Regional Operations Manager

The Regional Operations Manager is responsible for overseeing and supporting the day-to-day operational performance of multiple restaurant locations while driving consistency, accountability, hospitality, profitability, and team development across the organization. This position will work closely with the CEO/Founder and the Director of Culinary & Training to execute company initiatives, strengthen restaurant operations, develop leadership teams, and ensure company standards are consistently maintained across all locations. The Regional Operations Manager serves as a key connection between restaurant leadership and the corporate team, helping translate company goals into strong operational execution in the field. The ideal candidate is a hands‑on restaurant operator who enjoys being in the restaurants, developing people, analyzing performance, solving problems, and creating accountability while maintaining a positive and supportive leadership approach. Oversee and support the operational performance of multiple restaurant locations. Conduct regular restaurant visits to evaluate operations, cleanliness, food quality, hospitality, safety, and execution of company standards. Partner directly with General Managers to identify operational opportunities and develop clear action plans. Ensure company policies, procedures, recipes, and operating standards are consistently followed. Support new restaurant openings, operational rollouts, menu launches, and company initiatives. Assist restaurant leadership with resolving operational challenges and escalations. Identify trends across locations and proactively develop solutions before they impact overall performance. Leadership & Team Development Coach, mentor, and develop General Managers and other restaurant leaders. Build strong relationships with restaurant leadership while maintaining clear expectations and accountability. Help identify high‑potential team members and develop a strong internal leadership pipeline. Support hiring, onboarding, training, and development of restaurant management teams. Partner closely with the Director of Culinary & Training to ensure training programs and operational standards are successfully implemented in the restaurants. Support leadership development and succession planning across the region. Work with General Managers to improve employee retention, performance, and restaurant culture. Review restaurant sales, labor, food cost, inventory, waste, and other key operating metrics. Partner with General Managers to identify opportunities to improve profitability and overall restaurant performance. Support weekly inventory and food‑cost accountability. Monitor labor performance and help restaurants maintain appropriate staffing and scheduling levels. Identify performance trends and create action plans for locations that are not meeting operational or financial expectations. Ensure restaurant leaders understand their financial performance and take ownership of their results. Guest Experience & Brand Standards Champion hospitality and ensure restaurant teams consistently deliver a positive guest experience. Monitor guest feedback and restaurant performance trends. Partner with restaurant leaders to address recurring service, food quality, or operational concerns. Ensure food quality, presentation, cleanliness, hospitality, and overall brand standards are maintained across all locations. Executive & Cross-Functional Partnership Work closely with the CEO and Director of Culinary & Training to execute company goals and operational priorities. Provide regular updates on restaurant performance, staffing, operational challenges, and opportunities. Serve as a communication link between restaurant leadership and the corporate team. Partner with Culinary & Training, HR, Finance, Catering, and other departments to support company initiatives. Assist with implementing new systems, procedures, menu items, training programs, and operational changes. Provide field feedback and recommendations to senior leadership to continuously improve restaurant operations. Participate in leadership meetings and contribute to operational planning and decision‑making. Qualifications 5+ years of restaurant operations experience, preferably within multi‑unit, fast‑casual, QSR, or high‑volume restaurant environments. 2+ years of experience overseeing or supporting multiple restaurant locations preferred. Strong understanding of restaurant P&L, labor management, food cost, inventory, and operational KPIs. Proven ability to coach, develop, and hold restaurant managers accountable. Strong leadership, communication, organization, and problem‑solving skills. Ability to balance accountability with a positive, people‑focused leadership approach. Comfortable working directly with executive leadership. Ability to work independently while collaborating across multiple departments. Ability to travel regularly between restaurant locations. Flexible availability based on business needs, including occasional evenings and weekends. English required; Fluency in Spanish is a significant plus. What We Offer Competitive base salary $90,000 plus performance‑based bonuses. Health insurance, 401(k), and paid time off. Travel allowance for store visits. Meals while on duty. Career growth opportunities as Tacos 1986 expands. #J-18808-Ljbffr Tacos 1986