Regional Operations Manager

Regional Operations Manager, Restaurant & Catering Location (San Francisco Bay Area) Benefits 401(k) 401(k) matching Dental insurance Health insurance Paid time off Training & development Vision Cell Phone Stipend 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 have 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 years as General Manager 1-3 years managing multiple units 3-5 locations under management, minimum Financial command Profit & loss accountability – you can spot margin leaks at a glance Labor targets & food systems costs Weekly/monthly forecasting – proactive thinking vs. reacting Standardize – open/closing, prep systems, inventory & order cadence Build repeatable systems across multiple locations (SOPs) Data‑driven decision maker who stays cool under pressure and has a passion for the latest industry trends Low manager turnover Each store feels “owned” by GMs, not babysat Point of sales analytics (sales mix, peak hours, ticket times) Labor scheduling tools Inventory systems Identify trends like declining items, staffing inefficiencies Knows store numbers, cold chain operations Improving EBITDA without disrupting guest experience Proactive techniques to standardize guest experience across all locations Nice to Haves A bachelor’s degree in hospitality or business‑related field Compensation Estimated pay range of $75,000 – $80,000 base salary. Eligible for quarterly performance‑based bonus at a minimum of 3% of annual base salary. #J-18808-Ljbffr