General Manager of Hotel Yountville

Peregrine Hospitality•Yountville, CA

13h•Onsite

About The Position

The General Manager of Hotel Yountville is responsible for providing guidance and direction to ensure overall departmental success. This role manages subordinate managers and supervisors across Security, Food & Beverage, and Rooms divisions. The General Manager is responsible for the overall direction, coordination, and evaluation of these units, carrying out supervisory responsibilities in accordance with the organization's policies and applicable laws. This includes interviewing, hiring, training, planning, assigning and directing work, appraising performance, rewarding and disciplining team members, and resolving problems. The position involves planning department goals, directing team members to achieve results, and participating in the hiring process. The General Manager also participates in management training and ensures staff receives required training or attends mandatory meetings. A key aspect of this role is managing the annual budget, achieving budgeted revenues, controlling expenses, and maximizing profitability within assigned areas. This involves utilizing corporate computer programs to analyze forecasts, cost, and revenue reports, and making data-driven decisions to maximize profitability. Ensuring quality and portion control while minimizing waste is also crucial for maintaining profitability. The role oversees all Front Office operations, including guest service, registration, room inventory, PBX, and bell operations. The General Manager ensures guests receive outstanding, consistent, and exceptional service by actively engaging in dining areas, seeking opportunities to improve satisfaction, and immediately addressing guest concerns. Monitoring SOPs for consistent service, assisting in policy development, and participating in weekly management meetings are also key responsibilities. The position ensures departments adhere to food handling, TIPS, sanitation, and health department guidelines, as well as all safety policies and procedures. This includes acting on potential safety issues and taking immediate action in emergency situations. Compliance with the hotel's Hazardous Material (HAZMAT) program and familiarity with MSDS are required. Reporting to work as scheduled is an essential function of the job.

Requirements

High school diploma or general education degree (GED), or equivalent combination of education and experience.
Five or more years of related and progressive Rooms experience with two years as a Manager in similar setting.
Strong knowledge of front office operations desired.
Possess solid knowledge of hotel service standards, guest relations and etiquette.
Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment.
Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria.
Completes required training as scheduled.
Ability to monitor labor as required by anticipating business activity while ensuring positions are staffed when and as needed and labor cost objectives are met.
Requires ability to serve needs of guests through verbal face-to-face interactions.
Contacts sometimes contain confidential/sensitive information so requires ability to use discretion.
Must demonstrate positive attitude and professional demeanor.
Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Requires attention to detail.
Must be able to solve problems and remain calm and alert if dealing with difficult guest, during busy activity periods or in an emergency situation.
Requires working knowledge of MS Office applications and ability to learn and use telephone and computer systems used at the hotel.
Strong attention to detail and the ability to handle multiple tasks.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, team members, guests and the general public.
Must be able to speak, read, write and understand English to communicate with management, team members and guests.
Must maintain a clean appearance and professional demeanor.

Nice To Haves

Bachelor's degree in Hospitality Management desired.
Bilingual Spanish a plus.

Responsibilities

Provides guidance and direction to ensure overall departmental success.
Manages subordinate managers/supervisors in all Security, F&B, and Rooms areas.
Responsible for the overall direction, coordination, and evaluation of these units.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems.
Responsible for planning department goals and directing team members to achieve results.
Participates in the hiring process by interviewing potential team members and selecting those that best meet staffing needs.
Participates in management training.
Follows all Human Resources policies.
Ensures staff receives any required training or attends mandatory meetings.
Prepares annual budget.
Achieves budgeted revenues, controls expenses and maximizes profitability within assigned areas.
Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports.
Makes decisions and takes action based on that information to maximize profitability.
Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.
Manages all Front Office operations (may include guest service and registration, room inventory and availability, PBX/communications, and bell operations.)
Provides guidance and direction to ensure overall departmental success.
Ensures guests receive outstanding, consistent, exceptional service by circulating through each dining area.
Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.
Monitors SOPs to ensure consistent exceptional service is provided.
Assists in developing and updating policies and procedures.
Participates in weekly meeting with Management Team to ensure weekly goals, challenges, and service standards are met.
Ensures department follows all standard food handling, TIPS, sanitation and health department guidelines.
Follows all safety policies and procedures.
Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations.
Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
Makes merit decisions within budget or established guidelines.
Determines promotions or reclassifications within company policy.
Approves leave and time away from work within company policy.
Responds to guest inquiries and coordinates special arrangements and requests.
Resolves guest complaints within scope of authority, otherwise refers the matter to upper management.
Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft.
Ensures that minors and intoxicated persons are not served alcoholic beverages.
Notifies management of any problems resulting from guest complaints, intoxication or disruptive behavior.