Experience Inc. Jobs

Overview:

Restaurants will always be the center of our business. As we strive to achieve Raising Cane’s Vision, we leverage multiple partnerships to expand our global footprint while maintaining a local presence & identity through great teamwork! In addition, to Vendors, Franchise and RSO Partners, Restaurant Support Business Unit Team Partners & Crewmembers are critical to our success!

At Raising Cane’s, we support our Restaurants with both Business Unit & RSO support. Our commitment & dedication to Restaurant support is a competitive advantage! Business Unit Support Crewmembers are aligned to a specific Business Unit defined as either a Region, Market or Area. The Business Unit Teams are comprised of Support Crewmembers who are functional experts in various disciplines. The various Support Departments or Functions are led by best-in-class experts. The RSO Support Department / Functional leader is responsible for the hiring, training, personnel management, development & functional routines for the Business Unit Crewmembers.

Responsibilities:

The Area Leader of Training (ALT) is primarily responsible for the delivery and implementation of effective training systems at our Restaurants. The ALT supports the Restaurants through the development of Manager training locations, monitoring MIT performance, and supporting the training and development of Crew and Managers. They are a key advocate for Training & Development by representing the function as a Training specialist.

Restaurant Training Responsibilities

• Ensure the highest levels of training standards at all Restaurants

• Validate Advanced Crew certifications

• Implement Training & Development programs and systems

• Establish goals for Training Restaurants with Business Unit Leaders

• Execute Training Restaurant Certification and annual Re-Certification process

• Onboard all new Training Restaurants via the certification process and certify all Training Managers

• Conduct and document Training Restaurant visits to evaluate operational effectiveness and MIT requirements

• Execute touchpoints with all Managers In Training [MITs] during each phase of Training; combination of phone calls, emails and face-to-face interactions to gauge performance

• Submit Training Transition Plan (TTP) documentation and verify MIT validations for Training bonuses

• Support Pre and Post New Restaurant Opening Activities including 15, 30, 60, 90, and 120-day Restaurant visits

• Validate the effectiveness of RPS/Training plans and identifies training gaps by assessing objectives, compliance, and providing training on corrective actions

• Identify training gaps and compose/execute plans with clear objectives, outcomes, and follow-up measurements

  Business Unit(s) Support

• Follow-up on adoption rates of all programs and initiatives for the Business Unit through Restaurant visits

• Support Business Unit in reaching Certified Trainer, Bird Specialist and Cross-Training goals

• Support Area Focus Restaurants as prescribed by the Business Unit Leader

• Schedule and execute Certified Training Manager Classes to achieve expectations; Track Certifications

• Participate in Train the Trainer sessions for Company rollouts; Partner with Business Unit Leader on Restaurant Leader/ Partner Training Sessions

• Create, maintain, and execute Business Unit Training Plans in partnership with Business Unit Leaders aligned to business goals

• Provide feedback on Crewmember, Shift Manager, Operations Manager and Restaurant Leader Development Plans

• Manage ServSafe Certification and report to Business Unit Leader and RLT

  Training Functional Support

• Provide feedback and follow-up documentation on executed rollouts and Training meetings

• Serve as the Subject Matter Expert [SME] for training system development

• Review Period, Quarterly and Yearly Training results to identify gaps and develop/execute Training plans to address

• Actively review and provide feedback on all Training programs in development

• Provide observations, evaluations and feedback on Training effectiveness

  Position / Role Requirements

• Participation in meetings and training sessions at the RSO, Restaurants and off-site locations

• Ability to lead, motivate, and empower the Cane’s Crew and Managers

• Ability to align Crew with Cane’s culture by working hard and having fun

• Excellent interpersonal and communication skills

• Ability to recognize problems, set goals and convert plans into action

• Exercises good judgment in decision making

• Open to feedback and to self-improvement

• Holds self-accountable to high personal standards of conduct and professionalism

• Excellent speaking and presentation techniques

• Strong time management skills

• Exceptional interpersonal skills, with the ability to effectively interact with Crewmembers and stakeholders at all levels of the organization

• Superior organization and follow-up skills

• Serves as a role model by demonstrating and up holding Raising Cane’s policies and “How We Do Business” standards

  Qualifications:

  Qualifications

• Required to live within assigned Area

• Ability to Travel 50 – 75%; car and/or travel

• Must be 18 years of age or older

• Minimum of High School Diploma or equivalent required, college degree preferred

• Training certifications desirable

• Previous multi-unit training experience required, minimum 5 years preferred

• Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, PowerPoint, and Outlook) and able to adapt to new systems quickly

• Minimum of 2 years management experience in the hospitality field required; quick service or fast casual preferred