Regional Operations Manager

Job Description

Job Description

Regional Operations Manager, Restaurant & Catering Location : San Francisco Bay Area

About Us

Yardie Corporations LLC was founded as a “Mom & Pop shop” with a simple goal in mind: bring delicious Caribbean flavors and service to every customer that walks through our doors, the way it’s done Back A Yard or “back home.” Since 2005, we’ve grown into a brand that many in the San Francisco Bay Area has grown to love. Starting in Menlo Park, California (10 minutes walk from the Facebook/Meta Headquarters and we were here first ), we grew to seven locations serving guests up and down Highway 101. It’s been an amazing journey!

Summary

As we grow, we continue to lean on our values. We are looking for strategic leaders who thrive on building high-performing teams. As Regional Operations Manager, you’ll get the chance to design, scale and bridge our executive visions with our team. We aren’t just looking for a “manager” but a visionary who wants to take a 20 year old, homegrown brand, to the next level.

What You’ll Do

●        Drive Profitability - Ownership of financial KPIs, inventory, and cost control. You’ll find the "hidden" opportunities for cost savings and revenue growth.

●        Scale Operations - Collaborate with the Executive Team to build and implement the strategies and SOPs required to scale from seven locations to the next level.

●        Lead & Mentor - Provide high-level guidance to General Managers to ensure "The Standard" is met at every location, every day.

●        Ensure Compliance : Maintain a safe, healthy, and legally compliant environment across the entire portfolio.

●        Master the Guest Experience : Ensure every guest across seven locations receives a five-star experience by resolving issues and proactively improving service quality.

What You Bring to the Table

●       7+ years of experience

• ~ 3 - 4 as General Manager
• ~ 1 - 3 years managing multiple units
• ~ 3 - 5 locations under management, minimum

●       Financial Command

o       Profit & Loss accountability - you can spot margin leaks at a glance

o       Labor targets & Food systems costs -

o       Weekly/monthly forecasting - proactive thinking vs. reacting

o       “What good looks like?”

▪        Knows store numbers, cold

▪        Improving EBITDA without disrupting guest experience

●       System Builder

o       SOPs - you can build repeatable systems across multiple locations

• Driving innovation, your fingerprints will be on every part of the business.

o       Standardize - open/closing, prep systems, inventory + order cadence. A data-driven decision-maker who stays cool under pressure and has a passion for the latest industry trends.

o       “What good looks like?”

• Every store runs the same way, not just same menu
• New managers can plug and play and succeed quickly

●       People Leader

o       Hire, train and developer managers and kitchen leaders

o       Create Accountability Structure

▪        Clear KPIs

▪        Weekly 1:1s with GMs

o       “What good looks like?”

▪        Low manager turnover

▪        Each store feels “owned” by GMs, not babysat

●        Data-driven + Tech Fluency

o       Point of Sales analytics (sales mix, peak hours, ticket times)

o       Labor scheduling tools

o       Inventory systems

o       “What Good looks like?”

• Make decisions on data and not gut alone
• Identify trends like declining items, staffing inefficiencies

●        Nice to Haves

o       A Bachelor’s degree in Hospitality or Business-related

Compensation 

●       Estimated pay range of $75,000 – $80,000 base salary.

●       Eligible for quarterly performance-based bonus at a minimum of 3% annual base salary

While the bonus does fluctuate, earning potential can greatly increase based on goal attainment—bringing your total annual compensation potential.

Benefits 

●       Health

●       Vision

●       Dental

●       PTO

●       Cell Phone Stipend