Hard Rock Cafe: Operations Manager

Education:

Required:

• Training in Hospitality, Catering, or related disciplines (Vocational Training/Higher Vocational Training or equivalent).

• Basic knowledge of HACCP and food safety regulations.

• Functional English level (B1).

Experience:

Required:

• Minimum 2 years of experience in catering or hospitality, with at least 1 year in supervisory or shift responsibility roles.

• Leadership and team management skills in high-volume and fast-paced environments.

• Clear customer orientation, proactivity, and incident resolution skills.

• Availability to work rotating shifts, weekends, and holidays according to the resort calendar.

Valuable:

• Other languages will be valued due to the international profile of PortAventura World visitors.

Permanent seasonal contract.

Joining as a Floor Supervisor at the Hard Rock Cafe in PortAventura World, with continuous training and professional development opportunities within the resort.

We offer you the possibility to grow and develop professionally in a leading company in the tourism sector, with 3 parks, 10 hotels, and a convention center. A project committed from a social, environmental, and good governance standpoint. Therefore, we promote health, benefits, and training programs for our team and have a firm commitment to diversity, equity, and inclusion.

The mission of the Floor Supervisor is to manage the daily operations of the assigned unit within the Hard Rock Cafe at PortAventura World, guaranteeing the correct development of service, compliance with quality standards, and an exceptional customer experience, acting as the team's point of reference during the shift and the direct link with the establishment's management.

Within the main functions, we highlight:

• Supervising the opening and closing of the unit, ensuring that all operational processes are executed according to Hard Rock and PortAventura World standards.

• Coordinating and supporting the floor and bar team during the shift, distributing tasks, resolving incidents, and guaranteeing the pace of service.

• Ensuring compliance with customer service protocols, intervening in any situation that may compromise the visitor's experience.

• Controlling the correct use of materials, tableware, and unit inventory, reporting deviations or needs to the area manager.

• Applying and enforcing hygiene, food safety (HACCP) and risk prevention regulations in their area of responsibility.

• Participating in the training and onboarding of new hires, transmitting the establishment's service values and operating procedures.

• Detecting opportunities for operational improvement and informing management with concrete proposals aimed at efficiency and quality.