Viceroy Hotels & Resorts offers a fresh take on hospitality, centered on the richness of experiences and cultural connection. A leader in modern luxury, Viceroy is committed to creating unique, immersive experiences that allow guests to craft unforgettable narratives rooted in the authenticity of each destination. Viceroy’s portfolio of hotels and resorts can be found in a diverse array of breathtaking and inspiring locations including Los Cabos, Santa Monica, Chicago, Riviera Maya, Kopaonik, Snowmass, Washington D.C., St. Lucia, and Portugal’s Algarve, with a forthcoming resort in Sun Valley, Idaho slated to open in summer 2026. 

The property offers 73 guest rooms and 12 single-level penthouse residences, all with sweeping views of Idaho’s Rocky Mountains. Guests and owners will enjoy an elevated level of personalized service and an extensive amenity suite, including a 5,700-square-foot full-service spa, a 1,500-square-foot fitness center, six treatment rooms, an indoor thermal pool, cold plunge, sauna, and steam rooms. A state-of-the-art rooftop observatory and outdoor terrace bar will provide unobstructed access to the Central Idaho Dark Sky Reserve, the first designated preserve of its kind in the U.S. and one of only 12 globally.

The Director of Operations is responsible for continually focusing on achieving hotel profitability through revenue generation, cost control, guest satisfaction and developing employees, while maintaining the integrity of the hotel. The role has oversight of Food and Beverage and qualified candidates must have experience with Baquets. 

• Focus on front office operation, including training, scheduling, daily duties, etc.
• Tour the operating departments, daily making adjustments as needed via department heads.
• Conduct weekly staff meetings, including weekly training sessions presented by managers and self using the steps to effective training 
• Meet all financial review dates and corporate directed programs in a timely fashion.
• Hold a monthly financial review with all department managers, M.I.D.s and available supervisors.
• Ensure that all department heads maintain budgeted productivity levels 
• Develop managers for future advancement through competency training and corporate sponsored training programs.
• Assist in creating a positive team-oriented environment which focuses on the guest, through employee development and motivation.
• Inspect rooms regularly (weekly at a minimum) with both the Housekeeping and Engineering.
• Ensure the cleanliness and maintenance of the physical property through inspections and preventive maintenance programs with department managers. 
• Interview all prospective final candidates for any vacant management position within the hotel prior to any offer being extended.
• Ensure procedures for handling of the hotel safe specifically with regard to security and monthly safe audits are followed and occur.
• Supervise all F&B personnel.
• Respond to guest complaints in a timely manner.
• Monitor industry trends, take appropriate action to maintain competitive and profitable operations.
• Organize and conduct department meetings on a regular basis.
• Monitor quality of service and product.
• Cooperate in menu planning and preparation.
• Ensure timely purchase of F&B items, within budget allocation.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure departmental compliance with SOP’s.
• Ensure overall guest satisfaction.

• At least 6 years progressive experience in a hotel or a related field; or a 4-year college degree and at least 4 to 5 years of related experience; or a 2-year college degree and at least 5 to 6 years of related experience.
• Expereince in Room and Food and Beverage required 
• Banquets expereince preferred
• Long hours sometimes required.
• Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.