Open Positions

PRESENTED BY RNG GROUP | DIRECT-HIRE PLACEMENT

F&B Operations Manager

Boise, ID (Meridian & Nampa) • Full-Time • Direct Hire

RNG Group is partnering with a fast-growing franchise organization in the Boise area to find their next F&B Operations Manager. Our client has built a compelling hospitality concept, sold franchises across the country, and now they need the person who will bring it all to life — in the kitchen, on the road, and across every franchisee they support.

If you're a strong multi-unit kitchen operator who loves opening new locations, training teams, and holding standards across a growing network — this one's for you. The playbook is being written by a seasoned consultant. Your job is to execute it, train it, and make sure every location is running it. If that sounds like the kind of role you were built for, keep reading.

About Our Client

Our client is an emerging franchisor building a hospitality-forward social club concept centered around one of the fastest-growing recreational sports in America. Members and guests visit multiple times per week to play, compete, and connect — food and beverage is a core part of that experience, not an afterthought. They currently operate two corporate kitchen locations in the Boise area and have sold franchises that are actively opening across the country.

They've invested in getting the foundation right —architecting the menus, recipes, and operating systems. What they need now is a full-time operator who can implement those systems, train the people running them, and be a reliable resource for every franchisee from grand opening onward. This is a high-impact, high-visibility role inside a brand that is growing fast and building something real.

F&B Operations Manager

Role Overview

This role exists to implement, train, and maintain the F&B operating systems across our client's corporate locations and growing franchise network. The menus, recipes, and playbooks are being architected — this person's job is to execute those systems flawlessly, train every kitchen team on them, and ensure consistency across every location. You are the boots-on-the-ground operator and the ongoing F&B resource for franchisees after opening.

What You'll Do

• Implement the operating systems, SOPs, and training materials developed by the culinary consultant — execute the playbook and hold every location to it.
• Train franchisee kitchen teams on all systems, recipes, prep standards, food safety, waste logs, ordering procedures, and service execution.
• Support franchise grand openings with on-site presence and hands-on training — expect 1–2 trips per month averaging 3–4 days each, especially during active growth periods.
• Conduct ongoing franchise location inspections (at minimum annually, and triggered by sales or performance metrics) to ensure standards are being maintained.
• Serve as the primary F&B resource for franchisees after opening — troubleshoot operational issues, coach local kitchen managers, and identify gaps before they become problems.
• Assist franchisees with vendor setup, ordering systems, inventory procedures, and kitchen organization at launch.
• Monitor food cost, waste logs, cleanliness standards, speed of service, and overall kitchen execution across all locations.
• Utilize and support Toast POS and related systems across the network — help franchisees navigate the tech stack as needed.
• Collaborate with the culinary consultant and ownership on system updates, menu rollouts, and operational improvements as the brand scales.
• Oversee day-to-day F&B operations at the two corporate kitchen locations in the Boise area (Meridian and Nampa), serving as the senior on-site resource.

  Who You Are

  Must-Haves

• Proven multi-unit kitchen operations experience — you've held standards across more than one location and know what it takes to keep them consistent.
• Strong trainer and coach — you can take a system someone else built and teach it clearly and effectively to a team that didn't build it either.
• Experience opening new restaurant or food service locations — you know the chaos of a grand opening and how to set a kitchen up for long-term success.
• Comfort with food cost management, waste tracking, inventory systems, and ordering procedures.
• Food safety fluency — ServSafe certified or equivalent, with real inspection readiness experience.
• Willingness and ability to travel 1–2 times per month for franchise openings, inspections, and support visits.
• Based in or willing to relocate to the Boise, ID area.

  Nice-to-Haves

• Experience working within a franchise system — franchisor-side preferred, but franchisee-side operations experience is relevant.
• Familiarity with Toast POS or similar restaurant management platforms.
• Background in hospitality, entertainment venues, or social/club environments where F&B supports a broader guest experience.
• Experience contributing to or refining SOPs and training materials — not just following them.

  Logistics

  Location: Boise area — Meridian & Nampa (on-site required)

  Travel: 1–2 trips/month, 3–4 days each — primarily for franchise openings and inspections

  Reports To: Ownership / Senior Leadership

  Placement Type: Direct Hire — placed through RNG Group

  Ready to Grow?

  This role is being filled through RNG Group. If you're a strong kitchen operator who knows how to open locations, train teams, and hold a franchise network to a standard — we'd love to hear from you.

  Apply here: rng.group/register-with-us

  Phone: (208) 342-9896

  Email: hello@rng.group

  We're real people — we'd love to talk.

  F&B Operations Manager • Boise, ID • Full-Time • Direct Hire • RNG Group