Brand Partner Success Manager

TECHOPX; California; On-site; USD 140,000 - 190,000; Full time

Job summary

TECHOPX is seeking a hands-on field leader to open and run restaurants across California. You’ll train crews, coach managers, and work directly on the line to ensure consistent service and craft execution.

Expect on-site openings, audits, and ongoing coaching with Brand Partners, plus oversight of first-party ordering and catering programs. You’ll travel frequently to support multi-unit operations, lead walkthroughs, and drive performance in a fast-growing franchise brand that emphasizes

Qualifications

• Must have multi-unit operations experience in fast casual or QSR.
• Experience opening new restaurants.
• Experience conducting operational audits or brand standards evaluations.
• Recent, hands-on time in restaurants.
• Hands-on experience running first-party online ordering, third-party delivery, and catering.
• Deep, hands-on Toast POS experience.
• Experience training and coaching frontline teams and managers.
• Experience working with franchisees or independently operated locations.
• Willingness to travel up to 75%, with a valid driver's license.

Responsibilities

• Lead on-site training for new openings from pre-opening through go-live and early weeks.
• Train crews and managers on service flow, speed of service, food quality, and full menu.
• Set up Toast workflows and ensure teams proficient before doors open.
• Launch and manage first-party ordering, third-party delivery, and catering from day one.
• Establish opening readiness with a clear follow-up plan.
• Conduct brand standards audits at existing restaurants.
• Coach Brand Partners during in-restaurant visits, identifying and fixing gaps.

Skills

Multi-unit operations

Field leadership

Training & coaching

Toast POS expertise

First-party online ordering / catering

Kitchen line experience

Franchisee collaboration

Travel readiness

Tools

Toast POS

Job description

We're looking for a field leader who can open restaurants the right way and then keep them running the right way. Someone who gets behind the line, fixes problems, and gets things done in restaurants.

This Is Not a Desk Job

We're looking for a field leader who can open restaurants the right way and then keep them running the right way. Someone who gets behind the line, fixes problems, and gets things done in restaurants.

About the Brand

This is a fast-growing, founder-led, multi-unit pizza franchise built on craft, quality, and real operations. The founder is an internationally recognized, award-winning master pizza maker, and the brand runs a chef-driven pizza program with a level of ingredient detail and menu complexity well beyond a typical fast casual concept. The brand is in an active, high-growth expansion phase. Company name shared with candidates who advance in the process.

About the Role

You'll be the brand authority in the field. When a restaurant is opening, you're on site leading training through go-live. When we're not opening, you're in existing restaurants auditing operations, coaching teams, and sitting down with Brand Partners (franchisees) on how their business is running.

What Matters Most

Plenty of candidates will have multi-unit field experience. These four things separate the right person for this role.

A hands-on doer

You're on the ground, behind the line, and in the weeds with crews. Not someone who has drifted into a corporate role and away from real operations. If you're more comfortable in a spreadsheet than on a make line, this isn't the role.

Comfortable with a craft, chef-driven menu

Specialty pizzas, quality ingredients, and standards rooted in the founder's championship craft. This isn't a menu you learn from a one-pager. You understand the ingredients, recipes, and technique well enough to train teams to execute consistently and to call it out when a restaurant drifts from standard.

Deep, hands-on Toast fluency

Not just familiarity. You set up workflows at openings, train staff directly, and troubleshoot on the floor. If you've been the person a restaurant calls when Toast isn't working, that's who we want.

First-party, third-party delivery, and catering know-how

Off-premise is a core part of the business. You know first-party online ordering and third-party delivery (DoorDash, Uber Eats, Grubhub) inside and out: menu and tablet setup, order accuracy, packaging, ticket times, and how each channel performs. You're comfortable launching and growing a catering program, including platforms like ezCater, and training teams to execute large orders cleanly without breaking the line.

What You'll Own

New store openings (the priority)

• Lead on-site training from pre-opening through go-live and the first weeks after opening
• Train crews and managers on service flow, speed of service, food quality, and the full menu
• Set up Toast workflows and get every team proficient before the doors open
• Get first-party ordering, third-party delivery, and catering running clean from day one
• Confirm opening readiness and hand off each restaurant with a clear follow-up plan

Operational audits

• Conduct scheduled and unannounced brand standards audits at existing restaurants
• Evaluate front and back of house execution: food quality, recipe and craft standards, speed, cleanliness, off-premise accuracy and packaging, and guest experience
• Build corrective action plans with clear owners and deadlines, then follow up so fixes actually stick

Coaching and Brand Partner visits

• Coach managers and crews on the floor, in real time
• Hold regular in-restaurant visits with Brand Partners, on the floor and on the line, not just in the office
• Spot where execution is slipping, jump in and fix problems on the spot, and leave the team with a clear plan to keep them fixed
• Help Brand Partners grow off-premise and catering sales
• Escalate compliance and performance concerns to leadership

Where You'll Work

Restaurants are concentrated in two California clusters: the Bay Area and Sacramento region, and Southern California from Ventura County through Los Angeles, the Inland Empire, and San Diego. You'll drive to restaurants in your home region and fly to restaurants in several other states, so living close to a major airport matters (SFO, OAK, SJC, SMF, LAX, BUR, ONT, SNA, or SAN).

Working With Brand Partners

Brand Partners own and operate their restaurants. You need to be someone who can walk into a restaurant, earn credibility fast with the crew, and then sit down with the owner for a straight, constructive conversation about what's working, what isn't, and how to fix it.

Who You Are

• Operator first: you've run restaurants in fast casual or QSR, ideally pizza, and you're credible in both front and back of house
• A doer: you'd rather be behind the line than in a conference room, and when something's broken, you jump in and fix it
• A student of the craft: you care about ingredients, technique, and getting the menu right, not just moving tickets
• Energetic and professional: hungry, driven, and eager, and credible with crews, Brand Partners, and executives alike
• Organized and self-directed: you manage your own calendar, travel, and follow-ups across a lot of restaurants without being chased
• Built for the road: comfortable with heavy travel and a fast-moving, high-growth environment

Required

• Multi-unit operations experience in fast casual or QSR, at the area or district manager level or above
• Experience opening new restaurants
• Experience conducting operational audits or brand standards evaluations
• Recent, hands-on time in restaurants: you can still jump on the line and work a shift
• Deep, hands-on Toast POS experience
• Hands-on experience running first-party online ordering, third-party delivery, and catering
• Comfort learning, executing, and teaching a craft, chef-driven menu
• Experience training and coaching frontline teams and managers
• Experience working with franchisees or independently operated locations
• Lives in Northern or Southern California, near a major airport
• Able to travel up to 75%, including overnights, with a valid driver's license and reliable transportation

Strong Plus

• Franchise business consultant, field consultant, or field trainer experience with another franchise brand
• Craft pizza or chef-driven restaurant background
• Experience coaching franchise owners on P&Ls: sales, labor, and food cost

Equal Opportunity Employer

This employer is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other characteristic protected by applicable law.

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.