Field Training Manager – Growth Brands

Role Purpose:As the company accelerates its Growth Brands strategy with ambitious expansion plans, including multiple new restaurant openings within existing markets and entry into new markets over the coming three years, the Field Training Manager – Growth Brands will play a critical role in ensuring operational readiness and consistent brand execution across the portfolio.This role is responsible for developing and executing operational and culinary training programs that build strong restaurant capabilities, ensure high standards of food quality and guest experience, and support the successful scaling of Growth Brands.The role currently supports brands including Malak Al Tawouk, Chicken Tikka, and Wimpy, and will also contribute to the integration and operational readiness of additional brands incorporated into the Growth portfolio in the future.Given the nature of the brands within the portfolio, the role requires practical expertise in Arabic cuisine concepts—particularly grilled chicken preparation—and strong operational competency across fast‑casual make lines including sandwiches, wraps, salads, bowls, and similar menu formats.Key Responsibilities:Training Strategy & Program DevelopmentDevelop and implement structured training programs covering operational standards, food preparation, customer service, and leadership capability.Identify operational skill gaps across restaurant teams and create targeted training interventions.Develop training materials, operational guides, and learning tools tailored to each brand within the Growth portfolio.Establish standardized training frameworks to ensure consistent execution across restaurants.Ensure training initiatives support the strategic objectives of the Growth Brands division.Field Coaching & Operational Capability BuildingConduct regular field training visits to restaurants to assess operational execution and provide hands‑on coaching.Work closely with restaurant teams to improve food preparation standards, service execution, and operational efficiency.Support restaurant leadership teams in maintaining strong operational discipline and brand standards.Provide ongoing coaching and performance feedback to restaurant managers, supervisors, and team members.Culinary & Product TrainingEnsure proper training and execution of brand‑specific cooking methods, particularly grilled chicken preparation, marination, grilling techniques, and menu assembly.Train teams on effective make‑line operations for sandwiches, wraps, salads, bowls, and side items.Support new product launches through training modules and product knowledge sessions.Ensure teams consistently execute food preparation standards, portion control, and presentation requirements.New Store Openings & Brand ExpansionSupport operational and training readiness for new store openings (NSOs).Develop and execute structured training plans for opening teams prior to launch.Conduct pre‑opening training programs and support teams during the initial opening phase.Assist with onboarding newly franchised or acquired brands into company training and operational systems.Training Systems & Learning CultureEstablish clear training pathways including onboarding, certification, and development programs.Monitor training progress and evaluate effectiveness through field assessments and operational metrics.Promote a culture of continuous learning and operational excellence across restaurant teams.Maintain a central repository of training materials and operational documentation for Growth Brands.Talent DevelopmentIdentify high‑potential team members and support development of future restaurant leaders.Assist restaurant management teams in building a pipeline for shift leaders and assistant managers.Lead onboarding and training programs for newly hired restaurant managers and supervisors.Collaborate with HR and Operations leaders to align training with broader talent development initiatives.Key Performance Indicators (KPIs):Training compliance across Growth Brand restaurantsImprovement in operational execution and food quality standardsEffective field coaching and capability developmentSuccessful training readiness for new store openingsDevelopment of restaurant leadership pipelineConsistency of brand standards across restaurantsQualifications & Experience:EducationPreferred - University degree in Hospitality Management or Culinary Arts.ExperienceMinimum 4–6 years of experience in restaurant operations, field training, or restaurant leadership, preferably within QSR or fast‑casual dining.Demonstrated experience in restaurant training, operational coaching, or culinary operations.Strong familiarity with Arabic cuisine concepts and grilled chicken cooking methods is highly preferred.Experience working across multiple restaurant brands or concepts is an advantage.Ability to communicate in Arabic is a strong plus.Skills & CompetenciesStrong understanding of restaurant kitchen operations and service environmentsExperience designing