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Job DetailsJob Location: 9900 N. Central Expressway Suite 120, Dallas, TX Dallas, TX 75231Job Category: NurseRegional Corporate Clinical Trainer (LVN/LPN) · Department: Clinical Operations – Corporate Training · Reports To: Clinical Manager / Director of Clinical Operations · Sta ...
Dallas OTHER5 days ago
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The Regional Corporate Clinical Trainer (LVN/LPN) delivers high-quality clinical training, education, and support across designated Urology Clinics of North Texas (UCNT) locations. · This role ensures consistency in clinical standards, promotes patient safety, · and supports newl ...
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Description · Regional Corporate Clinical Trainer (LVN/LPN) · Department: Clinical Operations – Corporate Training · Reports To: Clinical Manager / Director of Clinical Operations · Status: Full-Time, Non-Exempt · Schedule: Monday–Friday, Day Shift · Travel: Required within assig ...
N. Central Expw Suite Dallas, Texas, United States $60,000 - $75,000 (USD) per year4 days ago
Corporate Trainer - Lewisville - Hospitality Pro Search
Description
The Training Manager is responsible for the design, development, implementation, and
evaluation of all training programs for both Front-of-House (FOH) and Back-of-House (BOH)
team members and management. This role is crucial for maintaining the highest standards of
culinary quality, authentic service, and operational efficiency while actively
cultivating a positive and high-performance workplace culture.
Key Responsibilities
1. Training Program Development & Management
● Design & Curricula: Develop, maintain, and update comprehensive training manuals,
materials, and Standard Operating Procedures (SOPs) for all roles (Servers, Bartenders,
Hosts, Bussers, Line Cooks, Prep Cooks, Dishwashers, and Management).
● Tex-Mex Specialization: Create specific training modules focused on:
○ Menu Knowledge: Detailed understanding of all Tex-Mex dishes, ingredients,
cooking techniques, and allergy procedures.
○ Beverage Program: Expertise in classic cocktails (Margaritas, Palomas, etc.),
tequila/mezcal varieties, non-alcoholic and beer pairings.
○ Service Standards: Training FOH on hospitality rooted in Tex-Mex culture,
proper table service for full-service dining, and suggestive selling of appetizers,
specials, and desserts.
● Technology: Ensure all staff are proficient in using our Point-of-Sale (POS) system,
reservation/waitlist software, and BOH inventory/kitchen display systems.
2. Training Delivery & Facilitation
● New Hire Onboarding: Conduct engaging and effective orientation and induction
sessions for all new employees, immersing them in the company culture, brand values,
and safety protocols.
● Hands-on Training: Deploy a variety of modern and traditional training methods,
including on-the-job coaching, classroom-style sessions, e-learning modules, and
simulations.
● Certified Trainer Program: Establish and manage a "Certified Trainer" program to
ensure a consistent, high-quality peer-to-peer training experience within each
department.
● Leadership Development: Lead the Manager-In-Training (MIT) program, tracking
progress, providing coaching, and validating completion of all operational and leadership
requirements.
3. Culture Development & Employee Engagement
● Values Integration: Design training that explicitly connects all operational tasks back to
the restaurant's core values, mission, and brand promise.
● Recognition Programs: Collaborate with management to implement and train teams on
effective peer-to-peer and manager-led recognition programs to drive employee
motivation and morale.
● Feedback & Communication: Train managers on effective communication, coaching,
and conflict resolution techniques to foster a positive and respectful work
environment.
● Workplace Behavior: Develop and facilitate training modules on unconscious bias,
respectful workplace behavior, and professional communication standards.
● Retention Strategy: Analyze employee engagement data and turnover metrics to
proactively identify cultural pain points and design targeted training interventions to
improve job satisfaction and staff retention.
4. Assessment, Compliance, and Auditing
● Performance Evaluation: Monitor and evaluate the effectiveness of all training
programs through post-training testing, on-the-floor observations, and performance
metrics (e.g., speed of service, server sales, guest satisfaction scores, and employee
satisfaction results).
● Compliance: Ensure all employees are trained and compliant with critical industry
regulations, including Food Safety, Sanitation/HACCP, Responsible Alcohol Service
(TABC/ServSafe/equivalent), and workplace safety.
● Operational Audits: Conduct regular, unannounced operational and service audits
across all shifts to identify training and cultural gaps.
5. Collaboration & Administration
● Needs Assessment: Partner with General Managers and Department Managers to
identify current and future training needs based on performance gaps, menu changes,
and employee feedback survey results.
● New Restaurant Openings (NROs): If applicable, lead the pre-opening training
strategy, schedule, and execution for new restaurant locations, ensuring a consistent
cultural foundation is established from Day 1.
● Reporting: Maintain accurate training records, generate reports on training
effectiveness (ROI), and communicate progress to the leadership team.
● Budget Management: Prepare and manage the annual training budget, ensuring
cost-effective use of resources.
Required Skills & Qualifications
● Experience: Minimum of 3 years of progressive experience in a dedicated Training
Manager
● Knowledge: Deep operational knowledge of both FOH and BOH operations. Specific
knowledge of Tex-Mex cuisine and full bar operations is a significant plus.
● Leadership & Communication: Exceptional presentation, facilitation, coaching, and
verbal/written communication skills. Must be a dynamic and inspiring leader with a
passion for mentoring and developing a strong organizational culture.
● Technical Skills: Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint) or
Google Workspace, and experience working with Learning Management Systems (LMS)
and restaurant-specific software.
● Certifications: Current Food Manager/Food Protection Certification and Responsible
Alcohol Service Certification (or ability to obtain)
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