Director of Operations

Description

Concord Hospitality is seeking an experienced and hands‑on Area Director of Operations to oversee and support the daily operations, leadership development, and long-term planning of a portfolio of hotels. This role plays a vital part in driving financial performance, guest satisfaction, and team engagement while ensuring alignment with Concord and brand standards.

• Inspire greatness in your team.
• Encourage and support team members to reach their full potential.
• Create a work environment that is a Great Place to Work for all.
• Lead with integrity, transparency, respect, and professionalism.
• Care for your team and their families.

• Assist with selection, training, counseling, and motivating hourly associates.
• Assist the Front Office Manager and Housekeeping Manager in the supervision of the Housekeeping Department and Front Office Department.
• Participate in the development of the hotel expense budget.
• Assist hotel management and sales teams with the implementation and execution of revenue programs to ensure that the hotel’s room occupancy, average daily rate, and RevPAR objectives are met.
• Work with individual vendors - making sure services and invoices match; getting the best price for supplies.
• Ensure an associate anticipates guests’ needs and has an upbeat attitude of attentiveness.
• Ensure proper delivery of guest special requests.
• Meet with and solicit comments from guests on a regular basis to determine their level of satisfaction with all guest services and facilities.
• Responsible for knowing hotel emergency procedures.
• Train associates to behave accordingly in the event of an emergency or accident at the hotel.
• Assist in the maintenance of the key control program that is already in place.
• Ensure the security needs of the property and guests are met.
• Participate in community activities, associate functions, and guest events.
• Ensure effective departmental communication and information systems through logs, department meetings and hotel meetings.
• Communicate with the General Manager on a daily basis.
• Inform General Manager of potential problems with guests and progress of special projects.
• Perform “Manager on Duty” responsibilities as required.
• Ensure proper communication and teamwork are continuous with sister properties and carry out any reasonable request by Management.
• Supervises, guides, and trains all management level associates in the food and beverage discipline.
• Ensure that management in the food and beverage department covers all hours of every shift to ensure constant supervision of each associate.
• Schedules, evaluates, and directs all food and beverage personnel.
• Provides disciplinary action when, and if, necessary.
• Provides associates with the necessary tools or equipment they need to perform their job.
• Take immediate action on problems that are encountered in the food and beverage departments.
• Participate in monthly department meeting, property MOD program, weekly staff meeting, weekly sales meeting, and weekly Leadership Team meeting.
• Establishes, directs, and reviews performance standards in food preparation, purchasing, and production to ensure effective, controlled, coordinated efforts are achieved (i.e. specs, recipe cards, menu costing, inventory control, etc.).
• Monitors, directs, and coordinates effective sanitation, cleanliness, and organization effort in food and beverage operating areas; to include maintenance and control of glassware, china, silver, and linen use and supplies.
• Coordinates efforts of the food and beverage departments to coincide with volumes in business generated by the Catering/Sales and Rooms Division (i.e. group commitments, full occupancy, etc.).
• Establishes, directs, and reviews liquor procedures to ensure adequate security, accountability, presentation, and service performance.
• Handles or assists with any guest‑related complaints, as well as coordinates the follow‑up on those complaints.
• Knowledgeable and practices food and liquor federal, state, and local laws and regulations.
• Produces approved budget and operates both established guidelines in regard to costs, expenses, sales, and profit for food and…