Job Description

GRUPPO TERRONI

Position: Operations Manager

Location:

Terroni Sud Forno Produzione e Spaccio, 22 Sackville St., Toronto

Full-Time Permanent

Immediate Opening

Salary: $60,000-$70,000 + Benefits

Since 1992, Terroni has been a passionate team with strong family values and a love of Italian culture and tradition. Our philosophy of doing business, core values and commitment to providing the best in food, wine, and customer service at our restaurants, along with a generous helping of Italian culture has proven itself with the test of time. Now more than ever, we appreciate and value our amazing team and put people first! With eight beautiful and unique locations across the city, we have grown to include bakeries, commissaries and gorgeous retail spaces that offer a truly authentic Italian wine and food shopping experience.

Description of Role:

Reporting to the General Manager - Spaccio Commissary, the Operations Manager - Terroni Sud Forno Produzione e Spaccio is responsible for overseeing the day-to-day operations of the commissary across multiple departments, ensuring smooth, efficient, and high-quality execution of all functions. This includes managing the Packaging Team, Shipping & Receiving Team, Drivers & Deliveries Team, Building Operations Facility Management, Fleet/Truck Maintenance and leading a variety of Operational Projects.



The Operations Manager provides leadership, develops systems and procedures, and ensures all teams work cohesively to meet business needs, prioritize accuracy and quality, remain within budget, and comply with all health, safety, and food-handling regulations.



The Operations Manager drives operational excellence, develops and implements systems and procedures, and fosters a culture of accountability, collaboration, and continuous improvement across all teams. The role is also responsible for monitoring and managing labor costs and departmental spend to ensure operations remain within budget.


This role is a critical operational position within the commissary, ensuring that all


operations--packaging, logistics, deliveries fleet and facility function seamlessly in support of


the company's restaurants and retail locations. The Operations Manager is expected to be


proactive, solutions-driven, and adaptable as the commissary evolves and grows. They will need


to identify inefficiencies, bottlenecks, and opportunities for process improvement across all


departments. They will ensure they are fostering a culture of accountability, teamwork, and


proactive problem-solving across all departments.

Responsibilities:

Packaging

Manage the Packaging Department to ensure retail products are packaged accurately, on time, and to brand quality standards. Develop and maintain Standard Operating Procedures (SOPs) for packaging workflows, inventory management, and quality assurance. Order and manage packaging materials as required, preventing shortages or overstock. Maintain strict quality control and cleanliness standards, adhering to health and food safety regulations. Coach and mentor packaging staff to ensure high performance and adherence to company standards. Manage labour costs and departmental spend, ensuring productivity aligns with budget targets.

Shipping & Receiving

Oversee and supervise the Shipping & Receiving Department, ensuring accurate, timely, and organized handling of all incoming and outgoing products and inventory. Develop, implement and monitor SOPs for storage, organization, and shipment and returns process, ensuring accuracy and efficiency at all times. Schedule and manage staff for efficiency, quality, and cost control, while maintaining operational flexibility. Monitor labor allocation and departmental expenses to ensure cost-effective operations. Uphold cleanliness and safety of the Shipping & Receiving areas, ensuring compliance with health and safety regulations.

Drivers, Deliveries & Fleet Management

Manage all delivery operations, ensuring efficient route planning, timely deliveries, and excellent customer service. Oversee the care, maintenance, and compliance of company trucks and delivery vehicles. Develop and implement driver scheduling, performance monitoring, and route optimization strategies and vehicle tracking. Track delivery team labour costs and fleet-related expenditures, optimizing spend without sacrificing service quality. Ensure all drivers follow safety standards and vehicle use protocols.

Building Operations & Facility Management

Directly manage day-to-day building operations at the commissary, including facility maintenance, health and safety compliance, and facility upkeep, ensuring a safe, clean, and functional working environment. Liaise with contractors and service providers for repairs, inspections, and ongoing building needs, including all preventative maintenance. Proactively identify opportunities to optimize facility efficiency, safety, and sustainability. Oversee facilities budget and related department spending, ensuring efficient resource use and cost control.

You bring:

Bachelor's degree in Culinary Arts, Hospitality Management, Business Administration, or related field (preferred). 2-3 years of experience in kitchen management, food production, or commissary operations. Prior experience managing staff in a commercial or high-volume kitchen environment. Experience with inventory control, food cost management, and vendor relationships. Strong knowledge of commercial kitchen operations and food safety regulations Excellent leadership and team management skills; ability to supervise kitchen and logistics staff. Strong organizational and multitasking abilities, with attention to detail. Proficiency with inventory software, kitchen management tools, and Microsoft Office Suite. Ability to develop and implement standard operating procedures (SOPs). Strong knowledge of commercial kitchen operations and food safety regulations Excellent leadership and team management skills; ability to supervise kitchen and logistics staff. Strong organizational and multitasking abilities, with attention to detail. Proficiency with inventory software, kitchen management tools, and Microsoft Office Suite. Ability to develop and implement standard operating procedures (SOPs). Ability to work early mornings, evenings, weekends, or holidays as needed. Ability to stand for long periods and lift up to 50 lbs. Bilingual (English/Italian) is a plus. Experience scaling food production across multiple locations or for catering/wholesale operations. Familiarity with sustainability practices and waste reduction strategies in food production.

We are offering:

Annual Salary of $60,000 to $70,000 (Based on experience) Full Group Health and Dental Benefits Staff Meal & Discounts 3 Weeks Paid Vacation Beautiful Location Stability in the Industry Professional Development Opportunities for Growth and Career Advancement Work / Life Balance Prioritization


If you are an inspired leader who loves coaching a team we would love you to consider a career with us. We invite you to join our team of passionate and unique Industry leaders! To learn more about us visit www.terroni.com