Operations Manager (Multi-Brand F&B Operations)

The Operations Manager will be responsible for overseeing the operational performance of multiple restaurant brands and store locations. This role ensures operational excellence, profitability, food quality, service consistency, and compliance with company standards while driving business performance across the assigned portfolio.

The position will work closely with restaurant leadership teams and cross-functional departments to optimize operations, improve financial performance, and deliver a consistent guest experience.

Key Responsibilities:

• Oversee the day-to-day operations of multiple restaurant locations, ensuring operational excellence and brand consistency.
• Drive sales growth, profitability, and operational efficiency across assigned stores.
• Monitor and analyze key business metrics, including:
  • Sales performance
  • Food cost
  • Labor cost
  • Profit & Loss (P&L)
  • Inventory levels
  • Guest satisfaction
  • Operational KPIs
• Develop and implement operational strategies to improve productivity, profitability, and customer experience.
• Lead, coach, and develop Area Managers and restaurant leadership teams to achieve operational and financial objectives.
• Ensure consistent execution of company standards across both Front-of-House (FOH) and Back-of-House (BOH) operations.
• Manage labor planning, manpower productivity, scheduling, and labor budget compliance.
• Drive food cost optimization through proper yield management, portion control, waste reduction, spoilage prevention, and inventory management.
• Ensure effective cash management and adherence to financial controls and operating budgets.
• Monitor inventory accuracy and implement controls to minimize shrinkage and stock variances.
• Collaborate with support functions such as Commissary, Supply Chain, Purchasing, Finance, HR, and Training to support business initiatives.
• Stay informed on market trends, competitive activities, and consumer preferences to identify operational improvement opportunities.
• Champion continuous process improvement initiatives that enhance efficiency, quality, and guest experience.

Qualifications:

• Bachelor's Degree in Hospitality Management, Culinary Arts, Business Administration, or a related discipline.
• At least 10 years of progressive experience in restaurant operations, with a minimum of 5 years in a multi-unit leadership role such as Area Manager, Operations Manager, or equivalent.
• Proven experience overseeing multiple restaurant brands and multiple store locations.
• Strong operational background with significant exposure to Back-of-House (BOH) operations, commissary coordination, food production, and kitchen processes.
• Comprehensive understanding of end-to-end restaurant operations across both FOH and BOH.
• Hands-on experience managing Profit & Loss (P&L), including sales, labor costs, food costs, controllable expenses, and overall store profitability.
• Strong knowledge of food cost management, inventory control, yield optimization, spoilage reduction, menu profitability, and labor budgeting.
• Demonstrated experience leading and developing Area Managers and restaurant leadership teams.
• Strong analytical, financial, and operational decision-making skills.
• Excellent leadership, stakeholder management, and communication abilities.
• Experience in multi-brand restaurant groups, casual dining, or quick-service restaurant (QSR) operations is highly preferred.