Regional Food Service Trainer

Main Purpose: Function: The Food Service Trainer and Coordinator is responsible for leading the operational execution and training of staff in Super7 food programs in the region.

Their main mission is to ensure compliance with food safety standards, product quality andconsistency, review the implementation of the strategy at the country level, and organize/structure/train Super 7's foodoperating systems.

The ideal candidate should have experience in food operations, retail business, leadership skills, andstrong intercultural communication skills.Knowledge Skills and Abilities, Key Responsibilities: Key Responsibilities: 1- Coordinate and supervise the daily implementation of food programs in Super 7 stores in the assigned countries.2 - Ensure standardization in menu preparation, portion sizes, packaging, product display, and equipment use.3 - Support new product launches, seasonal promotions, and regional menu adaptations.4 - Monitor product quality, ingredient availability, and equipment maintenance.5- Analyze key performance indicators (KPIs) for the food sector by store and collaborate with local managers to improveresults.6- Information system validation: Recipes, Sales Prices, and Profitability of the Prepared Food and Dispensed Beveragescategories7- Proposal for process improvements to optimize times8- Proposal for innovations in in-store food offerings9- Updating manuals and documentation of operational processes10- Design and deliver practical training to store teams (Train the Trainers): Food Safety and Hygiene, Equipment Useand Cleaning, Standard Operating Procedures (SOPs)11- Train teams on new store openings, renovations, or menu launches12- Create visual training materials (videos, guides, posters) adapted to the local language and cultural context.13- Conduct post-training evaluations to ensure learning and correct application.14- Support in the design and creation of Annual Dealer BootcampsRequirements: Required Education Technical or university degree in Food Technology, Culinary Arts, Nutrition, Hospitality, or related fieldsBilingual: Spanish-English (desirable).

Preferred Education/Experience Chef/Food and Beverage ManagerRegional or multi-location experience (preferred).

Food Handling Certification (HACCP or other recognized certification), valid in one or more of the countriescovered Willingness to obtain additional local certifications if necessaryExperience: Minimum 3–5 years of experience in food operations, with at least 1–2 years in a supervisory or training roleChef/Food and Beverage ManagerExperience working in food operations in retail or convenience stores and restaurant chains is desirable.Use of espresso coffee machines.Knowledge of BPM, standardization, food assembly, reduction of order times.Use of griddles, ovens, double boilers, fryers, cold tables, and other state-of-the-art equipment to be implementedin future facilities.Skills: Leadership, presentation, and effective training skills.Technical knowledge of food safety and equipment operationAbility to work independently and manage multiple prioritiesWillingness to travel frequently between countriesProficiency with digital tools (Microsoft Office, POS systems, virtual training tools).

Influence and teaching.Competencies: Enthusiastic, dynamic, honest, team player, strong character, and decisive decision-maker.Sensitivity to Customer ServiceResponsibleLeading by exampleProactivity and commitmentKnowledge of the management modelFrequent travel to stores in Guatemala, El Salvador, Honduras, Nicaragua, and Panama (up to *****% of the time),occasional physical work (standing, walking, lifting moderate weights) during visits or training sessions, flexibleschedule, including weekends or holidays as needed for operational requirements.Key Relationships and Department Overview: Key Relationships: Internal – Convenience Retail Regional Teams, Convenience Retail Country Managers, Retail, Marketing, Convenience Retail.External – Dealers, Food Service Staff, Service Station Supervisors and Managers.