Description
- The Hospitality Director plays a pivotal strategic and operational role in the delivery of world-class hospitality services across a global accredited centre for higher learning.
- The postholder is responsible for ensuring excellence in catering, event support, accommodation services, and customer-facing food outlets, while fostering a unified, service-oriented culture that meets the needs of participants, students, staff, faculty, and guests.
- This role requires a high level of cross-functional coordination, financial oversight, and people leadership, directly impacting institutional reputation and operational sustainability.
Key Job Roles and Responsibilities
They include but not limited to the following:
Strategic and Operational Leadership:
- Formulate and execute the strategic plan for the hospitality department in alignment with institutional objectives.
- Oversee the end-to-end operations of catering, events, accommodation, and retail outlets.
- Establish quality benchmarks and service standards for all hospitality units.
Catering and Culinary Operations:
- Lead menu development and service protocols across institutional and event catering.
- Supervise food procurement, preparation, storage, and service to ensure high standards of taste, hygiene, and safety.
- Coordinate nutritional planning for students and programme participants, including dietary and religious accommodations.
Retail & Gazebo Operations:
- Manage the daily operations of the gazebo outlet as a standalone profit-generating business unit.
- Develop seasonal and themed promotional events to enhance traffic and customer engagement.
- Monitor inventory turnover, waste management, and revenue targets.
Guest Accommodation Management:
- Ensure the smooth functioning of guest services including room readiness, housekeeping, and concierge operations.
- Develop SOPs for check-in/out, room service, and maintenance to ensure comfort and satisfaction.
- Implement feedback mechanisms and rapid response systems to resolve guest issues.
Event and Venue Management:
- Liaise with internal departments and external vendors to deliver seamless event services.
- Lead logistical planning for academic ceremonies and other engagements and programmes.
- Maintain booking systems, venue readiness checklists, and post-event reviews.
Financial Management:
- Prepare and monitor departmental budgets covering payroll, procurement, equipment, and operations.
- Track revenue from catering, event hosting, accommodation, and retail operations.
- Implement cost-saving initiatives while maintaining or improving service quality.
Leadership and Human Resource Development:
- Lead a multidisciplinary team comprising chefs, service staff, and operations personnel.
- Define job roles, recruit staff, conduct performance evaluations, and plan succession.
- Ensure full compliance with labour laws, institutional policies, and training requirements.
Quality Assurance and Health & Safety Compliance:
- Ensure all facilities comply with statutory and institutional hygiene and safety standards.
- Coordinate regular audits, risk assessments, and compliance inspections.
- Implement proactive safety procedures and emergency response protocols.
Stakeholder Experience and Customer Service:
- Drive a culture of hospitality that reflects institutional values and delivers a consistent experience to all stakeholders.
- Monitor guest satisfaction through formal and informal channels; analyse feedback and drive improvement plans.
- Resolve escalated complaints swiftly and diplomatically.
Cross-functional Collaboration:
- Act as liaison between hospitality and departments such as Facilities, Finance, ICT, and Academic and Executive Programmes.
- Represent hospitality in cross-departmental meetings, audits, and planning forums.
Qualifications and Experience
- Bachelor’s Degree in Hospitality Management or a related discipline.
- Minimum of 15 years progressive hospitality experience with at least 8 years in a senior leadership role.
- Demonstrated expertise in multi-unit hospitality management.
- Strong commercial acumen and experience managing large-scale budgets and diverse teams.
Competencies Required
To be successful in the role the candidate would be required to demonstrate the following:
Knowledge:
- Advanced understanding of institutional hospitality, F&B, and hotel management.
- Strong familiarity with health and safety, environmental, and food regulation compliance.
- Sound grasp of hospitality budgeting, reporting, and vendor contracting.
Skills:
- Excellent verbal and written communication.
- Strong leadership, team building, and delegation.
- Competence in negotiation, scheduling, and supply chain coordination.
- Advanced proficiency in Microsoft Office, POS, and hospitality management software.
Personal Attributes:
- High integrity and professional ethics.
- Results-driven and customer-focused.
- Calm under pressure with a hands-on, can-do attitude.
- Flexible, diplomatic, and empathetic in approach.
Strategic Outcomes by FY 2026:
- 95% satisfaction from all hospitality stakeholders.
- 10% operational cost reduction across hospitality functions.
- Top-tier internal and external audit scores for hygiene and service quality.
- 15% year-on-year growth in external hospitality revenue.
- 90% training compliance and staff turnover under 10%.
Salary Grade
- Salary: N35,000,000 - N42,000,000 annually.
- Executive Level (Contract).
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