Divisional Leader of Training - Orlando

At Raising Cane’s Chicken Fingers®, we serve only the most craveable chicken finger meals – it’s our One Love! Known for our great Crew and cool Culture, we follow a Work Hard. Have Fun. philosophy. Raising Cane’s is the fastest-growing chicken concept around and is on track to be a Top 10 Restaurant Brand in the United States. Each Crewmember is important to our rapid growth and enduring success. Now is your chance to join the Team and Raise The Bar!

The Divisional Leader of Training (DLT) 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:

• Partners with the Divisional Business Unit Leader on how to support restaurant performance through the Regional Training team’s restaurant engagement 
• Provides regular business updates and analysis of restaurant training performance 
• Builds strong cross-functional relationships within the Divisional Business Unit Team 
• Works closely with restaurant recruitment on the strategic development of internal development plans for the division 

• 5+ years of experience leading large field-based training teams in the restaurant, retail or hospitality industries 
• Bachelor’s degree in related field or equivalent experience 
• SPHR or PHR preferred 
• Microsoft Proficient: Excel, PowerPoint, Outlook and Word 
• Previous experience in leading a team of direct reports, with a proven ability of development 
• Detail-oriented, organized and able to manage multiple priorities that may be constantly changing 
• Able to recognize problems, set goals, create plans and convert plans into action to solve problems 
• Exceptional interpersonal skills, with the ability to effectively lead, motivate and empower crewmembers and leaders at all levels of the organization 
• Exercises good judgment and leverages available data that results in informed decision making 
• Maintains high standards of conduct and professionalism 
• Able to work effectively and efficiently both independently and collaboratively 
• Able to travel up to 75% within assigned division 
• Possess a valid driver’s license 

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.

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