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Director of Food Services and Hospitality
3 months ago
DIRECTOR OF HOSPITALITY
Built on a foundation of integrity, innovation, excellence and an enduring commitment to community, Argus Properties LTD.
Based in Kelowna, Argus owns, manages, and develops a multi-disciplined real estate portfolio, including industrial, retail, office, residential and hotel properties.
This unique opportunity will be headed by the Director of Hospitality, who will be responsible for the Four Points by Sheraton, Hampton Inn & Suites by Hilton, Eldorado Resort (comprising Hotel Eldorado & Marina and Manteo Resort), all located in Kelowna, and Home2 Suites by Hilton in Fort St.
We take pride in our dedication to excellence, our reputation for quality, and our promise to find or develop premium properties for our clients emphasizing value, quality, sustainability, and efficiency.
Reporting to the Managing Director and President, the Director of Hospitality provides guidance and direction to the operational activities of the assigned hotels, including food & beverage and adhering to the mission of Argus Properties.
Prior successful management experience with Marriott, Hilton and /or equivalent is preferred.Qualified candidates will have General Manager and regional operations experience with limited-service and full-service hotels, including resort hotels.
The top candidate will have demonstrated the ability to drive revenue, manage costs and lead their teams to the highest level of guest satisfaction and brand standards.
Proven experience in a regional hospitality roleRevenue Management
Financial Management
People Management
Quality Management
Works with the Managing Director and President to support the overall growth and development of all hotel properties;
Assists in developing, communicating, and implementing the hotel and Food & Beverage mission, vision, and overall strategic direction;
Works collaboratively with direct reports to establish, monitor, and ensure delivery on strategic goals that align with established objectives of the hospitality division;
Acts as a primary liaison between the Company and the Brand's franchising groups; ensures that quality control is maintained as it pertains to brand standards;
Supports the overall process of management and corporate decision-making to ensure the organization maximizes its short-, medium- and long-term profitability and returns;
Develops a broad and deep knowledge of all Company programs and provides creative solutions to organizational and operation challenges;
Prepares & is responsible for an annual operating & capital expenditure budget plans for all hotels, including initiatives to maximize revenue & streamline operations expenses;
Leads, coaches, develops, and retains a high-performance team;
supports an organizational culture that promotes initiative, appropriate risk-taking, learning, creativity, cooperation, equity, and mutual respect;
Proactively identifies internal opportunities and challenges and works with the Senior Management Team and other appropriate staff to maximize opportunities and effectively resolve challenges;
Facilitates the resolution of personnel issues and manages priorities and organizational projects as needed;
Evaluates the effectiveness of management practices, processes, and activities; recommends or otherwise ensures appropriate measures are taken to maximize the performance of all operations;
Works with the Senior Leadership Team to establish and monitor financial and other operations performance reporting systems; Produces timely, accurate, and complete reports on the state of operations to the senior management team, with the continued goal to meet and exceed capital and annual budgeted plans;
Works with the Senior Leadership Team to recommend & identify strategic internal and external opportunities that will result in bottom line growth of the Company;
Establishes new hotel opportunities which involves brand research, contract negotiations, and collaboration with construction and project management;
Bachelor's degree in related field;
15+ years' experience in different management posts in the hospitality industry with a minimum of 3 years in a multi-unit manager position;
Strong financial background, and administrative skills;
Strong understanding of Food and Beverage, Rooms, Guest Services, and cost controls.
