Field Training Manager (Full-Service)

Terry Black s Barbecue LLC•Austin, TX

10h

About The Position

Black Family Hospitality is a family-owned Texas institution rooted in generations of tradition, heart, and hospitality. Since 2014, our restaurants—from Terry Black’s BBQ to Opal’s Oysters—have become celebrated icons of authentic Texas barbecue and elevated dining experiences. Each location upholds a commitment to quality, craft, and flavor that has earned recognition both locally and beyond. BFH is now expanding with an exciting new concept that blends immersive entertainment, expertly crafted cocktails, thoughtful cuisine, and experiential hospitality that goes beyond the traditional dining model. Joining our team means becoming part of a family-driven organization where craftsmanship, storytelling, and innovation converge, and where every team member helps shape the legacy ahead. Family. Flavor. Legacy. The Field Training Manager is responsible for ensuring training is consistently executed across assigned restaurants. Partnering closely with General Managers and leadership teams, this role supports performance through weekly check-ins, in-store coaching, and training validation while serving as the subject-matter expert on brand service standards. The position is heavily involved in new restaurant openings and leads the planning and execution of service-related roll outs, quality assurance, and operational training for both Team Members and Managers. In collaboration with the Director of Training, the Field Training Manager maintains, improves, innovates, and implements service programs and procedures

Requirements

3 years of experience in designing, developing, delivering and implementing multi-leveled training and service programs.
Literacy in variety of computer programs like MS Word, Excel, Outlook and PowerPoint
Experience with development of training media and collaterals (LMS,videos, presentations, facilitation guides, participant guides, etc.).
Ability to communicate in a clear, professional manner to all levels of the company.
Knowledge of adult learning principles.
Extensive travel within the region is required.
Minimum of 21 years of age to serve alcoholic beverages with food.
Bilingual in Spanish – written and oral.

Nice To Haves

Bachelor’s Degree preferred on Secondary Education or above, HR/Training Development, or Communications.

Responsibilities

Own all Front of the House training and service programs at the restaurant level, from instructional design through facilitation and execution.
Ensure Front of the House training materials are accurate, current, and aligned to standards across all workgroups.
Maintain, update, and organize training materials on SharePoint for manager access and consistency.
Partner with Training, Operations, and corporate teams to keep Front of the House and Back of the House materials accurate and up-to-date.
Build and maintain strong relationships with trainers across each workgroup and location.
Lead the Train the Trainer program to ensure training standards are met and continuously improved.
Certify new Front of the House trainers and re-certify all FOH trainers at least annually.
Validate trainer effectiveness through observation, follow-up, and ongoing coaching.
Establish relationships with new Team Members during onboarding and early training stages.
Validate Team Member training completion and service execution against brand standards.
Provide real-time coaching and support to trainers and managers when training gaps are identified.
Support and lead new menu roll-outs, ensuring training readiness and execution consistency.
Lead new service standard roll outs and validate adoption across assigned restaurants.
Support General Managers by assisting with training and development of classroom trainers and Front of the House Managers.
Host targeted training classes and support specific training needs when requested by the General Manager.
Conduct restaurant visits to reinforce consistent application of training, service, and operational standards.
Educate (not discipline) managers and Team Members during shifts to strengthen guest service and standards adherence.
Participate in new restaurant openings, including hiring support, classroom training, coordination of floor training, service meetings, mock service, and ongoing development; requires regional travel for up to two consecutive weeks as needed.
Assist with MIT classroom training and participate in MIT training days and manager follow shifts to validate standards.
Report Front of the House training progress, service opportunities, and action plans in weekly meetings and/or dashboards with the Corporate Director of Training.