Director of Hospitality

Job Description

Job Description

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.

Date

Requirements :

Education / Qualifications

Bachelor’s degree in Hospitality, Tourism Economics, or similar area, or a combination of education and experience meeting or exceeding these requirements.

Seen years of supervisory or managerial experience in hospitality, gaming, or related area,

Experience with Class II and Class III gaming facilities and associated resorts.

Licensing

Must be able to obtain and maintain the required Gaming License

Work Requirements

Requires problem solving skills, and the ability to communicate effectively. Position involves prolonged walking, stooping, or bending, lifting, or carrying up to 50 pounds daily. Work is performed in a casino environment with varying levels of lighting, air quality, noise, and / or temperature.

Acknowledgement

I have read and understand the above job description. This job description is intended to describe the general nature and level of work being performed and not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required. I assert that I am able to perform the essential duties, meet the physical requirements of this position, and satisfy the expectation for regular attendance.