations
- Create Bookings
- Use Suites Order on Behalf of Guest or Guest Self-Service Ordering (OCPO website)
- Complete Pre-Event Kitchen Preparation
- Print out set up guides and production guides
Event Day Operations
- Fulfill Game Day/Event Day Orders
- Assign preorders to appropriate order takers
Post Event Operations
- Close-out to different payment options
- Card on file
- House account
- Tabs and tabs with no card
- Credit
- Cash
- View reports to pay out tips for suite attendants
OCPO Demo
- Understand how to set up menu items and images for your preorder website
- Understand how to configure your menu categories for the preorder website
- Understand how a customer will sign in to place a preorder
- Understand how preorders get converted to open tabs at the event start time
|
Back to Table of Contents
Integrations
This session will explain how to utilize any of the integrations that you purchased such as: Promotions, Loyalty and Stored Value, and Bypass Bucks.
| Recommended attendees: |
Anyone that will sell, set up, or apply a promotion or loyalty to an order:
- General Manager
- Food and Beverage Director
- Food and Beverage Manager
- Suite Manager
- Suite Attendants
- Cashiers
- Bartenders
- Chef
|
| Training duration: |
1 hour |
| Expected time to complete post-training tasks: |
1-2 hours |
|
Training Objectives:
|
After completing this training, you will be able to:
Promotions
- Create actual promotions in the product
- Add eligible menu items
- Create the discount rate
- Create Promotions Groups/Accounts
- Create group and assign necessary promotions
- Verify account import
- Verify correct group assignment
- Complete end-to-end transaction
- How to scan media
- How to input account with manual entry
Loyalty/Stored Value Configuration Settings
- Verify which Locations accept this as payment
- Complete an end-to-end transaction
- How to scan media
- How to input account with manual entry
- How to check the balance on an account
|
Back to Table of Contents
Bucks
| Recommended attendees: |
Anyone that will sell, set up, or apply a Bypass Bucks balance to an order:
- General Manager
- Food and Beverage Director
- Food and Beverage Manager
- Suite Manager
- Suite Attendants
- Cashiers
- Bartenders
- Chef
|
| Training duration: |
1 hour |
| Expected time to complete post-training tasks: |
1-2 hours |
|
Training Objectives:
|
After completing this training, you will be able to:
- Search for an existing account
- Edit an existing account
- Add a new card
- Download most recent export
- Complete an end-to-end transaction
- How to scan media
- How to input account with manual entry
- How to check the balance on a card
- How to load a balance onto a card
|
Back to Table of Contents
Contactless Commerce: Dual Mode Kiosk and Mobile Ordering
This session will show you how to configure Dual Mode Kiosk and/or Mobile Ordering (depending on your venue's needs) to reduce contact across the entire food workflow.
| Recommended attendees: |
- General Manager
- Food and Beverage Director
- Food and Beverage Manager
- Assistant Food and Beverage Manager
|
| Training duration: |
1-1.5 hours |
| Expected time to complete post-training tasks: |
2 - 4 hours |
| Training Objectives: |
After completing this training, you will be able to:
Kiosk Configuration
- Configure all desired locations to use kiosk
- Configure payment settings
- Configure order adjustments (as needed)
- Configure print groups/KDS Settings
- Enable remote fulfillment settings
- Expeditor Mode settings
- Enable digital receipts and pick up notifications & remote fulfillment in location settings
- Give necessary kiosk permissions to desired roles
- Configure Media & Display Settings
-
- Add company logo photo
- Add photos for menu items
- Check alcoholic items for appropriate items
- Set up display names for desired menu items
Kiosk on Terminal
- Enter and exit Kiosk mode
- Complete end to end transaction workflow
- Use Expeditor Mode to fulfill remote orders and notify your guests when it's ready for pick up
Mobile Ordering Configuration:
- Use the Control Center to enable or disable alcohol orders, mobile ordering, and mobile order throttling
- Enable digital receipts and pick up notifications & remote fulfillment in location settings
- Apply mobile ordering fulfillment start and end times in event settings
- Update and review print groups
- Update and review menu item images
Terminal:
- Use Expeditor Mode to fulfill remote orders and notify your guests when it's ready for pick up
|
Back to Table of Contents
Register Training: Station Duo and Flex
In this session we will be covering end user training on the Station Duo and the Clover Flex (portable) devices as well as Dual Mode Kiosk configuration and register use (cashier-less option for our Station Duos).
| Recommended attendees: |
- General Manager
- Food and Beverage Director
- Food and Beverage Manager
- Assistant Food and Beverage Manager
|
| Training duration: |
1-2 hours |
| Expected time to complete post-training tasks: |
2-4 hours |
| Training Objectives: |
After completing this training, you will be able to:
Flex and Station Duo
-
Sign in and log out
- Use reload button
- Understand default location behavior
-
Creating a new order
- Adding special instructions to order
-
Check out
-
Apply order adjustments
-
Refunding an order
- Print out receipt for last order
- Searching and filtering orders
- How to sync offline orders
- How role settings affect the order taker's task permissions
Station Duo only
-
Stand Manager: standsheets (if applicable)
-
End of night order taker reports / tips
-
Terminal settings (default locations)
-
Devices (printers, cash drawers)
Server Station (Station Duo)
- How to enable Server Station on the terminal
- Roles > Manage Server Station
- Location type > Commissary, Restaurant
- How to set the auto-log out in General Settings or Location Settings
- How to enter and exit Server Station
- How to create a new order
- How to assign line items to guest (restaurant)
- How to assign special instructions to the order
- How to add to tabs
- How to change the tab name
- How change the order taker
- How to search and filter orders
- How to view orders
- How to refund an order
- How to close an order
- How to split checks based on guests or evenly
- How to merge checks
- How to pay checks
- How to print checks
- How to reassign an item to another check
- How to reset checks
Flex only
- Understand and use Portables mode and ordering mode
Dual Mode Kiosk
- Entering and exiting Kiosk
- Creating a new order
- Check out
-
|
Back to Table of Contents
