Regional Learning and Development Manager

Andreoni Recruiting Consultants•Las Vegas, NV

8d•Onsite

About The Position

We are seeking a hands-on Training/Learning & Development Manager for a growing organization in the restaurant industry! This is an opportunity for someone ready to build a training function from the ground up and grow into broader leadership responsibilities. The Training Manager provides day-to-day leadership and training to a high-performance work environment that supports the companies mission, objectives, and values. This person will be responsible writing the operational documentation every shop runs on, training the field on it, certifying new managers, and leading the training for each new shop opening.

Requirements

Five or more years in multi-unit restaurant, bakery, or quick-service operations, with at least two in a training, multi-unit, or general manager role.
Proven record writing operational documentation people use, not just delivering someone else's material.
Strong writing and presentation skills, and the ability to teach both new hourly hires and experienced managers.
Working knowledge of scheduling, labor and food cost, inventory systems, and POS.
Excellent organizational skills, ability to prioritize projects, ability to function under time constraints and deadlines with attention to detail, works with minimal supervision, exercises sound judgement, and adapts to operational changes in a growing company.
Must have the ability to read, analyze and interpret business correspondence, SOPs, handbooks, and other established documentation.
ServSafe Manager certification, or ability to obtain within 60 days; valid county food handler’s card.
Able to lift up to 50 pounds, stand for extended periods, and work in a production environment with hot equipment.
Must be comfortable traveling by vehicle or plane to our in-state and out-of-state locations.
Must have or be able to obtain and maintain a valid Driver’s License with a clean driving record and have reliable transportation.

Nice To Haves

Hands-on experience opening new locations strongly preferred.
Bilingual Spanish fluency preferred.

Responsibilities

Owns the written standard for how the shops operate, and keeps it current as menus, equipment, and policies change.
Write and maintain the operations manual, position guides, and SOPs for all aspects of the company.
Build job aids that work on the floor: build cards, opening and closing checklists, cleaning schedules, and one-page quick references.
Maintain new-hire onboarding materials and role-specific training paths for every hourly and salaried position.
Review every document on a set cycle and reissue to align with current and best practices.
Control versions so all shops work from the same current file and retire outdated copies from circulation.
Partner with production, innovation, marketing, and HR so new products and Works with senior leadership and operations to understand the impact of changes, mitigating risks and developing change plans throughout the district.
Has a strong operational understanding of all leadership, front of house and back of house roles and responsibilities.
Manages, executes, and delegates daily functions of stores when needed, including prepping products, serving customers, and completing daily and weekly cleaning duties.
Run a recurring visit schedule across all shops, coaching on the floor during live service.
Get to know the team and help identify high potential employees for internal development to leadership roles.
Train and certify hourly crew on core skills: production, finishing and decorating, food safety, guest service, and POS.
Roll out new products, systems, and policies to the field on a set timeline, with materials and hands-on sessions.
Must become highly knowledgeable of our menu offerings and the varying products we carry.
Maintains an in-depth knowledge of kitchen health and safety regulations.
Audit execution against the documented standard, log gaps by shop, and return to confirm the fix.
Ensures sanitation practices are being followed in the handling and preparing of food and beverage products.
Provides oversight and tracking for completion of regulatory and compliance related trainings.
Build and support a shift-lead trainer bench in each shop so daily training continues between visits.
Report training status, certification rates, and recurring problem areas to operations leadership on a regular cadence.
Takes incoming shop managers and assistant managers from hire date to certified and running a shop on their own.
Participate in weekly operations planning, owning internal development path and who is on it.
Own the manager-in-training program end to end: curriculum, weekly milestones, and certification standards.
Train managers on the business side of the job: scheduling, labor and food cost, ordering and inventory, cash controls, and food safety compliance.
Coach the people side: running a shift, holding standards, giving feedback, and training their own crew.
Certify readiness through hands-on evaluation before a manager takes a shop, and document the result.
Maintain certified training shops and train the managers who host MITs.
Check in on new managers at set intervals after certification and deliver targeted follow-up where results lag.
Deliver ongoing development for the existing manager bench, not just new hires.
Own the opening training plan and timeline, working backward from the opening date and coordinating with construction, HR, and marketing.
Train the opening crew on every station and certify the opening management team before the doors open.
Practice service so volume and timing are proven in advance.
Direct the training team and set daily priorities through opening week.
Stay on site through the opening period, then step down support on a defined schedule as the shop stabilizes.
Run a post-opening review and fold what was learned back into the opening playbook for the next shop.