Field Trainer

Essential Duties And Responsibilities

• Implements training and education programs for new franchisees, managers, and existing restaurant personnel on company standards, processes, and policies for QSR Brands’ restaurants.
• Counsels and coaches trainees to improve performance and address areas for development.
• Conducts training with restaurant personnel to improve their knowledge and skills to better serve our guests.
• Demonstrates operational procedures, customer service techniques, and product preparation.
• Ensures trainees are proficient in the use of restaurant equipment and technology, and that they understand and adhere to all safety and sanitation standards and regulatory requirements.
• Assists with the onboarding process for new hires and franchisees, providing initial training and support, as well as conduct post-training follow-up to reinforce learning.
• Analyzes the performance of trainees and assures that all existing restaurant personnel is trained according to company standards.
• Maintains current knowledge of new training methods and techniques and incorporates them into each of the brands Training Program.
• Reviews field information while remaining current on all company programs/products to support franchisee.
• Completes training records for each training session using approved forms and submits training records to Director of Ops Services weekly or as requested.
• Facilitates Train the Trainer sessions as needed.
• Travels to locations to deliver training and oversee new restaurant openings.

Requirements

• 2+ years of experience as a Restaurant Manager or Trainer for a restaurant company.
• Proven ability to deliver engaging and effective training sessions using a variety of instructional methods.
• Strong understanding of restaurant operations, including food preparation, customer service, and sanitation procedures.
• Demonstrated ability to provide constructive feedback and coaching to trainees.
• Excellent written and oral communication skills.
• Ability to work cross-functionally on projects within all levels of the organization.
• Strong organizational, problem-solving, and analytical skills.
• Flexible and able to deal with frequent change, delays, or unexpected events.
• Demonstrated ability to make successful presentations to individuals and/or groups at all levels of an organization.
• ServSafe Certified.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before franchise owners, upper-level management, or employees of the restaurant.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages.
• Ability to solve practical problems and provide feedback to trainees.
• Proficiency in restaurant point-of-sale (POS) systems, inventory management software, and Microsoft Office Suite.