General Manager - Hampton Inn and Suites Brier Creek

WINWOOD HOSPITALITY GROUP • Raleigh, NC

9d • Onsite

About The Position

Winwood Hospitality Group is seeking a hands-on General Manager to lead the performance of a Hilton brand hotel. The General Manager is the senior on-property leader and reports to the company’s ownership or executive leadership. The role oversees all hotel functions and is responsible for guest satisfaction, team development, financial results, revenue growth, asset protection, compliance, and operational reporting. The position calls for a hospitality leader with food and beverage experience, including branded restaurant or private club experience, who can establish repeatable operating practices that can scale across a growing portfolio. A full background and credit check will be conducted.

The position is full-time in Raleigh, North Carolina, with a flexible schedule that may vary week to week. The hotel operates 365 days a year, 24 hours a day, and the General Manager must be available for evenings, weekends, holidays, and first, second, or third shifts when needed. The work includes guest-facing and public areas, offices, guest rooms, laundry and mechanical rooms, and food service areas. Duties may also require assisting in other hotel areas or with projects outside the employee’s usual work areas.

The compensation package is described as $90,000 base plus monthly variable compensation or bonus. The company also describes a competitive package commensurate with experience, which may include performance-based incentives and company benefits; final details are shared during the interview process.

Requirements

• At least three years of progressive hospitality and/or food and beverage leadership experience, including experience as a General Manager, Assistant General Manager, or comparable senior operations leader.
• Previous related experience in hospitality, hotels, front desk supervision, or management.
• Demonstrated success improving guest or customer satisfaction, team engagement, revenue, and profitability.
• Strong command of financial statements, budgeting, forecasting, labor productivity, revenue management, and key performance indicators.
• Ability to lead cross-functional teams, establish accountability, and manage multiple priorities in a fast-paced environment.
• Excellent communication, problem-solving, negotiation, and stakeholder-management skills.
• Ability to work a flexible schedule, including evenings, weekends, and holidays when operationally necessary; availability for first, second, or third shifts.
• Basic food service safety and sanitation knowledge.
• Comfort working in a computerized environment.
• Ability to communicate effectively and courteously with managers, team members, departments, guests, and clients, including strong verbal and telephone skills.
• Ability to read, write, and perform mathematical computations such as calculating room rates, taxes, and percentages.
• Ability to remain calm and organized under multiple demands, give and follow directions accurately, and sustain focus and attentiveness.
• Ability to stand, walk, carry, use hands to handle tools or controls, and lift or move objects; able to lift approximately 25 pounds overhead.
• Ability to plan ahead and keep written notes to track requests and essential information.
• Ability to complete a full background and credit check.

Nice To Haves

• Food and beverage leadership experience, including experience with branded restaurants or private clubs.
• Experience in similar service-level hotels.
• A college-level degree (desired but not essential).

Responsibilities

• Direct all property functions, including front office, housekeeping, maintenance, sales, revenue management, and food and beverage operations.
• Manage the annual budget, business-level analysis, forecasting, labor, expenses, purchasing, and cash controls to achieve revenue, profitability, and flow-through goals.
• Maintain a visible leadership presence, monitor guest feedback, resolve escalated concerns, and implement service improvements.
• Oversee food and beverage and banquet operations, including staffing, event setups, and execution.
• Recruit, onboard, coach, retain, and hold leaders and associates accountable while fostering an inclusive, service-focused culture.
• Partner with sales and revenue teams to improve occupancy, average daily rate, RevPAR, local account production, digital presence, and community relationships.
• Maintain cleanliness, preventive maintenance, life safety, security, capital planning, and brand or company quality-assurance standards.
• Ensure compliance with employment, licensing, accessibility, health, safety, and financial-control requirements.
• Provide accurate, timely performance reporting and actionable recommendations to ownership and executive leadership.
• Contribute to the hotel’s goal of exceeding guest expectations for service, quality, consistency, and attention to detail.
• Identify, address, or report issues affecting the safety of guests or team members.
• Understand competitor performance and market the hotel against competitors.
• Make rate decisions within established parameters based on occupancy and consult the company or revenue manager when appropriate.
• Assist in other hotel areas or projects outside usual work areas as operational needs require.
• Administer progressive discipline to achieve desired behavior changes.

Benefits

• Competitive compensation package commensurate with experience.
• Monthly variable compensation or bonus.
• Performance-based incentives may be included.
• Company benefits may be included; final details are shared during the interview process.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed