Director of Operations- Hotel Nyack - JDV by Hyatt, Nyack, NY

Palette Hotels•Village of Nyack, NY

8d•$90,000 - $100,000•Onsite

About The Position

The Director of Operations is the architect of the daily guest experience with a strong focus on lifestyle hospitality, Food & Beverage excellence, and curated guest. This role provides strategic leadership across all departments, with a heavy emphasis on integrating Food & Beverage excellence into the broader hotel operation. The Director of Operations is responsible for driving profitability through sophisticated revenue growth, rigorous cost management, and the mentorship of department heads.

Requirements

5+ years of senior leadership in a high-volume hotel environment (must include Rooms and F&B experience).
Expert-level knowledge of Property Management Systems (PMS) and F&B Point of Sale (POS) systems.
Strong analytical skills regarding P&L and labor reports.
A hands-on leader who thrives in a fast-paced environment and possesses exceptional conflict-resolution skills for both guests and employees.
Ability to remain standing/walking for extended periods and move through all areas of the property (front and back of house).
Flexibility to work variable schedules, including evenings, weekends, and holidays.
Degree in Hospitality Management or equivalent work experience required.

Responsibilities

Direct the operational success of the restaurant, bar, and lounge, ensuring that service standards reflect the Hotel Nyack brand.
Oversee banquet and event operations, partnering closely with Sales and culinary leadership to ensure flawless execution of weddings, corporate meetings, social events, and group programming while maximizing guest satisfaction and event profitability.
Monitor banquet labor, beverage costs, service standards, and event flow to ensure operational efficiency and a high-quality guest experience across all group and catering business.
Collaborate with the Executive Chef to monitor Food & Beverage COGS (Cost of Goods Sold), analyze menu engineering for profitability, and manage beverage inventory.
Ensure 100% compliance with Department of Health regulations, NYS liquor laws (including TIPS/RAMP training), and workplace safety standards.
Maintain a high-profile presence on the floor during peak meal periods and events to conduct "table touches," drive guest satisfaction, and mentor service staff.
Oversee Front Office and Housekeeping to ensure guest arrival/departure experiences are flawless and room cleanliness scores exceed brand standards.
Coordinate with the Chief Engineer to manage the property's preventative maintenance plan, energy efficiency, and capital improvement projects.
Lead negotiations and manage relationships with third-party contractors and service providers to ensure the hotel receives maximum value and service quality.
Serve as the primary lead for property emergency procedures, risk management, and the safety of all guests and associates.
Lead daily operational stand-ups and ensure alignment between Rooms, F&B, Events, and Engineering to deliver a seamless guest experience and strong operational flow.
Full accountability for the property's operating budget, including labor management and expense control across all departments.
Assist the General Manager in monthly financial forecasting and the development of the annual operating budget.
Implement and monitor departmental "checkbooks" to ensure all managers are spending within their allocated monthly budgets.
Recruit, train, and retain top-tier talent.
Facilitate regular one-on-one development meetings with department heads.
Drive a culture of accountability through clear goal setting, regular performance reviews, and active coaching.
Oversee departmental scheduling to ensure staffing levels are optimized based on occupancy and F&B covers.