Hotel Director Of Operations | Job Descriptions | CookingDistrict.com
Job Descriptions

Hotel Director Of Operations

Department
Food & Beverage Services
Reports to
Operations Director
Purpose
To achieve revenue, profit and customer satisfaction goals by overseeing and managing each department within the hotel.
Constituents
  • Guests
  • Employees
  • Management Team
  • The local community
Indicators of Success
  • Achievement of customer satisfaction and loyalty goals
  • Achievement of revenues, profit and customer satisfaction goals
  • Achievement of hotel’s financial goals
Areas of Responsibility
  • Execute walk-through of the entire F&B facility to insure the following are in order:
  • Areas with contracted maintenance
  • All back-of-the house (BOH) facilities, storerooms, locker rooms, fire halls, stairways, restrooms, etc.
  • Staff appearance
  • All front-of-the-house (FOH) areas, dining rooms, coat rooms, restrooms, bar, guest reception
  • Visit hotel general manager and front office staff to receive any concerns
  • Visit cafeteria at lunch and dinner peak times
  • Kitchen, main and banquets
  • FF&E condition
  • The manager should also visit each of the following people:
  • Executive chef
  • Sous chef(s)
  • Pastry chef
  • Catering sales director
  • Banquet manager
  • Restaurant manager (this person is also the MOD when DO is not available)
  • Bar manager
  • Daily financials and operational paperwork;
  • Check HSI reports
  • Check financial dailies, generated by the controller
  • Check BEO’s
  • Check forecast and occupancy
  • Attend hotel staff meeting
  • Hold weekly F&B meeting
  • Create assignments for all department heads, and follow up
  • Review payroll to assure budgeting and forecasting are on par
  • Review hotel billing
  • Monitor vacation accruals, policy and procedures
  • Meet with catering sales on future events, concerns and promotions
  • Plan for business recruitments
  • Plan for future improvements
  • Forecast for next month by the 15th of the previous month
  • Review P&L with department heads
Success Factors
  • Focus on the customer: Seek to understand the internal/exernal customer and meet the needs of both the customer and the company.
  • Apply professional, product or technical expertise: Demonstrate the ability to apply technical, professional, or product expertise to real world situations.
  • Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
  • Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
  • Improve continuously: Constantly assess and adapt current practices to perform a task better, faster and more efficiently.
  • Think creatively: Develop innovative approaches and imaginative solutions that meet real needs.
  • Build strong relationships: Foster trust and cooperation among coworkers, customers and suppliers; develop and sustain personal contact in order to provide mutual benefit.
  • Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
  • Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
Key Skills and Requirements
  • Delegation: Assign tasks using such techniques as needs analysis, individual skills assessments, objective setting and communication.
  • Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
  • Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
  • Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way to complete the task, and preparing to overcome expected difficulties.
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Hotel Director of Operations.doc