Restaurant Training Manager

Job summary-

The Restaurant Training Manager plays a key role in delivering in-person, hands-on training to restaurant teams across multiple locations of Miya Kebabs. The primary focus of the Training Manager is to ensure that the new franchisees, managers, and staff are properly trained on company standards, operational procedures, customer service excellence, and product knowledge. This role involves traveling to various restaurant locations to deliver training, provide ongoing coaching/mentoring, and ensure consistency in performance and service quality.

Job responsibilities-

A.    Training and delivery Support-

-         Conduct hands-on training sessions at new restaurant locations, including orientation, product knowledge, operational procedures, customer service standards, and safety protocols.

-         Ensure that employees are properly trained in key areas such as food safety, sanitation, service standards, and restaurant-specific technology (inventory management, etc.)

B.    Ongoing Development & Performance Support:

-         Assess training effectiveness through observations, performance metrics, and feedback. Adjust training approaches as needed.

-         Lead by coaching restaurant managers on effective team management, delegation, and training techniques.

-         Monitor employee performance during and after training, providing constructive feedback to improve skills and enhance productivity.

C.   Operations-

-         Conduct site visits and audits to ensure restaurant locations are adhering to company standards in areas like service quality, cleanliness, product quality, and operational efficiency.

-         Reinforce and standardize the company culture and brand image through training to ensure all team members understand and embody the values and mission of the company.

D.    Training Material Development-

-         Create and update training documents (manuals, handbooks, PowerPoints, checklists, learning modules) that cover all aspects of brand policies, procedures, product knowledge, and customer service standards.

-         Collaborate with various department heads to ensure that all training materials are accurate, up-to-date, and aligned with best practices and compliance requirements.

-         Design interactive training materials and activities to engage different learning styles, ensuring that modules are accessible and effective for all employees.

-         Develop job-specific training guides for all positions, from entry-level staff to managers, ensuring clarity and consistency in performance expectations.

-         Design and produce operational manuals that outline day-to-day processes, guidelines, and procedures for restaurant operations (e.g., opening/closing procedures, inventory management, point-of-sale system usage, food safety).

-         Create standard operating procedures (SOPs) that address both front-of-house and back-of-house functions, ensuring all employees follow consistent processes to maintain operational efficiency and quality.

-         Develop checklists and reference materials that ensure staff are following proper operational procedures and maintaining safety standards.

-         Regularly review and update training and operational materials to reflect changes in company policies, operational procedures, new or promotional menu items.

Job Requirements-

A.    Travel & Flexibility:

· Travel to various restaurant locations to deliver training, support, and assessments.

· Be available for flexible hours to meet the needs of restaurant teams, especially evening and weekend shifts as required.

B.    Skills & Competencies:

-         Excellent communication and interpersonal skills: Ability to convey information clearly, both verbally and in writing, and build rapport with employees at all levels.

-         Strong organizational and time management skills, with the ability to prioritize multiple tasks and meet deadlines.

-         Knowledge of restaurant operations, including front-of-house and back-of-house functions, customer service best practices, food safety standards, and systems.

-          Adaptability and problem-solving: Ability to think on your feet, adapt training methods to various learning styles, and address issues that arise in a fast-paced environment.

-          Coaching and mentoring skills with a passion for helping others grow professionally.

-         Strong attention to detail and a commitment to ensuring that training standards are consistently met across locations.

-         Ability to travel frequently to different restaurant branches.

-         Ability to work on feet for extended periods depending on the rush and business needs.

-         Full-time position with frequent travel, including evenings and weekends.

-         Must be comfortable working in both a corporate office setting and on location at restaurant sites.

Educational Qualifications-

-         Bachelor's degree from a recognized college or university in Hospitality, Hotel Management of HR background.

-         3+ years of related experience in conducting training sessions, mentoring and coaching employees or a team in F&B/ Restaurant industry.

-         Hands-on experience in creating training modules and SOPs.

-         Excellent interpersonal and communication skills.