Manager, Restaurant Operations

Oversee and drive operational leadership across multiple restaurant locations operated by third parties, ensuring brand standards, profitability, and exceptional guest experiences. Responsibilities include managing P&L performance, budgets and forecasts, conducting site visits and audits for quality, safety and regulatory compliance, developing and executing operational strategies aligned with corporate goals, and leading restaurant-level teams to deliver consistent service excellence. Key skills include financial acumen (P&L, cost control, forecasting), process improvement, vendor and third-party/operator management, data-driven decision making, customer-centric mindset, change management, and adherence to health, safety, and brand standards. Education: Bachelor’s degree preferred; 5–10+ years in restaurant or multi-unit operations with strong leadership and financial results experience.