Director of Operations

EOS Hospitality•Mansfield, CT

About The Position

The Director of Operations provides strategic and hands-on leadership across the hotel’s day-to-day operations, with a strong focus on Food & Beverage (F&B). Working closely with the General Manager, the role helps deliver exceptional guest experiences, achieve financial targets, support team development, and uphold Hilton brand standards. The Director oversees assigned departments, supports budgeting and planning, leads F&B operations, develops teams, and ensures safe, compliant 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 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, ensuring effective coordination and consistent service.
Act as the General Manager’s delegate when needed, helping resolve operational issues and maintain 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, which may include restaurants, bars, banquets, and catering.
Drive revenue, profitability, productivity, and cost control through effective menu, labor, purchasing, and inventory practices.
Maintain high standards for food quality, presentation, cleanliness, and guest service.
Partner with culinary leaders to plan menus, promotions, and seasonal offerings that fit 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, and required licensing and sanitation standards.
Build strong relationships with suppliers and monitor purchasing practices and product quality.
Recruit, train, coach, and retain department leaders and team members.
Set clear 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.