Operation Training Specialist - QSR

Key Responsibilities

• Develop and implement training programs for restaurant operations, including food preparation, service standards, food safety, quality control, and restaurant procedures.
• Conduct training for restaurant employees, supervisors, and management teams through classroom, on-the-job, and practical training.
• Create and maintain training materials, manuals, SOPs, job aids, and assessment tools.
• Work closely with Operations, QA, HR, and other relevant functions to identify training needs and develop appropriate solutions.
• Conduct Training Needs Analysis (TNA) based on operational performance, business requirements, and competency gaps.
• Evaluate training effectiveness through assessments, on-the-job observation, and operational performance indicators.
• Conduct store visits to observe operational practices and provide coaching and recommendations for improvement.
• Support the rollout of new products, equipment, systems, processes, and operational standards through effective training programs.
• Ensure training content is aligned with company policies, brand standards, food safety requirements, and QSR best practices.
• Monitor training completion, employee competency, and training KPIs, and prepare regular reports for management.
• Continuously identify opportunities to improve training methods, learning materials, and employee capabilities.

Qualifications

• Bachelor’s degree in Business Administration, Hospitality Management, Food Science, Human Resources, Education, or a related field.

• 3–5 years of experience in training, restaurant operations, or a related field, preferably within the QSR, food service, retail, or hospitality industry.

• Strong understanding of restaurant operations, including front-of-house and back-of-house processes.

• Experience in developing and delivering operational training programs.

• Good presentation, facilitation, coaching, and communication skills.

• Able to work effectively with employees at different levels, from frontline staff to restaurant management.

• Willingness to travel to restaurants/stores as required.

• Good command of English is an advantage.