The General Manager holds full profit-and-loss accountability for the hotel and serves as the senior on-property leader across rooms, food and beverage, sales and marketing, engineering, and administration. The GM is responsible for delivering brand-standard execution and Marriott quality-assurance compliance, growing top-line revenue and flow-through, developing a high-performing leadership team, and representing the asset to ownership, the brand, and the Toledo community. Key Responsibilities Operational Leadership Own day-to-day operations across all departments; conduct daily property walks covering guestrooms, public space, back-of-house, outlets and the exterior. Lead the daily operations meeting and a disciplined weekly business review; hold department heads accountable to clear, measurable standards. Drive brand-standard compliance and achieve passing scores on Brand Standard Audits and quality-assurance inspections. Manage labor productivity, scheduling and overtime against occupancy forecasts without compromising service delivery. Oversee preventive maintenance, capital planning and any PIP or renovation work; protect the physical condition of the asset. Ensure full compliance with health, safety, fire-life-safety, ADA, liquor-licensing and employment regulations. Food & Beverage Provide direct, expert oversight of the full-service restaurant, bar and lounge, in-room dining and banquet operations — this is a core requirement of the role, not a delegated function. Grow F&B revenue and profitability through menu engineering, pricing strategy, cost-of-goods discipline and effective outlet marketing. Manage food and beverage cost percentages, inventory controls, purchasing, waste and vendor relationships to budgeted targets. Own the banquet and catering business across 16,000 square feet of event space; grow catering revenue per square foot and ensure flawless execution of weddings, conferences and corporate meetings. Elevate outlet service culture, beverage programming and local guest capture beyond the in-house room base. Maintain rigorous food-safety, sanitation and responsible-alcohol-service standards, including ServSafe and TIPS compliance. Guest Experience Set and enforce a guest-first culture; be visible and accessible in the lobby, restaurant and event space during peak periods. Own Guest Voice / GSS performance — Intent to Recommend, Overall Satisfaction, Staff Service and Cleanliness — and drive year-over-year improvement. Manage online reputation across TripAdvisor, Google and OTA channels; ensure timely, personal responses to guest feedback. Establish and coach effective service-recovery protocols; empower associates to resolve issues at the point of contact. Commercial & Revenue Management Partner with revenue management and the sales team on rate strategy, segmentation, group ceilings and RevPAR index growth against the competitive set. Actively participate in sales calls, site tours, key account reviews and top-account relationship management. Develop and execute annual marketing and business plans, including local catering, group and transient demand generation. Monitor STR reports, market trends, new supply and competitor activity; adjust strategy accordingly. Financial Performance Deliver budgeted GOP, EBITDA and flow-through; build the annual operating budget and capital plan with ownership. Produce accurate monthly forecasts, P&L variance analysis, and clear commentary for owners and asset managers. Control expenses, contracts and procurement; identify and act on margin-improvement opportunities. Safeguard cash handling, audit compliance and internal financial controls. People & Culture Recruit, develop, coach and retain the executive committee and hourly team; build a credible internal bench. Drive associate engagement and reduce turnover through recognition, communication and consistent, fair leadership. Ensure completion of brand-required training and certifications across all departments. Foster an inclusive, respectful workplace and handle employee-relations matters promptly and professionally. Serve as the primary point of contact for ownership, the management company and brand representatives. Represent the hotel with the Toledo business community, the CVB, chamber, and key local accounts and venues. Provide transparent, timely reporting and escalate risks or opportunities early. Required Qualifications Minimum 5 years of progressive hotel leadership experience, including at least 2 years as a General Manager, Assistant General Manager, Director of Operations or equivalent at a full-service property. Demonstrated food and beverage leadership experience across restaurant, bar/lounge and high-volume banquet operations, with proven ownership of F&B P&L results. Track record of measurable guest-satisfaction improvement in a branded environment. Full P&L accountability experience: budgeting, forecasting, labor and expense management. Working knowledge of hotel PMS, POS and revenue-management systems; strong Excel and reporting skills. Bachelor's degree in Hospitality Management, Business or a related field, or equivalent experience. Ability to work a flexible schedule including evenings, weekends and holidays as business demands. Preferred Qualifications Experience with select-service-to-full-service transitions, repositionings, PIP execution or turnaround assignments. Background that includes time in F&B operations — as a Food & Beverage Director, Restaurant Manager or Executive Chef — prior to moving into general management. Established relationships in the Toledo or broader Northwest Ohio market. ServSafe Manager and TIPS or equivalent responsible-service certification. Benefits Medical, Dental and vision coverage Paid time off and holidays Relocation assistance

Pay:

$85,000.00 - $100,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Relocation assistance Vision insurance

Work Location:

In person