Director of Hospitality Services
- Owns and is accountable for the financial performance of all hospitality revenue streams, including venue rentals, concessions, and food and beverage operations.
- Leads development and execution of hospitality strategy, including sales targets, market positioning, and pricing models.
- Oversees budgeting, forecasting, and financial analysis to monitor performance, control expenses, identify cost-saving opportunities, and maximize margins and profitability.
- Monitors and manages key performance indicators including revenue growth, gross margin, booking conversion rates, labor cost percentage, cost of goods percentage, and average event value; adjusts strategy based on performance results.
- Accountable for inventory management systems and controls to meet forecasted sales, minimize waste, reduce shrinkage, and ensure accurate tracking and reporting of cost of goods sold.
- Leads proactive sales development strategies including partnerships, corporate outreach, and market expansion to grow hospitality revenue.
- Builds and maintains relationships with individuals, local businesses, and organizations to develop leads and secure bookings.
- Analyzes sales data, revenue trends, and expense reports to identify opportunities and implement actionable performance improvement plans.
- Identifies performance gaps and implements tools, processes, and training to improve sales effectiveness and revenue outcomes.
- Oversees CRM systems, lead tracking, pipeline management, and conversion performance to ensure consistent achievement of booking goals.
- Leads and manages exceptional guest event experiences in collaboration with staff across departments to ensure operational excellence and service consistency.
- Ensures hospitality operations support both revenue performance and high-quality guest experiences that enhance satisfaction, length of stay, and overall impression.
- Establishes and maintains operational standards that align service delivery with financial performance goals.
- Responsible for recruiting, interviewing, hiring, training, and supervising hospitality staff.
- Assigns responsibilities, provides ongoing coaching and performance feedback, recognizes achievement, and supports professional development.
- Manages and motivates hospitality sales and service staff to exceed customer satisfaction goals and achieve revenue growth targets.
- Ensures departmental managers effectively schedule labor, monitor staffing levels, and adjust workforce deployment to meet operational demands while controlling labor costs.
- Fosters a culture of fiscal responsibility and performance accountability through training, communication, and leadership expectations.
- Actively integrates organizational Core Values into performance expectations, operational decision-making, and leadership practices.
- Performs other duties as assigned in support of organizational objectives.
- Bachelor’s degree in hospitality management, business administration, finance, or a related field.
- Minimum of 7 years of progressive experience in hospitality management, with a focus on sales, cost control, and operational efficiency.
- Knowledge of labor management practices, cost control measures, and inventory management principles applicable to the hospitality industry.
- Exemplifies Garden Core Values and embraces the Garden’s mission.
- Confident, calm, high expectations for customer and staff service.
- Ability to identify potential challenges ahead of time to ensure pro-active problem solving.
- High attention to detail.
- Proven management and leadership skills with exemplary organizational, time management, communication, and customer service skills.
- Physical Demands: Position requires the ability to move from stationary office/computer work to food production in a commercial kitchen frequently. Will occasionally need to lift items 25lbs for inventory and storage. Position requires continuous communication with visitors and staff.
- Work Environment: Work is performed in a combined indoors and outdoors environment, working at times in all weather conditions during special events. Occasionally exposed to fumes or airborne particles.
- Equipment: Commercial kitchen equipment and appliances including oven, cook tops, knives and other cutting utensils. General office equipment, tablets, audio-visual equipment, two-way radio, tablet, and operate garden golf cart for transport.
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