This individual will have responsibility for safeguarding and improving the Company’s very important training programs while also owning various systems and processes vital to the Company’s well-being and success. This is an evolving role that will divide time and presence between the Company’s restaurants and operating locations. The individual will learn the Company’s concepts, roles, and operations in order to have the best possible insight and understanding of how things work and what team members and leaders are supposed to do. The individual will champion leadership training as well as hourly team member training systems and compliance. The individual will also possess a keen interest in research and analysis, and a drive to use this focus to improve Company profitability through research leading to the identification of improvement opportunities within the operation. The individual’s technical knowledge and experience will also equip them to gatekeep one or more internal IT systems.

Duties & Responsibilities:

• Designing comprehensive curricula, developing training materials, leading NSO (New Store Opening) training initiatives, and actively collaborating with the Executive Chef on product development and cost management.
• Responsible for integrating robust food safety training into the curriculum, ensuring that our culinary teams are well-versed in best practices and compliance standards for a safe and hygienic kitchen environment.
• Driving Learning and Development Content Creation: Create training materials, manuals, and resources for both new hires and ongoing professional development.
• Develop and deliver comprehensive onboarding programs for new team members, providing them with the necessary skills and knowledge to excel in their roles.
• Be Responsible for driving Hourly Team Member Training and Continuing Education Compliance for FOH & BOH.
• Audit materials to ensure compliance with SOP updates and new restaurant needs/programs.
• Administer hands-on training at New Store Openings (“NSO”).
• Ensure Multi-Unit/Regional Managers, Store Management, and company trainers are well-versed in specific restaurant openings and training skills.
• Create and maintain a robust food safety program, including procedures for handling, storage, and preparation, to ensure compliance with industry regulations and standards.
• Facilitate ongoing professional development opportunities for FOH & BOH Staff, including workshops, seminars, and mentorship programs.
• Maintain clear and open communication channels with Restaurant Staff to address concerns, provide constructive feedback, and encourage a positive learning environment.
• Food and Beverage Operations Analysis.
• POS Database Oversight.
• Other projects and duties may be assigned.

Essential Functions & Requirements:

• Experience working with Everclean or Steritech.
• Servsafe Food Safety Manager – Servsafe Proctor and Instructor preferred.
• Technologically Savvy: Proficiency Including at a Minimum, but not Limited to the Use of Word, Excel, Outlook, Teams, PowerPoint.
• Proficiency in using learning management systems (LMS).
• Experience in creating training materials and video-based content.
• Ability to travel frequently with flexible working hours.
• Travel time subject to change: approx. 50% of the month (this includes out-of-state).

Qualifications:

• Previous Restaurant and office administrative experience including restaurant POS and Operating Systems
• Prior experience managing training solutions in a restaurant environment & implementing hands-on training for New Store Openings (“NSO”).
• Be able to work in a standing position for longer periods of time.
• Ability to work a flexible schedule from different locations.
• Has reliable transportation and is able to drive between multiple locations.