Corporate Franchise Trainer

Corporate Franchise Trainer

• 
  Train and guide Franchisees in the operations of all The Halal Guys restaurant concepts.
• Assist Franchisees in improving overall business performance. including sales goals, operational standards. and compliance with company standards.
• Superior knowledge of purpose, vision, mission, strategy, operations, and products, and can lead effectively with vision and purpose and weave core strategy into day-to-day conversations.
• Ensure that franchising stores maintain product quality. customer service. cleanliness & maintenance. training & staffing, and branding standards.
• Complete training for new store openings, including follow-up needed with various departments to ensure the new store's success.
• Complete training visits to existing locations to follow up with franchisees and operators on food quality, customer service, food safety, team member knowledge and management.
• Support implementation and roll-out of new products and procedures in conjunction with the Supply Chain, Operations, and Marketing Teams.
• Conduct refresher training in accordance with the requirements set forward by The Halal Guys Corporate.
• Effectively plan and schedule travel calendar to utilize all systems and tools needed to execute highly effective visits.
• Partake in Standard Operating Procedure and guideline revisions in use for corporate and franchisee operations.
• Manage, update, and create processes within The Halal Guys Learning Management System.
• Committed to engaging in ongoing training initiatives to improve leadership and training skills to help better the brand.
• Rigorously adheres to food safety and restaurant security practices, builds awareness about safety, and reports any concerns to senior leadership.
• Must be based in the NYC area.

• Must be able and willing to work in all positions and in multiple locations of the restaurant or office when needed.
• Must be available overnight and on weekends.
• Ability to coach, guide, and give feedback in one-on-one and small group situations.
• Must be willing to travel at least 35-40% percentage out of the year.
• Must be able and willing to stand, walk, and work on their feet for extended periods of time.
• Must be able to make quick decisions and work under pressure in a high volume/traffic restaurant.
• Must be willing to grow, be held accountable for results, and accept negative feedback if necessary.
• Must be able and willing to work with a sense of urgency and to serve guests according to procedural requirements in a high pressure/high volume restaurant.
• Must be neat and professional.
• Proper use of which may include but not limited to knives, personal protective equipment, hand trucks, carts, food cutters, griddles, vertical broilers, fryers, and all other equipment used within or for the restaurant.

• Specific skills: public speaking, communication, training, flexible working hours (weekends, after office hours), open to international travel, proficient in speaking English, be proficient with MS Office operating models (Word, Excel, Outlook)
• Personal characteristics: open-minded, flexible thinking, motivated, eager to learn and adapt. ability to travel.
• Licenses: US driver's license, valid passport