Hospitality Operations Manager

Position summary

The Hospitality Operations Manager supports the development and day-to-day coordination of LSO Media Group's hospitality activities. Reporting to the Vice President, Hospitality, you will turn divisional priorities into operating plans, service procedures and clear responsibilities. The assignment will be shaped around approved businesses and initiatives; it does not presume a specific hotel, venue or facility is already operating.

You will connect guest experience, staffing, reservations, partner commitments and cost control so service promises reflect delivery capacity. Working with corporate Operations, Finance, Human Resources and Legal, you will help operating teams prepare for new activity, review results and resolve process gaps. The role suits a practical hospitality manager who can build useful procedures and adapt them to different service models without adding unnecessary administration.

Responsibilities

• Translate approved divisional priorities into operating plans with named owners, milestones and resource requirements.
• Develop service procedures and handoff standards appropriate to each assigned hospitality business or initiative.
• Coordinate staffing and training plans with responsible business leaders and Human Resources.
• Review capacity, service costs and demand assumptions with reservations, guest experience and Finance colleagues.
• Assess readiness for approved openings, events or service changes and escalate missing resources or unresolved dependencies.
• Maintain operational issue logs and lead follow-up on recurring service failures or process delays.
• Coordinate approved vendor services and document performance against agreed scope and service expectations.
• Prepare operating reviews that explain service outcomes, spending variances and corrective actions for the Vice President.

Required qualifications

• Experience managing hospitality or guest-service operations, typically five or more years, including team or service coordination.
• Ability to develop practical procedures, staffing plans and readiness checklists for changing operational needs.
• Experience reviewing operating costs and balancing service expectations with capacity and budget.
• Clear communication and confidence resolving issues across teams and external providers.
• Sound judgment about escalation and a relevant degree or equivalent professional experience.

Preferred qualifications

• Experience supporting a new hospitality service, venue launch or operating transition.
• Experience coordinating more than one guest-service business model.
• Familiarity with reservation, scheduling or hospitality operating systems.

Measures of success

• Assigned initiatives have realistic operating plans and clear service ownership.
• Staffing, vendor commitments and guest promises are aligned with approved resources.
• Recurring service issues produce documented improvements and accountable follow-up.

First 90 days

Review the division's approved priorities and operating scope with the Vice President. Map the service journey and major dependencies for the first assigned initiative, establish a practical operating review and identify staffing or vendor gaps. Produce a readiness plan with guest experience and reservations colleagues, then test key handoffs and recommend changes before expanding the service commitment.

Compensation

Proposed annual base salary of $85,000–$115,000 USD. The final offer will reflect relevant experience, qualifications and the agreed scope of the position, subject to approval. This range covers base pay only; any incentive compensation or benefits would be specified separately in an employment offer.

What to include in your application

Describe a hospitality operation or service change you managed, the responsibilities you owned and how you balanced guest experience, staffing and cost.