Director of Operations

Highgate Hotels•New York, NY

14d

About The Position

The Director of Operations is responsible for continually focusing on achieving Harmonie Club's profitability through revenue generation, cost control, guest satisfaction, and employee development, while maintaining the integrity of The Harmonie Club. The role has a strong Food & Beverage and Banquets focus, including supervision of F&B personnel, budgeting and performance monitoring, service and product quality, compliance, training, and guest satisfaction. The Director also oversees operational and financial reviews, employee development and hiring processes, property inspections and maintenance, and coordination with department managers and executive leadership.

Requirements

At least 6 years of progressive experience in a hotel or related field; or a 4-year college degree and 4 to 5 years of related experience; or a 2-year college degree and 5 to 6 years of related experience.
Strong background in Food & Beverage and Banquets operations.
Ability to communicate effectively, verbally and in writing, with employees and guests at all levels.
Ability to listen to, understand, and clarify concerns raised by employees and guests.
Ability to multitask and prioritize departmental functions to meet deadlines.
Ability to handle problems effectively, including anticipating, preventing, identifying, and resolving them.
Ability to understand and evaluate complex information and data from various sources.
Ability to maintain confidentiality.
Ability to maintain a warm, friendly, attentive, courteous, and service-oriented demeanor.
Ability to work long hours when required.
Ability to exert up to 20 pounds occasionally and/or up to 10 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.
Must maintain regular attendance in accordance with scheduling and hotel standards, which may vary according to hotel needs.
Must maintain high standards of personal appearance and grooming, including wearing a nametag.

Responsibilities

Focus on Food & Beverage and Banquets operations and oversee all F&B personnel.
Manage front office operations, including training, scheduling, and daily duties.
Tour operating departments daily and make adjustments as needed through department heads.
Conduct weekly staff meetings and training sessions, review sales and operations efforts, and ensure required meetings take place.
Meet financial review dates and corporate program deadlines; hold monthly financial reviews with department managers, managers on duty, and available supervisors.
Ensure department heads maintain budgeted productivity and follow checkbook accounting procedures.
Develop managers and management trainees through competency training and corporate-sponsored programs; maintain direct contact with trainees.
Participate in scheduled manager-on-duty coverage.
Ensure adherence to company policies and procedures, including training new managers and department heads on standards, reporting, and job tasks.
Assist with the hotel budget process and prepare the F&B budget; monitor departmental performance and follow up with forecasting as needed.
Create a positive, guest-focused, team-oriented environment through employee development and motivation.
Inspect the property with the Property Engineer and ensure cleanliness and maintenance through inspections and preventive maintenance programs.
Ensure daily invoice processing and timely submission of complete financial information to the Corporate Office.
Forecast the hotel's monthly financial position, estimate revenues and line-item expenses, and analyze data to prepare accurate reforecasts.
Prepare and conduct management interviews and follow hiring procedures; interview final candidates for management positions before offers are extended.
Ensure managers follow required interviewing, hiring, performance appraisal, counseling, and disciplinary procedures.
Ensure employees receive fair and equitable treatment under company procedures.
Meet clients and prospective clients touring the property to support sales efforts; be present in public areas during peak times to greet and assist guests.
Ensure hotel safe-handling procedures and monthly safe audits are followed.
Ensure monthly credit meetings are conducted and take an active role in credit and collection policies.
Complete required corporate training modules and obtain certification to train others as required.
Monitor industry trends and take appropriate action to maintain competitive and profitable operations.
Coordinate and monitor F&B loss prevention.
Prepare and submit required reports on time; organize and conduct regular department meetings.
Monitor service and product quality, cooperate in menu planning and preparation, and ensure timely purchasing of F&B items within budget.
Ensure compliance with local liquor laws, health and sanitation regulations, and departmental SOPs.
Interview candidates for front-of-house F&B positions and follow hiring approval standards.
Conduct or attend required meetings, including pre-convention and post-convention meetings, and coordinate with other Executive Committee members on F&B issues.
Respond to guest complaints in a timely manner and ensure overall guest satisfaction.
Keep the immediate supervisor informed of problems or matters requiring attention.
Attend required hotel meetings and training, maintain regular attendance and personal appearance standards, and perform other duties as requested by management.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance
Short-term and long-term disability insurance
401(k) retirement plan with employer matching contributions
Paid holidays
Paid vacation
Paid sick leave
Employee assistance program (EAP)
Educational opportunities and tuition reimbursement
Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law