Restaurant Operations Manager

Job Description

Job Description

Position Overview

We’re looking for an Operations Manager to support our corporate store teams by hiring, developing, and coaching managers who bring the SAMBAZON brand to life every day. This role also partners with licensed locations to strengthen brand standards and performance through relationship-building, coaching, and influence. The ideal candidate brings strong operations experience, emotional intelligence, and the ability to lead directly and through others. This position reports to the Director of Restaurant Operations and Supply Chain and works closely with Business Development, Supply Chain, Finance, People, and Marketing.

Based primarily in the San Diego area, the position may require travel primarily on the West Coast.

The role also offers a generous benefits package, annual bonus opportunity, and year-round half-day Fridays!

Corporate Store Leadership

• Directly manage corporate store management teams: set expectations, conduct regular one-on-ones, manage performance, and develop individuals at all levels.
• Drive store-level KPIs including COGS, labor ratios, waste, customer satisfaction, and audit scores; hold managers accountable with clarity and consistency.
• Lead corporate store teams through change including menu updates, system rollouts, and operational pivots, with clear communication and on-the-ground presence.
• Partner with GMs and HR on hiring, onboarding, payroll and employee performance feedback.

Licensed and Franchise Partner Management

• Serve as the primary contact for licensed locations, providing responsive, expert support across operations, supply, and brand matters.
• Build trust-based relationships with operators; influence brand standard adherence and performance improvement through coaching, data-sharing, and commercial logic.
• Manage the full onboarding journey for new partners from initial set-up through to post-opening review, ensuring a smooth and brand-consistent launch.
• Maintain regular communication with partners; identify underperformance early and agree remediation plans where required.

Training, Auditing and Brand Standards

• Design and deliver training programs for corporate and partner teams covering operations, food safety, brand standards, and product knowledge.
• Conduct structured operational audits across the network; produce clear, actionable reports and track improvement trends over time.
• Maintain up-to-date SOPs, training guides, and reference materials; ensure all locations meet ServSafe and relevant food safety requirements.

Operational Performance and Cross-Functional Collaboration

• Monitor and report on financial and operational performance across both corporate and partner locations; surface risks and opportunities to the Director of Operations.
• Collaborate with Supply Chain on demand forecasting, inventory management, and partner procurement set-up.
• Contribute operationally to new location openings, business development due diligence, and cross-functional improvement projects.

Qualifications

Education

• Bachelor's degree or equivalent experience preferred; relevant hospitality or operations qualification accepted.
• ServSafe Manager Food Safety Certification required within 30 days of employment. Company will cover any associated costs as needed.
• Valid driving license; willingness and ability to travel regularly.

Experience

• Three to five years of multi-unit operations management in a fast-casual, QSR, or branded food service environment. Nationally recognized brand experience preferred.
• Proven experience directly managing store-level teams: recruiting, developing, and performance-managing people at a manager level.
• Demonstrated ability to manage franchisee, licensee, or independent operator relationships, delivering compliance and performance through influence rather than authority.
• Comfortable with P&L and operational data; able to connect financial performance to operational behavior and build improvement plans accordingly.
• Experience contributing to franchise or licensing system design and roll-out.
• Familiarity with Voice of the Guest or equivalent customer feedback platforms.
• Experience with workforce and restaurant management platforms.

Skills and Competencies

• Direct Leadership: sets clear expectations, coaches for performance, and creates team environments where people take ownership.
• Influence Without Authority: earns credibility with independent operators through expertise, follow-through, and constructive challenge.
• Operational Excellence: strong working knowledge of food service operations including labor, COGS, food safety, and customer experience.
• Communication: adapts style across audiences from store crew to senior leadership to independent business owners; produces clear written outputs.
• Commercial Acumen: understands unit economics; brings solutions alongside problems; manages priorities under pressure in a scaling business.

Working Conditions

This is a field-intensive role; most working time is spent visiting stores and partner locations. The role involves working in fast-paced food service environments and requires flexibility to cover evenings, weekends, or holidays around peak periods, new openings, and partner onboarding.