We are seeking an Operations Manager to support Tom Wright, our General Manager, with the smooth day-to-day running of the hotel along with a dedicated team of Heads of Department.
You will be responsible and accountable for all food and beverage service areas, including The Oak Room Restaurant, Bar, Conference & Banqueting, Room Service, Terraces, and Lounge Service. Your focus will be the consistent delivery of high standards of guest service across all F&B operational areas. You will be managing a team of 20 employees.
In the General Manager's absence, you will also take responsibility for ensuring the smooth operation of Housekeeping and Front of House departments, offering you the opportunity to influence the continued future success of the hotel. As head of the Duty Management team, you will support all departments across the hotel.
Key areas of focus:
1. Service delivery: Ensuring the product & service continue to delight our guests and meet the requirements of our 4 Star status, 2 Rosette Dining, and Mystery Guest standards.
2. Planning/Resourcing: Ensuring the effective use of resources, staffing, stocks, and directing departments to efficiently plan and deliver excellent service based on business levels.
3. Operations: Through effective supervision, guidance, and control, ensuring the operation is prepared to deliver success. You will also head up and work as part of the Duty Management team.
4. Systems: Ensuring all systems are operational with support from the Group IT Manager and that staff are trained and adhere to operating standards.
5. Staffing and Performance Management: Ensuring recruitment, training, coaching, and development of staff to maintain high standards, providing guidance and feedback to ensure success and safety, meeting current company and legal standards.
6. Revenue Management: Ensuring all sales opportunities are maximized and liaising with Group Sales, Marketing, and Revenue Managers to meet financial targets.
Requirements:
* Previous quality operational management experience within the 4/5-star hotel market.
* A CV showing a bias towards Food and Beverage experience.
* High standard of personal presentation.
* Confident, professional, and welcoming personality.
* Proven ability to recruit, train, coach, and motivate hospitality teams.
* Ability to work under pressure, providing direction and leadership.
* A self-motivated, driven, results-oriented, and proactive attitude.
* Excellent verbal and written communication skills for internal and external communication.
* Availability for a 5-day, 45-hour week including evenings and weekends.
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