Director of Operations - Aspen Skiing Company

Aspen Skiing Company•Aspen, CO

5h•$98,301 - $110,000•Onsite

About The Position

Provides leadership, management, and oversight of operational departments within the hotel, encompassing Rooms Division as well as Food & Beverage services. Responsible for ensuring that the highest standards of guest satisfaction and service excellence are consistently achieved across all touchpoints of the guest experience. Lead, coordinate, and manage the seamless operation of all rooms and food & beverage departments, ensuring each department operates at peak efficiency, meets brand standards, and exceeds guest expectations. Uphold and elevate guest service standards across all areas, fostering a culture of excellence and responsiveness to guest needs, and actively seeking guest feedback to drive continual improvement. Develop, mentor, and evaluate staff across Front Desk, Housekeeping, Concierge, Guest Services, Food & Beverage, and MODs. Ensure all team members are aligned with the hotel’s values, mission, and service philosophy. Supervise all F&B services, ensuring breakfast, dinner, in-room dining, and event offerings meet established standards for quality, timeliness, and presentation. Coordinate with the culinary and service teams to optimize menus, manage service flow, and ensure adherence to health and safety regulations. Prepare and manage departmental budgets, monthly forecasts, and accounting reports. Track expenses, labor costs, and operational efficiencies to maintain profitability while delivering excellent guest experience. Clearly communicate the hotel’s operational philosophy to all staff, promoting a culture of fairness, integrity, and equal treatment of employees. Practice proactive, friendly, and sincere management, emphasizing employee engagement, team cohesion, and development of personal goals and objectives. Accountable for the effective and efficient operation of the entire hotel experience, supporting the General Manager in upholding the hotel’s reputation and commitment to quality, and creating an environment that is safe, enjoyable, and rewarding for all employees. Supervises 70 direct reports including 1 Rooms Division Manager (Direct Report), 1 Food and Beverage Manager (Direct Report), 1 Front Office Manager, 1 Housekeeping Manager, 1 Restaurant Manager, 1 Assistant Front Office Manager, 1 Assistant Housekeeping Manager. 2 Front Desk Supervisors, 1 Housekeeping Supervisor, 3 Food and Beverage Supervisors, 1 Banquet Captain, 1 Breakfast Cook, 3 Guest Services Leads, 1 Concierge Lead, 5 Front Desk Agents, 2 Night Auditors, 10 Guest Services Agents, 2 Concierge Agents, 5 House persons, 1 Laundry Attendant, 12 Housekeeping Attendants, 10 Servers (PM & Breakfast), 2 Bartenders, and 2 Bussers.

Requirements

Requires a Bachelor’s in Business Administration or related.
Requires 2 years of related experience.
Must have experience in interpreting Accounting and financial controls as they relate to all aspects of hotel operations.
Must have experience in implementing of cost and controls.
Must have experience in managing inventory levels.
Must have experience in creating and managing budgets and forecasts.
Must have experience in optimizing workflows and procedures across all departments.
Must have experience in recruitment, training, and performance management.
Must have experience in quality control and regulatory standards.

Responsibilities

Provides leadership, management, and oversight of operational departments within the hotel, encompassing Rooms Division as well as Food & Beverage services.
Ensures the highest standards of guest satisfaction and service excellence are consistently achieved across all touchpoints of the guest experience.
Leads, coordinates, and manages the seamless operation of all rooms and food & beverage departments, ensuring each department operates at peak efficiency, meets brand standards, and exceeds guest expectations.
Upholds and elevates guest service standards across all areas, fostering a culture of excellence and responsiveness to guest needs, and actively seeking guest feedback to drive continual improvement.
Develops, mentors, and evaluates staff across Front Desk, Housekeeping, Concierge, Guest Services, Food & Beverage, and MODs.
Ensures all team members are aligned with the hotel’s values, mission, and service philosophy.
Supervises all F&B services, ensuring breakfast, dinner, in-room dining, and event offerings meet established standards for quality, timeliness, and presentation.
Coordinates with the culinary and service teams to optimize menus, manage service flow, and ensure adherence to health and safety regulations.
Prepares and manages departmental budgets, monthly forecasts, and accounting reports.
Tracks expenses, labor costs, and operational efficiencies to maintain profitability while delivering excellent guest experience.
Clearly communicates the hotel’s operational philosophy to all staff, promoting a culture of fairness, integrity, and equal treatment of employees.
Practices proactive, friendly, and sincere management, emphasizing employee engagement, team cohesion, and development of personal goals and objectives.
Accountable for the effective and efficient operation of the entire hotel experience, supporting the General Manager in upholding the hotel’s reputation and commitment to quality, and creating an environment that is safe, enjoyable, and rewarding for all employees.