Hospitality and Marketing Workforce Trainer - Part-Time, Heidenheimer

Position Summary&Essential Duties The following duties and responsibilities, Knowledge, Skills and Abilities (KSA’s), and physical requirements are intended to describe the general nature and level of work being performed. The information listed below is not intended to be construed as a complete listing of all duties and responsibilities, KSA’s, and physical requirements required of this position since changes to the position may occur at any time or additional requirements may be added over the course of time. SUMMARY: Temple College seeks a highly experienced hospitality and operations professional to serve as a part-time Workforce Trainer and Workforce Experience Curator. This role is designed for an industry veteran with a proven track record in restaurant operations, large-scale event execution, and business growth. The position delivers workforce training in hospitality, restaurant management, marketing, and event operations while translating real-world experience into practical instruction for adult learners. The role also supports restaurant startup and recovery, employer-based training, and high-impact workforce events. In addition, the trainer will introduce applied use of artificial intelligence (AI) to enhance service delivery, operational efficiency, and customer engagement.The position plays a key role in connecting training to real-world application through employer partnerships, live events, and immersive workforce experiences. Qualifications (Required and Preferred) Required Qualifications Associate degree in Hospitality, Marketing, Event Management, or related field (or equivalent industry experience). Minimum of 10–15 years of progressive experience in hospitality, restaurant operations, event management, or multi-unit leadership. Demonstrated experience in high-volume operations, large-scale events, or multi-location management. Experience training, mentoring, or developing staff in operational environments. Strong background in cost control, revenue growth, and operational efficiency. Required Certifications Texas Alcoholic Beverage Commission (TABC) Certification or ability to obtain within 30 days. ServSafe Manager Certification (Instructor/Proctor status preferred or ability to obtain). Job Duties and Responsibilities Workforce Training Deliver non-credit workforce courses in hospitality management, restaurant operations, marketing, and event management through customized training. Teach ServSafe certification courses and food safety best practices aligned with industry standards (ServSafe). Provide hands-on instruction in restaurant startup, turnaround strategies, cost control, and profitability improvement. Train front-line staff, supervisors, and managers in customer service excellence, team leadership, and operational consistency. Deliver customized workforce training for employer partners, including waitstaff, kitchen staff, and management teams. Integrate real-world case studies and operational scenarios into instruction. Introduce practical applications of AI in hospitality, including customer engagement, marketing automation, and operational optimization. Workforce Experience Curator Support multi-partner events involving employers, economic development partners, and community organizations. Leverage industry experience to assist in designing immersive, real-world training environments and experiences. Plan, coordinate, and execute workforce and employer-facing events, including industry convenings, training experiences, and community engagements. Oversee workforce development event logistics, staffing, vendor coordination, catering, and customer experience. Apply high-level operational standards to ensureprofessional, seamless event delivery. Industry Engagement&Program Support Serve as a liaison to hospitality employers, restaurant owners, and industry partners. Support restaurant startups, concept development, and rescue through operational improvement initiatives. Assist in developing workforce programming aligned to current industry needs. Maintain training records, participant outcomes, and program documentation. Coordinate with grant-funded programs to ensure compliance with purchasing, documentation, and reporting requirements. Knowledge Skills and Abilities&Physical Demands Knowledge Advanced knowledge of restaurant operations, food and beverage management, and customer service systems. Knowledge of large-scale event operations and logistics management. Knowledge of workforce training methodologies and adult learning principles. Knowledge of marketing strategies, customer retention, and brand development in hospitality environments. Skills Strong instructional and facilitation skills with the ability to translate industry experience into workforce training. High-level event planning and operational execution skills. Financial and operational management skills, including budgeting, inventory control, and labor management. Excellent communication and leadership skills with diverse audiences. Abilities Ability to coach and develop individuals at all levels, from entry-level staff to management. Ability to improve business operations, profitability, and customer experience through applied training. Ability to manage multiple events, trainings, and partnerships simultaneously. Ability to work flexible hours, including evenings and weekends, in both instructional and event environments. Work Schedule&Conditions Part-time; flexible schedule including early mornings, evenings, and weekends. Work performed in classroom, lab, and live event environments. Requires standing, walking, lifting, and active participation in event setup (up to 25 lbs). TRS/ORP Not eligible (part-time position) Reports To Director / Vice President, Workforce Development