In-Restaurant Trainer

About the role

This role is primarily in the restaurant, delivering training shoulder to shoulder. You will own training request tickets assigned to you, driving each from plan to execution to follow-up while meeting agreed SLAs for time-to-resolution. You will partner closely with Operations Leaders to align training priorities to business needs.

Responsibilities

• Diagnose training needs using performance data, guest feedback, and patterns in tickets; apply standard training response guidelines and design right-sized training plans with clear measures of success.
• Deliver training and coaching in restaurants, small groups, and virtual settings for hourly team members, managers, and above-restaurant leaders, consistently modeling brand-standard behaviors.
• Use training tools like Flavor Lab (LMS) courses that support business priorities and training outcomes, communicating progress and gaps to Training, Field Ops, and Brand Partner stakeholders.
• Take daily notes to accurately report weekly on actions taken and results noting changes in key metrics; identify systemic gaps and recommend improvements to training tools, content, and programs.
• Join daily standups, weekly team meetings, and monthly all Training Team meetings to share trends, align on standards, and ensure consistency across Trainers.
• Build strong partnerships with FBCs and Regional Business Directors, aligning training deployment with business priorities and supporting national rollouts, LTOs, and strategic initiatives.

Requirements

• Experience working in a Food Service or Food Production environment, preferably in a franchise environment.
• 2-5 years of training experience.
• Experience measuring and reporting data-driven training outcomes.
• Led or participated in developing new training programs from needs assessment to deployment.
• Platform skills presenting in environments across restaurants, classrooms, and webinars.
• Ability to travel up to 50%.

Qualifications

• No job is too small. Recognize that the real work happens in the restaurants, and everything we do should support their success.
• Stay humble, roll up your sleeves, and always look for ways to help. Learn from others and contribute wherever you can.
• Care deeply about doing great work and driving results. Be curious, ask questions, and seek out opportunities to improve.
• Take full responsibility for your work and see things through to completion. Don’t be afraid to fail because failure is a part of learning and growth.
• Take action, move fast, and keep pushing forward. Lead with empathy, respect, and emotional intelligence. Collaborate effectively, fostering a culture of trust and constructive feedback.
• Understand the importance of teamwork and ensure that your actions build others up rather than break them down. Push yourself and others to be better. Embrace healthy conflict, knowing that great ideas and strong teams emerge from honest, constructive conversations.
• Believe that leaders create leaders and are committed to fostering a culture of growth, challenge, and continuous improvement.

Skills

• Strong communication and interpersonal skills.
• Ability to adapt to different learning styles and environments.
• Proficiency in Microsoft Office Suite.
• Knowledge of food service operations and quality control.

Benefits

• FLAVOR PERKS: Unlimited paid time off for exempt employees, One paid volunteer day of your choice, Competitive bonus structure for eligible roles, Team member stock purchase plan, Health savings or flexible spending account options, 401k – (dollar for dollar on the first 3% and then 50 cents on the dollar for the next 2% for team member contributions up to 5% of eligible compensation), Comprehensive medical, dental, and vision benefits, Basic life and AD&D insurance provided, Pet insurance, Education Assistance, Wellness reimbursement program, Paid maternity and paternity leave, Fun Is The Best Flavor Lunch provided every Tuesday and Thursday in office, Discount on Wingstop gift cards, Onsite game room.

Pay

Competitive salary based on experience and qualifications.

Schedule

Primarily in the restaurant, with some flexibility for travel and remote work.