Hotel Manager Jobs

About The Position

Requirements

• High school diploma or equivalent.
• At least 1–2 years of restaurant management experience in a full-service outlet or similar setting.
• Ability to carry or lift items weighing up to 50 pounds.
• Ability to move about the outlet(s), handle objects and products, and bend, stoop, and kneel.
• Strong communication skills and demonstrated ability to interact with customers, employees, and third parties in a manner that reflects well on the hotel, brand, and company.
• Reading and writing abilities for paperwork, ordering, interpreting results, and giving and receiving instructions.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances.
• Problem-solving, reasoning, motivating, organizational, and training abilities.
• Alcohol awareness certification and/or a food service permit or valid health/food-handler card as required by local or state government agency.

Nice To Haves

• Hospitality management degree or some college.

Responsibilities

• Manage daily operations of one or more full-service food and beverage outlets and coordinate special events.
• Ensure compliance with service standards, operating procedures, and applicable health, safety, and regulatory requirements.
• Achieve budgeted revenue, control expenses and labor costs, and maximize outlet profitability.
• Assist with preparation of the annual operating budget in support of outlet objectives.
• Maintain procedures for securing and storing inventory and equipment, securing financial transactions, replenishing supplies and uniforms, minimizing waste, controlling costs, and participating in inventories.
• Recommend or initiate salary, disciplinary, and other staffing actions in accordance with company policies, and alert management to potentially serious issues.
• Ensure staff are properly trained and certified where applicable and have the tools and equipment needed for their roles.
• Promote teamwork and quality service through daily communication and coordination with other departments, including Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance, and Guest Services.
• Interact with guests to support their satisfaction; work with vendors on inventory, pricing, service, and performance issues; and communicate with regulatory agencies regarding safety and compliance matters.
• Greet guests, respond appropriately to complaints, and establish and implement service recovery guidelines.
• Create programs and promotions to market menu items, increase sales, and increase guest patronage.
• Assist in developing and implementing new menus and local food and beverage marketing programs, and participate in and maintain system-wide marketing programs.
• Monitor restaurant performance using guest feedback and financial results, and initiate corrective action as needed.
• Supervise day-to-day outlet activities, plan and organize work, and communicate and enforce policies and procedures.
• Ensure restaurant equipment is operational and regularly cleaned; ensure facilities are clean and stocked according to anticipated business volumes; notify Engineering of maintenance and repair needs.
• Work with the Executive Chef on outlet concepts and menu design, and conduct staff meetings about promotions, daily specials, and other information.
• Supervise service employees such as wait staff, buspersons, and cashier/greeters.