OUR RESOURCES

Quite simply, our resources are the people we hire to do our jobs.

Our most important investment is the employee team we assemble to work at your facility.

Our interviewing process, which includes a minimum of three reviews, ensures that employees are hired on their qualifications and strengths. It also assures us that the right employees are hired to fit the qualified position. 

Corporate Dining Inc. understands a basic concept: You are only as good as the people who walk through your door to report to work every day. It follows then that we must have a strong commitment to training.

We recognize that each employee brings their own unique capabilities, experiences and characteristics to their work. We value such diversity at all levels of the company in all that we do.

It is essential to building a high-quality staff: A company must provide employees with the knowledge they require by teaching them the skills demanded by the position they have and creating a positive attitude.

Corporate Dining Concepts’ basic training approach is to:

• Define the training needs;
• Plan the training process;
• Prepare employees;
• Conduct training;
• Evaluate trainees
  and 
• Provide management with follow-through techniques.

Additionally, we prepare job lists for each position in the facility; job breakdowns for each task assigned to the job lists; job descriptions for each position; and job performance standards to be used in future evaluations.

Our dining facility is directed by a chef/manager who has proven himself in his culinary field of expertise. This professional understands that listening to customers and responding to their needs are the foundations upon which he builds his success. It is that simple, but achieving that follows a specific process.

It begins with a selection process by the chef/manager with the corporate trainer’s help to fit the needs of our facility, our client and our own requirements.

Selection of the dining crew begins six weeks in advance of a facility’s opening week. We will transfer a minimum of one seasoned employee from one of our operating facilities, becoming the mentor(s) for the training process.

Within four weeks of the opening date, all crew will be hired and committed to the facility.

We utilize job training booklets, tests and test answers created by and/or assembled by Corporate Dining Concepts’ training managers. Wherever appropriate, audiovisual aids are used. This is to assure that the training program will be geared to all levels of employees in the most effective format.

Of course, hands-on training guidance is essential in conjunction with each task expected of each staff member.

The training process is monitored by our training coordinator, who is dedicated to the opening process beginning four weeks before the opening and up to two weeks after the opening date. Our growth, our success and our future rests with our team of employees, guided by their onsite managers.

This investment in our employees has paid off well: We are proud to say that last year we maintained a less than 5% turnover in hourly employees.

Our people make the difference; they are what make the Corporate Dining Concepts Distinction.

Find out why we have never lost a customer. . . NEVER!