VP Hospitality

• Responsible for directing the overall operations and staff of the Facilities, Food and Beverage, and Hotel departments.
• Develops, implements, and manages operational goals and monitors achievements of performance and profit objectives.
• Functions as a strategic leader of all areas of responsibility.
• Ensures that scheduling is done in an effective and efficient manner while maintaining labor costs, meeting staffing objectives, and achieving guest satisfaction.
• Responsible for preparing, monitoring, and adhering to budgets and ensuring compliance to departmental budget initiatives. Reports budget concerns/deviations to Executive Management/GM.
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. Responsible for the overall achievement of departmental customer service goals.
• Makes final decisions pertaining to hotel policies and services and resolves guest complaints while supporting all customer service programs.
• Oversees all master and direct bill accounts and responsible for ensuring correct billing.
• Responsible for ensuring all areas of responsibility have all necessary tools to complete tasks and that all equipment is in working order.
• Responsible for coordination of daily and weekly departmental meetings.
• Acts as a liaison between Architects, Designers, Subcontractors, building officials, and Executive Management on internal engineering projects.
• inspects completed work for conformance to blueprints, specifications, and quality standards.
• Develops plans to meet and serve expanding facility needs.
• Responsible for ensuring OSHA standards are followed.
• Works closely with Marketing to drive occupancy and maximized revenue for all areas of responsibility.
• Makes final decisions for financial activities of all areas of responsibilities to include, but not limited to, setting room rates, menu pricing, and Facilities policies/procedures.
• Schedules repair, maintenance, and installation of machines, tools, and equipment to ensure continuous operations.
• Works with outside vendors for cost effective solutions for repairs, upgrades, projects, etc.
• Develops, implements, and monitors preventive maintenance programs in conjunction with Facilities staff.
• Participates with the Executive Management Team in developing strategic and tactical operating plans to support property objectives for all areas of responsibility. - Responsible for maximizing daily revenue and effectively manages costs and labor for all areas of accountability.
• Responsible for effectively leading management and supervisory team in all areas of accountability to ensure optimum operating efficiencies.
• Formally presents updates to plans and provide appropriate explanations and solutions to variances for all areas of responsibility.
• Ensures that the receiving, holding, and issuance of products are within the established quality and control standards.
• Ties operational challenges to strategic direction and the ability to be effective in a large organization with multi property responsibility. Assists in designing and engineering Food and Beverage menus and hotel information.
• Implements and Audits inventory and cost control systems and procedures for all departments in which responsible.
• Responsible for ensuring regulatory compliance within area of authority and reporting potential issues to Executive Management/GM.
• Maintains strict confidentiality in all departmental and company matters.

• Bachelor’s degree (B.A./B.S.) from an accredited four-year college or university in Business Administration or related field; ten (10) years of progressive Food & Beverage, Hotel, Hotel Sales, and Facilities experience; or equivalent of education and experience combined.
• Three (3) years’ experience with directing a multi-unit F&B operation required.
• Must be proficient in Microsoft Office applications (Excel, Access, Word, Outlook, and Power Point) and in hotel software.
• Must have the ability to work nights, holidays, and weekends as needed.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Must have the ability to operate a manual and automatic transmission automobile.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Must be able to physically perform job duties of all team members within areas of responsibility when emergencies arise.
• Comprehensive knowledge of OSHA standards.
• Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
• Must be able to read and interpret plans and specifications.
• Must have a working knowledge of Electrical, Plumbing, HVAC, and Carpentry trades, along with knowledge of generators, fire pumps, and electrical switchgears; trade license is preferred.
• Ability to drive results. - Ability to think strategically and operationally about factors such as: pricing, quality, marketing, price/value perceptions, customer satisfaction, employee training and development as they relate to overall Facilities, Food & Beverage, and Hotel products.
• Ability to develop financial, business and capital expenditure plans that are consistent with the overall strategic positioning of the property.
• Must have excellent oral and written communication skills. - Must have well-developed guest and employee relations skills.
• Must have organizational development and personnel assessment skills. Knowledge of food cost and labor analysis, in addition to hotel operations.
• Knowledge of all phases of administration, cost control, and familiarity with all food and beverage, hotel, and facilities services is required.

Equal Opportunity Employer