Bistro Operations Manager

Bistro Operations Manager

The Bistro Operations Manager will be responsible for providing operational leadership and support for all Bistro Departments across the organization. This role will ensure consistent execution of company standards, food quality expectations, food safety requirements, labour expectations, training initiatives, and customer experience standards.

This position will be part of the Operations Department and report to the Director of Retail Operations. The role will work closely with the Bistro & Bakery Category Manager to ensure Bistro category strategies, menu programs, and promotional initiatives are effectively executed at store level while maintaining clear separation between merchandising and operational responsibilities.

In addition to leading Bistro operations, this role serves as the organization's operational food safety resource, supporting Store Managers and Store Food Safety Designates through training, coaching, program development, audit readiness, and continuous improvement initiatives.

The Bistro Operations Manager will also be accountable for supporting and speaking to key operational drivers that impact Bistro financial performance, including labour productivity, labour investment, spillage/shrink performance, production efficiency, and operational execution. This includes developing Bistro labour models that align with differing store formats, sales volumes, staffing structures, and operational programs while working collaboratively with Store Managers and Bistro Managers to ensure execution aligns with both operational expectations and financial objectives.

While the role is expected to understand and influence Bistro financial results through effective operational controls, ownership of category margin strategy, pricing, assortment, promotions, sales performance, and overall category financial performance remains with the Bistro & Bakery Category Manager.

The position will require regular travel throughout British Columbia to support stores, conduct audits, provide coaching, lead training initiatives, support new store openings, and ensure consistent execution of operational standards.
Key Responsibilities
Operational Excellence

• Support and coach Bistro Managers, Team Leaders, and store leadership teams across all locations.
• Ensure consistent execution of company Bistro programs, standards, and operating procedures.
• Conduct regular store visits, department audits, and operational assessments.
• Establish and maintain standards for food quality, customer service, cleanliness, organization, and execution.
• Identify operational opportunities and implement best practices across the network.
• Support new store openings, renovations, conversions, and major operational projects.

Food Safety Leadership & Regulatory Compliance

• Serve as the operational subject matter expert for food safety programs across the organization.
• Support the development, maintenance, and continuous improvement of company food safety standards, policies, procedures, and training programs.
• Partner with Store Managers and Store Food Safety Designates to strengthen food safety execution and compliance at store level.
• Provide coaching, guidance, and support related to food safety requirements, audit readiness, and corrective action planning.
• Assist stores with responding to food safety audit findings and identifying opportunities for continuous improvement.
• Conduct food safety reviews and operational assessments within Bistro and other fresh departments as required.
• Ensure food safety training programs, resources, and compliance tools remain current and effective.
• Support product recalls, food safety investigations, customer incidents, and regulatory inspections.
• Work collaboratively with Store Managers and Food Safety Designates to identify risks and implement preventative measures.
• Lead organization-wide initiatives focused on improving food safety performance, awareness, and compliance.
• Support stores in preparation for and follow-up from food safety audits and regulatory inspections.

Food Quality & Customer Experience

• Establish and maintain standards for food quality, freshness, presentation, and consistency.
• Ensure customers receive a consistent Bistro experience across all locations.
• Support execution standards for grab-and-go, smoothies, sandwiches, salads, hot foods, soups, baked goods, and future food programs.
• Monitor department conditions and provide coaching on quality, presentation, and service expectations.
• Ensure Bistro departments reflect the company's health, wellness, and hospitality values.

Labour Planning & Productivity

• Support labour planning and workforce optimization across Bistro operations.
• Develop and maintain Bistro labour models that align with store volume, format, operating hours, staffing requirements, service offerings, and production expectations.
• Partner with Store Managers and Bistro Managers to ensure labour deployment aligns with customer experience, operational standards, and financial objectives.
• Monitor productivity standards, scheduling practices, and labour performance.
• Review labour performance across locations, identify variances, and develop action plans to improve productivity.
• Assist stores in identifying staffing requirements and operational efficiencies.
• Promote productivity improvements while maintaining food quality and customer service expectations.
• Support stores in achieving labour targets and operational performance goals.
• Provide operational leadership with recommendations and insights related to Bistro labour investments, staffing models, and productivity performance.

Inventory Management, Waste & Profitability

• Develop and support best practices related to inventory management, production planning, ordering discipline, and waste reduction.
• Drive consistency around production forecasting and inventory controls.
• Monitor key department performance metrics and support action plans to improve results.
• Lead initiatives focused on reducing food waste, spoilage, shrink, and operational inefficiencies.
• Support stores in achieving labour and waste reduction targets.
• Analyze and provide insight into key operational performance drivers including labour productivity, labour investment, spillage/shrink, production efficiency, and waste performance.
• Work with Store Managers and Bistro Managers to identify opportunities that improve operational efficiency, labour performance, and waste control while maintaining food quality, food safety, and customer experience standards.
• Develop and support action plans to address operational or financial performance gaps across locations.
• Partner with the Bistro & Bakery Category Manager where operational performance trends may impact sales, margin, or category results.

Program Execution & Store Standards

• Ensure effective execution of Bistro programs, promotions, seasonal offerings, and operational initiatives.
• Support implementation of merchandising standards and menu programs developed by the Bistro & Bakery Category Manager.
• Monitor compliance with operational and merchandising standards.
• Ensure departments consistently maintain high levels of readiness, presentation, and execution.
• Provide feedback from stores to support ongoing program improvements.

Training & Leadership Development

• Develop and maintain operational training standards for Bistro departments.
• Coach and mentor Bistro Managers, Team Leaders, and emerging leaders.
• Support recruitment, onboarding, succession planning, and leadership development initiatives.
• Identify talent development opportunities and create growth plans for high-potential team members.
• Ensure consistency in department training programs and leadership expectations.

SOP Development & Continuous Improvement

• Develop, implement, and maintain Bistro Department SOPs, operational standards, and playbook content.
• Standardize department processes, routines, and execution standards across all stores.
• Lead continuous improvement initiatives focused on labour optimization, food quality, consistency, waste reduction, food safety, and operational efficiency.
• Facilitate sharing of best practices throughout the organization.

Equipment & Capital Planning

• Provide operational input on kitchen layouts, production areas, equipment selection, and department design.
• Support capital planning related to ovens, refrigeration, kitchen equipment, service areas, and department infrastructure.
• Work with Facilities and Operations teams to identify equipment replacement and maintenance priorities.
• Participate in planning for new stores, remodels, commissary integration, and evolving food service models.

Department Performance Reviews

• Conduct regular business reviews with Store Managers and Bistro Managers.
• Analyze department performance trends and identify opportunities for improvement.
• Review sales, labour, spillage/shrink, productivity metrics, and operational performance indicators.
• Utilize operational and financial reporting to identify trends, risks, and opportunities.
• Develop action plans focused on labour optimization, waste reduction, operational efficiency, and execution consistency.
• Hold teams accountable to agreed-upon action plans designed to improve operational and financial results.
• Share successful operational practices and initiatives across the network.

Qualifications & Experience

• 8+ years of progressive experience in prepared foods, food production, commissary, or central kitchen operations, including leadership roles
• Proven experience managing multi-site operations (required)
• Strong understanding of food safety, regulatory compliance, and operational standards
• Demonstrated ability to build structure, improve performance, and scale operations
• Strong financial and business acumen, including experience managing cost drivers and margins
• Experience implementing systems (ERP or similar) and using data to drive decisions
• Excellent leadership, communication, and organizational skills
• Post-secondary education in a related field is an asset

PERKS:

• Competitive wage $70,000.00 - 90,000.00 /year 
  • Starting wage within this band, based on evaluation of skills & experience
• Comprehensive benefit package (dental, vision, naturopathic practices, RRSP program + more)
• Store Discount
• Education allowance

Put your passion into work that matters with a growing, BC-based company, committed to be a better company for our customers, our employees, and the planet. We'll surround you with a great team and a supportive learning environment where you can grow and thrive.

Nature's Fare Markets is an equal opportunity employer and as such we thrive to foster a workplace where individual differences are recognized, appreciated, and respected.

Apply online today!