Team Trainer

Fulenwider Group; Gray (TN); On-site; USD 30,000 - 42,000; Full time

Job summary

KFC Gray, operated under the Fulenwider Group, seeks a Team Trainer to develop and mentor crew members on the floor in Gray, Tennessee. You will lead training initiatives, coach peers, and act as the first point of contact for shifting issues, ensuring smooth operation during each shift.

This role emphasizes training, leadership, and commitment to high standards of guest service and food quality in a fast-paced restaurant environment.

Qualifications

• Experience training new staff and cross-training existing employees.
• Ability to lead a shift and resolve issues during busy periods.
• Commitment to guest service and food safety standards.

Responsibilities

• Training: Cross-training current employees, leading new product or procedure training, and coaching
• Overseeing team members when the manager is not present
• Customer satisfaction: Ensuring customer satisfaction
• Leadership: Guiding and growing the team
• Standards: Working with fellow team members to ensure standards are met and consistent
• Pre-shift huddles or meetings
• Scheduling
• Food cost and cost controls
• Productivity reports
• Functional aisle and dining room set ups
• Ensuring food safety, quality, and accuracy of orders

Skills

Team training

Leadership

Customer service

Coaching

Job description

Job Location: KFC 1106 Spratlin Park Dr., Gray, TN 37615

As a Team Trainer, you will work in a crew position, such as cashier, drive‑thru, or other position, but will be responsible for training new employees. You'll be the go‑to person during the shift – the first in line to resolve issues and lend a helping hand where needed.

Team Trainers are motivated, team‑oriented, friendly, dependable, and strive to provide excellent guest service.

Responsibilities

• Training: Cross‑training current employees, leading new product or procedure training, and coaching
• Oversight: Overseeing team members when the manager is not present
• Customer satisfaction: Ensuring customer satisfaction
• Leadership: Guiding and growing the team
• Standards: Working with fellow team members to ensure standards are met and consistent
• Pre‑shift huddles or meetings
• Scheduling
• Food cost and cost controls
• Productivity reports
• Functional aisle and dining room set ups
• Ensuring food safety, quality, and accuracy of orders