At a glanceSummarised by Seekless from the posting.
Must have5
5+ years of relevant experience, including at least 2 managing a team
Background in restaurants, food delivery, marketplaces, hospitality, or supply-side operations
Experience owning a supply base or partner portfolio, spanning both 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, and Google Sheets should not slow you down
Nice to have1
Spanish is a plus given the team is based in Bogotá
Skills
Google Sheets
Toast
Square
Clover
Benefits
Health insurance
Dental insurance
Vision insurance
Life insurance
Disability insurance
401(k)
Health savings account
Flexible spending account
Discretionary vacation
Paid holidays
Paid sick leave
Paid bereavement leave
Paid parental leave
Pet insurance
Who we are
At Picnic, we’re reinventing the way employees experience lunch at work. By partnering with top local restaurants and batching hundreds of orders, we make it easy for companies to offer high-quality, individually packed meals, without fees or tips. Our mission is to create a seamless, affordable, and joyful lunch experience that benefits both employees and employers.
About the role
As a Territory Restaurant Manager, you’ll own restaurant supply for San Francisco: 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.
What you’ll do
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Selection. Selection depth and cuisine coverage are a key KPI. You decide where it comes from: brick-and-mortar partners, standalone restaurants, and CK facility operators (with CK sales). You make sure every hub has real options at the different price tiers.
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Restaurant performance. Signing, onboarding, launch, and ongoing health. You own the capacity model, drive on-time prep, and make the pause and unpause calls. If a partner’s prep-by times slip in month three, that’s yours to diagnose and fix.
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Menu quality. Menus, hero shots, item photos, tags, descriptions, and ratings are your product surface. You curate items that travel well and make sense as a single packed lunch, and eliminate recurring defects: missing photos, broken modifiers, misleading prices, items the kitchen doesn’t make.
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The team. You work with a Bogotá-based team across restaurant sales and onboarding, menu operations, and frontline support (POS, printers, tablets). You set the standards, SLAs, and routing, and improve the systems behind the work
Competencies
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Food-Obsessed Market Expert: Knows the region’s food scene: neighborhood staples, the brands eaters keep asking for, the spot that opened last month that nobody’s covering yet. Can name the five brands we should be chasing off the top of your head.
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Somehow-some-way mentality: Find a path to the signing even when the operator says no, the owner is unreachable, or the kitchen isn’t set up for batch orders. When a brand is a priority, you figure out how to get it on Picnic.
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Data-Literate Operator: Read a lateness report or a cuisine gap analysis and know exactly which restaurant to call. Convert supply and performance data into a clear, actionable plan.
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Builder and Team Leader: Close a partner in the morning and debug a menu modifier in the afternoon. Lead through others across time zones, and treat the same broken menu twice as a process failure, not bad luck.
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Assertive Negotiator: Understand Picnic’s commission structure and restaurant economics. Hold the commission line and still leave the operator feeling like a partner.
What we’re looking for
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5+ years of relevant experience, including at least 2 managing a team
•
Background in restaurants, food delivery, marketplaces, hospitality, or supply-side operations
•
Experience owning a supply base or partner portfolio, spanning both 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, and Google Sheets should not slow you down
•
Spanish is a plus given the team is based in Bogotá
Who you are
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You genuinely love food, and you know your region
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Self-starter who does not wait for a lead list
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Comfortable with ambiguity: the playbook is half-written and you’ll write the rest
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High standards and low tolerance for recurring defects
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You’d rather be in a kitchen than on a call
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Willing to be in the field: facility visits, restaurant walk-ins, tastings
Why join us
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Drive real impact: Be part of building the operational engine behind a fast-growing startup that’s redefining how work gets done.
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Own your city: Take full ownership of your city’s performance and see the direct results of your ideas and execution every single day.
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Work with purpose: Join a mission-driven team focused on making the workplace experience better for thousands of people.
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Grow with us**:** At Picnic, there’s room to grow—personally and professionally—as we scale and take on new challenges together.
What else you need to know
This role is based in our San Francisco office location. As a company driven by innovation and continuous change, close collaboration is essential. We’re constantly reimagining our industry, creating new products, and refining our processes, and we do our best work together. That’s why all of our office-based teams work onsite, five days a week.
The base salary range for this role is $99,000 - $117,000 per year.
Legal
Actual compensation will be determined on an individual basis and may vary depending on experience, skills, and qualifications.
Benefits
Base salary is just one part of your total rewards package. You may also be eligible for equity awards and an annual performance-based bonus.