Regional Operations Manager

About the Role

We are hiring a Regional Operations Manager to lead day-to-day operations across four restaurant locations in the Reno & Tahoe market, including a mix of fast-casual and full-service concepts.

This is a hands-on leadership role for someone who thrives in a high-volume, seasonal environment and knows how to drive labor control, consistency, service standards, and systems execution—without sacrificing culture.

The ideal candidate is equally comfortable managing Front of House and Back of House operations, and is willing to step into the business during peak shifts to lead from the floor, not from an office.

Key Responsibilities

Regional Operations Leadership

• Oversee operations across 4 locations, ensuring consistent execution of brand standards
• Support and develop General Managers, Kitchen Managers, and FOH leaders
• Ensure each location is operating with discipline, accountability, and strong team culture

Labor & Seasonal Volume Control

• Manage performance in a market with major seasonal volume swings
• Execute tight labor planning and scheduling controls
• Maintain labor targets while protecting service speed, food quality, and guest experience

Consistency & Systems

• Drive consistent execution of:
• Food quality standards
• Prep and recipe adherence
• Service steps and hospitality expectations
• Cleanliness and facility standards
• Opening/closing checklists and shift systems
• Build and enforce internal systems that create repeatable results across all locations

Hands-On Shift Leadership

• Willing and able to work high-volume operational shifts
• Step into BOH and FOH support when needed (expo, line support, running food, guest recovery, etc.)
• Lead by example alongside entry-level team members during peak business periods

Performance & Accountability

• Track key metrics including:
• Labor %
• Prime cost
• Sales trends
• Guest feedback + review management
• Ticket times and throughput
• Identify problems quickly and implement solutions immediately

What We’re Looking For

Required Experience

• 5+ years of restaurant operations leadership experience (multi-unit preferred)
• Strong understanding of both culinary and FOH systems
• Proven ability to manage high-volume shifts and lead under pressure
• Strong knowledge of labor planning, scheduling, and cost control
• Experience in environments with seasonality and extreme volume swings (ski towns, resorts, tourism markets)

Leadership Style

• Calm, confident, and accountable
• Can coach leaders, not just manage them
• Hands-on and respected by hourly teams
• High standards without being toxic or ego-driven

Physical / Operational Expectations

• Must be able to stand and work on your feet during peak shifts
• Must be willing to work nights, weekends, and holidays (especially during peak season)
• Must be willing to travel between Tahoe market locations as needed

Why This Role

This is a high-impact leadership position with room to grow. You’ll be joining a restaurant group that values:

• strong systems
• consistency across locations
• disciplined labor control
• operational excellence
• and leaders who work alongside the team