Learning Experience Designer & Trainer

Summary

The Learning Experience Designer and Trainer (LEDT) is an individual contributor who serves as the subject matter expert for Biscuitville’s training programs, systems, and operational standards. This role is responsible for executing field-based learning and developing and improving training content that drives operational excellence, brand consistency, and business performance across all restaurants.

The LEDT partners closely with Operations and Restaurant Excellence leadership to strengthen training execution in the field by developing Certified Training Managers, supporting Training Restaurants, and delivering hands-on coaching to managers and team members. In addition to field delivery, the LEDT plays a key role in instructional design and content development, conducting needs assessments, designing or revising training materials, ensuring content is instructionally sound, and maintaining training resources within the LMS so that learning is consistent, accessible, and aligned to current standards.

The LEDT also supports New Unit Growth and system-wide initiatives by providing training leadership during restaurant openings, pilots, resets, and operational launches. Through routine field visits, performance observations, and feedback loops, the LEDT identifies capability gaps, evaluates training effectiveness, and recommends targeted learning solutions that translate into on-the-job behaviors. Operating with a high degree of autonomy, the LEDT serves as a trusted advisor to field leadership on training readiness, certification decisions, and continuous improvement opportunities, while modeling Biscuitville’s values, norms, and commitment to service excellence.

People

• Build and sustain strong, trust-based working relationships with Operations, Restaurant Excellence, Area Directors, Operators, and field leadership to ensure training initiatives are effectively designed, communicated, and executed.
• Partner with field leaders to identify, assess, develop, and certify Certified Training Managers (CTMs), providing structured coaching, feedback, and development plans supported by clear training content and resources.
• Coach and support managers, trainers, and team members through hands-on, in-restaurant training while reinforcing learning through job aids, reference materials, and LMS-based content.
• Serve as a trusted advisor to field leadership on training readiness, certification and recertification decisions, and development priorities based on observed performance and training data.
• Facilitate regional and field-based training workshops using adult learning principles and well-designed instructional materials to strengthen leadership capability and technical executio
• Mentor facilitators supporting New Unit Growth (NUG) training, ensuring instructional materials, facilitator guides, and learner resources are accurate, current, and aligned with learning objectives.
• Reinforce Biscuitville’s values, brand standards, and service expectations by modeling behaviors and embedding them into training content and learning experiences.

Thought 

• Conduct structured training needs assessments using field observations, operational data, and leader input to identify skill gaps and learning priorities.
• Translate identified gaps into clear learning objectives and recommend instructional strategies, delivery methods, and content solutions that address business needs
• Design, develop, revise, and maintain training content that is instructionally sound, logically sequenced, and aligned with adult learning best practices.
• Ensure consistency and integration of training content across platforms, programs, and delivery methods, including instructor-led training, eLearning, job aids, and microlearning.
• Evaluate training effectiveness through observations, LMS data, assessments, and performance outcomes, using insights to refine content and delivery.
• Provide structured feedback on training systems, tools, and materials prior to rollout to ensure clarity, usability, and field readiness.
• Evaluate new processes, equipment, and systems from a training and instructional design perspective to ensure they can be effectively taught and adopted.
• Apply critical thinking and sound judgment to balance operational realities with learning effectiveness when recommending training solutions.

Results

• Execute field training programs that drive measurable improvements in operational performance, product quality, service execution, and brand consistency.
• Design and maintain training content that supports consistent execution across restaurants and enables leaders to reinforce standards on an ongoing basis.
• Own the Training Restaurant certification and recertification process, including assessment tools, instructional criteria, documentation, and recommendations.
• Support New Restaurant Openings by developing and delivering pre-opening, opening, and post-opening training content and hands-on training support.
• Maintain New Unit Growth (NUG) Master Trainer certification and support NUG training execution as required.
• Track training participation, certification status, and completion through the LMS and other systems to ensure accountability and compliance.
• Support pilots, system-wide initiatives, restaurant resets, and operational launches by developing training materials and providing hands-on field training.
• Continuously improve training programs and instructional materials based on feedback, results, and evolving business needs.

  Self

• Demonstrate strong ethics, integrity, and professionalism in all interactions, serving as a role model for Biscuitville’s values and learning standards
• Operate independently with a high level of accountability, ownership, and attention to detail across field execution and instructional design responsibilities.
• Take initiative to proactively identify training gaps, content improvement opportunities, and risks to training effectiveness.
• Maintain discipline in documentation, content updates, and LMS maintenance to ensure training materials remain current and accurate.
• Exhibit flexibility, resilience, and adaptability in a fast-paced, field-based environment that requires frequent travel and shifting priorities.
• Manage time and workload effectively to balance travel, training delivery, instructional design work, and project deadlines.
• Commit to continuous learning by staying current on adult learning principles, instructional design practices, and QSR operational trends.

Education/Skills/Experience:

  Required

• Minimum of 1year of adult education and/or training facilitation experience.
• Ability to teach, coach and mentor at all levels of the organization.
• Strong cross-functional relationship-building skills.
• Proficient in MS Office (PowerPoint, Excel, Word).
• Excellent writing skills; able to write training materials and content quickly and effectively.
• Must have active and valid authorization to work in the U.S.A.
• Must have a valid driver s license and proof of insurance.
• Must have a reliable vehicle and be willing to travel long distances across multiple states, 12–21-day time frames.

  Preferred

• Bachelor’s degree
• Operational expertise in QSR, restaurant industry and/or hospitality preferred.
• Education relating to adult learning styles and strategies, and instructional design.
• Excellent written, oral, interpersonal, and organizational skills.
• Detail-oriented, highly motivated, possessing high level of energy and enthusiasm.
• Experience and ability to work on a team as well as independently in a matrix organization.
• Demonstrated ability to build trusting relationships by being responsive, keeping commitments, and sharing. insights on development needs and progress.
• Ability to meet deadlines and manage multiple priorities including day-to-day tasks and ongoing projects.
• 2+ years of multi-unit training or oversight preferred.
• New Restaurant opening experience.

Physical Requirements

• Ability to sit or stand for long periods of time and work in a restaurant environment.
• Ability to lift at least 50 pounds.
• While performing the duties of the Leader, they are regularly required to stand and walk; talk or hear, in person and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.