On-site Dining Operations Lead — Guest Experience

OnoPoke PH; San Juan (PR); On-site; USD 30,000 - 42,000; Full time

Benefits offered by this job

13th Month Pay

Birthday Leave

Maternity & Paternity Leave

Sick Leave

Vacation Leave

Job summary

OnoPoke PH on-site in San Juan seeks a Dining Operations Supervisor to oversee daily service, lead kitchen-dining collaboration, and ensure outstanding guest experiences. Candidates should bring 2–3 years in food service and a hospitality management degree, with strong leadership and communication skills.

The role emphasizes staff supervision, scheduling, and adherence to hygiene standards in a fast-paced setting. Health regulations compliance is required.

Qualifications

• Bachelor’s degree in hospitality management, Hotel & Restaurant Management, or related course
• 2–3 years' experience in restaurant or food service industry
• Experience in supervisory or leadership role is preferred
• Strong customer service and communication skills
• Knowledge of restaurant operations and food safety standards
• Ability to supervise staff, schedule shifts, and train employees
• Good problem-solving and complaint-handling skills
• Can work under pressure and manage daily dining operations

Responsibilities

• Supervise daily dining operations and ensure smooth service.
• Lead, schedule, and monitor dining staff performance.
• Ensure excellent customer service and handle guest concerns.
• Maintain cleanliness, hygiene, and food safety standards.
• Coordinate with kitchen staff to ensure timely food service.
• Monitor inventory and dining supplies.
• Train new staff on service standards and procedures.
• Assist management in achieving service and sales targets.
• Ensure compliance with company policies and health regulations.

Skills

Customer service

Leadership

Staff supervision

Problem solving

Communication skills

Education

Bachelor’s degree in hospitality management

Job description

OnoPoke PH on-site in San Juan seeks a Dining Operations Supervisor to oversee daily service, lead kitchen-dining collaboration, and ensure outstanding guest experiences. Candidates should bring 2–3 years in food service and a hospitality management degree, with strong leadership and communication skills.

The role emphasizes staff supervision, scheduling, and adherence to hygiene standards in a fast-paced setting. Health regulations compliance is required.