Corporate Trainer
3 days ago
Lewisville
The Training Manager is responsible for the design, development, implementation, and evaluation of all training programs for both Front-of-House (FOH) and Back-of-House (BOH) team members and management. This role is crucial for maintaining the highest standards of culinary quality, authentic service, and operational efficiency while actively cultivating a positive and high-performance workplace culture. Key Responsibilities 1. Training Program Development & Management ● Design & Curricula: Develop, maintain, and update comprehensive training manuals, materials, and Standard Operating Procedures (SOPs) for all roles (Servers, Bartenders, Hosts, Bussers, Line Cooks, Prep Cooks, Dishwashers, and Management). ● Tex-Mex Specialization: Create specific training modules focused on: ○ Menu Knowledge: Detailed understanding of all Tex-Mex dishes, ingredients, cooking techniques, and allergy procedures. ○ Beverage Program: Expertise in classic cocktails (Margaritas, Palomas, etc.), tequila/mezcal varieties, non-alcoholic and beer pairings. ○ Service Standards: Training FOH on hospitality rooted in Tex-Mex culture, proper table service for full-service dining, and suggestive selling of appetizers, specials, and desserts. ● Technology: Ensure all staff are proficient in using our Point-of-Sale (POS) system, reservation/waitlist software, and BOH inventory/kitchen display systems. 2. Training Delivery & Facilitation ● New Hire Onboarding: Conduct engaging and effective orientation and induction sessions for all new employees, immersing them in the company culture, brand values, and safety protocols. ● Hands-on Training: Deploy a variety of modern and traditional training methods, including on-the-job coaching, classroom-style sessions, e-learning modules, and simulations. ● Certified Trainer Program: Establish and manage a "Certified Trainer" program to ensure a consistent, high-quality peer-to-peer training experience within each department. ● Leadership Development: Lead the Manager-In-Training (MIT) program, tracking progress, providing coaching, and validating completion of all operational and leadership requirements. 3. Culture Development & Employee Engagement ● Values Integration: Design training that explicitly connects all operational tasks back to the restaurant's core values, mission, and brand promise. ● Recognition Programs: Collaborate with management to implement and train teams on effective peer-to-peer and manager-led recognition programs to drive employee motivation and morale. ● Feedback & Communication: Train managers on effective communication, coaching, and conflict resolution techniques to foster a positive and respectful work environment. ● Workplace Behavior: Develop and facilitate training modules on unconscious bias, respectful workplace behavior, and professional communication standards. ● Retention Strategy: Analyze employee engagement data and turnover metrics to proactively identify cultural pain points and design targeted training interventions to improve job satisfaction and staff retention. 4. Assessment, Compliance, and Auditing ● Performance Evaluation: Monitor and evaluate the effectiveness of all training programs through post-training testing, on-the-floor observations, and performance metrics (e.g., speed of service, server sales, guest satisfaction scores, and employee satisfaction results). ● Compliance: Ensure all employees are trained and compliant with critical industry regulations, including Food Safety, Sanitation/HACCP, Responsible Alcohol Service (TABC/ServSafe/equivalent), and workplace safety. ● Operational Audits: Conduct regular, unannounced operational and service audits across all shifts to identify training and cultural gaps. 5. Collaboration & Administration ● Needs Assessment: Partner with General Managers and Department Managers to identify current and future training needs based on performance gaps, menu changes, and employee feedback survey results. ● New Restaurant Openings (NROs): If applicable, lead the pre-opening training strategy, schedule, and execution for new restaurant locations, ensuring a consistent cultural foundation is established from Day 1. ● Reporting: Maintain accurate training records, generate reports on training effectiveness (ROI), and communicate progress to the leadership team. ● Budget Management: Prepare and manage the annual training budget, ensuring cost-effective use of resources. Required Skills & Qualifications ● Experience: Minimum of 3 years of progressive experience in a dedicated Training Manager ● Knowledge: Deep operational knowledge of both FOH and BOH operations. Specific knowledge of Tex-Mex cuisine and full bar operations is a significant plus. ● Leadership & Communication: Exceptional presentation, facilitation, coaching, and verbal/written communication skills. Must be a dynamic and inspiring leader with a passion for mentoring and developing a strong organizational culture. ● Technical Skills: Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint) or Google Workspace, and experience working with Learning Management Systems (LMS) and restaurant-specific software. ● Certifications: Current Food Manager/Food Protection Certification and Responsible Alcohol Service Certification (or ability to obtain)