Senior Operations Manager (Restaurant) | F&B

The Senior Operations Manager is responsible for overseeing the daily operations, commercial success, and standard execution across a designated cluster of restaurant locations. This role bridges the gap between executive leadership and store-level management, ensuring that profit targets are met, brand identity is fiercely protected, and customer satisfaction remains high.

While supporting the Director with high-level strategy and New Store Openings (NSOs), this role focuses intensely on the execution of day-to-day multi-unit performance, front-of-house (FOH) hospitality, and back-of-house (BOH) efficiency.

Primary Duties & Responsibilities

• Multi-Unit Performance: Direct and monitor the daily operations of an assigned region or cluster of stores, ensuring consistent execution of brand standards and service quality.
• P&L Management & Financial Accountability: Review unit-level financial performance weekly. Identify cost spikes, labor inefficiencies, or waste patterns and execute immediate tactical adjustments to maximize profitability.
• Store Leader Mentorship: Directly manage, coach, and evaluate Store Managers/Branch Leaders. Conduct regular performance evaluations and build clear leadership development paths.
• Audit & Compliance Management: Perform regular, unannounced operational and sanitation audits. Ensure all branches strictly comply with local food safety laws, employment regulations, and corporate policies.
• NSO Operational Support: Work closely with the project launch team during New Store Openings to ensure staffing, training, and operational workflows are stabilized prior to official launch.
• Guest Experience & Quality Control: Maintain a high standard of hospitality. Monitor customer feedback platforms and proactively address operational issues impacting food quality or service delivery.

Job Requirements & Qualifications

• Years of Experience: 7+ years of experience in restaurant leadership, with at least 3+ years managing multi-unit setups or high-volume casual dining clusters.
• Operational Expertise: Proven mastery over restaurant operations metrics (Prime Cost tracking, COGS, labor percentages, and waste optimization).
• Leadership Capabilities: Strong history of training, developing, and retaining high-potential Store Managers and shift supervisors.
• Execution & Drive: Exceptional crisis-management and problem-solving skills; ability to pivot quickly across different store cultures and demographics.
• Communication: Excellent interpersonal and reporting skills, with the ability to clearly translate corporate targets into store-level action plans.