Hospitality Ops Lead, F&B & Guest Experience

Wequassett; Storrs (CT); On-site; USD 120,000 - 170,000; Full time

Job summary

Graduate by Hilton Storrs in Storrs Mansfield, CT, is seeking a Director of Operations to lead hotel and F&B operations, partner with the General Manager, and drive guest satisfaction while meeting financial targets. The role emphasizes hands-on leadership, team development, and adherence to Hilton standards.

The successful candidate will oversee budgeting, labor planning, and capital planning, while ensuring food safety, service quality, and effective supplier relationships in a guest-focused

Qualifications

• Bachelor’s degree in Hospitality Management, Business, or related field preferred.
• 3+ years in a hospitality leadership role.
• Experience managing F&B, budgets and labor costs.
• Knowledge of Hilton brand standards and hotel operating systems is a plus.
• Certifications in food safety and alcohol service, or willingness to obtain them.

Responsibilities

• Support the General Manager in executing the hotel's business plan and service standards.
• Oversee daily operations across departments for consistent service.
• Lead F&B outlets, menus, promotions, and inventory control.
• Drive revenue, productivity, and cost control through menus and labor.
• Develop teams, set performance expectations, and plan succession.
• Ensure compliance with health, safety, and local laws.

Skills

Leadership

Communication

Team-building

F&B operations

Budget management

Guest service

Education

Bachelor’s degree in Hospitality Management, Business, or related field preferred; equivalent experience considered

Job description

Graduate by Hilton Storrs in Storrs Mansfield, CT, is seeking a Director of Operations to lead hotel and F&B operations, partner with the General Manager, and drive guest satisfaction while meeting financial targets. The role emphasizes hands-on leadership, team development, and adherence to Hilton standards.

The successful candidate will oversee budgeting, labor planning, and capital planning, while ensuring food safety, service quality, and effective supplier relationships in a guest-focused