Operation Supervisor

oversees the daily execution and strategic performance of one or multiple dining locations. They act as the bridge between head office goals and floor-level execution, directly managing staff, inventory, profitability, food safety compliance, and the overall guest experience.

Key Responsibilities

• Financial Management: Oversees the Profit & Loss (P&L) statements, manages the operational budget, tracks sales data, and implements cost-control measures for labor and food costs.
• Inventory & Supply Chain: Monitors stock levels (food, beverages, supplies) to prevent shortages, minimize waste, and negotiates with suppliers.
• Team Leadership: Recruits, trains, and mentors front-of-house (FOH) and back-of-house (BOH) staff. Sets work schedules and builds a culture of accountability.
• Operations & SOPs: Develops and enforces Standard Operating Procedures (SOPs) regarding opening/closing checklists, line checks, and daily workflow.
• Quality Control & Compliance: Enforces strict health, sanitation, and food safety standards to ensure a compliant and sanitary dining environment.
• Customer Experience: Monitors guest feedback and online reviews, implementing strategies to improve satisfaction and quickly resolving escalated customer complaints

Work Location: In person