Multi Unit Hospitality Operations Manager

Multi Unit Hospitality Operations ManagerThe Multi-Unit Hospitality Operations Manager provides strategic and day-to-day leadership for Bay Area dining operations, with direct oversight of the 3 Bay Area locations. This role is responsible for driving operational excellence across the culinary and dining program, including hospitality, food quality, client satisfaction, team development, financial performance, catering, and compliance. The ideal candidate is a strong people leader who can coach site leadership, elevate the guest experience, and drive consistency and innovation across multiple locations.Reporting Structure This role reports to the National Director of Operations and directly manages General Managers and culinary teams in the area.

It also partners closely with the national culinary team, marketing, hospitality, and support teams across the Bay Area. The Multi-Unit Area Operations Manager serves as a key leader in aligning site operations with regional goals, client expectations, and company standards.Key ResponsibilitiesProvide leadership and support for all Bay Area locations, including coaching, accountability, and professional development.Oversee the Bay Area culinary and dining program to uphold high standards for food quality, hospitality, service execution, and guest experience.Drive consistency across sites while allowing for thoughtful customization based on client needs, site culture, and operational realities.Partner with culinary leaders to support menu strategy, innovation, merchandising, and execution of seasonal and client-driven initiatives.Monitor and strengthen financial performance across locations, including labor, food cost, budgeting, forecasting, and overall operational efficiency.Build strong relationships with clients and key stakeholders through visible leadership, proactive communication, and responsive partnership.Ensure compliance with company policies, health and safety standards, audit expectations, and all local, state, and federal regulations.Lead operational planning and problem-solving across multiple sites, identifying opportunities to streamline processes and improve results.Support hiring, onboarding, training, and succession planning for management and hourly teams in partnership with site leaders.Use data, site feedback, and field observations to identify trends, measure performance, and drive continuous improvement.Collaborate cross-functionally with culinary, finance, HR, marketing, and other support partners to strengthen operations and deliver a seamless dining experience.Qualifications6+ years of progressive leadership experience in food service, hospitality, dining, or multi-unit operations management.Experience leading managers across multiple sites or departments, with a strong track record of building high-performing teams.Strong operational knowledge of culinary programs, front-of-house and back-of-house service, client relations, and financial management.Demonstrated ability to lead in a fast-paced, high-touch environment while balancing strategic priorities with day-to-day operational needs.Strong financial acumen, including budgeting, forecasting, labor management, and cost control.Excellent communication, coaching, and relationship-building skills.Knowledge of food safety, sanitation, HACCP principles, and regulatory compliance requirements.Ability to analyze performance metrics, identify opportunities, and implement action plans that improve results.