Raising Cane’s

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Regional Director of Training

at Raising Cane’s

Posted: 3/8/2019
Job Reference #: 11489
Keywords:

Job Description

  • Job LocationsUS-IL-Chicago
    Requisition ID
    2019-11489
    Department (Portal Searching)
    Training
    Location : Address
    1431 Opus Pl.
    Location : City
    Chicago
    Location : State/Province
    IL
    Location : Postal Code
    60515
  • Overview

    Restaurants will always be the center of our business. As we strive to achieve Raising Cane’s Vision, we leverage multiple partnerships to expand our global footprint while maintaining a local presence & identity through great teamwork! In addition, to Vendors, Franchise and RSO Partners, Restaurant Support Business Unit Team Partners & Crewmembers are critical to our success!


    At Raising Cane’s, we support our Restaurants with both Business Unit & RSO support. Our commitment & dedication to Restaurant support is a competitive advantage! Business Unit Support Crewmembers are aligned to a specific Business Unit defined as either a Region, Market or Area. The Business Unit Teams are comprised of Support Crewmembers who are functional experts in various disciplines. The various Support Departments or Functions are led by best-in-class experts. The RSO Support Department / Functional leader is responsible for the hiring, training, personnel management, development & functional routines for the Business Unit Crewmembers.


    The Business Unit Leader will lead & direct the Business Unit Team. With alignment from Department / Function leaders, the Business Unit Leaders will determine & direct the day to day priorities of Business Unit Crewmembers. The Business Unit Leader will set priorities & goals for the Business Unit Team that are aligned to Company objectives & plans so there is a singular message and clarity in priorities for the entire Business Unit Team. The Business Unit Crewmembers will leverage their functional expertise to develop strategies, tactics and plans that help the Business Unit achieve its’ goals.

    Responsibilities

    The Regional Leader of Training supervises a team of Market/Area Leaders of Training who are primarily responsible for the delivery and implementation of effective training systems at Company Restaurants. The RLT is the Subject Matter Expert [SME] for Training & Development and Restaurant Training for Regional, Market and Area Business Units. The RLT supports the Vision and Mission by promoting a Training culture and providing guidance and expertise about Training & Development opportunities to the Operations Team.

    Required Core Competencies

    • Team oriented, collaborative & culturally aligned (Work Hard & Have Fun!)
    • Restaurant Support focused!
    • Sales driven & Profit smart
    • Exercises good judgment & decision making
    • Internally motivated & trustworthy
    • Problem solver, analytical, detailed & process oriented
    • Self-starter, organized and able to manage multiple priorities (project management)
    • Excellent interpersonal & communication skills
    • Ability to establish goals and convert plans into action
    • Data-driven and Results oriented

    Primary Responsibility – Support Restaurants

    • Support execution of all MIT training processes and procedures in Training Restaurants/Certified Training Restaurants
    • Own the Training Restaurant/Certified Training Restaurant Certification and Re-Certification Process; provide feedback and insight; partner with the RVP for Recommendations
    • Conduct and document Training Restaurant visits with the Market/Area Restaurant Training team to evaluate Operational effectiveness and Training requirements
    • Work through the Market/Area Restaurant Training team to coach, train and develop Managers, Crewmembers, Certified Trainers and Bird Specialists
    • Establish and maintain an environment conducive to onboarding, training and retaining Crewmembers and Managers
    • Facilitate and coordinate the development of training plans in conjunction with Operations
    • Partner with Multi-Restaurant Leaders to plan for HIPO development at all levels
    • Ensure the highest levels of training standards are upheld at all Raising Cane’s Restaurants
    • Partner with Operations leadership to recommend and implement training solutions based on gaps that exist
    • Serve as in-Restaurant Subject Matter Expert for training related questions and needs
    • Manage and assess Regional ServSafe compliance

    Secondary Responsibility – Support Business Unit(s)

    • Lead, coach and develop a team of Market/Area Leaders of Training to achieve quarterly and annual objectives
    • Be the Subject Matter Expert for Restaurant Training for the Regional, Market and Area Business Units
    • Provide feedback to the Market/Area Leaders of Training on execution of functional job responsibilities and oversee their performance
    • Lead the Screening, Hiring and Onboarding of Market/Area Leaders of Training
    • Support Market/Area Leader of Training staffing, bench strength and build succession plans based on determined needs
    • Help establish and maintain an environment conducive to learning within theMarket/Area Training Team
    • Review Period, Quarterly and Yearly results to identify gaps and support plans to address
    • Support Regional BU Team Development needs
    • Support the execution of BU Team Training and Onboarding plans

    Tertiary Responsibility – Support Function

    • Work in collaboration with other departments to employ best practices, create consistent Training solutions, deploy Training programs, and measure the effectiveness of Training
    • Implement training and development coursework, programs, and systems as needed
    • Partner with the Training & Development and Restaurant Excellence teams to ensure training programs and materials are effectively implemented
    • Own execution of HIPO, Managing Partner and Multi-Restaurant Leader Development Programs as prescribed
    • Actively review and provide feedback on all training systems in development
    • Provide observations, evaluations, and feedback on training effectiveness

    Qualifications

    Qualifications:

    • College degree required
    • Training certifications desirable
    • Must be 18 years of age or older
    • Minimum 5 years Restaurant Operations experience in quick service or fast casual preferred
    • Previous field training experience required, minimum 5 years preferred
    • Led a team of direct reports
    • Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, PowerPoint, and Outlook) and able to adapt to new systems quickly
    • Knowledge of principles and methods for change management, curriculum and training design, teaching and instruction for individuals and adult learners, and measurement of training results
    Not ready to apply? Connect with us for general consideration.