Area Leader of Training - Houston

Your Role at Raising Cane’s: 

The Area Leader of Training (ALT) is a field-based leader who directly supports Restaurant Training efforts for a specific market and is a critical part of the Area Business Unit support team. This leader is primarily responsible for the execution of Raising Cane's training standards within their restaurants as well as providing strategic support for wider training initiatives, partnering with the Area Business Unit Leader. While remaining restaurant-focused, this leader serves as both an ambassador for Raising Cane's culture, as well as an expert in the field of training and development. 

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. 

Your Impact and Responsibilities: 

Primary Responsibility – Restaurant Training 

• Supports and impacts the business through three key pillars; Crew Training, Manager Training and Internal Development 
• Ensures restaurants execute the highest level of training standards for crewmembers and managers through high-level restaurant engagement and analysis of ongoing performance 
• Conducts and documents restaurant visits to evaluate training needs and identify operational support needs 
• Leads and validates execution of restaurant Advanced Crew & management training programs 
• Facilitates training classes including ServSafe and Train the Trainer programs 
• Identifies, develops and supports the certification and annual re-certification of Training Restaurants 
• Owns the internal development of all restaurant crew (including management teams) through both direct and indirect engagement 
• Supports New Restaurant Opening (NRO) training performance through a high-level strategic engagement, partnering with the Area Leader of Growth 

Secondary Responsibility – Partnership with Area Business Unit Leader 

• Partners with the Area Business Unit Leader on how to support restaurant performance through the identification of training needs and implementation of corrective actions 
• Provides regular business updates and analysis of restaurant training performance 
• Builds strong cross-functional relationships within the Area Business Unit Team 
• Works closely with restaurant recruitment to match current and future growth opportunities with internal candidates ready to fill those roles 

Requirements for Success: 

• 3+ years of previous hospitality leadership experience; multi-unit training experience desired 
• High school diploma or equivalent; college degree preferred 
• Microsoft Proficient: Excel, PowerPoint, Outlook and Word 
• Detail-oriented, organized, data-driven and able to manage multiple priorities that may be constantly changing 
• Self-driven, flexible, and energetic with strong analytical, written and verbal communication skills 
• Able to work effectively and efficiently both independently and collaboratively 
• Exceptional interpersonal skills, with the ability to effectively lead, motivate and empower crewmembers and leaders at all levels of the organization 
• Able to recognize problems, set goals and convert plans into action 
• Exercises good judgment and leverages available data that results in informed decision making 
• Maintains high standards of conduct and professionalism 
• Able to travel within the assigned area up to 100% 
• Possess a valid driver’s license 

The physical work environment for this role includes a combination of working from a home-based office, representing Raising Cane’s out in the community, traveling throughout the region, as well as time spent in our Restaurants. This can and will include working in a fast-paced kitchen and interacting with and serving customers. This requires extended periods of physical exertion such as walking, standing and lifting. It also includes working both inside and outside in varied temperatures, with and around food products and common allergens, industrial equipment, commercial cleaning products, and requires use of personal protective equipment and ergonomic activities necessary to complete the job function. 

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

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