Job Description
Job Description
Brandywine Realty Trust
Job Description
Job Title: Manager, Restaurant Operations
Department: Corporate
Report To: Jonathan Coyle
FLSA Status: Exempt
Updated: May June 3, 2026
Company Background
At Brandywine, 'Best of Class” is our mission and our focus in developing, building, and managing the nation's most remarkable Class-A office, multi-family and mixed-use properties. We continuously support and give back to the communities in which we live and work. Our mission drives our corporate culture to foster the potential for excellence in every employee.
Our company was founded in 1994 by Jerry Sweeney, who serves as our President and CEO. We are a publicly traded company listed on the New York Stock Exchange (NYSE: BDN) operating in select markets across the nation.
Summary
The Restaurant Operations Manager is responsible for leading and overseeing all aspects of our multi-unit restaurant third party operations, ensuring operational excellence, profitability, and exceptional customer experience. This role provides strategic direction while ensuring consistent execution of brand standards, financial performance, and people development across all locations.
Responsibilities
Operational Leadership
Oversee daily and strategic operations across multiple restaurant locations to ensure smooth service delivery
- Establish and enforce operational policies, procedures, and brand standards
- Conduct regular site visits and operational audits to ensure quality, safety, and compliance
Financial & Business Performance
- Own full P&L performance, including revenue growth, cost control, and profitability
- In conjunction with our 3rd party operators, develop and manage budgets, forecasts, and operational plans
- Analyze key performance metrics and implement improvements to drive efficiency and margin enhancements
Strategy & Growth
- Develop and execute operational strategies aligned with corporate goals
- Identify opportunities for expansion, process improvements, and revenue growth
- Partner with executive leadership to align our retail & food service operations with broader business objectives
People & Talent Management
- Evaluate and where necessary improve our restaurant-level leadership teams
- Build a high-performance service culture focused on accountability, service excellence and Brandywine standards
Customer Experience & Brand Standards
- Ensure consistent delivery of high-quality food, service, and guest experience
- Monitor customer feedback and implement service improvement initiatives
- Maintain Brandywine brand integrity across all locations
Compliance & Risk Management
- Ensure compliance with all leases and manage agreement terms
- Ensure compliance with all food safety, labor, and regulatory requirements
Financial Reporting:
- Oversee and approve operation budgets and P&L performance
- Work with operations to develop strategies to increase revenue and profitability
Supervisory Responsibilities
- Serve as Brandywine’s point of contact with our retail operations
- Set performance expectations and build a strong service culture
- Drive engagement, accountability, and retention
Success Measures
Performance in this role will be evaluated based on:
- Achievement of financial and operational targets
- Guest satisfaction and service quality metrics
- Compliance with operational, safety, and regulatory standards
- Execution of strategic and operational initiatives
Competencies & Skills
- Ensure consistent, high-quality guest experiences
- Monitor feedback, reviews, and service metrics
- Resolve escalated customer issues
- Ensure compliance with health, safety, and labor regulations
- Maintain brand standards and operational consistency
- Financial acumen (P&L, cost control, forecasting)
- Operational excellence & process management
- Customer-centric mindset
- Analytical thinking & data-driven decision making
- Change management & adaptability
Qualifications
- 5–10+ years in restaurant or multi-unit operations (depending on level)
- Experience managing teams and driving financial results
- Knowledge of POS systems, inventory tools, and restaurant technology
Education, Licenses and Certifications
- Bachelor’s degree in hospitality, Business, or related field (preferred)
Physical Requirements – Per OSHA
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Frequent: Standing; walking; talking; hearing; using close and distant vision, color vision, peripheral vision, depth perception.
Occasional: Sitting; use of hands to feel or grasp; reaching with hands and arms; climbing or balancing; working on a ladder, stooping; kneeling; crouching; lifting objects up to 50 lbs. in weight.
Work Environment
- The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
- While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; high, precarious places; outside weather conditions; risk of electrical shock; and vibration. The noise level in the work environment is usually moderate.
THE ABOVE STATEMENTS ARE INTENDED TO DESCRIBE THE GENERAL NATURE AND LEVEL OF WORK BEING PERFORMED BY INDIVIDUALS ASSIGNED TO THIS POSITION. THEY ARE NOT INTENDED TO BE AN EXHAUSTIVE LIST OF ALL DUTIES, RESPONSIBILITIES, AND SKILLS REQUIRED OF PERSONNEL SO CLASSIFIED.