Training and Operations Services Manager

The Training & Operations Services Manager builds and owns the systems that tell every Pinkbox shop how to run. This person creates our training curriculum and operational documents, owns the platform where all of it lives, and leads cross-departmental projects and new store openings from corporate kickoff through hand-off to the field. It is a strategic, organizational role: the work is done mostly from the office, and its results show up in every shop.

• Design, write and maintain training materials for every store-level position, from new team member onboarding through shift lead, assistant manager and general manager.
• Build role-based training paths, certification checkpoints and knowledge checks.
• Create the Manager-in-Training (MIT) program framework, curriculum and evaluation tools used by the Field Trainer.
• Update training content whenever products, equipment, recipes, service standards or procedures change.
• Measure training effectiveness using completion rates, certification results, turnover and store performance data, and revise programs accordingly.

• Write, format, version-control and publish standard operating procedures (SOPs), job aids, checklists, station guides and quick-reference resources.
• Partner with Operations leadership to define and document brand standards for food quality, safety, cleanliness, guest service and speed.
• Run a regular review cycle so every document has an owner, a current version and a review date.
• Make sure procedures are clear, consistent and usable on the shop floor (visual, mobile-friendly, bilingual where needed).

• Own Pinkbox's central information hub, whether an internal intranet or a third-party platform (LMS / operations app).
• Lead platform selection, setup and rollout if a new system is chosen; manage the vendor relationship and budget.
• Structure content so any team member can find what they need in seconds; manage user access and permissions.
• Track usage and completion reporting and share it with Operations leadership, district managers and general managers.

• Serve as the corporate project manager for initiatives that affect store-level operations: new products and limited-time offers, equipment rollouts, technology and POS changes, process changes and policy updates.
• Coordinate with Marketing, Culinary / Product, HR, Finance, Facilities, IT and Purchasing to build rollout plans, timelines and store communications.
• Translate corporate decisions into store-ready tools: training, SOP updates, announcements and launch checklists.
• Follow up after launch to confirm adoption and capture lessons learned.

• Own the new store opening (NSO) master plan and timeline from the corporate side, coordinating every department's tasks.
• Build and maintain the NSO playbook, opening checklists, training schedules and staffing / training ratios.
• Partner with the Field Trainer, who leads on-site opening training, to make sure the right materials, trainers and schedule are in place.
• Run post-opening reviews and update the playbook after every opening.

• Hire, lead, develop and set priorities for the Field Trainer(s).
• Set training compliance standards and goals; review field results with the Field Trainer and Operations leadership.
• Manage the training department budget, including platform, materials and opening travel.

Qualifications

• Five or more years in multi-unit restaurant, bakery, or quick-service operations, with at least two in a training, multi-unit, or general manager role.
• Proven record writing operational documentation people use, not just delivering someone else's material.
• Hands-on experience opening new locations strongly preferred.
• Strong writing and presentation skills, and the ability to teach both new hourly hires and experienced managers.
• Working knowledge of scheduling, labor and food cost, inventory systems, and POS.
• Excellent organizational skills, ability to prioritize projects, ability to function under time constraints and deadlines with attention to detail, works with minimal supervision, exercises sound judgement, and adapts to operational changes in a growing company.
• Must have the ability to read, analyze and interpret business correspondence, SOPs, handbooks, and other established documentation.
• Bilingual Spanish fluency preferred
• ServSafe Manager certification, or ability to obtain within 60 days; valid county food handler’s card.
• Able to lift up to 50 pounds, stand for extended periods, and work in a production environment with hot equipment.
• Must be comfortable traveling by vehicle or plane to our in-state and out-of-state locations. Must have or be able to obtain and maintain a valid Driver’s License with a clean driving record and have reliable transportation.
• Training Managers can expect to have some early mornings, late evenings, weekend and/or holiday hours, and will have additional opening/closing responsibilities. Must be comfortable working a varied schedule, as some of are locations are open 24/7.