POSITION SUMMARY & RESPONSIBILITIES：

·Must be responsible for food and beverage work background!

·Oversees and directs all aspects of the hotel operational departments which include: Front Office, Food & Beverage, Kitchen, Housekeeping, Engineering, Safety & Security, Health Club and other relevant operating departments. Ensures these departments are well run by focusing on the following aspects: Maximization of revenues and profits, minimization of operating costs, implementation and follow up of service standards/team member training. Ensures highest levels of customer satisfaction.

·To support the overall strategic management of the hotel by establishing effective working relationships with senior colleagues: in particular, the GM, CD, and DOF & HRD.

·Fully contribute to the design of the hotel’s business strategy.

·Actively participate in the key management issues in the property

·Actively support the CD by ensuring that Front Office and F&B team members are fully trained and committed to upselling.

·Conduct routine inspections of all areas of the hotel.

·To achieve the planned operational profit margins in both Food & Beverage and Rooms.

·Ensure that all labor costs are flexed according to levels of demand / activity / season and that opportunities for a better balance between quality and cost through clustering or outsourcing or both are explored fully.

·Ensures that purchasing delivers best quality for the most competitive price is purchased.

·To manage all the direct reports (e.g. Director of Food & Beverage or Food & Beverage Manager, Executive Housekeeper, Front Office Manager, Chief Engineer, Security Manager) in a professional and motivating fashion.

·Set objectives for each direct report.

·Review performance on a regular and consistent basis.

·Deal effectively with instances of poor performance.

·Identify development needs and future career paths.

·Conduct regular Operations meetings including all direct reports.

·Recruit high quality team members in conjunction with HR department.

·To ensure the team members within Operations are well managed with clear objectives and well trained and that they are deployed in the most productive way.

·Set clear tasks for each team members.

·Allocate team members to tasks in the most flexible and productive fashion (with HRD).

·Ensure all team members are fully trained in job skills and customer service based on departmental service standards and records are maintained. (With HRD).

·Ensure effective standards of two-way communication exists for all team members.

·Ensures that all team members attending training sessions are being briefed before and debriefed after.

·Responsible for the participation of all new team members to the Hilton Orientation program and ensures departmental induction takes place.

·Ensures that work schedules &rosters are written according to hotel needs and compliance to labour laws.

·To ensure the highest standards of quality in all aspects of the hotel operation, guaranteeing that brand values and standards are never compromised.

·Ensure highest possible levels of customer service across the operation.

·Actively follow up on SALT & QA& FSAA reports instituting corrective actions in a fast and effective manner.

·Actively investigate what further reforms to the operation may be necessary to raise standards.

·Ensure that brand standards / use of logo are never compromised.

·To oversee the running of all Food & Beverage operations ensuring that all department service standards are met consistently.

·Guarantee all aspects of food & service quality in all the outlets.

·Oversee the management of all outlets, the kitchen(s) and Banqueting ensuring that standards, efficiencies and quality are actively promoted and delivered.

·To investigate and implement new F& B concepts with the full involvement of the GM & FBM.

·Through F&B departmental Managers ensure the most cost-effective promotion of all aspects of the F & B operation in conjunction with the CD (menu presentations/menu/pricing/promotions and ongoing activities.

·Evaluate competitors’ products and price policy twice per year.

·To oversee the running of all Rooms Division operations ensuring that all departmental service standards are met consistently.

·To ensure that the Front Desk operation, including telephone and all uniformed services, works to the highest standards for customer satisfaction and cost-effectiveness.

·To ensure that all Front Office systems are fully and effectively utilized and that regular, ongoing training is organized.

·To ensure that the housekeeping function (whether outsourced or not) is run to the highest professional quality standards at the lowest level of cost.

·Ensures good work liaisons with other departments (HSKP/ ENG/ FIN).

·Participates in Weekly FO meetings to analyses performance/business and to implement action for improvement and team spirit.

·Ensures with the FOM and Revenue department that a maximum occupancy is reach daily.

·Guides FOM on daily strategy (overbooking-out/booking).

·Responsible to ensure best quality of cleanliness throughout the hotel.

·Ensures VIP rooms are checked on a daily basis.

·To oversee the running of an Engineering operation ensuring that all departmental service/legal/safety standards are met consistently.

·To ensure that the Engineering team works within all legal and organizational standards and that technical efficiency is maintained at an optimum level.

·With the Chief Engineer and, most importantly, the General Manager, ensure that the highest possible attention is paid to the safety and security of all guests and staff through detailed reviews and checks on all procedures, equipment etc.

·Ensure effective planning of maintenance works to guarantee standard of product quality.

·Ensures through Chief Engineer that repairs are recorded and dealt with in the quickest possible time.

·Prepare yearly budgets in conjunction with GM/CD/DOF/HRD for- revenue, FF&E, manning, capital expenditure, costs and expenses.

·Review and approval of all expense accounts for Operations Team.

·Adhere to the hotel’s security and emergency policies and procedures.

POSITION SUMMARY & RESPONSIBILITIES：

·Must be responsible for food and beverage work background!

·Oversees and directs all aspects of the hotel operational departments which include: Front Office, Food & Beverage, Kitchen, Housekeeping, Engineering, Safety & Security, Health Club and other relevant operating departments. Ensures these departments are well run by focusing on the following aspects: Maximization of revenues and profits, minimization of operating costs, implementation and follow up of service standards/team member training. Ensures highest levels of customer satisfaction.

·To support the overall strategic management of the hotel by establishing effective working relationships with senior colleagues: in particular, the GM, CD, and DOF & HRD.

·Fully contribute to the design of the hotel’s business strategy.

·Actively participate in the key management issues in the property

·Actively support the CD by ensuring that Front Office and F&B team members are fully trained and committed to upselling.

·Conduct routine inspections of all areas of the hotel.

·To achieve the planned operational profit margins in both Food & Beverage and Rooms.

·Ensure that all labor costs are flexed according to levels of demand / activity / season and that opportunities for a better balance between quality and cost through clustering or outsourcing or both are explored fully.

·Ensures that purchasing delivers best quality for the most competitive price is purchased.

·To manage all the direct reports (e.g. Director of Food & Beverage or Food & Beverage Manager, Executive Housekeeper, Front Office Manager, Chief Engineer, Security Manager) in a professional and motivating fashion.

·Set objectives for each direct report.

·Review performance on a regular and consistent basis.

·Deal effectively with instances of poor performance.

·Identify development needs and future career paths.

·Conduct regular Operations meetings including all direct reports.

·Recruit high quality team members in conjunction with HR department.

·To ensure the team members within Operations are well managed with clear objectives and well trained and that they are deployed in the most productive way.

·Set clear tasks for each team members.

·Allocate team members to tasks in the most flexible and productive fashion (with HRD).

·Ensure all team members are fully trained in job skills and customer service based on departmental service standards and records are maintained. (With HRD).

·Ensure effective standards of two-way communication exists for all team members.

·Ensures that all team members attending training sessions are being briefed before and debriefed after.

·Responsible for the participation of all new team members to the Hilton Orientation program and ensures departmental induction takes place.

·Ensures that work schedules &rosters are written according to hotel needs and compliance to labour laws.

·To ensure the highest standards of quality in all aspects of the hotel operation, guaranteeing that brand values and standards are never compromised.

·Ensure highest possible levels of customer service across the operation.

·Actively follow up on SALT & QA& FSAA reports instituting corrective actions in a fast and effective manner.

·Actively investigate what further reforms to the operation may be necessary to raise standards.

·Ensure that brand standards / use of logo are never compromised.

·To oversee the running of all Food & Beverage operations ensuring that all department service standards are met consistently.

·Guarantee all aspects of food & service quality in all the outlets.

·Oversee the management of all outlets, the kitchen(s) and Banqueting ensuring that standards, efficiencies and quality are actively promoted and delivered.

·To investigate and implement new F& B concepts with the full involvement of the GM & FBM.

·Through F&B departmental Managers ensure the most cost-effective promotion of all aspects of the F & B operation in conjunction with the CD (menu presentations/menu/pricing/promotions and ongoing activities.

·Evaluate competitors’ products and price policy twice per year.

·To oversee the running of all Rooms Division operations ensuring that all departmental service standards are met consistently.

·To ensure that the Front Desk operation, including telephone and all uniformed services, works to the highest standards for customer satisfaction and cost-effectiveness.

·To ensure that all Front Office systems are fully and effectively utilized and that regular, ongoing training is organized.

·To ensure that the housekeeping function (whether outsourced or not) is run to the highest professional quality standards at the lowest level of cost.

·Ensures good work liaisons with other departments (HSKP/ ENG/ FIN).

·Participates in Weekly FO meetings to analyses performance/business and to implement action for improvement and team spirit.

·Ensures with the FOM and Revenue department that a maximum occupancy is reach daily.

·Guides FOM on daily strategy (overbooking-out/booking).

·Responsible to ensure best quality of cleanliness throughout the hotel.

·Ensures VIP rooms are checked on a daily basis.

·To oversee the running of an Engineering operation ensuring that all departmental service/legal/safety standards are met consistently.

·To ensure that the Engineering team works within all legal and organizational standards and that technical efficiency is maintained at an optimum level.

·With the Chief Engineer and, most importantly, the General Manager, ensure that the highest possible attention is paid to the safety and security of all guests and staff through detailed reviews and checks on all procedures, equipment etc.

·Ensure effective planning of maintenance works to guarantee standard of product quality.

·Ensures through Chief Engineer that repairs are recorded and dealt with in the quickest possible time.

·Prepare yearly budgets in conjunction with GM/CD/DOF/HRD for- revenue, FF&E, manning, capital expenditure, costs and expenses.

·Review and approval of all expense accounts for Operations Team.

·Adhere to the hotel’s security and emergency policies and procedures.

Job: General Manager/Hotel Manager

Title: Director of Operations

Location: null

Requisition ID: HOT0ATS4

EOE/AA/Disabled/Veterans