Director Of Operations

Under the direction of the General Manager, the Director of Operations directs and coordinates personnel, subcontractors and daily activities involved in the successful execution of events by performing the following duties personally or through subordinate supervisors.

KEY RESPONSIBILITIES

• Direct, supervise and schedule all aspects of operations including operations crew, housekeeping, and work cooperatively with the operations of the catering company to assure facility readiness and smooth operation of events
• Develop operating procedures that conform to corporate standards, customized to the specific needs of the facility and consistent with the goals and objectives of the client, facility and corporation
• Manage subordinate supervisors who oversee employees in various functions.  Responsibilities include interviewing, hiring and training employees, planning, assigning and directing work; appraising performance; rewarding and disciplining employees; and addressing complaints and resolving problems
• Attend department head meetings and weekly staff meetings.  Develop and maintain a harmonious working relationship with all of the other departments
• Assist in the preparation of the annual operating budget and recommend an annual capital budget for long-range repairs and improvements to the facility.  Authorize the requisition of equipment and supplies within budget guidelines
• Know and guarantee all laws, codes, ordinances, policies, procedures, risk management, safety precautions, rules/regulations and emergency procedures are followed.  Develop program to train all employees on fire/life safely and emergency procedures.
• Investigate, analyze and resolve operational problems and complaints.  Conduct periodic staff meetings to discuss procedures, problems, and policy changes
• Assist in the preparation and negotiation of service agreements for housekeeping services, and other operations agreements as needed.  Review contracts for compliance with event and/or government specifications and suitability for occupancy
• Rotate with other facility personnel to function as Manager on Duty (MOD), who maintains total responsibility and authority over all clients, staff personnel, patrons, security and safety in assigned buildings.  Responsibilities include but not limited to making sure contractual agreements are met and clients’ event requirements and changes have been made in a timely fashion.  On-duty staff/subcontractors ultimately report to the MOD through any Managers or Supervisors who are present during the event
• Act as liaison between tenants and facility contractors as needed
• Plan, budget and schedule facility’s modifications including cost estimates, bid sheets, layouts and contracts for construction and conversions
• Inspect conversions, construction and installation progress to ensure conformance to established specifications
• Develop and implement maintenance schedules, emergency procedures, and safety and risk management policies.
• Ensure facility’s fire and emergency safety systems are in operating order and compliant with all codes, ordinances and laws.

REQUIRED COMPETENCIES 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required. 

• Demonstrate knowledge in operational procedures, facility capabilities, industry terminology, event-related services and technical requirements for the types of events anticipated at the facility
• Possess skills and experience in contract negotiations, business law, budget preparation, purchasing procedures and supervising/training personnel
• Engage in much decision making that is generally governed by procedure and guided by policy
• Possess any licenses, certificates or training required by national authorities for the operation of the equipment found in the facility
• Read and comprehend blueprints, drawings and other related materials
• Maintain an effective working relationship with clients, employees, exhibitors, patrons and others encountered in the course of employment
• Meet the physical demands of this job, which include being able to get in and around the facility (requires personal mobility), lifting, carrying, moving, climbing, working from various heights, and moderate to loud noises
• Develop and ensure Standard Operating Procedures implementation in all departments and check the same during routine operational checks
• Monitor manning for all departments ensuring that staff numbers are maintained relative to scheduled events
• Ensure health standards, operational standards and safety standards are enforced and monitored consistently
• Monitor staffing against occupancy levels on a daily basis, ensuring strict adherence
• Hosting Operational and strategic planning meeting with heads of departments for optimal performance and quality management

• Follow oral and written instructions and communicate effectively with others in both oral and written form
• Organize and prioritize work to meet deadlines
• Work effectively under pressure and/or stringent schedule and produce accurate results
• Remain flexible and adjust to situations as they occur

QUALIFICATION AND EXPERIENCE

• Bachelors’ Degree (BA or BS) in Hotel and Tourism management or related field
• Proven working experience in Food and Beverage, Sales and Operations
• Eight (8) to ten (10) years related experience and/or training in the public assembly /hotel or convention centre industry in a managerial/director position; or equivalent combination of education and experience

SPECIAL CONDITIONS ASSOCIATED WITH JOB

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

• Long hours of work and work on week-ends, as necessary