Area General Manager - Tusayan Hotels

Internal Career Site•Tusayan, AZ

2d•Onsite

About The Position

The Area General Manager oversees operations and business performance for the Grand Hotel and the Grand Canyon Hotel and Suites in Tusayan. The role is accountable for meeting and exceeding objectives for each property and the combined Tusayan operation, covering lodging, food and beverage, retail, guest services, and facility maintenance. The manager establishes consistent operating standards while responding to each property’s distinct needs in a remote destination. The position leads financial planning and performance, including business plans, annual budgets, capital plans, financial reporting and forecasting, labor management, expense control, and accounting practices. It also leads revenue-growth strategies in partnership with Sales, Marketing, Revenue Management, and Operations, monitoring market trends and demand to increase occupancy, rates, and other revenue. The Area General Manager works with Human Resources on hiring, employee culture, recreation, training, scheduling, and housing maintenance. The role sets service expectations across guest-facing and support functions, develops strategic objectives and implementation plans, aligns the property leadership teams and resources, and fosters positive working relationships. The manager supports company sustainability objectives through responsible resource use, waste reduction, purchasing, maintenance, food and beverage operations, and employee education.

Requirements

Proven success establishing strategic goals, holding others accountable, and driving results.
Ability to provide direction and solve complex problems and multiple issues simultaneously.
Ability to make sound decisions based on analysis and feedback from others.
Strong relationship-building and communication skills, including conveying ideas to varied audiences, establishing effective relationships, and inspiring others.
Strong financial acumen and demonstrated experience overseeing multiple complex projects.
Experience managing a seasonal, diverse workforce.
At least 10 years of progressive hospitality leadership experience.
At least 5 years in a senior leadership role.
Strong financial acumen and demonstrated experience managing complex capital projects.
Proficiency with MS Office desktop software.

Nice To Haves

Bachelor’s degree focused on hospitality or hotel management, business administration, finance, or a similar field is preferred.
Previous experience with seasonal workforces is a plus.
Experience with Infor Cloudsuite, Dayforce payroll and timekeeping, and Opera PMS.

Responsibilities

Oversee the success and operations of both Tusayan hotel properties and the combined operation.
Achieve financial goals and manage business plans, budgets, capital plans, reports, forecasts, labor, expenses, and accounting practices.
Partner with Human Resources on hiring, employee culture, recreation, training, scheduling, and housing maintenance.
Provide hands-on oversight of lodging, food and beverage, retail, guest services, and facility maintenance across both properties.
Establish consistent operating standards while addressing each property’s distinct needs.
Lead revenue-growth strategies and work with Sales, Marketing, Revenue Management, and Operations to maximize occupancy, rates, and other revenue streams.
Monitor market trends, business opportunities, and demand patterns to support revenue growth and financial objectives.
Create and maintain service standards across guest-facing and support functions, and promote hospitality, cleanliness, responsiveness, and problem resolution.
Develop strategic objectives, tactical implementation plans, and communication processes for each hotel and the combined operation.
Align property leadership teams, resources, and priorities to ensure programs succeed.
Establish positive working relationships with business partners and associates and lead by example.
Support company sustainability objectives through responsible energy and water use, waste reduction, purchasing, maintenance, food and beverage operations, and employee education.