Restaurant Manager – Healthy Concept Operations Supervisor

About the role

The Operations Supervisor will lead daily activities across multiple healthy‑concept restaurant outlets, ensuring consistent service, operational efficiency and brand compliance. This position supports new store openings, special events and continuous improvement initiatives.

Key responsibilities

• Supervise multi‑outlet operations, conduct site visits, audits and performance checks.
• Create and enforce SOPs and brand standards across all locations.
• Guide Team Leaders and Operations Leads, manage staffing, scheduling and on‑the‑job training.
• Support pre‑opening readiness, coordinate cross‑functional launch activities and provide post‑opening stabilization.
• Plan and execute operational aspects of events and pop‑ups, monitor performance and produce post‑event reports.
• Monitor KPIs, cost control, service quality and ensure health, safety and food‑safety compliance.
• Prepare regular operational reports and collaborate with HR, Finance, Supply Chain and Brand teams.

Required profile

• Bachelor’s degree in Hospitality, Business Management or related field (preferred).
• 4–6 years of operations experience in hospitality, retail or F&B, with proven multi‑outlet management.
• Experience in new store openings and event execution.
• Strong knowledge of SOPs, food safety and health‑safety standards.

Required skills

• Leadership and people‑management abilities.
• Operational planning and execution expertise.
• Problem‑solving and decision‑making mindset.
• Effective communication and stakeholder management.