General Manager

Training Manager

• Demonstrates a level of excellence, understanding, and commitment in accordance with both Jersey Mike's and PCR's standards of operations and training

• The training manager should be demonstrating proper policy, procedure, and technique with every process, every time. It is imperative that the training manager leads by example and sets a clear understanding of expectations within stores.

• Utilizes all training tools available and identifies areas of improvement, develops tools and processes to improve performance

• The training manager should be equipped with any and all evaluation tools, forms, checklists, etc. during each store visit.

• The training manager should be utilizing any and all appropriate checklists (in store, zenput, etc.)

• The training manager should be able to identify missing training tools and/or signage (charts, forms, etc.) in stores and communicate these missing items to the appropriate teams.

• Assists the operations team with identifying key players in store, develops crew members on site and provides corrective feedback if necessary

• The training manager is key in developing our teams and building our benches. All stores should have a bench at all times and the training manager should be actively seeking out qualified crew members to evaluate. The training manager should be building up all crew members.

• The training manager assists the DM in training of MITs.

• Communicates clearly, effectively and frequently with the operations team, HR, and project manager about store visits, training events, key players, and overall store performance

• Utilizes the appropriate follow up communication to keep records of visits, completed training, areas of improvement, compliance, and goals for next visits.

• Manages and maintains stability and compliance within stores alongside the HR team

• The training manager is responsible for conducting pre-evaluations in a timely manner, prior to corporate evaluation, and ensuring that the necessary requirements have been met (LMS, scheduling, time in store, etc.).

• The training manager will confirm that the crew member scheduled for an evaluation is scheduled at the correct day and time for that evaluation to occur.

• Schedules and executes structured training sessions in each store.

• 14' each quarter per store, varying the topic accordingly.

• Updates and maintains the training calendar

• Schedules pre-evaluations, 14' sessions, store visits, etc.

• Assists with the communication, execution, and follow up of new policies and procedures across the company.

Performance Metrics

• Stability & compliance across stores

• All stores should be fully stable and compliant.

• Stores that are not stable or compliant, trainers should be working with DMs to develop a plan and timeline for stability and compliance.

• Bench depth and strength

• All stores should have a bench that is actively evaluated and growing.

• Pre-evals being completed in a timely manner

• Pre-evals should be completed and documented in a timely manner. Confirmation of completion should be sent to HR in a timely manner, prior to

• LMS completion

• 80% of crew in each store should have 100% complete

• All LMS requirements for evaluations should be completed prior to scheduled date

• 14' Sessions

• One per store, per quarter

• Appropriate documentation upon completion (sign in sheet uploaded to Zenput)

• Store Visits

• Store visits should be scheduled and communicated with the DM of the store. Each visit should have a clear goal and

Other Job Responsibilities

Stability Calendar - assist with scheduling, completing

Site Visit Checklist

Pre-Eval Checklist

GM Training Checklist

Bench Checklist

Timesheets

Requirements

• High School Diploma or GED required; College degree preferred.

• Minimum of 5-7 years of experience in the fast food or casual dining industry.

• Ability to travel 75% of the time.

• Possesses current approved Food Safety and Sanitation Manager certification.

• Ability to diplomatically resolve conflict and foster collaboration.

• Knowledge of the QSR/Fast Casual industry.

• Knowledge and skills in training with a record of results.

• Proficient in Microsoft Office (Word, Excel, Outlook, Power Point) and able to adapt to new software, systems, and procedures easily.

• New store opening experience is a plus.

• Strong interest in and ability to adapt to new restaurant technologies including inventory control, labor management, DSP and CRM software.

• Excellent facilitation skills: controls and commands a room, is highly interactive, and drives knowledge retention.

• Ability to work independently and as part of a team.

• Good interpersonal, written and verbal and communication skills.

• This position can be physically demanding. The employee may be required to stand for extended periods of time, lift objects up to 40 lbs on a regular basis and do repetitive tasks with few breaks.