Assistant General Manager

HEI Hotels and Resorts•New York, NY

13d•Onsite

About The Position

The Assistant General Manager at the Hilton Garden Inn Manhattan-Chelsea is an experienced hospitality leader who oversees operational managers and helps execute the property's strategic and financial plans. The role may act as General Manager in the General Manager’s absence and serves as a member of the property’s Executive Committee. The Assistant General Manager develops and manages Rooms and Food and Beverage budgets and revenue forecasts, supports expense controls, and ensures compliance with brand operating procedures and policies. The role also participates in hotel and departmental meetings and oversees staffing activities, including hiring, training, development, performance evaluations, conflict resolution, and recommendations for discipline or termination. The position requires a flexible schedule, including evenings, weekends, and holidays.

Requirements

At least three years of management experience.
Computer literacy.
Financial management experience.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business-plan preparation, repairs and maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Ability to resolve conflicts involving guests, supervisors, and associates.
Effective verbal and written communication skills.
Ability to adapt communication style to different audiences.
Ability to work a flexible schedule, including evenings, weekends, and holidays.

Nice To Haves

Management experience in both Rooms and Food and Beverage.
Hilton experience.

Responsibilities

Lead operational managers in executing daily, weekly, monthly, and annual action plans related to the property strategic plan.
Act as General Manager when the General Manager is absent, as necessary.
Plan, organize, facilitate, attend, and participate in hotel and departmental meetings.
Ensure compliance with brand standard operating procedures and policies.
Develop and manage Rooms and Food and Beverage division budgets and revenue forecasts.
Develop and implement expense-management controls, including use of labor-management tools.
Interview, hire, train, develop, recommend performance evaluations, resolve problems, and recommend discipline or termination of staff when appropriate.
Help create and execute the hotel's financial objectives as a member of the property Executive Committee.
Comply with attendance rules and maintain regular availability for work.
Perform other job-related duties as assigned.