Operations Manager

at  Arc The Hotel

Reporting to the General Manager the Operations Manager is to ensure quality standards throughout the hotel and provide an excellent experience for the guests. This role is responsible for overseeing food and beverage, accommodation, reception, housekeeping and facilities. The role is key for maximizing guest satisfaction and for the strategic development of the property. This is a leadership role that requires people management skills, excellent attention to detail and ability to execute and follow through on projects. This position will be based out of the Arc The Hotel in Ottawa.

MINIMUM QUALIFICATIONS AND SKILLS

• Degree in Business Management, Hospitality Management or equivalent.
• Proven work experience as a Restaurant Manager, Restaurant General Manager, Operations Manager or similar role
• Minimum five (5) years in Hotel management industry experience strongly preferred or in a similar capacity.
• Human Resources, Sales, Marketing, and financial experience also preferred.
• Exceptional leadership qualities, along with previous managerial experience.
• Excellent communication, interpersonal and administration skills.
• Ability to resolve issues in a suitable and timely manner.
• Work well under little to no supervision.
• Proficient with computerized systems; MS Word, Excel, Outlook, and Oracle.
• Ability to gather, compare, analyze and present data.
• Ability to deal with all levels of management and staff in a professional manner.
• Excellent time management skills with attention to detail and accuracy.
• Strong sense of urgency and accountability in ownership.
• Hotel Brand experience an asset.

TYPE OF SUPERVISION AND/OR ASSISTANCE GIVEN

Directly supervises employees and supervisors by assigning tasks, and disciplining employees. The incumbent also provides input for hiring and terminating employees, as well as conducting salary reviews and determining salaries.
Please Note: This Job Description is not neither definite nor restrictive and may be modified or added to in the future to meet changing needs

• Directly responsible for overseeing Food and Beverage department, Manage restaurant’s good image and suggest ways to improve it. Recommend ways to reach a broader audience
• Lead, direct and manage daily hotel operations including, but not limited to hotel budgeting and forecasting, strategic planning, implementing and complying with all company cost, policies and standards, responding to guests inquiries and resolving concerns, and meeting participation and facilitation.
• Oversee service quality, operational efficiency, guest satisfaction, standards compliance and service and financial measurements.
• Identify operational performance, productivity and efficiency gaps and implement measures to correct those deficiencies.
• Implement and manage hotel’s daily quality process to include, but not limited to, communicating goals, company vision, empowering team members, managing service recovery techniques and problem resolution and measuring satisfaction.
• Works with Revenue Management and Sales to improve market share.
• Reviews Profit and Loss statements with General Manager(s) on a monthly basis.
• Responsible for the day-to-day operation of the hotels operations team, as well as assist in the management of the housekeeping, maintenance, and food & beverage departments.
• Coordinating capital improvements and property improvement plans (PIP).
• Monitor and develop team member performance, particularly department heads and managers, to include, but not limited to, providing supervision, providing professional development, conducting counseling and evaluations and delivering recognition and reward
• Recruit, Coach, train, develops, and conducts annual staff performance reviews for direct reports.
• Other duties as assigned by the Regional General Manager.