Hospitality and Marketing Workforce Trainer - Part-Time

The following duties and responsibilities, Knowledge,

Skills and Abilities

(KSA’s), and physical requirements are intended to describe the general nature and level of work being performed. The information listed below is not intended to be construed as a complete listing of all duties and responsibilities, KSA’s, and physical requirements required of this position since changes to the position may occur at any time or additional requirements may be added over the course of time.

Temple College seeks a highly experienced hospitality and operations professional to serve as a part‑time Workforce Trainer and Workforce Experience Curator. This role is designed for an industry veteran with a proven track record in restaurant operations, large‑scale event execution, and business growth.

The position delivers workforce training in hospitality, restaurant management, marketing, and event operations while translating real‑world experience into practical instruction for adult learners. The role also supports restaurant startup and recovery, employer‑based training, and high‑impact workforce events.

In addition, the trainer will introduce applied use of artificial intelligence (AI) to enhance service delivery, operational efficiency, and customer engagement. The position plays a key role in connecting training to real‑world application through employer partnerships, live events, and immersive workforce experiences.

• Associate degree in Hospitality, Marketing, Event Management, or related field (or equivalent industry experience).
• Minimum of 10–15 years of progressive experience in hospitality, restaurant operations, event management, or multi‑unit leadership.
• Demonstrated experience in high‑volume operations, large‑scale events, or multi‑location management.
• Experience training, mentoring, or developing staff in operational environments.
• Strong background in cost control, revenue growth, and operational efficiency.

• Texas Alcoholic Beverage Commission (TABC) Certification or ability to obtain within 30 days.
• Serv Safe Manager Certification (Instructor/Proctor status preferred or ability to obtain).

• Deliver non‑credit workforce courses in hospitality management, restaurant operations, marketing, and event management through customized training.
• Teach Serv Safe certification courses and food safety best practices aligned with industry standards (Serv Safe).
• Provide hands‑on instruction in restaurant startup, turnaround strategies, cost control, and profitability improvement.
• Train front‑line staff, supervisors, and managers in customer service excellence, team leadership, and operational consistency.
• Deliver customized workforce training for employer partners, including waitstaff, kitchen staff, and management teams.
• Integrate real‑world case studies and operational scenarios into instruction.
• Introduce practical applications of AI in hospitality, including customer engagement, marketing automation, and operational optimization.

• Support multi‑partner events involving employers, economic development partners, and community organizations.
• Leverage industry experience to assist in designing immersive, real‑world training environments and experiences.
• Plan, coordinate, and execute workforce and employer‑facing events, including industry convenings, training experiences, and community engagements.
• Oversee workforce development event logistics, staffing, vendor coordination, catering, and customer experience.
• Apply high‑level operational standards to ensure professional, seamless event delivery.

• Serve as a liaison to hospitality employers, restaurant owners, and industry partners.
• Support restaurant startups, concept development, and rescue through operational improvement initiatives.
• Assist in developing workforce programming aligned to current industry needs.
• Maintain training records, participant outcomes, and program documentation.
• Coordinate with grant‑funded programs to ensure compliance with purchasing, documentation, and reporting requirements.

• Advanced knowledge of restaurant operations,…