Director of Operations – Monaco Hotel

Job Description For Director of Operations – Monaco Hotel
The Director of Operations in Monaco Hotel Operations is responsible for overseeing and managing the various operational departments within a hotel. This role requires strong leadership, organizational skills, and a deep understanding of hotel operations to ensure the smooth and efficient functioning of the hotel.

Key Responsibilities:

Leadership and Team Management:

Provide leadership and guidance to the operational departments, including F&B outlets, front desk, housekeeping, maintenance, and other relevant departments.
Recruit, train, supervise, and evaluate department managers and staff in F&B operations.
Foster a positive and collaborative work environment, promoting teamwork and effective communication.
F&B Operations Management:

Develop and implement operational strategies, policies, and procedures specifically for F&B outlets, including restaurants, bars, banquets, and room service.
Ensure adherence to high-quality standards for food preparation, presentation, and service.
Monitor and analyze F&B performance indicators, such as revenue, cost of goods sold, labor cost, and guest satisfaction, to identify areas for improvement and develop action plans accordingly.
Guest Satisfaction and Service Excellence in F&B:

Maintain a high standard of guest service in F&B outlets by actively engaging with guests and addressing their concerns or requests.
Monitor guest feedback related to F&B and implement corrective measures to enhance guest satisfaction.
Collaborate with the culinary and service teams to continuously improve the quality of food, beverage, and overall dining experience.
Financial Management:

Prepare and manage the annual operational budget for F&B outlets, ensuring cost efficiency and profitability.
Monitor F&B expenses and revenue, identify deviations from the budget, and take corrective actions.
Work closely with the finance department to analyze financial reports, optimize revenue, control costs, and maximize profitability in F&B operations.
Cross-Department Collaboration:

Foster effective communication and collaboration between F&B outlets and other hotel divisions, such as sales, marketing, and finance.
Coordinate with department heads to plan and execute hotel initiatives, events, and special projects with an F&B focus.
Ensure seamless interdepartmental coordination to deliver a cohesive guest experience, particularly in F&B areas.
Requirements:

Bachelor’s degree in Hospitality Management or a related field (Master’s degree preferred).
Extensive experience in hotel operations, with a strong background in Food and Beverage management.
Proven track record of successful leadership and management in F&B operations.
Strong knowledge of F&B industry best practices, trends, and regulations.
Exceptional leadership and interpersonal skills.
Proven ability to motivate and manage a diverse team, specifically in F&B areas.
Excellent problem-solving and decision-making abilities.
Exceptional organizational and time management skills.
Strong financial acumen and budget management skills, particularly in F&B operations.
Excellent verbal and written communication skills.
Proficiency in hotel management software and Microsoft Office Suite.