Director of Operations - EC

$135,000 - $140,000/Yr

Spanish Peaks Mountain Club - Washington, DC

posted 4 months ago

Full-time - Senior
Washington, DC
Accommodation

About the position

The Director of Operations at Montage International is a pivotal role responsible for overseeing the management of hotel operations, with a strong emphasis on Food and Beverage, Rooms, and Spa services. This position is integral to maintaining the hotel's operational excellence and ensuring that all services align with the hotel's organizational standards. The Director will direct, implement, and uphold a service and management philosophy that serves as a guiding principle for all staff members. The ideal candidate will possess extensive experience in creating and implementing critical operational paths, which include developing budgets, establishing operating standards, crafting job descriptions, and creating training manuals. Exceptional leadership and communication skills are essential, along with a cutting-edge understanding of food and beverage operations in a high-end hotel environment. In this role, the Director of Operations will lead and motivate the team while personally delivering high-quality service that meets the established requirements and standards. The position involves identifying training opportunities and devising strategies to achieve operational goals. The Director will be responsible for the selection, training, and development of key leadership personnel, ensuring that the team is equipped to meet the hotel's high standards. Additionally, the Director will oversee operational matters in compliance with federal, state, and local employment laws, as well as business and civil rights regulations. The Director will also engage positively with guests, promoting the hotel's amenities and services, and will be expected to exceed guest expectations when resolving issues. Maintaining open communication with all departments is crucial to ensure that guest service needs are met effectively. The role requires constant monitoring of operational performance across all service phases, ensuring adherence to departmental standards and rectifying any deficiencies promptly. Financial acumen is critical, as the Director will maintain the profitability of each division to support the overall property operation. This includes controlling payroll and divisional operating costs, ensuring that inventory levels are maintained, and evaluating the cost-effectiveness of all operational aspects. The Director will also implement cost-saving measures and strategies to enhance profitability. Regular inspections of the operations will be conducted to ensure compliance with cleanliness and order standards, directing personnel to address any deficiencies as needed. The position may also involve additional duties based on business needs that extend beyond the normal scope of responsibilities.

Responsibilities

  • Direct and motivate the team while providing high-quality service based on requirements and standards.
  • Identify training opportunities and plan strategies to accomplish operational goals.
  • Select, train, and develop key leadership personnel.
  • Oversee operational matters related to federal, state, and local employment laws.
  • Interact positively with guests, promoting property amenities and services, and resolving issues effectively.
  • Monitor operational performance in all service phases, ensuring adherence to departmental standards.
  • Maintain profitability of each division to support overall property operations.
  • Control payroll and divisional operating costs, minimizing loss and misuse.
  • Ensure par stock levels are maintained by calculating and counting inventory periodically.
  • Evaluate cost-effectiveness of all operational aspects and implement cost-saving measures.
  • Inspect all aspects of the operations supervised to ensure compliance with cleanliness and order standards.

Requirements

  • Bachelor's Degree preferred.
  • A minimum of 15 years of management experience in high-end restaurants and/or hotels.
  • At least 10 years' experience as a department head or in a senior leadership position at an ultra-luxury level operation.
  • Minimum of five years' experience in an executive-level food & beverage and multi-unit position.
  • Experience in a similar or higher position for one to two years is ideal.
  • Proficient in speaking, reading, writing, and understanding the primary language(s) used in the workplace.
  • Strong verbal and written communication skills.
  • Ability to supervise subordinate staff, including assigning duties and evaluating service.
  • Ability to prepare and analyze data and figures generated by computer.
  • Moderate computer skills required.
  • Budgetary analysis capabilities are necessary.
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