A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
The General Manager is responsible for all aspects of operations at the hotel, the day-to-day staff management and ensuing our guests receive outstanding service. He/She should be an ambassador for the brand and the hotel, provide leadership and strategic planning to all departments in support of our service culture, maximize operations and overall guest satisfaction, and work very closely with the hotel owner and other stake holders. Responsible for managing the propertys management team and overall hotel targets to deliver an excellent guest experience. A General Manager would also be required to manage between profitability and guest satisfaction measures.
GM Duties and Responsibilities:
Oversee the operations functions of the hotel, as per the Organizational Chart. Hold regular briefings and meetings with all head of departments. Ensure full compliance to Hotel operating controls, SOP's, policies, procedures and service standards. Lead all key property issues including capital projects, customer service and refurbishment. Handling complaints, and oversee the service recovery procedures. Responsible for the preparation, presentation and subsequent achievement of the hotel's annual Operating Budget, Marketing & Sales Plan and Capital Budget. Manage on-going profitability of the hotel, ensuring revenue and guest satisfaction targets are met and exceeded. Ensure all decisions are made in the best interest of the hotels and management. Deliver hotel budget goals and set other short and long term strategic goals for the property. Developing improvement actions, carry out costs savings. A strong understanding of P&L statements and the ability to react with impactful strategies. Ensure that monthly financial outlooks for Rooms, Food & Beverage, Admin & General, on target and accurate. Maximizing room yield and hotels/resort revenue through innovative sales Practices and yield management programs. Prepare a monthly financial reporting for the owner and senior management. Draw up plans and budget (revenues, costs, etc.) for the owners and senior management. Helping in the procurement of operating supplies and equipment, and contracting with third-party vendors for essential equipment and services. Act as a final decision maker in hiring of key staff members. Overseeing and managing all departments and working closely with department heads on a daily basis. Manage and develop the Hotel Executive team to ensure career progression and development. Be accountable for responsibilities of department heads and take ownership of all guest complaints. Provide effective leadership to hotel members. Lead in all aspects of business planning. Respond to audits to ensure continual improvement is achieved. Corporate client handling and take part in new client acquisition along with the sales team whenever required. Responsible for legalization, Occupational Health & Safety Act, fire Regulations and other legal requirements. The ideal candidate is a seasoned and highly intelligent hotel professional with outstanding, management skills and extensive hands-on experience. Available to work when needed, including weekends, holidays and nights.
Education:
A university degree in hotel management or a related field is preferred. Experience in managing or re-positioning a hotel with clear track record. Excellent computer skills.
Experience:
At least 5 years experience in the hospitality industry, and 2 or more years of experience as a General Manager or Assistant General Manager.
