Chick-fil-A Restaurant Operations Manager

Cooper Connect•Clemson, SC

1d•Onsite

About The Position

Chick-fil-A Clemson / Seneca is seeking a hands-on Restaurant Operations Manager to take ownership of restaurant operations, develop high-performing teams, and drive exceptional results. The role offers a pathway to becoming a Managing Partner and involves working alongside Owner/Operator Herb Tyler, who has 26 years of Chick-fil-A experience and is committed to developing leaders. The manager will strengthen operational excellence and a culture of genuine care while leading both Front of House and Back of House operations. Responsibilities include leading a team of more than 100, improving performance through metrics and cost control, maintaining food and team safety, developing systems and training processes, and collaborating with department leaders to achieve sustainable results. The role requires open availability, including Saturdays and Clemson football game days, and residence in or relocation to the Clemson / Seneca area.

Requirements

At least 2 years of leadership experience, with a proven ability to lead and develop teams.
Open availability, including Saturdays and Clemson football game days.
Strong communication skills, including the ability to engage, inspire, coach, and hold others accountable.
A proven track record of developing others and building high-performing teams.
Detail-oriented and numbers-driven problem-solving skills; takes initiative, embraces change, and demonstrates ownership.
Highly coachable and self-motivated, with strong character, integrity, and a genuine passion for serving others.
Willingness to learn and lead both Front of House and Back of House operations.
Must reside in or be willing to relocate to the Clemson / Seneca area.

Nice To Haves

Previous restaurant, hospitality, or other hands-on operational leadership experience is preferred.
Chick-fil-A experience is a plus.

Responsibilities

Coordinate with other leaders to deliver operational excellence and results across the restaurant.
Build high-performing teams and identify and coach Front of House and Back of House leaders.
Manage a team of 100 or more, provide an inspiring vision, coach employees, and hold them accountable to high standards.
Analyze key metrics, improve productivity, control costs, and identify opportunities for growth.
Maintain a work environment that prioritizes food safety, team safety, and exceptional guest experiences.
Strengthen restaurant systems, training processes, and operational standards to promote consistency and sustainable results.
Work cross-functionally with department leaders, attend weekly meetings, and establish collaborative goals.
Take ownership of restaurant operations while supporting a culture centered on Craveable Food, Fast; Genuine Care; and Memorable Moments.
Learn and lead both Front of House and Back of House operations.