Director of Operations | St. Anthony, Luxury Collection Hotel

Director Of Operations

Situated in the heart of downtown, overlooking Travis Park, the AAA Four Diamond, St. Anthony Hotel offers easy access to the trendy restaurants and historical landmarks in San Antonio, Texas. St. Anthony, a Luxury Collection Hotel San Antonio, opened in 1909 and has been designated a national historic site. Our luxury hotel in San Antonio embodies old-world splendor with touches like Italian marble and Corinthian columns.

Come make history with this luxury San Antonio hotel.

The Director of Operations is a key member of the hotel's Executive Leadership Team and is responsible for providing strategic and hands-on operational leadership across the property, with a primary focus on Food & Beverage and Culinary operations. This position will play a critical role in driving operational excellence, financial performance, guest satisfaction, and leadership accountability while supporting the hotel through a significant period of operational transition and growth.

The Director of Operations will partner closely with the Director of Culinary, General Manager, outlet leaders, and ownership to provide structure, operational expertise, and consistent execution across Food & Beverage. This role requires a highly visible and experienced hotel operator who can quickly assess operational needs, establish priorities, drive productivity, and translate strategic initiatives into executable operating plans.

While Culinary and Food & Beverage will be the primary areas of focus, the Director of Operations will also provide leadership and operational support to Rooms, Housekeeping, and other hotel departments as business needs require.

Essential Job Functions:

• Provide strategic and hands-on leadership for the hotel's Food & Beverage and Culinary operations, ensuring consistent execution of service, quality, financial, and operational standards.
• Partner closely with the Director of Culinary to align culinary strategy with overall hotel operations, financial expectations, guest experience, and ownership priorities.
• Provide operational guidance and support to Culinary leadership, particularly in the areas of hotel operations, labor management, productivity, financial performance, scheduling, forecasting, and departmental accountability.
• Support the assessment of Culinary operations, including staffing models, productivity, workflow, kitchen structure, labor utilization, and operational efficiencies.
• Help lead the complexing, consolidation, and integration of kitchen operations, ensuring appropriate planning, communication, staffing, workflow, and execution throughout the transition.
• Partner with Culinary and F&B leaders to identify opportunities to improve productivity while maintaining appropriate service, quality, safety, and luxury standards.
• Maintain a strong presence in restaurants, bars, banquets, kitchens, and other F&B areas to evaluate execution, identify operational gaps, and support leaders in real time.
• Ensure outlet and culinary leaders establish clear expectations and consistently hold teams accountable for performance, service, productivity, and workplace standards.

F&B Activations and Programming:

• Lead the operational planning and execution of new Food & Beverage activations, programming, concepts, and guest experiences.
• Translate activation concepts into detailed operating plans, including staffing, labor, service flow, culinary requirements, training, equipment, supplies, communication, and execution standards.
• Coordinate closely with Culinary, outlet leadership, Sales & Marketing, and other hotel departments to ensure activations are operationally ready prior to launch.
• Establish timelines, ownership, deliverables, and measures of success for new initiatives.
• Remain actively involved through launch and post-launch stabilization to ensure activations are sustainable, operationally effective, and aligned with the intended guest experience.
• Evaluate activation performance and make operational adjustments based on guest feedback, financial performance, team feedback, and business demand.
• Ensure new programming is incorporated into the ongoing operating rhythm of the hotel rather than treated solely as a launch initiative.

Financial Performance and Productivity:

• Drive departmental productivity through effective labor planning, scheduling, forecasting, staffing models, and operational efficiencies.
• Partner with the General Manager, Director of Culinary, Finance, and department leaders to establish and monitor labor and…