The Director of Training is responsible for leading the development, execution, and continuous improvement of the company’s field training programs to ensure restaurant teams are equipped to deliver consistent operational execution and exceptional guest experiences.

This role owns the company’s field training architecture, including curriculum development, leadership training programs, and operational certification standards that support restaurant performance. The Director of Field Training works closely with Operations leadership to ensure training initiatives align with operational priorities and support the successful rollout of new systems, processes, and restaurant openings.

Reporting to the Senior Director of Training & Operations Services, this role plays a critical part in strengthening leadership capability in the field, improving operational consistency, and building scalable training programs that support the company’s continued growth.

Key Responsibilities:

Training Program Development

1. Design, implement, and continuously improve training programs for restaurant managers, field leaders, and operations teams to support operational excellence across all locations.
2. Develop structured learning pathways and role-based training curricula that support the development of restaurant team members, managers, and emerging leaders.
3. Establish operational training standards and certification programs that reinforce brand expectations and operational procedures.
4. Ensure training programs are scalable and adaptable to support new restaurant growth and evolving operational needs.

Field Support & Coaching

1. Provide on-site and remote coaching to field leaders and restaurant teams to strengthen operational performance and leadership capability.
2. Partner with operations leadership to identify performance gaps and deploy targeted training solutions that improve execution.
3. Support field teams in delivering consistent operational standards, food quality, and guest experience across locations.

Leadership Development

1. Lead the development and implementation of leadership development programs for restaurant managers and field leaders.
2. Support the growth of internal talent by building programs that strengthen the restaurant leadership pipeline.
3. Provide tools and frameworks that enable field leaders to coach and develop their teams effectively.

Training Resources & Learning Tools

1. Develop and maintain a comprehensive suite of training resources, including operational playbooks, manuals, workshops, and digital learning tools.
2. Ensure training materials are engaging, accessible, and aligned with current operational standards.
3. Support the development of scalable learning systems that allow restaurant teams to access training resources efficiently.

New Restaurant Openings

1. Lead training initiatives for new restaurant openings to ensure teams are prepared to execute brand standards from day one.
2. Partner with Operations leadership to coordinate training timelines, readiness plans, and on-site support during openings.

Performance Measurement & Continuous Improvement

1. Develop and track key performance indicators (KPIs) to evaluate the effectiveness of training programs and initiatives.
2. Connect training outcomes to operational performance metrics such as sales performance, operational consistency, and guest experience.
3. Use operational data and field feedback to continuously refine training programs and improve training impact.

Change Management & Cross-Functional Collaboration

1. Lead training initiatives related to company-wide operational changes, including the rollout of new systems, processes, and policies.
2. Partner with Operations, HR, Marketing, and other cross-functional teams to ensure training programs align with company priorities.
3. Communicate training updates and operational changes to field teams to support smooth adoption.

Qualifications

1. Bachelor’s degree in Training & Development, Operations, Organizational Development, or related field (or equivalent experience).
2. 7+ years of experience in field training, restaurant operations, or leadership development within the restaurant, retail, or hospitality industry.
3. Experience developing training programs that drive operational performance.
4. Strong leadership, coaching, and facilitation skills.
5. Excellent communication and presentation skills with the ability to engage diverse audiences.
6. Strong project management skills with the ability to manage multiple initiatives simultaneously.
7. Willingness to travel to support field teams and restaurant operations up to 50%.

EQUAL EMPLOYMENT OPPORTUNITY

Sarku Japan strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, veteran status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other characteristic protected by state or federal law.

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