Regional Training Manager - Flower Child

Fox Restaurant Concepts LLC; Phoenix (AZ); Remote; USD 85,000 - 120,000; Full time

Benefits offered by this job

Health benefits within 30 days

401(k) with company match

Dining discount 50%

Paid time off

Bonus opportunity

Competitive salary

Job summary

Fox Restaurant Concepts LLC is seeking a Regional Training Manager for Flower Child. This remote role guides onboarding, training schedules and leadership development across the brand's restaurants, with a focus on hospitality excellence and program effectiveness.

The role requires GM or Executive Chef experience and 4+ years in a high-volume restaurant environment, plus strong multitasking and confidentiality skills. Remote applicants are invited to apply.

Qualifications

• General Manager or Executive Chef experience required.
• 4+ years experience in high-volume restaurant environment required.

Responsibilities

• Oversee MIT Training including onboarding, orientation, training schedules, compliance, weekly feedback, progress reporting, certification, ongoing training and follow up.
• Train, support and develop systems in our restaurants as they relate to ATS/Onboarding, Inventory/Cost of Goods, To Go Sales, P&L/Finance.
• Coaching and development for Managers as it relates to Leadership training, One on One’s, Performance Evaluations.
• Proactively organize, maintain and report on active training initiatives and programs.

Tools

Microsoft Word

Excel

PowerPoint

Job description

Regional Training Manager - Flower Child

Job Locations US-AZ-Phoenix

Full-time/Part-time Full Time

Overview:

Regional Training Manager - Flower Child

REMOTE

What we offer:

• Competitive salary and bonus opportunity
• Health Benefits within 30 Days; Medical, Dental & Vision
• Retirement savings program (with company match)
• Collaborative work environment with opportunity to grow
• Paid Time Off
• Dining Discount of 50% off at all Fox Restaurant Concepts

The Role:

The Regional Training Manager plays an important role in Flower Child by welcoming new managers and assisting with their growth and development. To be a successful Regional Training Manager (RTM), you must be people focused, professional and hospitable to our guests and employees. The training experience is all-encompassing and continually evolving with our growth. You must champion our training programs with leading by example, modeling our standards and living our values.

• Oversee MIT Training including, but not limited to: Onboarding, Orientation, Training Schedules, Compliance, Weekly Feedback, Progress Reporting, Certification, ongoing training and follow up.
• Train, support and develop systems in our restaurants as they relate to: ATS/Onboarding, Inventory/Cost of Goods, To Go Sales, P&L/Finance, etc.
• Coaching and development for Managers as it relates to: Leadership training, One on One’s, Performance Evaluations, etc.
• Proactively organize, maintain and report on active training initiatives and programs.
• Ensure appropriate tracking & reporting tools are in place to determine program effectiveness.
• Support the Hourly Training Manager with tasks including, but not limited to: Hourly onboarding, orientation, training, Train the Trainer classes, etc.
• Coordinate training calendars, scheduling and travel for all new Managers.
• Assist with orientations, training, and certifications for all new Managers.
• Provide support and communication for all new Managers throughout training and beyond (weekly feedback forms, etc.).
• Track and ensure all compliance training is completed and up to date (new and existing Managers).
• Create, maintain, and improve training materials (Hourly, Manager, Menu Rollout, etc.) coordinating with Table 43.
• Schedule, execute, and present FRC University sessions.
• Coordinate, track, and follow up on all Journey to Success sessions and participant/mentors.
• Offer support to NROs, specifically after opening day.
• Offer assistance to Operations Leadership for misc. “as needed” initiatives (Culture of Hospitality, Manager development, etc.) and regularly visit the restaurants and spend time as needed with the teams.

Requirements:

• General Manager or Executive Chef experience required
• 4+ years experience in high-volume restaurant environment required
• Ability to effectively organize and multi-task to ensure workload is maintained
• Maintain confidentiality of proprietary materials and information
• Develop and maintain positive and productive working relationships with other employees and departments
• Partner with and assist others to promote an environment of teamwork and achieve common goals
• Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality
• Ability to maintain a pleasant disposition and function efficiently in high stress/pressure work environment
• Intermediate level of skill with Microsoft Word, Excel, and Powerpoint.
• Open to remote applicants.

About Us:

Our story begins with Sam Fox, a man passionate about hospitality and endlessly inspired by food and design. He opened his first concept, Wildflower American Cuisine, in Tucson in 1998, and today has introduced dozens of ever-evolving Fox Restaurant Concepts brands. Now, 25+ years later, we have 13 unique concepts with over 90 locations across the U.S., including fan favorites like Culinary Dropout, The Henry, Blanco Cocina + Cantina, and more. The Fox Restaurant team is a community of creative thinkers who help bring Sam’s concepts to life. We believe the best stories are shared over food, we challenge ourselves to find ways to make our best ideas even better daily, and we keep our people and guests at the heart of all we do. We see every brand as a way for us to connect with and serve those who matter most—our people and our guests.

Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity and E-Verify Employer. Proof of eligibility to work in the United States is required.