Operations Manager Snack & Drink
Just Fare, Oakland, CA, United States
Position Overview
The Operations Manager Snack & Drink (S&D) leads the daily execution and team management of the Snack & Drink business unit. The Operations Manager S&D reports directly to the Director of Snack & Drink and serves as the primary owner of day‑to‑day operations across all S&D sites. The position is based out of Oakland HQ and requires frequent travel to all S&D client sites, including out‑of‑state locations.
Responsibilities
Daily Operations & Account Management
Serve as the primary point of contact for day‑to‑day client communication across all S&D sites
Manage client requests, product adjustments, and operational changes within approved guardrails
Respond to service issues and resolve escalations in a timely and professional manner
Ensure smooth execution of snack and beverage programs across multiple sites
Coordinate and execute site launches and program transitions in partnership with the Director
Maintain high levels of client satisfaction and retention
Escalate strategic or financial‑impact decisions to the Director as needed
Coordinate client snack and drink activations and engagement events, including staffing support, sourcing and vendor coordination, and hosting
Team Leadership
Directly manage Assistant Managers, Site Leads, Attendants, Baristas, and Drivers within the S&D division
Oversee scheduling, labor allocation, and coverage across all sites
Conduct regular 1:1s with Assistant Managers and Site Leads
Ensure performance management processes are followed consistently
Recruit, onboard, train, and develop S&D frontline staff
Set and maintain clear expectations for service standards, professionalism, and hospitality
Foster a culture of accountability, teamwork, and operational discipline
Inventory, Ordering & Merchandising Oversight
Oversee ordering and receiving processes across all client sites
Ensure inventory systems are followed consistently, including proper storage, rotation, and cycle counts
Monitor shrinkage and inventory discrepancies and take corrective action
Enforce merchandising standards specific to each client site
Ensure smallwares and equipment are maintained, organized, and functioning
Coordinate transportation logistics and inventory transfers between warehouse and client sites
Partner with the Director to identify cost‑control opportunities
Operational Discipline & Systems Execution
Implement and enforce standard operating procedures across all sites
Ensure daily, weekly, and monthly operational checklists are completed
Monitor time and temperature standards and food safety compliance
Oversee opening and closing procedures across sites
Ensure cleanliness, organization, and sanitation standards are upheld
Participate in developing and refining operational systems alongside the Director
Provide feedback on operational inefficiencies and recommend improvements
Cross-Functional Collaboration
Partner with Culinary leadership to ensure smooth integration of in‑house products into S&D programs
Support Sales during program launches and transitions
Communicate proactively with the Director regarding performance trends, risks, and staffing needs
Qualifications & Requirements
Minimum 5+ years experience in multi‑site hospitality, retail food, grocery, or route‑based operations
Minimum 3+ years managing frontline staff and supervisors
Strong people‑leadership skills with demonstrated ability to hold teams accountable
Experience managing scheduling, labor allocation, and service standards
Strong understanding of inventory systems and operational controls
Ability to manage multiple sites and priorities in a fast‑paced environment
Comfortable making decisions within defined guardrails
Strong written and verbal communication skills
Highly organized with strong attention to detail
Proficiency in Google Suite, Slack, and operational tools
Valid driver’s license and ability to travel between client sites as needed
Experience working in a scaling or startup food business preferred
Schedule & Expectations
Typical schedules are generally Monday through Friday with hours dependent on the service. Snack and Drink primary hours of operation are from 5 am to 5 pm. Shift details may fluctuate; S&D operations can be at any time (24/7). You are responsible for managing your schedule directly with your manager.
Compensation & Benefits
Competitive wages in an equitable tiered pay structure for all positions (non‑negotiable)
Cell phone stipend
Health, dental, and vision insurance – after 90 days
Self‑managed vacation, paid time off (PTO) – after 90 days
401(k) retirement account – after 90 days
Pre‑tax commuter benefits – after 30 days
Meals provided daily onsite at Oakland Commissary Kitchen and most client locations
Opportunity to develop your skills, work with amazing people, and be part of a force for social change
#J-18808-Ljbffr
The Operations Manager Snack & Drink (S&D) leads the daily execution and team management of the Snack & Drink business unit. The Operations Manager S&D reports directly to the Director of Snack & Drink and serves as the primary owner of day‑to‑day operations across all S&D sites. The position is based out of Oakland HQ and requires frequent travel to all S&D client sites, including out‑of‑state locations.
Responsibilities
Daily Operations & Account Management
Serve as the primary point of contact for day‑to‑day client communication across all S&D sites
Manage client requests, product adjustments, and operational changes within approved guardrails
Respond to service issues and resolve escalations in a timely and professional manner
Ensure smooth execution of snack and beverage programs across multiple sites
Coordinate and execute site launches and program transitions in partnership with the Director
Maintain high levels of client satisfaction and retention
Escalate strategic or financial‑impact decisions to the Director as needed
Coordinate client snack and drink activations and engagement events, including staffing support, sourcing and vendor coordination, and hosting
Team Leadership
Directly manage Assistant Managers, Site Leads, Attendants, Baristas, and Drivers within the S&D division
Oversee scheduling, labor allocation, and coverage across all sites
Conduct regular 1:1s with Assistant Managers and Site Leads
Ensure performance management processes are followed consistently
Recruit, onboard, train, and develop S&D frontline staff
Set and maintain clear expectations for service standards, professionalism, and hospitality
Foster a culture of accountability, teamwork, and operational discipline
Inventory, Ordering & Merchandising Oversight
Oversee ordering and receiving processes across all client sites
Ensure inventory systems are followed consistently, including proper storage, rotation, and cycle counts
Monitor shrinkage and inventory discrepancies and take corrective action
Enforce merchandising standards specific to each client site
Ensure smallwares and equipment are maintained, organized, and functioning
Coordinate transportation logistics and inventory transfers between warehouse and client sites
Partner with the Director to identify cost‑control opportunities
Operational Discipline & Systems Execution
Implement and enforce standard operating procedures across all sites
Ensure daily, weekly, and monthly operational checklists are completed
Monitor time and temperature standards and food safety compliance
Oversee opening and closing procedures across sites
Ensure cleanliness, organization, and sanitation standards are upheld
Participate in developing and refining operational systems alongside the Director
Provide feedback on operational inefficiencies and recommend improvements
Cross-Functional Collaboration
Partner with Culinary leadership to ensure smooth integration of in‑house products into S&D programs
Support Sales during program launches and transitions
Communicate proactively with the Director regarding performance trends, risks, and staffing needs
Qualifications & Requirements
Minimum 5+ years experience in multi‑site hospitality, retail food, grocery, or route‑based operations
Minimum 3+ years managing frontline staff and supervisors
Strong people‑leadership skills with demonstrated ability to hold teams accountable
Experience managing scheduling, labor allocation, and service standards
Strong understanding of inventory systems and operational controls
Ability to manage multiple sites and priorities in a fast‑paced environment
Comfortable making decisions within defined guardrails
Strong written and verbal communication skills
Highly organized with strong attention to detail
Proficiency in Google Suite, Slack, and operational tools
Valid driver’s license and ability to travel between client sites as needed
Experience working in a scaling or startup food business preferred
Schedule & Expectations
Typical schedules are generally Monday through Friday with hours dependent on the service. Snack and Drink primary hours of operation are from 5 am to 5 pm. Shift details may fluctuate; S&D operations can be at any time (24/7). You are responsible for managing your schedule directly with your manager.
Compensation & Benefits
Competitive wages in an equitable tiered pay structure for all positions (non‑negotiable)
Cell phone stipend
Health, dental, and vision insurance – after 90 days
Self‑managed vacation, paid time off (PTO) – after 90 days
401(k) retirement account – after 90 days
Pre‑tax commuter benefits – after 30 days
Meals provided daily onsite at Oakland Commissary Kitchen and most client locations
Opportunity to develop your skills, work with amazing people, and be part of a force for social change
#J-18808-Ljbffr