Operations Manager

Four Points by Sheraton Halifax; Halifax; On-site; CAD 70,000 - 100,000; Full time

Job summary

Four Points by Sheraton Halifax is seeking an Operations Manager to ensure quality standards hotel-wide and deliver an excellent guest experience. You will oversee F&B, accommodations, reception, housekeeping and facilities, leading a diverse team and driving strategic property development.

The role requires strong people management, attention to detail, and the ability to execute projects. Based at the hotel, you will report to the General Manager and guide daily operations.

Qualifications

• Degree in Business Management, Hospitality Management or equivalent.
• Proven work experience as a Restaurant/Operations Manager or similar leadership role.
• 5+ years in hotel management preferred, with HR, sales, and financial awareness.
• Strong leadership, communication, and problem-solving abilities.
• Ability to supervise across departments and manage data-driven decisions.
• Proficiency with MS Word/Excel/Outlook and Oracle systems.

Responsibilities

• Directly oversee Food & Beverage and manage restaurant image, seeking improvements.
• Lead daily hotel operations including budgeting, forecasting, planning, and policy adherence.
• Oversee service quality, guest satisfaction, standards compliance and metrics.
• Identify gaps in performance and implement corrective measures.
• Manage quality processes, communicate goals, empower team members, and measure satisfaction.
• Collaborate with Revenue Management and Sales to improve market share.
• Review P&L statements monthly with the General Manager.
• Oversee day-to-day operations of the operations team and assist housekeeping, maintenance, and F&B.
• Coordinate capital improvements and property improvement plans (PIP).
• Develop team performance, conduct reviews, and provide coaching and recognition.
• Recruit, coach, train, and conduct annual staff performance reviews.
• Perform other duties as assigned by Regional General Manager.

Skills

Leadership

Communication

Time management

Data analysis

MS Office

Oracle

Education

Degree in Business Management, Hospitality Management or equivalent

Tools

MS Word

Excel

Outlook

Oracle

Job description

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 Four Points by Sheraton Halifax.

Major Duties and Responsibilities

• 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.

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.

Mental Effort

• Mental and visual concentration during computer work daily.
• Listening and mental attentiveness in dealing with customer queries, and manager's requirements.
• Mental effort required in multi-tasking and handling interruptions that require constant refocusing.

Physical Effort

• Performs computer work daily.

Working Conditions

• Governed by concurrent and dynamic deadlines, despite conflicting priorities and frequent interruptions.

Type of Supervision Required

Reports to the Regional General Manager and works under minimal to no supervision. The Individual has complete responsibility and complete authority to take whatever action is deemed advisable or necessary, subject only to the policies or general rules laid down. Occasionally consults with immediate supervisor.

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 asconducting salary reviews and determining salaries.

Please Note:

This Job Description is not neither definite nor restrictive and may be modified