Foodservice Operations & Development Manager

Our client is a growing West Coast convenience and foodservice organization with a portfolio of convenience stores, fuel stations, car washes, and quick-service restaurant concepts throughout California. The company has been established for more than 45 years and continues to expand its foodservice operations and develop new restaurant concepts. This is an exciting opportunity for a hands-on, customer-focused foodservice leader who enjoys building teams, developing new concepts, and creating scalable operating systems. The position is based in the Greater Bay Area, CA, with approximately 75% travel and 25% office time, and offers $110,000–$140,000 annually, plus benefits and a 401(k) company match.

Day-to-Day Duties:

Reporting to the Director of Fresh Food, the Foodservice Operations & Development Manager will oversee multiple foodservice locations while helping develop and launch company-owned restaurant concepts. This individual will be responsible for taking ideas from concept and pilot testing through opening and ongoing operations, while ensuring consistent execution, profitability, food quality, and guest experience.

• Lead daily operations across multiple foodservice and restaurant locations.
• Partner on new restaurant concepts, including menu execution, kitchen layouts, equipment selection, workflows, pilot testing, and openings.
• Recruit, train, coach, and develop restaurant managers and team members.
• Conduct regular site visits, operational audits, and performance reviews.
• Develop and implement SOPs, training programs, checklists, and operating standards.
• Establish procedures for food preparation, production, inventory, ordering, waste control, sanitation, opening/closing, and guest service.
• Monitor sales, labor, food costs, inventory, waste, and profitability and implement improvement plans.
• Support new openings, remodels, equipment installations, menu launches, and operational initiatives.
• Partner with HR, Training, Marketing, Facilities, IT, and Operations to improve execution.
• Build leadership bench strength and succession plans.
• Ensure compliance with food safety, sanitation, employment, and company standards.
• Address operational, staffing, equipment, food safety, and customer-service issues quickly and effectively.

Requirements:

The ideal candidate is an experienced multi-unit QSR or foodservice leader who has successfully managed multiple locations while also helping build or improve operational systems. This person should be comfortable working in a developing environment where processes may need to be created, tested, documented, and refined.

• 5+ years of progressive multi-unit leadership experience in QSR, fast-casual, or comparable high-volume foodservice.
• Previous District Manager, Area Manager, Multi-Unit Manager, Director of Operations, or similar experience.
• Experience opening restaurants, launching foodservice programs, or developing new concepts strongly preferred.
• Demonstrated ability to create and implement SOPs, training programs, and scalable operating systems.
• Strong understanding of restaurant operations, labor, food costs, inventory, food safety, and profitability.
• Excellent leadership, coaching, communication, organization, and project-management skills.
• Strong writing/documentation skills with the ability to turn operational knowledge into clear procedures.
• Proficiency with Microsoft Word, Excel, PowerPoint, and related business systems.
• Valid driver's license and reliable transportation.
• Ability to travel approximately 75% throughout California and work flexible hours, including occasional early mornings, evenings, weekends, and holidays.