The Training instructor will provide hands on classes instruction for the Food Service Manger Program. Responsibilities include teaching food safety classes, sanitation, customer services workplace management, and operational procedures with food service environments.
Minimum Qualifications;
2–5-year experiences in food service, restaurant or hospitality supervision Knowledge of food safety and sanitation standards. Strong communication and instructional skills.
Responsible for daily operational support, compliance documentation, scheduling coordination, and administrative oversight of training activities
Minimum Qualifications:
Experience in Office-administration or operation management.
Strong Organizational and documentation skills
Familiarity with compliance or regulatory process preferred
A successful BDR typically possesses:
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