Director of Operations - Manama, البحرين - Hilton

Hilton
Hilton
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Manama, البحرين

منذ أسبوع

Fatima Al Khalifa

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Fatima Al Khalifa

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وصف
Director of Operations


Oversees and directs all aspects of the hotel operational departments which include: Front Desk Service, Food & Beverage/Kitchen, Housekeeping, Engineering, Security, Fitness Centre 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.


What will I be doing?
Specifically, you will be responsible for performing the following tasks to the highest standards:

  • To support the overall strategic management of the hotel by establishing effective working relationships with senior colleagues: in particular, the GM, DBD, FC& HRD.
  • Fully contribute to the design of the hotel's business strategy.
  • Actively participate in the key management issues in the property (Capital projects, refurbishment, training, customer service).
  • Actively support the DBD by ensuring that Front Desk and F&B team members are fully trained and committed to upselling.
  • Actively support the DBD in the generation of revenue by ensuring the highest possible level of collaboration in Conference & Banqueting organization to maximize yield and profit.
  • Conduct routine inspections of all areas of the hotel.
  • To achieve the planned operational profit margins in both Food & Beverage and Rooms
  • Ensure that costs are controlled in a detailed and structured manner. Analyze costs on a monthly basis and prepare action plans (Cost per occupied room, food cost; beverage costs; payroll including overtime; other expenses; other outsource labor or services).
  • Ensure that all labour 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.
  • To jointly develop and maintain the closest possible understanding of revenue (in rate, volume or Banqueting) from the DBD to ensure the greatest level of alignment between revenue and cost.
  • Ensures that purchasing delivers best quality for the most competitive price is purchased.
  • To manage all the direct reports (e.g. Chef, F & B Outlet Managers, Housekeeper, Front Desk Manager, Banqueting Manager, Chief Engineer) in a professional and motivating fashion.
  • Set objectives for each direct report.
  • Review performance on a regular and consistent basis.
  • Offer coaching and guidance when appropriate.
  • Recommend relevant salary reviews.
  • 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.
  • Ensure sound performance management practices, through recognition and disciplinary action if necessary.
  • 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).
  • Investigate opportunities for outsourcing.
  • Ensure a fully trained team of departmental trainers is in place with departmental training action plans, rolling 3 month training plan (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 twoway 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 Spirit of 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 & AQ 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.
  • Ensure the most costeffective F & B purchasing / menu engineering to meet cost/revenue priorities.
  • To inves
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