Regional Operations Manager

Tacos 1986; Los Angeles (CA); On-site; USD 77,000 - 104,000; Full time

Benefits offered by this job

Health insurance

401(k)

Paid time off

Travel allowance

Job summary

The Regional Operations Manager at Tacos 1986 oversees day-to-day performance across multiple restaurant locations, driving consistency, hospitality, profitability, and team development while partnering with the CEO and Director of Culinary & Training to execute company initiatives.

This hands-on leader travels between sites, coaches General Managers, monitors KPIs, and ensures brand standards. The role emphasizes guest experience, collaboration across functions, and growth across the region.

Qualifications

• 5+ years of restaurant operations experience, preferably multi-unit or high-volume environments.
• 2+ years overseeing multiple locations preferred.
• Strong understanding of restaurant P&L, labor, food cost, and KPIs.

Responsibilities

• Oversee operational performance of multiple locations.
• Conduct regular visits to evaluate operations, cleanliness, hospitality and standards.
• Partner with General Managers to identify opportunities and develop action plans.
• Ensure policies, recipes, and operating standards are followed.
• Support openings, rollouts, and initiatives.
• Coach, mentor, and develop restaurant leaders.
• Review sales, labor, inventory, and costs; drive profitability.

Skills

Restaurant ops

Multi-unit leadership

P&L understanding

Team development

Travel willingness

Bilingual English/Spanish

Hospitality focus

Job description

The Regional Operations Manager is responsible for overseeing and supporting the day-to-day operational performance of multiple restaurant locations while driving consistency, accountability, hospitality, profitability, and team development across the organization.

This position will work closely with the CEO/Founder and the Director of Culinary & Training to execute company initiatives, strengthen restaurant operations, develop leadership teams, and ensure company standards are consistently maintained across all locations.

The Regional Operations Manager serves as a key connection between restaurant leadership and the corporate team, helping translate company goals into strong operational execution in the field.

The ideal candidate is a hands‑on restaurant operator who enjoys being in the restaurants, developing people, analyzing performance, solving problems, and creating accountability while maintaining a positive and supportive leadership approach.

• Oversee and support the operational performance of multiple restaurant locations.
• Conduct regular restaurant visits to evaluate operations, cleanliness, food quality, hospitality, safety, and execution of company standards.
• Partner directly with General Managers to identify operational opportunities and develop clear action plans.
• Ensure company policies, procedures, recipes, and operating standards are consistently followed.
• Support new restaurant openings, operational rollouts, menu launches, and company initiatives.
• Assist restaurant leadership with resolving operational challenges and escalations.
• Identify trends across locations and proactively develop solutions before they impact overall performance.

Leadership & Team Development

• Coach, mentor, and develop General Managers and other restaurant leaders.
• Build strong relationships with restaurant leadership while maintaining clear expectations and accountability.
• Help identify high‑potential team members and develop a strong internal leadership pipeline.
• Support hiring, onboarding, training, and development of restaurant management teams.
• Partner closely with the Director of Culinary & Training to ensure training programs and operational standards are successfully implemented in the restaurants.
• Support leadership development and succession planning across the region.
• Work with General Managers to improve employee retention, performance, and restaurant culture.
• Review restaurant sales, labor, food cost, inventory, waste, and other key operating metrics.
• Partner with General Managers to identify opportunities to improve profitability and overall restaurant performance.
• Support weekly inventory and food‑cost accountability.
• Monitor labor performance and help restaurants maintain appropriate staffing and scheduling levels.
• Identify performance trends and create action plans for locations that are not meeting operational or financial expectations.
• Ensure restaurant leaders understand their financial performance and take ownership of their results.

Guest Experience & Brand Standards

• Champion hospitality and ensure restaurant teams consistently deliver a positive guest experience.
• Monitor guest feedback and restaurant performance trends.
• Partner with restaurant leaders to address recurring service, food quality, or operational concerns.
• Ensure food quality, presentation, cleanliness, hospitality, and overall brand standards are maintained across all locations.

Executive & Cross-Functional Partnership

• Work closely with the CEO and Director of Culinary & Training to execute company goals and operational priorities.
• Provide regular updates on restaurant performance, staffing, operational challenges, and opportunities.
• Serve as a communication link between restaurant leadership and the corporate team.
• Partner with Culinary & Training, HR, Finance, Catering, and other departments to support company initiatives.
• Assist with implementing new systems, procedures, menu items, training programs, and operational changes.
• Provide field feedback and recommendations to senior leadership to continuously improve restaurant operations.
• Participate in leadership meetings and contribute to operational planning and decision‑making.

Qualifications

• 5+ years of restaurant operations experience, preferably within multi‑unit, fast‑casual, QSR, or high‑volume restaurant environments.
• 2+ years of experience overseeing or supporting multiple restaurant locations preferred.
• Strong understanding of restaurant P&L, labor management, food cost, inventory, and operational KPIs.
• Proven ability to coach, develop, and hold restaurant managers accountable.
• Strong leadership, communication, organization, and problem‑solving skills.
• Ability to balance accountability with a positive, people‑focused leadership approach.
• Comfortable working directly with executive leadership.
• Ability to work independently while collaborating across multiple departments.
• Ability to travel regularly between restaurant locations.
• Flexible availability based on business needs, including occasional evenings and weekends.
• English required; Fluency in Spanish is a significant plus.
• What We Offer
• Competitive base salary $90,000 plus performance‑based bonuses.
• Health insurance, 401(k), and paid time off.
• Travel allowance for store visits.
• Meals while on duty.
• Career growth opportunities as Tacos 1986 expands.