Director of Operations

EOS•Storrs Mansfield, CT

10d

About The Position

The Director of Operations provides strategic and hands-on leadership across the Graduate by Hilton Storrs’ day-to-day hotel operations, with a strong focus on Food & Beverage (F&B). Working closely with the General Manager, the role supports exceptional guest experiences, financial performance, team development, and compliance with Hilton brand standards. The Director oversees assigned departments, helps resolve operational issues, reviews guest feedback and operating results, and leads continuous improvement. The position also leads F&B outlets and services, which may include restaurants, bars, banquets, and catering, while supporting safe, compliant, and financially effective operations across the property.

Requirements

At least 3 years of experience in a similar role in a hospitality environment.
Significant hotel operations leadership experience, including responsibility for Food & Beverage.
Experience managing budgets, labor, revenue, and departmental costs.
Strong leadership, communication, and team-building skills.
Demonstrated F&B operational expertise and commercial awareness.
Ability to interpret financial reports and turn results into practical action plans.
Sound judgment, organization, and problem-solving skills under pressure.
Guest-focused approach and confidence handling service recovery.
Strong knowledge of food safety, workplace safety, and regulatory compliance.
Flexibility to work evenings, weekends, holidays, and operationally critical shifts as required.

Nice To Haves

Bachelor’s degree in Hospitality Management, Business, or a related field; equivalent experience is considered.
Familiarity with Hilton brand standards and hotel operating systems.
Relevant food safety and alcohol-service certifications, or willingness to obtain them.

Responsibilities

Support the General Manager in executing the hotel’s business plan, operating strategy, and service standards.
Oversee daily operations across assigned departments and ensure effective coordination and consistent service.
Act as the General Manager’s delegate when needed, resolving operational issues and maintaining leadership coverage.
Review guest feedback, service scores, and operational results; lead follow-up actions and continuous improvement.
Ensure compliance with Hilton brand requirements, company policies, health and safety regulations, and local laws.
Participate in budgeting, forecasting, labor planning, and capital planning.
Lead F&B outlets and services, potentially including restaurants, bars, banquets, and catering.
Drive F&B revenue, profitability, productivity, and cost control through menu, labor, purchasing, and inventory practices.
Maintain food quality, presentation, cleanliness, and guest-service standards.
Partner with culinary leaders on menus, promotions, and seasonal offerings suited to the hotel’s guest profile and brand.
Oversee F&B service recovery and use guest feedback to improve the dining experience.
Ensure food safety, responsible alcohol service, licensing, and sanitation standards.
Build supplier relationships and monitor purchasing practices and product quality.
Recruit, train, coach, and retain department leaders and team members.
Set performance expectations and promote accountability, collaboration, and a positive workplace culture.
Identify development opportunities and support succession planning across operations.
Communicate priorities and performance results effectively to hotel teams.