Director of Training

Position Summary

The Director of Training owns every piece of training that touches an hourly employee or a restaurant manager across our 47 Freddy's Frozen Custard & Steakburgers restaurants in Texas.

The role partners closely with the three Regional Directors of Operations, who own restaurant performance. The Director of Training owns the systems, materials and certifications that make consistent execution possible in every restaurant to include the following;

• Training content, curriculum and the learning platform.
• The Certified Training Restaurant (CTR) program and the relationship with the franchisor's training team.
• The restaurant-level certified trainer program for hourly employees
• Manager training execution: getting manager trainees through the certified path on schedule.
• New restaurant opening training.
• Food safety and compliance training and certification tracking.
• Training measurement and reporting.

Key Responsibilities

Training Content and Curriculum

• Own the company training calendar and all training materials for hourly employees and restaurant managers.
• Adapt and extend franchisor materials rather than replacing them. Brand standards stay the franchisor's; company-specific onboarding, systems, policies and culture content are ours.
• Build and maintain company onboarding for new hourly hires and new managers, including POS, scheduling, payroll and inventory systems.
• Administer the learning platform: user setup, assignments, completion tracking and content version control.

Certified Training Restaurant Program

• Select and prepare restaurants for CTR certification and recertification by the franchisor and serve as the primary contact with the franchisor's training team.
• Hold CTRs to the operating and staffing standards that certification requires and audit them on a set schedule.
• Plan CTR capacity against the hiring and opening calendar so a certified seat is always available when a manager trainee is hired.
• Schedule manager trainees and opening teams through CTRs and track their progress and completion.
• Recommend CTR General Manager selection criteria, stipends and recognition to ownership and the RDOs.
• Keep every piece of material current when the brand changes a product, procedure or standard, and communicate those changes to the restaurants.

Certified Trainer Program (hourly)

• Own trainer selection criteria, certification, recertification and removal.
• Run train-the-trainer certification and keep every restaurant staffed to the target number of active certified trainers.
• Maintain the trainer pay premium policy, recognition and trainer bench tracking by restaurant in partnership with Human Resources.
• Validate trainer quality in the field through observation, not just completion records.

New Restaurant Openings

• Own the training plan for every new restaurant opening: the timeline, the opening training team roster and the pre-opening certification requirements.
• Build and lead the traveling opening training team, drawing on certified trainers and CTR managers.
• Confirm training readiness before opening day and run a structured post-opening handoff to the District Manager.
• Debrief each opening and fold what was learned into the next one.

Compliance and Certification Tracking

• Track state-required food handler and Certified Food Protection Manager certifications across all restaurants, including expiration dates and renewals.
• Administer required harassment prevention, safety and policy training, and maintain records that stand up to audit.
• Flag gaps to the RDOs and the ownership before they become a compliance problem.

Measurement and Reporting

• Report monthly to ownership on training completion, certified trainer coverage, CTR status, early turnover and ops audit results.
• Connect training results to business outcomes: turnover, speed of service, guest satisfaction and franchisor evaluation scores.
• Recommend where to invest next based on what the numbers show.

Partnership

• Work with the three RDOs and their District Managers as the primary internal customer.
• Spend meaningful time in restaurants. This is a field role that requires extensive travel and time in the restaurant locations.
• Represent the company with the franchisor's training organization and in brand training councils or committees.