Vice President of Training and Ops Services - Miami, FL Job at Pollo Tropical
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SUMMARY
Reporting to the Vice President of Operations, the Vice President of Training and Ops Services is accountable for setting the strategy for the function as well as ensuring the execution of that strategy aligned with the overall business strategy.
Analyzes restaurant operations' training needs and various operations' systems to improve workplace efficiency and maximize store performance levels. Develops and administers training plans and procedures, prepares training materials for all operations' initiatives and new product rollouts. Maintains integrity of all operations standards, procedures and manuals, including but not limited to: Restaurant Operations, Management Systems, Work Station Job Aids, Plating Guides, Management and Corporate training and follow-up audits.
Responsibilities:
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Assess knowledge gaps and determines, analyzes and develops training needs for restaurant operations and personnel (i.e. hourly team members, crew leaders, restaurant managers, assistant district managers and district managers).
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Lead and develop training content and materials working with Subject Matter Experts (SMEs) in Operations, HR and Recruiting, IT, Product Development, Marketing, Finance, Guest Engagement, and Facilities.
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Direct, coach, support, and delegate appropriately to develop training content.
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Develops and compiles training manuals and other training aids, training films/videos/ storyboards and other tools/equipment used to deliver the training message.
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Strong knowledge of current instructional design strategies and techniques.
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Includes but not limited to knowledge of e-learning, computer- based training and gaming modalities.
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Support and partner with Field Training Team to ensure smooth roll out process.
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Deliver and record training when required.
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Support online training, experience working with an LMS.
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Lead a team of trained Learning and Development Managers who develop, write and deliver training content.
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Develop annual field training calendar.
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Participate in the planning and delivery of content at the Company’s Annual Conference.
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Meet financial objectives by forecasting training requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
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Reviews restaurant operations bonus criteria and exceptions (with HR staff) to ensure integrity and accuracy of the quarterly, PBO, high-volume, & training payouts.
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Executes training/operations support for special projects and any other assignments designated by the VP of Operations.
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Manages department budget within annual operating plan requirements.
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Coordinates/approves all restaurant operations communications to the field. Responsibility includes reviewing and developing appropriate communications platforms for dissemination of information.
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Coordinates with CIO on all POS requests that impact restaurant operations.
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Participates in new product/culinary development by attending meetings and creating the necessary execution guides and job aids for tests, company-wide rollouts, and effectiveness tracking following implementation.
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Leads approval process for new equipment, recipe changes, plating guides and procedures going to the field, including coordinating necessary testing and effectiveness tracking and related metrics.
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Contribute to additional team and company initiatives as needed/assigned.
Supervisory Responsibilities:
Directly supervises all Field Training Managers, Sr Manager of Instructional Designer, Senior Manager of Training & Development, Culinary Trainer, and the OPS Services Team.
Required Education and Experience:
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Bachelor’s degree is required, concentration in business management, Adult Learning or Education
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Minimum of 10+ years of experience having managed and led a L & D department and in having built and implemented training programs and teams in the restaurant industry
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Experience with multi-channel distribution
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Strong Microsoft Office skills in all areas (Word, Excel, PowerPoint and Outlook)
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Knowledgeable on e-Learning authoring tools such as Articulate 360 Storyline
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Knowledgeable on editing tools such Adobe Creative Suite
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Solid knowledge of procedures and practices found in the Operations Manual, Emergency Response Manual, Quality Assurance Programs, Food Handler and other Safety Certifications, Temperature Control and Safety Program, Food Safety Guidelines, and other restaurant operating standards.
Required Skills and Abilities:
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Excellent verbal, written, interpersonal, and presentation skills
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Creativity and innovation in formulating training programs
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Familiarity with various trends in training and learning technology
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Excellent management and organizational skills
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Solid critical thinking and problem-solving skills
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Strong project management skills
We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.
If you are a current employee, please apply using the internal application process. Reach out to your manager for more information
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