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About the Role

The Client Operations Manager leads daily execution and team management for the Pantry Services business unit, overseeing client communication, site operations, service standards, and deliverables. This field-based role requires daily onsite presence across client sites and reports to the Director of Pantry Services.

Responsibilities

• Serve as the primary point of contact for day-to-day client communication across assigned sites for all contract food programming.
• Manage client requests, product adjustments, and operational changes within approved department guides.
• Act as community manager for food programming and hospitality, hosting activations and community events.
• Respond to service issues and resolve escalations in a timely and professional manner.
• Ensure smooth execution of all client deliverables and programming across multiple sites, working directly with site teams, vendor partners, and clients.
• Be an expert in all roles and responsibilities across assigned sites.
• Coordinate and execute site launches and program transitions with guidance from leadership and central operations.
• Maintain high levels of client satisfaction and retention.
• Escalate strategic or financial-impact decisions to the Director.
• Coordinate client activations and engagement events, including staffing support, sourcing, vendor coordination, and hosting.
• Directly manage site teams to achieve performance metrics.
• Oversee scheduling, labor allocation, and coverage across all sites.
• Conduct regular 1:1s and performance reviews with the team.
• Ensure performance management processes are followed consistently.
• Recruit, onboard, train, and develop frontline staff.
• Lead by example and maintain clear expectations for service standards, professionalism, and hospitality.
• Foster a culture of accountability, teamwork, and operational discipline.
• 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.
• 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.
• Partner with Culinary leadership to ensure smooth integration of in-house products into Pantry Services programs and Catering operations.
• Support Sales during program launches and transitions.
• Communicate proactively with the Director regarding performance trends, risks, and staffing needs.

Requirements

• Minimum 5+ years experience in multi-site hospitality, retail food, or catering operations.
• Minimum 5+ years managing frontline staff and supervisors.
• Experience managing client relationships and deliverables.
• Proven record of providing and leading high touch service in food operations.
• Ability to travel periodically to sites in multiple US States and Canada.
• Strong people leadership skills with demonstrated ability to hold disperse site 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.

Skills

• Google Suite
• Slack
• Operational tools

Location

• Oakland, CA
• Field-based
• Multiple US States
• Canada

Work Type

• Field-based
• Onsite

Experience Level

• 5+ years multi-site hospitality, retail food, or catering operations
• 5+ years managing frontline staff and supervisors

Salary/Compensations

• Competitive wages in an equitable tiered pay structure

Benefits

• Cell Phone Stipend
• Health, dental, and vision insurance - After 90 Days
• Self Managed Vacation, Paid Time Off (PTO) - After 90 Days
• All employees 401K (retirement account) -After 90 days
• Commuter (pre-tax) - After 30 Days
• Meals provided daily onsite at Oakland Commissary Kitchen and most client locations.
• Opportunity to develop your skills, work with amazing people & be a part of a force for social change!

About the Company

• Just Fare is building a just world where food is a force for social change.
• We make good food — for people who enjoy eating, and for those who want a more equitable and just food system.
• Based in Oakland, CA, we offer a variety of services for workplaces; such as, Office Catering, Snack & Drink programs, event catering, commercial kitchen design and operate a community kitchen.
• We ground everything we do in service of creating a more responsible and ethical world.
• 1% of our revenue supports donated meals made by our charitable arm, Just Fare Community Kitchen.
• So far, we have delivered over 494,250 meals to communities fighting food insecurity in the Bay Area.
• Tastes good. Does good.