Divisional Leader of Training - Cincinnati

Divisional Leader Of Training

The Divisional Leader Of Training supervises a team of Regional Leaders Of Training who are responsible for the execution of Raising Cane's training standards within all restaurants across the division. The DLT partners with the Divisional Leader Of Restaurants to provide insights on training performance and troubleshoot areas of opportunity to ensure that training execution drives operational performance in all restaurants. While remaining restaurant-focused, this leader serves as both an ambassador for Raising Cane's culture, as well as a training expert for field-based support teams.

Your Impact and Responsibilities

Primary Responsibility Restaurant Training :

• Leads and impacts the business through three key pillars; Crew Training, Manager Training and Internal Development
• Leads and develops a team of Regional Leaders Of Training to set and achieve objectives and goals by providing feedback on execution of functional job responsibilities and overall performance
• Leads Regional Leaders Of Training in the execution of restaurant training standards through high-level restaurant engagement and analysis of ongoing monthly, quarterly and yearly performance
• Facilitates Train The Trainer classes for new and updated company initiatives
• Owns the divisional strategy and certifications for Training Restaurants
• Forecasts divisional training needs for crew and managers based on business growth needs
• Executes internal development strategies for all restaurant crew, and delivers performance through coaching and leadership of Regional Leaders Of Training
• Supports New Restaurant Opening (NRO) training performance through a high-level strategic engagement, partnering with their Regional Leaders Of Training
• Leads the selection, hiring, and onboarding of Regional Leaders Of Training and supports selection, hiring and onboarding of Area Leaders Of Training
• Leads Regional and Area Leader Of Training staffing and bench strength, building succession plans to support business needs
• Ensures high quality and thorough rollouts, utilizing current adult learning methodology and facilitation standards
• Supports the successful implementation of company initiatives through detail-oriented and strategic leadership of restaurant training teams across the division

Secondary Responsibility Partnership with Regional Business Unit Leader :

Qualifications

Additional Information

The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job.

All your information will be kept confidential according to EEO guidelines.