Restaurant Operations Manager

About the role

As a Territory Restaurant Manager, you’ll own restaurant supply for the New York region: find the right restaurants, sign the partner, and make sure they deliver: enough capacity, prepped on time, packaged properly, with menus and photos worth ordering from. That means real ownership and real accountability from day one. You’ll spend time in facilities and restaurants, tasting food and talking to operators.

Responsibilities

• Selection: decide where supply comes from (brick‑and‑mortar partners, standalone restaurants, CK facility operators) and ensure each hub has real options across price tiers.
• Restaurant performance: oversee signing, onboarding, launch, and ongoing health; own the capacity model, drive on‑time prep, and make pause/unpause calls; diagnose and fix prep‑by‑time slips.
• Menu quality: curate items, hero shots, photos, tags, descriptions, and ratings; eliminate defects such as missing photos, broken modifiers, misleading prices, or items the kitchen doesn’t make.
• The team: work with Bogotá‑based restaurant sales, onboarding, menu operations, and frontline support; set standards, SLAs, routing, and improve the systems behind the work.

Requirements

• 5+ years of relevant experience, including at least 2 years managing a team.
• Background in restaurants, food delivery, marketplaces, hospitality, or supply‑side operations.
• Experience owning a supply base or partner portfolio, covering acquisition and ongoing performance.
• Working knowledge of restaurant operations: kitchen workflow, POS systems (Toast, Square, Clover), menu management, ticket flow.
• Comfortable with data: lateness reports, dashboards, Google Sheets.
• Spanish is a plus given the Bogotá‑based team.

Skills

• Food‑Obsessed Market Expert: deep knowledge of the New York food scene, able to name top brands to pursue.
• Somehow‑some‑way mentality: find a path to signing even when operators say no or are unreachable.
• Data‑Literate Operator: turn lateness reports or cuisine gap analyses into clear action plans.
• Builder and Team Leader: close partners and debug menu issues; lead across time zones and treat recurring defects as process failures.
• Assertive Negotiator: understand Picnic’s commission structure and restaurant economics; hold the commission line while keeping operators feeling like partners.
• Self‑starter who does not wait for a lead list; comfortable with ambiguity; high standards and low tolerance for recurring defects; prefers being in a kitchen over a call; willing to be in the field for facility visits, restaurant walk‑ins, and tastings.

Pay

The base salary range for this role is $99,000 – $117,000 per year. Actual compensation will be determined individually and may vary based on experience, skills, and qualifications. In addition to base salary, you may be eligible for equity awards and an annual performance‑based bonus.

Schedule

All office‑based teams work onsite five days a week.

Benefits

• Medical, dental, and vision insurance (multiple plans, including HSA options).
• Company‑paid life and disability insurance (short‑ and long‑term).
• Voluntary insurance: accident, critical illness, hospital indemnity.
• Optional supplemental life insurance for self, spouse, and children.
• Pet insurance discount.
• 401(k) plan.
• Health Savings Account (HSA).
• Flexible Spending Accounts (Healthcare, Dependent Care, Commuter).
• Time off policies: discretionary vacation days, 8 paid holidays per year, paid sick time, paid bereavement leave, paid parental leave.