ASSISTANT GENERAL MANAGER

DIMENSION MASTER•Bossier City, LA

13d•$55,000 - $65,000

About The Position

To maintain the Rooms, Food and Beverage and Engineering disciplines of the hotel, maintaining established revenue, cost and quality standards. To act as liaison between General Manager and department managers. To meet or exceed hotel budget, guest satisfaction and associate satisfaction guidelines and franchisee expectations.

Requirements

Computer skills including word processing, spreadsheets & familiarity with brand specific Property Mgmt Systems.
Excellent communication, presentation and listening skills.
Ability to read and interpret business records and statistical reports.
Ability to use mathematical skills to interpret financial information and prepare budgets.
Ability to analyze and interpret policies established by administrators.
Ability to make decisions based on production reports and similar facts, your own experience, and personal opinion.
Ability to speak and hear in English.
Close and distance vision.
Frequently lifts/carries up to 25 lbs.
Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
Bachelor's Degree in Hotel Management, Business or related field
5 years leadership experience in hotel operations with OR, an equivalent combination of education & experience.

Nice To Haves

Hilton Brand experience highly perferred.

Responsibilities

Oversees Rooms Division, Food and Beverage Division as well as Engineering discipline. Preferably prior experience as department head/executive committee member within the Food and Beverage discipline or Rooms, to compliment General Manager’s experience.
Oversees development of new programs that result in an increased level of guest satisfaction and operational excellence. Receives and responds to guest complaints in a timely manner.
Ensure that daily inventory is managed to maximize all potential room revenue and ensure that budgeted room revenues are met.
Supervise the food & beverage department to include food preparation, food and beverage service so as to maintain established operational standards and maximize profits of the hotel.
Generate an atmosphere that provides security and safety for all internal and external guests.
Establish and maintain cost control systems for all rooms and food & beverage related inventories. Participate in the development of short term and long term financial and operational plans for the hotel.
Supervises an ongoing maintenance program, which includes the internal and external areas of the hotel. Readily meets all financial obligations and safety regulations.
Monitor and maintain the property specific cleanliness guidelines in all areas of the property.
Oversee transient & package advertising opportunities and ensures hotel participation in brand specific programs.
Ensure high associate morale by rewarding team members who meet or exceed guest expectations.
Oversee implementation and development of all training programs.
Maintain compliance with all local, state and federal laws and regulations, directly involved with all hiring and disciplinary decisions.
Other duties as assigned.