Senior Operation Specialist

Overview

The Senior Operation Specialist will be responsible for overseeing all daily activities to ensure seamless service and operational excellence at the dining venue. The role involves managing team coordination, enforcing operational standards, and maintaining high guest satisfaction levels through effective leadership, supervision, and timely problem resolution.

Key Responsibilities

• Manage overall venue operations, focusing on efficient service and coordination among teams and floors.
• Implement and monitor operational standards, procedures, and service protocols consistently throughout the venue.
• Evaluate operational performance to guarantee smooth service delivery and exceptional guest experiences.
• Collaborate with Assistant Managers and Supervisors for operational readiness during service periods.
• Ensure cleanliness, safety, and organization standards are upheld at the venue.
• Lead and support Assistant Managers and Supervisors, providing guidance to maintain effective team performance.
• Assist with recruiting, onboarding, and training of operational staff as needed.
• Monitor and review staff performance, delivering constructive feedback to relevant managers.
• Conduct regular meetings to ensure operational alignment across all teams.
• Partner with the Reception Manager to maintain seamless coordination between reception and floor operations.
• Provide support to reception teams when necessary to maintain guest service continuity.
• Coordinate activities between departments to optimize service flow and swiftly resolve operational challenges.
• Oversee guest experience monitoring and address service concerns with professionalism.
• Identify opportunities to enhance efficiency and customer satisfaction.
• Ensure all teams exemplify a professional, service-focused attitude.
• Assist the Operations Manager with monitoring performance and managing costs effectively.
• Optimize staffing and resource use to meet business objectives.
• Ensure compliance with health, safety, hygiene, and operational regulations at all times.
• Support enforcement of safety policies and monitor venue conditions for a safe environment for guests and employees.

Experience and Qualifications

• At least 6 to 8 years of experience in hospitality or food and beverage operations.
• Minimum 3 years in a supervisory or managerial capacity.
• Prior exposure to high-volume restaurants, hospitality venues, or food halls is highly regarded.