Position Overview: The Heart of House Regional Training Coordinator (HOH RTC) will be responsible for the following things in their market: training program (including Peaks Point compliance reports), MIT training, cleanliness standards, safety standards, HAACP adherence, various audits in Peaks Point, menu rollouts, HotSchedules, inventory, and any other projects, duties, or responsibilities that are later added to this position. The HOH TC must also be able to travel to all new store openings and work either as a Training Coordinator or as a position trainer on the line. The HOH RTC will work closely with all local management teams to guide efforts toward achieving intended business results. The HOH RTC is crucial to NSO and market success and will strive to continuously hold our standards keeping the guest experience, people and franchisee profitability in their mind at all times.
Position Duties:

• Will be available to work any shifts (opens, mids, and closes) that will vary depending on objective and needs of local management teams
• Ensure food quality standards and plate presentations are being met at all times – help out on the line and in specific positions when needed
• Ensure all GHS and safety standards are being adhered to including the use of cutting gloves, protection when filtering the fryers, etc.
• Ensure all HACCP standards are being adhered to including proper product cooling, filling out of cooling charts, proper bag labeling, etc.
• Identify new HOH trainers and certify them in their positions
• Identify and certify red hats
• Identify and support New Store Opening trainers
• Support local management teams with all new trainees and help validate training standards
• Identify and develop red hats into future HOH TC’s
• Support local management teams with all food standards and validate line checks
• Will be responsible at various times for completing the following audits or reports to help support local teams:
  • Ecosure Audits
  • HOH portion of DO DNA audits
  • Peaks Point Compliance Reports – ensure local teams are following proper training and validate through PP reports
• Support local management teams by updating all cleaning charts on the Ops file and validate that they are being followed every shift
• Support local management teams by validating HotSchedules entries vs. Aloha clock-in and clock-out times – make suggestions to the GM or KM that would help with labor and/or execution to include comparing hours or number of employee’s clocked in with hourly sales
• Work directly with Training locations to support them during MIT training:
  • Spend a couple of days in the location before MIT Orientation Day to ensure we are clean, organized, and ready to bring in a new MIT
  • Help support MIT Training throughout the first 4 weeks while MIT is in the HOH – working with MIT a couple of shifts a week, giving feedback to management team
• Be involved in manager meetings when applicable
• Responsible for successful new Menu Rollouts for your region to include:
  • Ensure a manager meeting is held at all locations
  • Doing a local training of the new menu with all management
  • Ensure 100% PP compliance by running reports and making local management aware of who needs to finish training
  • Oh-hand training in stores for the 2 weeks of training – work with all HOH staff side by side
• Will be involved with inventory counts at various times to include helping with TvA, IvA, food cost, etc.
• Ensure all project deliverables are completed, with quality, in a timely manner
• Help identify and resolve any project–related risks and issues
• Participate in the evaluation of any project by leading post-project evaluations and lessons learned – communicating with local management and appropriate leadership

Supervision Received:
This position will report to the Director of New Store Openings and their local Director of Operations.
Supervision Exercised:
Will direct local hourly employee’s based on existing standards and work with local management to produce desired results.
Qualifications & Skills:

• Must be a certified red hat in your location (fully signed off on every line station and 100% Peaks Point compliance
• Must be suggested by your GM to your DO, proposed to leadership by the DO, and approved by the Director of NSO’s and a VP of Operations
• Strong interpersonal, team leadership and team development skills.
• Ability to lead others to achieve defined success (inspire, coach, recognize, etc.)
• Ability to take good daily notes and send in weekly recaps of work/projects completed
• Ability to effectively lead a kitchen staff without direct authority
• Creative problem-solving skills, ability to solve complex problems in a timely manner
• Organizational skills.

Work Environment:
This job operates in a restaurant kitchen environment. Travel is expected, up to 50%. Line position coverage is expected when needed.
Physical Demands:
Ability to stand/walk for the majority of the day expected. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
EEOC Disclaimer: Twin Peaks is an equal opportunity employer in that our policy, in accordance with Federal and State laws, prohibits employment discrimination solely on the basis of a person’s race, color, creed, sexual orientation, sex, marital status, or disability except where a reasonable, bona fide occupational qualification exists..