Field Training Manager

The Field Training Manager develops and delivers training for new and existing staff, focusing on brand culture, operational standards, and service excellence.

The FTM develops leadership within the restaurant teams, creates learning plans, manages digital training tools, and coaches leaders, working with the Director of Operations, District Managers, and HR to ensure consistency and drive growth in the fast-food (QSR) environment.

• Field Training &
  
  Coaching:
  
  Conduct in-store training focused on operations, leadership presence, and business acumen. This includes coaching General Managers (GMs) on labor management, food cost controls, and guest experience.
• Program Execution:Plan and facilitate training sessions for employees at all levels, ensuring alignment with Wingstop's "Serve the World Flavor" culture.
• New Restaurant Openings (NRO):Coordinate training schedules and station assignments for new restaurant teams to ensure they are launch-ready on Day 1.
• Certified Trainer Development:Identify, train, and validate Certified Trainers in restaurants using the "Tell-Show-Do-Review" methodology.
• Operational Auditing:Conduct structured store visits with documentation and follow-up plans to support underperforming locations in areas like BOH (Back-of-House) execution and sanitation.
• Strategic
  
  Collaboration:
  
  Partner with DAO and HR to identify leadership potential and develop internal pipelines for DMs, GMs, AGMs, Shift Leads, and Managers-in-Training.
• Recruitment & Onboarding:Partner with District Managers to select, orient, and train new managers and team members, ensuring they embody the Wingstop culture.
• Performance Management:Coach, counsel, and manage team performance, addressing issues professionally.
• Operational Standards:Conduct regular restaurant inspections to ensure adherence to brand standards, maintaining a calm demeanor during busy times.
• Training Program Development:Design and implement training programs (classroom, on-the-job, digital) for operations, technical skills, and behavioral standards.
• Culture Building:Foster a positive, high-performance, and service-oriented culture through training.

• Experience:5+ years in training/development, ideally in Quick Service Restaurants (QSR).
• Skills:Strong understanding of restaurant KPIs (labor, food cost, accuracy), excellent facilitation skills, and proficiency in adult learning theories.
• Mobility:The ability to travel regularly across assigned markets for field visits.
• Communication:Excellent collaboration and communication skills.
• Leadership:Strong ability to coach, develop, and motivate teams.
• Attributes:Team player, passionate, dedicated, and able to maintain a positive attitude.
  
  A "people first" and "guest service" mentality, ability to remain calm in difficult situations, and an ownership mindset toward brand standards.