Hotel Operations Director

The Hotel Operations Director will oversee and manage all aspects of the hotel's food and beverage Department. This key leadership role plays a vital part in ensuring exceptional customer service, guest satisfaction, and the well-being of our guests.

Responsibilities:

1. Department Management:

Oversee the day-to-day operations of the Food and Beverage department, including Kitchen, Stewarding, Restaurant, Banqueting, Room Service and Bar.

Develop and implement departmental policies, procedures, and standards to ensure consistent high-quality service delivery.

Monitor and evaluate departmental performance, identifying areas for improvement and implementing effective strategies.

2. Guest Experience:

Maintain a strong focus on guest satisfaction, striving to exceed guest expectations in terms of service, cleanliness, and comfort.

Implement and maintain quality assurance programs to ensure consistently high standards of cleanliness, customer service, product consistency,guest satisfaction, and presentation of guest areas and events.

Handle guest concerns and complaints promptly and effectively, seeking resolutions that meet or exceed their expectations.

3. Staff Supervision and Development:

Lead, motivate, and inspire the food and beverage team, fostering a culture of excellence, teamwork, and continuous improvement.

Recruit, train, and develop staff members, providing ongoing coaching, performance feedback, and opportunities for growth.

Conduct regular performance evaluations and implement training programs to enhance employee skills and knowledge.

4. Cost Management:

Monitor and control departmental expenses, ensuring adherence to budgetary guidelines without compromising service quality.

Implement cost-saving measures and revenue-generating initiatives to enhance departmental profitability.

5. Safety and Security Compliance:

Ensure compliance with health, safety, and security regulations and procedures.

Implement and enforce hotel policies and procedures to maintain a safe and secure environment for guests and staff.

Conduct regular inspections to identify areas for improvement and address any potential risks.

6. Collaboration and Communication:

Foster effective communication and collaboration with other hotel departments to ensure seamless coordination and exceptional guest experiences.

Participate in cross-functional meetings and initiatives, providing valuable input and support to drive overall hotel success.

Develop and maintain strong relationships with suppliers, contractors, and industry partners to enhance the guest experience and maximize value.

Requirements:

1. Bachelor's degree in Hospitality Management, Business Administration, or a related field (or equivalent experience).
2. Proven experience in Hotel Food and Beverage Management, preferably in a managerial role.
3. Strong knowledge of the food and beverage operations, stewarding and hygiene practices and events management.
4. Excellent leadership, communication, and interpersonal skills.
5. Exceptional problem-solving and decision-making abilities.
6. Ability to handle guest complaints and resolve issues effectively.
7. Proficient in budgeting, revenue management, and cost control.
8. Understanding of health, safety, and security regulations in the hospitality industry.