Workplace Services Operations Manager - About the Role We're looking for an Culinary Producer / Planner / Manager who can own the corporate lunch business end to end. Managing client relationships and account growth, assembling menus clients love, and running the day-to-day logistics that get fresh, accurate, on-time meals into accounts every day. This is a multi-faceted role focused on operations and client success, requiring someone comfortable managing client communications and building strong relationships with an office manager or HR lead and on the phone solving a delivery problem at 11:15 a.m. before a noon drop. You will be the person clients trust to make their recurring lunch program reliable and with warm hospitality, and the person internally who keeps kitchen, drivers, and account service aligned. Success looks like growing repeat revenue, high client retention, smooth daily execution, and a team that knows exactly what's expected each shift.

Key Responsibilities :

Menu & Account Management Culinary passion, knowledge & experience is required Customize client menus, balancing changing and exact dietary needs & variety. Manage client expectations regarding lead times and pricing while acting as the primary POC for feedback and resolution. Early start times for breakfast clients Syncing ingredients & dishes between clients to maximize efficiency Client Account Management Proactively manage and nurture client relationships to grow long-term business across various sectors. Collaborate on proposals and pricing for one-off events and recurring contracts. Catering & Delivery Logistics Oversee daily operations from order intake to setup, ensuring on-time delivery across multiple accounts. Maintain quality control systems, manage inventory, and handle real-time exceptions proactively. Ensure full compliance with health, safety, and sanitation standards. Team Leadership & Financials Hire, train, and supervise delivery and support staff. Own operational KPIs, including delivery accuracy, labor costs, and retention. Collaborate with the culinary team on capacity planning and costing. Required 3+ years in food service, hospitality, or workplace/corporate dining operations, including at least 2 years in a management or account-owning role. Proven track record of managing and retaining B2B accounts, you can lead client meetings, build solutions-oriented proposals, and grow long-term partnerships. Proven experience managing catering logistics at scale: multiple simultaneous orders, delivery routing, and time-critical execution. Strong understanding of menu planning, dietary/allergen requirements, and food cost management. Excellent client-facing communication; calm, solutions-oriented, and credible under pressure. Food safety certification (e.g., ServSafe Manager) or ability to obtain within 60 days. Comfort with ordering/POS, scheduling, and spreadsheet tools; able to track and report on KPIs. Valid driver's license; willingness to be on-site early and travel between client locations across the bay area and the Berkeley kitchen. Preferred Culinary or hospitality experience in a high pressure restaurant environment Experience in the SF Bay Area corporate catering market and familiarity with workplace catering platforms. Background managing recurring/subscription-style corporate meal programs. Bilingual (English/Spanish)

Pay:

$70,000.00 - $90,000.00 per year

Benefits:

Dental insurance Flexible schedule Health insurance Paid time off

Work Location:

In person