Director of Hospitality
Tallahassee Community College

TITLE: Director of Hospitality

POSITION NO.: P09636

SECTION: Florida Public Safety Institute

HIRING SALARY: Negotiable based on education and experience

HOURS: 8:00 A.M. - 5:00 P.M., Monday ‑ Friday

CONTACT: Human Resources (850) 201-8510 or via email at hr@tcc.fl.edu

MAJOR FUNCTION: The Director of Hospitality is housed at the Florida Public Safety Institute in Quincy, FL and will report to the Executive Director. This position will be responsible for the overall hospitality enterprises of the Florida Public Safety Institute (FPSI); including a Dining Facility, Residential Facility, Housekeeping operations, and Retail Operations. Each area of hospitality is lead by a manager. Ensure all hospitality functions are interoperable and are interdependent.

Primary duties will include, but are not limited to:

General: Develops and manages budgets, budget projection processes, internal audit processes, and business workflows. Develops and provides budgetary, operational and hospitality status reports. Develops policies, procedures and protocol guidance for all areas of supervision. Ensures FPSI operations are maximizing revenue opportunities. Collaborates closely with FPSI's Business Director for provisioning of the point of sale (POS) and/or register systems. Collaborates closely with FPSI and external entities for the successful planning and hosting of conferences, seminars, or other hosted events. Provides oversight of fee schedules for leased space and/or requested resources. Monitors weekly/monthly invoicing from vendors and tradespersons. Develop budgeted replacement cycle for projections for hospitality equipment and support items.

Food Services: Collaborates with partner agencies for input into nutritional preferences to support their program and wellness goals. Provides oversight in the development and maintenance of cyclic menus for efficient inventory controls and planning. Ensures meals are designed to be supported by the established price points for each meal and margin needs. Develops dietary options for agreed upon food allergies and establish protocols for their preparation. Develops and maintains food forecasting, procurement, and inventory management controls to mitigate waste and shrinkage. Responsible for regular inspection of all food service facilities to ensure operational, sanitation and guest service standards are met. Establishes follow-up procedures to ensure all County Health Department inspection results are resolved as needed, documented, and presented to the Executive Director for review.

Residential/Housekeeping: Maintain FPSI's recognition in Florida's Green Lodging program. Establish follow-up procedures to ensure all inspection results are resolved as needed, documented, and presented to the Executive Director for review. Develops policies and procedures related to residential/housekeeping. Directs security strategies for the protection of employees, customers and assets.

Retail: Provides guidance on the selection, integration, and provisioning of points of sale (fixed and portable) and/or register systems. Establishes and maintains distributed retail presence in the hospitality sites. Establishes and maintains inventory control and projection strategies. Develops and maintains an E-commerce presence for FPSI. Provides guidance in the development and acquisition of FPSI branded items for retail and promotional purposes.

MINIMUM TRAINING AND EXPERIENCE: A Bachelor's Degree in hospitality or related concentration is preferred is highly preferred and three years of management experience in hospitality or a related field. A combination of education and experience may substitute for the required degree. Experience utilizing Microsoft computer programs, Workday, leading teams, and working with local business and workflow processes are also preferred.

SUCCESSFUL APPLICANTS MUST BE ABLE TO DEMONSTRATE THE FOLLOWING: Knowledge of all facets of the hospitality industry, including residential, dining facilities, housekeeping, and retail operations. Providing a positive hospitality experience. Hospitality business practices. Maintaining residential support standards and expectations for the residential environment. Developing budgets and budget reports. Operational and financial audits. Hospitality industry certifications and credentialing is achieved. Developing integrated policies, procedures and protocols. Event planning. Skilled in using Workday. In the use of Microsoft Office Suite applications including Word, Excel, PowerPoint and Access. Operate video conferencing applications. In supervising and evaluating staff. In creating and developing a customer service driven culture. Demonstrated human relation skills. Ability to lead and develop hospitality managers and staff. Establish shift-work schedules. Respond to all after-hours phone calls. Respond after-hours to spontaneous or unplanned events and requests. Communicate professionally, diplomatically, and effectively verbally and in writing. Develop and publish reports and presentations. Maintain a positive, professional, and collaborative work culture. Work independently and keep supervisors informed of activities. Adapt to changing environments standards and demands effecting the hospitality industry. Analyze hospitality data. Lift or move 25 pounds, and/or push more than 50 pounds. Walk stand, bend, stoop, and stand for long periods of time. Readily-physically navigate stairs. Normal or correctable eyesight and hearing for normal ranges. Operate a computer laptop and workstation. View monitors or computer screens for a long period of time. Multitask. Prioritize tasks to meet the needs of customers. Complete assigned duties and tasks in a timely manner. Craft policies, procedures, and standards. Lead a workforce through instruction, example, and mentorship. Efficient in reporting success and negligence with goals of learning from both. Occasionally travel. Other requirements must possess a valid driver's license and able to drive College vehicles.