Head of Operations in Siargao

A successful Head of Operations in a hotel and restaurant must be a skilled leader with strong organizational, communication, and problem-solving skills. Candidate must have a deep understanding of the hospitality industry and a customer-centric mindset to ensure the success and profitability of the establishment.

1. Leadership and Team Development:

• Foster a positive work culture and lead by example.

• Provide leadership, guidance, and mentorship to staff members.

2. Guest Relations:

• Build and maintain positive relationships with guests, addressing their needs and concerns.
• Implement loyalty programs to encourage repeat business.

3. Revenue Management:

• Monitor room and table occupancy rates and adjust pricing strategies accordingly.
• Work with sales and marketing teams to develop pricing and promotion strategies.

4. Financial Management:

• Create and manage budgets for various departments.
• Monitor expenses and revenue, and take corrective actions to achieve financial targets.
• Implement cost-saving measures without compromising quality.

5. Operations Management:

• Oversee daily operations of the hotel and restaurant, including scheduling, inventory management, and quality control.
• Monitor and maintain service standards and compliance with health and safety regulations.
• Develop and implement operational policies and procedures.

6. Customer Service:

• Ensure exceptional customer service and guest satisfaction.
• Handle guest complaints and resolve issues in a professional and timely manner.
• Implement strategies to enhance the overall guest experience.

7. Staff Management:

• Recruit, train, and manage a team of employees, including front-of-house and back-of-house staff.
• Set performance standards, conduct regular performance evaluations, and provide feedback.
• Develop and implement employee training programs.

Qualifications:

• Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field is often preferred.
• Extensive experience in the hospitality industry, with a track record of progressively responsible roles.
• Prior experience in management and operations, ideally in both hotels and restaurants.
• Strong leadership and management abilities, with a proven ability to lead and motivate a diverse team.
• Experience in recruiting, training, and developing staff.
• Strong leadership and management abilities, with a proven ability to lead and motivate a diverse team.
• Experience in recruiting, training, and developing staff.