Back Of House Operations Manager
About The Position
The Back Of House Operations Manager oversees the daily operations of the hotel to support efficiency, guest satisfaction, and profitability. The role coordinates across departments, manages staff, and upholds quality and service standards to provide an exceptional guest experience. Responsibilities include supervising housekeeping operations, maintaining cleanliness across guest rooms, public areas, and back-of-house spaces, managing cleaning-supply and linen inventory, and coordinating with maintenance to resolve room and facility issues. The position also oversees daily food and beverage operations and ensures compliance with health, safety, and sanitation regulations. The manager recruits, trains, and develops team members in both departments; manages departmental budgets, labor costs, and operating expenses; develops and enforces standard operating procedures; and leads cross-departmental coordination for events, VIP services, and special projects. The role requires composure and effectiveness in high-pressure situations, as well as the ability to anticipate and resolve workplace problems and address concerns raised by coworkers and guests.
Requirements
- Bachelor’s degree in hospitality management or a related field.
- At least 3 years of experience in hotel operations or a similar role.
- Strong leadership, communication, and problem-solving skills.
- Ability to work flexible hours, including weekends and holidays.
- Ability to work effectively in stressful, high-pressure situations and maintain composure and objectivity.
Responsibilities
- Supervise housekeeping staff to ensure cleanliness standards are met in guest rooms, public areas, and back-of-house spaces.
- Monitor inventory and manage procurement of cleaning supplies and linen.
- Implement and maintain quality-control procedures and inspection routines.
- Coordinate with maintenance to resolve room or facility issues in a timely manner.
- Oversee daily food and beverage operations.
- Ensure compliance with health, safety, and sanitation regulations.
- Monitor guest feedback and implement service improvements.
- Recruit, train, and develop team members in housekeeping and food and beverage.
- Create and manage departmental budgets, labor costs, and operational expenses.
- Develop and enforce standard operating procedures to promote consistency and efficiency.
- Lead cross-departmental coordination for events, VIP services, and special projects.
- Handle workplace problems effectively, including anticipating, preventing, identifying, and solving them.
- Listen to, understand, clarify, and resolve concerns and issues raised by coworkers and guests.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
