Restaurant Training Manager (FIELD)

Description

 As the Restaurant Training Manager for GSR Brands, encompassing Gold Star and Tom & Chee, you will play a pivotal role in shaping the trajectory of our workforce. Your primary responsibility will be to plan, organize, facilitate, and track training programs that meet the needs of employees at all levels, ensuring alignment with our brand standards.

Key Responsibilities
Training Program Development and Facilitation:

• Plan, organize, facilitate, and track comprehensive training programs for employees across all levels.
• Develop engaging learning sessions aligned with company culture and business goals, utilizing a variety of delivery methods, including instructor-led sessions, experiential learning, and virtual sessions.
• Continuously refine and optimize training programs to meet evolving business demands while maintaining brand standards.
• Develop and deliver a training roadmap to FBCs to support field execution.
• Evaluate current technology and infrastructure, implementing new technologies and procedures to enhance training delivery.

Leadership and Collaboration:

• Collaborate closely with management to identify and cultivate leadership potential within the organization.
• The Manager will manage two Franchise Business Consultants (FBCs) and will be pivotal in building and delivering a comprehensive training roadmap to support field execution. 
• Additionally, this role will oversee the development of GSTC University and hold onsite classes at the Corporate office to provide targeted training focused on skills and growth within our restaurants

Field Support and Execution:

• Support and impact the business through three key pillars: Crew Training, Manager Training, and Internal Development.
• Ensure restaurants execute the highest level of training standards for crew members and managers through high-level engagement and analysis of ongoing performance.
• Conduct and document restaurant visits to evaluate training needs and identify operational support requirements.
• Lead and validate the execution of restaurant Advanced Crew and management training programs.
• Facilitate training classes, including ServSafe and Train the Trainer programs.
• Identify, develop, and support the certification and annual re-certification of Training Restaurants.
• Oversee the internal development of all restaurant crew (including management teams) through direct and indirect engagement.
• Support New Restaurant Opening (NRO) training performance through strategic engagement, partnering with the Area Leader of Growth.

Partnership with Area Business Unit Leader:

• Partner with leadership to support restaurant performance by identifying training needs and implementing corrective actions.
• Provide regular business updates and analysis of restaurant training performance.
• Build strong cross-functional relationships within the business.
• Work closely with restaurant recruitment to match current and future growth opportunities with internal candidates ready to fill those roles.

Physical Work Environment:

• The role involves working in a fast-paced kitchen and interacting with and serving customers.
• Requires extended periods of physical exertion, including walking, standing, and lifting.
• Includes working both inside and outside in varied temperatures, with and around food products and common allergens, industrial equipment, commercial cleaning products, and the use of personal protective equipment and ergonomic activities necessary to complete the job function.

Requirements

•  3+ years of previous hospitality leadership experience; multi-unit training experience desired.
• Highly proficient in web-based learning technology and authoring tools.
• High school diploma or equivalent; college degree preferred.
• Proficiency in Microsoft Excel, PowerPoint, Outlook, and Word.
• Detail-oriented, organized, data-driven, and able to manage multiple priorities that may be constantly changing.
• Self-driven, flexible, energetic, and possesses strong analytical, written, and verbal communication skills.
• Able to work effectively and efficiently both independently and collaboratively.
• Exceptional interpersonal skills with the ability to lead, motivate, and empower crew members and leaders at all levels of the organization.
• Able to recognize problems, set goals, and convert plans into action.
• Exercises good judgment and leverages available data for informed decision-making.
• Maintains high standards of conduct and professionalism.
• Able to travel within the assigned area up to 100%.
• Possess a