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Multi Unit Restaurant Manager Jobs in Reno, NV (NOW HIRING)

Sugar Bowl Resort

Executive Chef

CA · On-site

$90K - $135K/yr

... environments (restaurants, hotels, or multi-unit operations) * Grounded in ingredient-driven ... Demonstrated financial management: food cost, labor cost, and budgeting discipline * Experience ...

Sugar Bowl Resort

Executive Chef

Norden, CA · On-site

$81K - $112K/yr

... environments (restaurants, hotels, or multi-unit operations) * Grounded in ingredient-driven ... Demonstratedfinancial management: food cost, labor cost, and budgeting discipline * Experience ...

European Wax Center

Assistant General Manager

Reno, NV · On-site

$17 - $23/hr

We're Ballast Wax, a fast-growing multi-unit EWC franchisee. We're building from within and we want ... Support accurate POS transactions and guest profile management * Assist with daily admin tasks ...

Sunbelt Rentals

Branch Manager

Sparks, NV

$70K - $110K/yr

... multi-unit or sales leadership career track Sunbelt Rentals--the fastest growing rental business in North America--is seeking a Branch Manager. The Sunbelt Rentals branch manager is titled "Profit ...

Sunbelt Rentals

Branch Manager

Minden, NV

$70K - $110K/yr

... multi-unit or sales leadership career track Sunbelt Rentals--the fastest growing rental business in North America--is seeking a Branch Manager. The Sunbelt Rentals branch manager is titled "Profit ...

New

Sunbelt Rentals

Branch Manager

Sparks, NV

$70K - $110K/yr

... multi-unit or sales leadership career track Sunbelt Rentals--the fastest growing rental business in North America--is seeking a Branch Manager. The Sunbelt Rentals branch manager is titled "Profit ...

Sunbelt Rentals, Inc.

Branch Manager

Sparks, NV · On-site

$70K - $110K/yr

... multi-unit or sales leadership career track Sunbelt Rentals--the fastest growing rental business in North America--is seeking a Branch Manager. The Sunbelt Rentals branch manager is titled "Profit ...

Arby's

Arby's General Manager

Reno, NV

$53K - $74K/yr

The General Manager serves as a mentor and leads their team to success, ensuring optimal ... 300+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California ...

Arby's

Arby's General Manager

Reno, NV · On-site

$53K - $74K/yr

The General Manager serves as a mentor and leads their team to success, ensuring optimal ... 300+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California ...

Arby's

Arby's General Manager

Reno, NV · On-site

$53K - $74K/yr

The General Manager serves as a mentor and leads their team to success, ensuring optimal ... 300+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California ...

Taco Bell

Taco Bell General Manager

Reno, NV · On-site

$53K - $74K/yr

The General Manager serves as a mentor and leads their team to success, ensuring optimal ... 300+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California ...

Taco Bell

Taco Bell General Manager

Sparks, NV · On-site

$55K - $76K/yr

The General Manager serves as a mentor and leads their team to success, ensuring optimal ... 300+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California ...

Taco Bell

Taco Bell General Manager

Sun Valley, NV

$60K - $82K/yr

The General Manager serves as a mentor and leads their team to success, ensuring optimal ... 300+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California ...

Taco Bell

Taco Bell General Manager

Reno, NV

$53K - $74K/yr

The General Manager serves as a mentor and leads their team to success, ensuring optimal ... 300+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California ...

Taco Bell

Taco Bell General Manager

Reno, NV · On-site

$53K - $74K/yr

The General Manager serves as a mentor and leads their team to success, ensuring optimal ... 300+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California ...

Taco Bell

Taco Bell General Manager

Reno, NV · On-site

$53K - $74K/yr

The General Manager serves as a mentor and leads their team to success, ensuring optimal ... 300+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California ...

Taco Bell

Taco Bell General Manager

Dayton, NV

$51K - $71K/yr

The General Manager serves as a mentor and leads their team to success, ensuring optimal ... 300+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California ...

Taco Bell

Taco Bell General Manager

Reno, NV

$53K - $74K/yr

The General Manager serves as a mentor and leads their team to success, ensuring optimal ... 300+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California ...

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Showing results 21-40

All JobsMulti Unit Restaurant JobsMulti Unit Restaurant Manager JobsMulti Unit Restaurant Manager Jobs in Reno, NV

Multi Unit Restaurant Manager information

See Reno, NV salary details

$26.4K

$54.8K

$76.3K

How much do multi unit restaurant manager jobs pay per year?

As of Jul 24, 2026, the average yearly pay for multi unit restaurant manager in Reno, NV is $54,801.00, according to ZipRecruiter salary data. Most workers in this role earn between $44,900.00 and $63,300.00 per year, depending on experience, location, and employer.

What is the difference between Multi Unit Restaurant Manager vs Restaurant General Manager?

AspectMulti Unit Restaurant ManagerRestaurant General Manager
CredentialsExperience in multi-location management, possibly some certifications in hospitality or managementSame as Multi Unit Restaurant Manager, often with certifications in hospitality or management
Work EnvironmentOversees multiple restaurant locations, travel involvedManages a single restaurant, primarily on-site
Employer & Industry UsageCommon in large restaurant chains and franchise groupsFound in various restaurant settings, including independent and chain restaurants

While both roles require strong leadership and management skills, the Multi Unit Restaurant Manager oversees multiple locations, focusing on operational consistency across sites, whereas the Restaurant General Manager is responsible for the daily operations of a single restaurant. The multi-unit role involves more travel and strategic planning, while the general manager concentrates on local team management and customer service.

What are the key skills and qualifications needed to thrive as a Multi Unit Restaurant Manager, and why are they important?

To thrive as a Multi Unit Restaurant Manager, you need strong leadership, operational management experience, and a background in hospitality or business, often supported by a bachelor's degree or equivalent experience. Familiarity with POS systems, inventory management software, and scheduling tools is typically required, along with certifications in food safety. Excellent communication, problem-solving, and team-building skills help foster high-performing teams across multiple locations. These skills are crucial for maintaining consistent service standards, driving profitability, and effectively managing diverse teams and operations.

What is a Multi Unit Restaurant Manager?

A Multi Unit Restaurant Manager oversees the operations of multiple restaurant locations within a specific area or region. Their responsibilities include managing staff, ensuring consistent quality and customer service, implementing company policies, and achieving financial goals across all assigned restaurants. They often travel between locations to provide leadership, support, and training to individual restaurant managers. This role requires strong organizational, communication, and problem-solving skills, as well as experience in restaurant management.

What are some common challenges faced by Multi Unit Restaurant Managers when overseeing multiple locations?

Multi Unit Restaurant Managers often encounter challenges such as maintaining consistent standards across all locations, managing diverse teams, and effectively delegating responsibilities. Balancing time between sites and ensuring clear communication can be demanding, especially when addressing unique issues at each restaurant. Successful managers develop strong organizational and leadership skills, leverage technology for monitoring performance, and foster a culture of accountability among their teams. Regular visits and open communication channels are crucial for staying connected and ensuring operational excellence.
What are popular job titles related to Multi Unit Restaurant Manager jobs in Reno, NV? For Multi Unit Restaurant Manager jobs in Reno, NV, the most frequently searched job titles are:
What job categories do people searching Multi Unit Restaurant Manager jobs in Reno, NV look for? The top searched job categories for Multi Unit Restaurant Manager jobs in Reno, NV are:
What cities near Reno, NV are hiring for Multi Unit Restaurant Manager jobs? Cities near Reno, NV with the most Multi Unit Restaurant Manager job openings:
Multi Unit Restaurant Manager jobs near you
Infographic showing various Multi Unit Restaurant Manager job openings in Reno, NV as of July 2026, with employment types broken down into 84% Full Time, 15% Part Time, and 1% Contract. Highlights an 93% Physical, 3% Hybrid, and 4% Remote job distribution, with an average salary of $54,801 per year, or $26.3 per hour.
Executive Chef

Executive Chef

Sugar Bowl Resort

CA • On-site

$90K - $135K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 24 days ago

Job description

Description
Sugar Bowl Resort is seeking an experienced, systems-driven Executive Chef to lead a $20 million evolution of its food and beverage program. This is a build-and-lead role: an opportunity to establish operational standards, shape menus, and develop a high-functioning culinary team across multiple venues.
Working in close partnership with the Culinary Director, Traci Des Jardins, this role is designed for a chef with strong pedigree who is ready to translate refined, ingredient-driven cooking into a high-volume, multi-outlet alpine environment.
You will oversee three distinct venues, lead a team of 30-50 staff, and implement the systems and discipline required to deliver food that is consistent, efficient, and of exceptional quality at scale.
Your Stage: Three Venues, One Cohesive Program
  • The Belt Room: High-energy village hub featuring classic cocktails and carefully crafted bar food
  • The Lodge Terrace: Outdoor centerpiece with QR ordering throughout building for lunch and lively après menu, firepits, and panoramic mountain views
  • Yarrow: Refined alpine dining - thoughtful, ingredient-focused menus for dinner featuring seasonally driven shareable plates

Why Sugar Bowl?
Sugar Bowl Resort has been proudly independent for over 80 years and is one of the oldest ski resorts in California. Situated atop beautiful Donner Summit, Sugar Bowl has a storied past with ties to Austrian ski culture, Hollywood and Walt Disney. This special community helped bring skiing to "sunny California" since December 1939. Since then, it continues to attract adventurous winter sports enthusiasts a like.
Who You Are:
  • A proven culinary leader with experience in high-quality, high-volume environments (restaurants, hotels, or multi-unit operations)
  • Grounded in ingredient-driven cooking with strong technical fundamentals
  • Highly organized and systems-oriented, with the ability to scale quality across multiple outlets
  • Comfortable balancing refinement with speed and operational efficiency
  • A clear communicator and team builder who leads with accountability and consistency

Skills & Qualifications:
  • Strong command of culinary technique, seasonal menu development, and product sourcing
  • Demonstrated financial management: food cost, labor cost, and budgeting discipline
  • Experience building and managing teams of 25+ staff
  • Knowledge of HACCP, allergen protocols, and California food safety and labor law compliance
  • Proficiency in Microsoft Office 365 (Excel, Word, Outlook, Teams)
  • Experience with J-1 and H-2B programs is a plus
  • Ability to operate effectively in a fast-paced, multi-outlet environment

Education & Credentials:
  • Culinary degree or equivalent professional experience with progressive leadership growth
  • 5+ years in high-volume kitchen leadership; multi-unit experience preferred
  • 3+ years in a senior leadership role (Executive Chef, Chef de Cuisine, or equivalent)
  • ServSafe Manager Certification (or ability to obtain)
  • California Food Manager's Card (or ability to obtain prior to start)
  • Valid California driver's license

What You'll do:
Culinary Operations
  • Lead all kitchen operations across four venues with a focus on consistency, clarity, and execution
  • Develop and enforce standardized recipes, prep systems, and presentation guidelines
  • Design seasonal menus that reflect quality sourcing while remaining operationally efficient
  • Oversee ordering, receiving, inventory, and waste management (FIFO compliance)
  • Ensure all kitchens operate cleanly, safely, and in full regulatory compliance
  • Execute all events and banquets to defined standards

Team Leadership & Development
  • Recruit, hire, train, and retain a culinary team of 30-50 staff
  • Build a culture of accountability, professionalism, and consistency
  • Lead regular check-ins with kitchen leaders to drive performance and development
  • Maintain all training, certifications, and compliance documentation
  • Support international staffing programs as needed
  • Experience managing J1 and H2B recruits and seasonal staff

Financial Management
  • Maintain food cost within target range (typically 27-32%, depending on outlet mix)
  • Manage labor to budgeted targets while complying with California labor laws
  • Oversee inventory systems and ensure accurate reporting
  • Build and maintain strong vendor relationships
  • Participate in annual budgeting and capital planning

Guest Experience & Standards
  • Ensure food quality and consistency across all venues and service periods
  • Partner with front-of-house leadership on menu communication and execution
  • Monitor guest feedback and respond with urgency and professionalism
  • Maintain standards aligned with top-tier Bay Area dining expectations

Strategic & Operational Partnership
  • Collaborate closely with the Culinary Director on menu direction and program development
  • Contribute to continuous improvement of systems, workflow, and execution
  • Support sustainability initiatives, including waste reduction and responsible sourcing
  • Assist broader resort operations during peak winter conditions as needed

Performance Metrics
Success in this role will be measured by:
  • Consistent food quality across all venues
  • Food cost and labor cost performance vs. budget
  • Health and safety compliance (inspections, audits)
  • Employee retention and team stability
  • Guest satisfaction scores and feedback
  • Execution of high-volume service without degradation of quality

Physical Requirements:
This role is based at 7,953 feet in the Sierra Nevada and requires the ability to perform in a physically demanding alpine environment.
  • Ability to stand and work for extended shifts (8-12 hours)
  • Lift and carry up to 50 lbs regularly
  • Work effectively at high altitude
  • Navigate indoor/outdoor environments in winter conditions
  • Tolerate temperature extremes (hot kitchens, cold storage, outdoor exposure)
  • Wear appropriate safety footwear at all times

Benefits:
  • Performance-based bonus opportunity
  • Generous flexible and paid time off
  • Employer sponsored 401k plan after 1,000 worked hours and one (1) year of service
  • Medical, dental, and vision benefits
  • Employer paid life insurance
  • Additional voluntary benefits (AD&D, critical illness, etc.)
  • Employee Assistance Program (EAP)
  • Professional development opportunities
  • Free ski and tubing passes for employees
  • Free ski passes for dependents
  • 50% off food at our restaurants
  • Free group ski and snowboard lessons for employees
  • Employee discounted lift tickets for family and friends
  • Lift ticket discounts at multiple resorts including 24 Mountain Collective destinations
  • Hotel discounts
  • Employee ski reciprocal programs

Sugar Bowl Resort believes that all persons are entitled to equal employment opportunity and does not discriminate against its employees or applicants because of race, color, hair, religion, sex, sexual orientation, gender identity, gender orientation, gender expression, pregnancy, marital status, national origin, citizenship, veteran status, ancestry, age, physical or mental disability, medical condition, or any other status protected by federal, state or local law, ordinance or regulation. Equal employment opportunity will be extended to all persons in all aspects of the employer-employee relationship, including recruitment, hiring, upgrading, training, promotion, transfer, discipline, layoff, recall, and termination.

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