Stoney Creek Hospitality
Location
Mason City, IA | United States
Job description
The Corporate Operations Manager for the Stoney Creek hotel portfolio plays a key leadership role responsible for supporting the hotel operations with an emphasis on food and beverage. In this position, you are accountable for driving revenue growth, enhancing guest satisfaction, and ensuring operational excellence.
Your responsibilities will include- oversight of food and beverage menus and collaborating with the hotel operations and sales team to ensure quality standards are met. Additionally, you will work closely with the General Managers and operations team to streamline processes, maintain high-quality standards, and ensure seamless coordination between hotel functions and the operations teams.
The ideal candidate will have a strong background in food and beverage and hotel management, exceptional leadership skills, and a passion for delivering exceptional guest experiences in a dynamic and ever-evolving industry.
REPORTS TO: Regional Director of Operations
Stoney Creek Hospitality is a midsized hospitality management company that manages twelve limited-service hotels throughout the Midwest. Founded in 1994, entrepreneur Jim Thompson began with a vision of a lodging experience that exemplified that ‘cabin by the lake’ feel with eclectic guest rooms and modern amenities throughout America’s heartland. We continue to live out his vision through our just cause: championing the success of like-minded individuals toward their personal and professional goals through passionate, genuine hospitality.
Strategy and Planning: Provide insight and knowledge to maximize food and beverage revenue, profitability, and guest satisfaction. Foster a positive and productive work environment by providing leadership, guidance, and training to department heads and staff.
Management: Ensure menu offerings are regularly updated to keep up with industry trends and maintain a competitive edge.
Quality Control: Establish and enforce quality control standards for all food and beverage offerings. Conduct regular audits to ensure consistency, taste, and presentation meet or exceed guest expectations. Identify areas for improvement and provide data backed solutions.
Cost Control: Implement cost control measures to optimize food and beverage expenses, including inventory management, portion control, and waste reduction. Monitor and analyze financial reports to identify areas for improvement and implement corrective actions.
Compliance and Safety: Ensure compliance with all food safety and sanitation regulations, as well as local, state, and federal laws. Maintain accurate records and documentation as required by regulatory agencies.
Guest Satisfaction: Monitor guest feedback and implement strategies to enhance the overall guest experience. Respond promptly to guest concerns and complaints, taking appropriate actions to resolve issues and ensure guest satisfaction. Monitor key performance indicators (KPIs) and financial metrics to identify areas for improvement and implement corrective actions.
Innovation: Develop and implement standard operating procedures (SOPs) to ensure consistent and efficient operations.
Collaboration: Work closely with all General Managers, departments, operations, sales, and marketing, to execute hotel operations, food and beverage promotions, special events, and catering services.
Stay Updated: Stay informed about industry trends, new products, and emerging technologies in the hotel industry and food and beverage sector. Continuously seek opportunities for improvement within the department.
Oversee and optimize hotel operations within the portfolio.
Focus on food and beverage operations to drive revenue growth and enhance guest satisfaction.
Assist in development of Food and Beverage concepts and procedures.
Collaborate with hotel operations and sales teams to provide innovative solutions.
Streamline processes and maintain high-quality standards.
Drive operational excellence and efficiency.
Monitor and analyze financial performance to identify areas for improvement.
Develop and implement strategies to enhance guest experiences.
Provide leadership and guidance to hotel management teams.
Foster a positive and collaborative work environment.
Ensure compliance with all relevant regulations and standards.
Stay current with industry trends and best practices.
Conduct regular performance reviews and provide feedback to hotel management teams.
Operational coverage in the event of a management absence.
Assist in developing food and beverage brand standards, Audit brand standards, Cost management and profitability, Training to standards, Pipeline development and training.
CHARACTERISTICS: Intense, restless, driving, self-starter, sociable, innovative, driving
CORE COMPETENCIES: Strategic agility, drive for results, action oriented, business acumen, conflict management, developing direct reports, perseverance, dealing with ambiguity, total work systems, customer focus.
MINDSET: Entrepreneurial and infinite mindset, which prioritizes both personal and professional growth.
A bachelor's degree in hospitality management, Business Administration, or a related field is preferred.
5+ years' experience in hotel operations management, preferably in a multi-property environment.
Significant experience in food and beverage management, preferably in a supervisory or leadership role.
Proven track record of successfully overseeing food and beverage operations in a variety of settings, such as hotels, restaurants, resorts, or catering companies.
Demonstrated leadership and management skills, with the ability to effectively lead and motivate a diverse team.
Strong knowledge of hotel industry trends, best practices, and operational standards.
Experience in developing and implementing operational strategies to drive revenue growth, enhance guest satisfaction, and improve operational efficiency.
Familiarity with budgeting, financial analysis, and cost control measures within a hotel setting.
Excellent communication skills, both verbal and written, with the ability to effectively interact with guests, staff, and executive management.
Proficiency in hotel management systems and software applications commonly used in the industry.
Knowledge of relevant laws, regulations, and safety standards governing hotel operations.
Strong problem-solving and decision-making abilities, with the capacity to handle challenging situations and resolve conflicts.
PHYSICAL DEMANDS: lift, carry, push, and pull up to 25 lbs.
TRAVEL: 60-75%
POSITION: Remote/Travel
COMPENSATION: Base + Performance based bonus plan
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