Foodservice Operations & Development Manager
About The Position
The Foodservice Operations & Development Manager will play a key role in shaping and growing our foodservice business, helping develop our own branded restaurant concepts and bringing new ideas to life—from concept planning and pilot testing to opening day and ongoing operations. Working directly with the Director of Fresh Food, this hands-on leader will help design, launch, and expand distinctive foodservice experiences across our growing network. This position is responsible for leading operations across multiple foodservice and restaurant locations, developing strong teams, and delivering results in sales, profitability, food quality, food safety, and guest experience. The manager will also help build the operating foundation for continued growth, translating new concepts into practical workflows, effective training, clear SOPs, and consistent execution. This is an opportunity for an experienced multi-unit foodservice leader who enjoys building something new, developing people, and taking ownership of both successful launches and day-to-day performance.
Requirements
- Experience opening new restaurant locations, launching foodservice concepts or programs, and translating ideas into successful daily operations strongly preferred.
- 5+ years of progressive multi-unit leadership experience in quick-service restaurants, fast-casual restaurants, or comparable high-volume foodservice operations required.
- Previous experience as a District Manager, Area Manager, Multi-Unit Manager, Director of Operations, or similar restaurant leadership position required.
- Demonstrated experience developing, documenting, implementing, or improving restaurant SOPs, training programs, operating routines, and accountability systems.
- Ability to build restaurant systems from the ground up in a young, developing department where processes may not yet be fully defined.
- Strong writing and documentation skills with the ability to turn operational knowledge into clear, practical, and teachable procedures.
- Excellent leadership, communication, coaching, organizational, project-management, and time-management skills.
- Proficiency with Microsoft Word, Excel, PowerPoint, and other business applications.
- Valid driver's license, reliable transportation, and the ability to travel extensively across greater California is required.
- Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays when needed to support restaurant operations.
Responsibilities
- Partner with the Director of Fresh Food to develop and launch company-owned restaurant concepts, including concept planning, menu execution, kitchen layouts, equipment selection, operating workflows, pilot testing, and opening readiness.
- Lead and oversee daily operations for multiple foodservice and restaurant locations across greater California.
- Drive consistent execution of the company's Fast, Friendly, and clean service standards at every location.
- Recruit, hire, onboard, train, coach, and develop restaurant managers and team members.
- Conduct regular location visits, operational audits, and performance reviews to ensure compliance with company standards.
- Develop, document, implement, and continuously improve practical restaurant SOPs, training materials, checklists, operating routines, and accountability tools.
- Establish clear procedures for opening and closing, shift management, food preparation, production planning, food safety, sanitation, inventory, ordering, waste control, equipment care, and guest service.
- Apply proven QSR practices to build scalable systems that are easy to teach, measure, and execute across multiple restaurant concepts and locations.
- Test procedures in the field, gather team feedback, and revise standards to improve consistency, efficiency, food quality, and profitability.
- Ensure consistent execution of food quality, food safety, sanitation, merchandising, speed of service, hospitality, and customer service expectations.
- Monitor sales, labor, food cost, inventory, waste, and profitability metrics and implement action plans to improve performance.
- Support new restaurant openings, remodels, menu and program rollouts, equipment installations, and operational initiatives.
- Partner with Operations, Human Resources, Training, Marketing, Facilities, IT, and Foodservice leadership to improve processes and team performance.
- Build bench strength and succession plans for restaurant leadership positions within the district.
- Coach teams on guest recovery, hospitality, upselling, labor deployment, production planning, and operational efficiency.
- Ensure compliance with local, state, federal, and company food safety, sanitation, employment, and labor requirements.
- Build a culture of accountability, teamwork, urgency, continuous improvement, and operational excellence.
- Respond quickly and effectively to operational issues, staffing challenges, equipment problems, food safety concerns, and guest complaints.
- Communicate field needs, risks, opportunities, and performance results clearly to the Director of Fresh Food and other company leaders.
Benefits
- Vacation and Paid Holidays
- Health Benefits (Medical, Dental, and Vision)
- 401(k) Plan with Company Match
- Opportunities for growth in a fast-moving and expanding retail environment
- Employee Incentives: Employees that are with us for 6 months to 3 years = $0.10 off a gallon of fuel
- Employees that are with us for 3 years to 5 years = $0.30 off a gallon of fuel
- Employees that have been with us for 5+ years = $0.40 off a gallon of fuel
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
