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About The Position
The Field Training Manager is a leadership role embedded within a Center of Excellence location and responsible for driving training excellence across Steele Brands. This position owns the New Restaurant Opening (NRO) training process, supports the development and onboarding of managers through CRISP Academy, and ensures a consistent, high-quality trainer experience across CRISP & GREEN.
The Field Training Manager leads the certification and ongoing readiness of trainers, ensuring brand standards, operational expectations, and culture are consistently taught and reinforced. This role also supports the creation and evolution of training materials, partnering with cross-functional teams to ensure learning resources align with current operations and business priorities.
Requirements
- 3–5+ years of restaurant leadership experience, including significant team development or training responsibilities.
- Prior success as a General Manager or equivalent level role in fast-casual, QSR, or similar operational environments.
- Strong track record of developing leaders and improving underperforming operations or teams.
- Comfort stepping into a variety of locations and quickly building credibility with diverse teams.
- Excellent organizational, communication, and coaching skills.
- Experience with new hire onboarding, curriculum delivery, or structured training programs.
- Tech-savvy: proficient in POS, scheduling, learning platforms, and digital communication tools.
- ServSafe certification or ability to obtain within 30 days.
Responsibilities
- Own and manage the New Restaurant Opening (NRO) training process across Steele Brands, ensuring consistent execution, preparedness, and training quality for all openings.
- Lead the training and development of General Managers and restaurant leaders through CRISP Academy, supporting onboarding, readiness, and continued growth.
- Oversee the certification, performance, and ongoing development of trainers to ensure consistent brand standards, operational excellence, and cultural alignment.
- Provide in-restaurant training support as needed, modeling best practices in food quality, guest experience, hospitality, and service execution.
- Partner with Market Leaders and cross-functional teams to identify training needs and support targeted development plans for managers and leadership teams.
- Support the creation, maintenance, and evolution of training materials, ensuring content reflects current operational standards and business priorities.
- Gather feedback from the field, trainers, and leaders to identify opportunities for continuous improvement within training programs and resources.
- Coordinate training schedules, logistics, and communication related to NROs, manager onboarding, and trainer deployment.
- Promote a strong, people-first culture rooted in hospitality, accountability, and operational confidence across all supported locations.
- Ensure training programs reinforce compliance with food safety, cleanliness, and operational standards.
