Tony & Libba Rane Culinary Science Center

Job Summary:

The Director of Operations will directly oversee and organize the day-to-day operations at The Laurel Hotel & Spa, with an emphasis on Food and Beverage operations, to ensure world-class service and maximize profits.

Duties & Responsibilities:

• Ensure that all hotel and company standards of service are adhered to in each operating department.
• Select, train, develop and hold team members accountable to hotel standards
• Ensure all team members receive appropriate initial training and are trained in accordance with their function, and that they have the proper certificate and licenses
• Collaborate with all resources to develop and update beverage menus, ensuring a balanced selection of cocktails, wines, spirits, and non-alcoholic options.
• Review weekly staff and leadership schedules ensuring that they are in accordance with anticipated business demands.
• Support the development of the annual department budgets, monthly forecasts and maintain understanding of the monthly profit and loss statement.
• Develop and recommend revenue enhancement strategies. Consistently strive to achieve budgeted revenues and expenses.
• Research and recommend process improvement as needed in each operating department.
• Establishes and maintains effective professional relationships with guests to ensure satisfaction and repeat business.
• Promote and foster a cooperative and professional working environment, ensuring positive morale and teamwork.
• Assuming the duties and responsibilities of the Manager on Duty as needed.
• Adhere to AAA 5 Diamond and Forbes 5 Star standards.
• Understands and maintains a complete knowledge of all hotel amenities, menus in each outlet and standard operating procedures.
• Support Food and Beverage leadership across all Outlets in beverage program development and vendor management as directed.
• Performs other related duties as assigned.

Required Skills & Abilities:

• Excellent written and verbal communication skills.
• Excellent organizational skills and attention to detail.
• Ability to program and troubleshoot Hotel PMS, restaurant POS and other computer systems.
• Knowledge of basic mathematical calculations to calculate food and/or beverage costing and menu pricing.
• Ability to navigate point of sales systems and property management systems with ease.
• Proficient in Microsoft Office Suite or similar software.

Education & Experience:

• Experience in a luxury hotel environment, along with professional certifications and education in the food and beverage field is preferred.
• 5 or more years of experience in the hospitality industry with at least 3 years having been in a leadership role.

Physical Requirements:

• Prolonged periods of walking, standing, and sitting.
• Must be able to lift up to 35 pounds at times.

The employee signature below indicates the employee's understanding of the requirements, essential functions, and duties of the position.

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.