Assistant General Manager

Hotel Flora (Charlestowne Hotels)•Santa Fe, NM

7d•$90,000 - $100,000

About The Position

The Assistant General Manager oversees Hotel Flora’s day-to-day boutique hotel operations, with direct responsibility for three distinct Food & Beverage outlets. The role focuses on connecting high standards of guest service with effective F&B operations while partnering with the General Manager to support rooms and overall property operations. This is a hands-on leadership position centered on operational excellence, attentive service, and high-quality guest experiences. The Assistant General Manager works with the Executive Chef and Beverage Lead on seasonal menus and beverage programs; manages financial performance, labor, and inventory; and ensures compliance with applicable liquor, health, safety, and service requirements. The role also supports the General Manager across the property and serves as acting General Manager in their absence. Duties and qualifications may evolve with business needs, and reasonable accommodations may be made to enable individuals with disabilities to perform the role’s functions.

Requirements

3–5+ years of progressive management experience in independent boutique hotels, lifestyle luxury properties, or high-volume, multi-concept restaurant groups.
Strong familiarity with Microsoft Office or Google Workspace, hospitality POS systems, inventory management software, scheduling tools, and P&L budgeting.
Proven financial skills in budgeting, forecasting, and labor and cost-of-goods-sold control.
Strong knowledge of Food & Beverage operations and event execution, with the ability to partner effectively with culinary teams.
Guest-first approach and strong service-recovery skills.
Knowledge of cash handling, PCI, and key-control procedures.
Knowledge of hospitality practices, responsible alcohol service, sanitation, and safety compliance, including OSHA, health code, and fire/life safety.
Ability to multitask in a fast-paced environment and shift between financial analysis and high-volume service operations.
Must possess or be able to immediately obtain a valid New Mexico Alcohol Server Permit and relevant food safety management certifications.
Frequent standing and walking on hard surfaces across restaurant, bar, banquet, kitchen/back-of-house, lobby, and event spaces.
Ability to move between hot and cold environments during a shift.
Occasional ability to lift, carry, push, or pull 25–40 pounds.
Regular bending, reaching, and kneeling for setups, inspections, and equipment checks.
Manual dexterity for POS use, cash handling, and light equipment adjustments; ability to read BEOs, reports, and screens.
Clear verbal communication in busy, noisy environments and ability to hear guest and staff requests, alarms, and radios.
Professional appearance and demeanor.

Nice To Haves

Experience with a hotel opening, outlet concept launch, or major repositioning project.
Associate’s or Bachelor’s degree in Hospitality or Business, or equivalent experience.
Familiarity with PMS and BEO platforms.
CPR/First Aid certification.

Responsibilities

Partner with the Executive Chef and Beverage Lead to develop seasonal menus, wine programs, and craft cocktail menus that attract local and hotel guests.
Manage Food & Beverage profit and loss statements, labor costs, menu engineering, and inventory to reduce waste.
Ensure compliance with New Mexico liquor laws, safe-serving standards, and local health department guidelines.
Develop memorable guest experiences that go beyond standard dining and drink service.
Create seasonal pop-up concepts, interactive mixology workshops, and outlet programming.
Support daily property operations and act as General Manager in the GM’s absence, overseeing Front Desk, Housekeeping, and guest experience teams.
Cross-train to assist with front desk check-ins, concierge services, and housekeeping inspections during peak arrival periods.
Welcome VIP guests, regulars, and local tastemakers and build community relationships.
Maintain restaurants and public hotel spaces so they are safe, clean, and consistent with the property’s boutique aesthetic.
Implement training on service steps, wine knowledge, mixology, storytelling, and upselling.
Promote collaboration between F&B and rooms teams through daily huddles, cross-departmental recognition, and shared accountability.
Support emergency response or evacuations as Manager on Duty.
Work nights, weekends, and holidays as needed to support critical operating hours.