Director of Hospitality

Description

Summary of Duties 

Perform quality work within deadlines with or without direct supervision. Interact professionally with other team members, customers, and suppliers. Work effectively as a team contributor on all assignments. Work independently while understanding the necessity for communicating and coordinating work efforts with other team members and organizations. Maintain strict privileged, proprietary, guest, and employer confidentiality during and beyond the term of my employment. Adhere to all work rules, policies & procedures, and safety standards.

Position Purpose

The Director of Hospitality serves as strategic partner for the executive leadership team. They direct and manage the operational activities of all Food & Beverage, Hotel, and Golf Course operations. The Director of Hospitality is responsible for continuous improvement in service standards, maintaining BRC brand standards, and assisting executive leadership with the development and implementation of revenue-generating and cost-containment strategies and procedures. This position reports to the General Manager. 

Knowledge, Skills, and Abilities 

• Creates a memorable hospitality experience for our guests along with providing great value and ensures guests’ satisfaction by leading, supervising, directing, and developing Food & Beverage, Hotel, and Golf Course management and Team Members to ensure that Service Excellence is the standard.
• Creates and implements new innovations to enhance the guest experience based on current trends as well as maintain knowledge of new and evolving technology in Food & Beverage, Hotel, and Golf Course management to ensure the department is maximizing efficiencies. 
• Creates, develops, and recommends short and long-term planning guidelines and procedures, annual operating budget, and capital budget program that are aligned with overall goals, analyzes hotel revenue and labor reports, making strategic adjustments as necessary to ensure maximum efficiency and profitability, as well as partnering wit the marketing department to leverage offers and services. 
• Conducts ongoing analysis of financial reports to monitor the profitability and expenses of Food & Beverage, Hotel, and Golf Course operations and takes appropriate action by creating and implementing strategies and tactics to contain costs. 
• Develops and implements staffing plans that provides each functional area with appropriate labor to meet guest service and operational expectations. 

Builds and maintains relationships with the Food & Beverage, Hotel, and Golf Course suppliers and vendors to assess the quality of goods, and services purchased from these third parties and for performance assessment purposes. 

• Maintains understanding of financial results and collaborates with property leadership to improve financial performance. 
• Establish a hospitality culture with accurate and timely services to the highest level of guest satisfaction and propose innovative solutions for continual improvement for all operations and Team Member engagement. 
• Establishes hotel department goals, objectives, and strategic planning and provides direction, guidance, and support to ensure the successful operation of the hotel department, including promoting excellent guest/Team Member relationships by reacting promptly, efficiently, and courteously to all guest and associate concerns, and is responsible for the safety, appearance, and operation of the hotel. 
• Oversees inventory purchases and supplies, manages accuracy of inventory management system, and cost controls for related expenses.
• Monitors and controls the maintenance/sanitation of hotel, hotel facilities, equipment, and related areas to ensure a healthy, safe work environment.
• Maintains Food & Beverage, Hotel, and Golf Course department repairs and capital improvement budgets, ensure cost effectiveness, forecasts, and plans facility improvements by establishing criteria for repair versus replacement, and proactively works to circumvent any damages to assets through preventative maintenance. 
• Develops an oversees comprehensive vendor contracts which provide a quality product at a fair price while establishing project control numbering system and communicates with vendors and contractors on a consistent basis to streamline processes and maintain accountability. 
• Creates an environment that motivates Food & Beverage, Hotel, and Golf employees to collaborate, learn, develop, and perform their best. 
• Promotes, develops, and maintains effective communication, interaction, and excellent relationships with department heads, including ensuring their requirements are identified and consistently met. 
• Observes and follows all safety procedures. 

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