Brand Partner Success Manager

We're looking for a field leader who can open restaurants the right way and then keep them running the right way. Someone who gets behind the line, fixes problems, and gets things done in restaurants. This Is Not a Desk Job We're looking for a field leader who can open restaurants the right way and then keep them running the right way. Someone who gets behind the line, fixes problems, and gets things done in restaurants. About the Brand This is a fast-growing, founder-led, multi-unit pizza franchise built on craft, quality, and real operations. The founder is an internationally recognized, award-winning master pizza maker, and the brand runs a chef-driven pizza program with a level of ingredient detail and menu complexity well beyond a typical fast casual concept. The brand is in an active, high-growth expansion phase. Company name shared with candidates who advance in the process. About the Role You'll be the brand authority in the field. When a restaurant is opening, you're on site leading training through go-live. When we're not opening, you're in existing restaurants auditing operations, coaching teams, and sitting down with Brand Partners (franchisees) on how their business is running. What Matters Most Plenty of candidates will have multi-unit field experience. These four things separate the right person for this role. A hands-on doer You're on the ground, behind the line, and in the weeds with crews. Not someone who has drifted into a corporate role and away from real operations. If you're more comfortable in a spreadsheet than on a make line, this isn't the role. Comfortable with a craft, chef-driven menu Specialty pizzas, quality ingredients, and standards rooted in the founder's championship craft. This isn't a menu you learn from a one-pager. You understand the ingredients, recipes, and technique well enough to train teams to execute consistently and to call it out when a restaurant drifts from standard. Deep, hands-on Toast fluency Not just familiarity. You set up workflows at openings, train staff directly, and troubleshoot on the floor. If you've been the person a restaurant calls when Toast isn't working, that's who we want. First-party, third-party delivery, and catering know-how Off-premise is a core part of the business. You know first-party online ordering and third-party delivery (DoorDash, Uber Eats, Grubhub) inside and out: menu and tablet setup, order accuracy, packaging, ticket times, and how each channel performs. You're comfortable launching and growing a catering program, including platforms like ezCater, and training teams to execute large orders cleanly without breaking the line. What You'll Own New store openings (the priority) Lead on-site training from pre-opening through go-live and the first weeks after opening Train crews and managers on service flow, speed of service, food quality, and the full menu Set up Toast workflows and get every team proficient before the doors open Get first-party ordering, third-party delivery, and catering running clean from day one Confirm opening readiness and hand off each restaurant with a clear follow-up plan Operational audits Conduct scheduled and unannounced brand standards audits at existing restaurants Evaluate front and back of house execution: food quality, recipe and craft standards, speed, cleanliness, off-premise accuracy and packaging, and guest experience Build corrective action plans with clear owners and deadlines, then follow up so fixes actually stick Coaching and Brand Partner visits Coach managers and crews on the floor, in real time Hold regular in-restaurant visits with Brand Partners, on the floor and on the line, not just in the office Spot where execution is slipping, jump in and fix problems on the spot, and leave the team with a clear plan to keep them fixed Help Brand Partners grow off-premise and catering sales Escalate compliance and performance concerns to leadership Where You'll Work Restaurants are concentrated in two California clusters: the Bay Area and Sacramento region, and Southern California from Ventura County through Los Angeles, the Inland Empire, and San Diego. You'll drive to restaurants in your home region and fly to restaurants in several other states, so living close to a major airport matters (SFO, OAK, SJC, SMF, LAX, BUR, ONT, SNA, or SAN). Working With Brand Partners Brand Partners own and operate their restaurants. You need to be someone who can walk into a restaurant, earn credibility fast with the crew, and then sit down with the owner for a straight, constructive conversation about what's working, what isn't, and how to fix it. Who You Are Operator first: you've run restaurants in fast casual or QSR, ideally pizza, and you're credible in both front and back of house A doer: you'd rather be behind the line than in a conference room, and when something's broken, you jump in and fix it A student of the craft: you care about ingredients, technique, and getting the menu right, not just moving tickets Energetic and professional: hungry, driven, and eager, and credible with crews, Brand Partners, and executives alike Organized and self-directed: you manage your own calendar, travel, and follow-ups across a lot of restaurants without being chased Built for the road: comfortable with heavy travel and a fast-moving, high-growth environment Required Multi-unit operations experience in fast casual or QSR, at the area or district manager level or above Experience opening new restaurants Experience conducting operational audits or brand standards evaluations Recent, hands-on time in restaurants: you can still jump on the line and work a shift Deep, hands-on Toast POS experience Hands-on experience running first-party online ordering, third-party delivery, and catering Comfort learning, executing, and teaching a craft, chef-driven menu Experience training and coaching frontline teams and managers Experience working with franchisees or independently operated locations Lives in Northern or Southern California, near a major airport Able to travel up to 75%, including overnights, with a valid driver's license and reliable transportation Strong Plus Franchise business consultant, field consultant, or field trainer experience with another franchise brand Craft pizza or chef-driven restaurant background Experience coaching franchise owners on P&Ls: sales, labor, and food cost Equal Opportunity Employer This employer is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other characteristic protected by applicable law. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr TECHOPX