Operations Training Manager, Training

About the Role

Supports Little Caesars by ensuring proper implementation of all training programs in the assigned region and, as needed, in other regions. Manages existing training programs, assists in creating new programs/classes, and tracks training curriculum for store managers. Implements certified training store and trainer programs, develops new franchisee training, and communicates operational policy changes to all necessary parties.

Responsibilities

• Conduct needs analysis to determine short‑ and long‑term training needs for regional markets.
• Provide cost/benefit analysis to project the impact of training programs.
• Manage the training process for new and existing franchisees, ensuring up‑to‑date materials.
• Adapt training programs quickly to market demands and update manuals as needed.
• Develop locally‑relevant training procedures and materials.
• Collaborate with quality assurance and R&D to implement new products and procedures.
• Design training manuals, videos, and in‑store training aids with internal or external resources.
• Oversee classroom training for company stores and franchisees, coordinating schedules with franchisee training staff.
• Execute and manage the train‑the‑trainer process throughout the region.
• Develop and present workshops at franchisee meetings, company rallies, regional conventions, and business conferences.
• Support and present corporate colleague training and development programs.
• Develop and conduct mandated training related to federal, state, or local laws (e.g., OSHA, sanitation).
• Implement certified training store and certified training manager programs in all regional markets.
• Support required training curriculum by store and multi‑unit positions, monitor compliance, and develop continuous‑improvement plans.
• Provide functional support and developmental guidance to field staff, including market and franchisee trainers.
• Perform market training audits, evaluate class material, instructor performance, and record keeping; report findings to leadership.
• Assist with conversion and new store openings by traveling to markets and training company and franchisee colleagues at all levels.
• Assist with training associated with large buy/sell transactions.
• Support priority markets in recruitment efforts for part‑time and full‑time colleagues.

Qualifications

• Bachelor’s degree in business, training and development, communications, or a related field (or equivalent work experience).
• Minimum of five (5) years of experience in restaurant, retail, supply chain, hospitality operations, or a training function in any industry.
• Fluency in English (reading, writing, speaking); bilingual capabilities preferred.
• Ability to travel at least 50% of the time by airplane and/or automobile, maintaining required passport, visa, and travel documentation.
• Preferred: restaurant training leadership experience.

Skills & Capabilities

• Demonstrated ability to manage and deliver training programs for both company and franchise operations.
• Strong presentation, classroom instruction, and facilitation skills for diverse audiences (store managers, trainers, multi‑unit leaders).
• Knowledge of adult learning principles and ability to apply them in operational training environments.
• Ability to analyze training needs, evaluate effectiveness, and adapt programs based on operational and market feedback.
• Experience reviewing and maintaining training and operational materials for accuracy, clarity, and cultural relevance in international markets.
• Excellent interpersonal, relationship‑building, negotiation, and influencing skills.
• Exceptional written and verbal communication; ability to translate operational standards into clear, actionable training.
• Analytical and critical‑thinking skills, including cost/benefit assessment of training initiatives.
• Ability to work effectively in fast‑paced, changing, and high‑pressure environments, including field and restaurant settings.

Work Environment

• Normal office or home‑office setting, as well as restaurant environments.
• Extensive travel by airplane, automobile, or train to developed and developing international markets.
• Works effectively under pressure and in stressful situations.