General Manager - Hotel

ESSENTIAL FUNCTIONS

• Lead, through subordinate staff, the effective management of the rooms, food & beverage and engineering and housekeeping functional areas to maximize financial performance while upholding quality standards and maximizing levels of guest satisfaction.
• Direct the maximization of room revenue by anticipation of market shifts, development and monitoring of annual business and marketing plans, and participating in appropriate national marketing efforts.
• Measure the effectiveness of broad-based marketing plans and yield management efforts to maximize the number of market segments needed and to diversify the sources of revenues.
• Ensure the development of a realistic and attainable strategic business plan that defines operational goals and profitability objectives.
• Coordinate capital improvement projects to maintain/upgrade quality standards and property image, and to protect assets from neglect, damage or deterioration.
• Conduct regular staff and employee meetings.
• Establish and oversee maintenance of a proactive Human Resources department to ensure a productive, participative, and comfortable work environment in which all employees are valued and treated lawfully and consistently, and to ensure compliance with all local, employment and labor laws and regulations.
• Direct, manage, and counsel sales, catering and revenue management staff. Actively participate in sales presentations, property tours and customer meetings.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• Fluent in English.
• Requires good communication skills, both verbal and written.
• Most tasks are performed independently or in a team environment with the employee acting as a team leader. There is minimal direct supervision.
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
• Ability to maintain compliance with all local laws and regulations.
• Extensive knowledge of sales and revenue management skills.
• Ability to assess/evaluate other employees’ performance in a fair and consistent manner.
• Ability to supervise, train and motivate multiple levels of managers.
• Knowledge of hotels and competitive markets.
• Possess advanced knowledge of the principles and practices within all hotel disciplines, including experiential knowledge for management of people and complex problems.
• Ability to make decisions with only general policies and procedures available for guidance.
• Ability to apply supervisory/management (soft) skills.

QUALIFICATION STANDARDS

• Bachelor’s Degree required, preferably in Hotel/Restaurant or Business Administration, or equivalent education/experience required.
• Minimum of six years’ hotel management experience required.