General Manager

General Manager

Primary Objective

To supervise the operation of the hotel as efficiently as possible. To hire and or train a qualified staff to produce the highest volume of sales and affect the greatest profit while maintaining a high degree of public satisfaction, confidence and prestige in the service and quality of the hotel. To follow Hotel policies and procedures. To remain competitive in every area and to produce and achieve budgetary goals. To maintain a high employee morale.
To supervise and participate in the operations of the hotel in order to achieve the desired sales and profit goals. To deal with guests, potential guests, and community leaders. To maintain the highest ethical standards of operation and quality of services and facilities for the hotel. To ensure good working relationship with the Food and Beverage Department by overseeing and guiding the staff through open communications and at times "hands on" participation.

Duties and Responsibilities

1. Budget Management- Assists in developing and working within the operating budgets.
2. Sales- Sell potential guests both within the hotel and outside the hotel. Meets and greets convention officers and other VIP's.
3. Maintenance of Quality Standards for proper guestroom cleanliness, function room set up and public room set-ups; maintenance of all facilities, service and employee performance. Is required to inspect at least 10 rooms per week.
4. Operations Analysis and Department Head Supervision- Analyzes operations and meets with department heads to review the operations and receive their suggestions.
5. Develops Department Heads - Selects and trains department heads and keeps them informed of company policies; observes their performance. Delegates responsibilities, holds them responsible for standards set forth by Hotel, and assists them in improving their level of performance.
6. Employee Relations - Works with department heads and employees directly and counsels employees when necessary. Establishes programs to improve employee morale and motivation. Delegates work responsibilities in order to best utilize all personnel.
7. Forecast and planning - Participates and directs scheduled internal meetings regarding sales, forecasting, quality control, safety, etc.
8. Reports- Prepares all reports on a timely basis. Analyzes and states strategies to improve...
9. Hotel Building Improvements - Prepares required capital improvements list annually.
10. Staffing - Studies and analyzes employee work assignments from which staffing guides are established and approved. Maintains daily check on payroll performance and takes affirmative action to correct high payroll costs. Approves all overtime, both before and after in the case of an emergency or unscheduled requirement.
11. Controls Other Expenses - Checks controls and approves all other hotel expenses.
12. Safety and Sanitation - Inspects the property and implements action to ensure the safety and comfort from fire, injury, or illness due to unsafe or unsanitary conditions.
13. Authorization of Requisitions and Checks - Approves requisitions for purchases of all items other than food and beverage.
14. Competition - Obtains current, competitive rate information.
15. Home Office Communications- Reviews all significant items with VP of Operations or other home office executives for information purposes, policy decisions, or assistance requests.

Supervisor
General Manager
VP of Operations
Requirements

Must be able to favorably represent Hotel to the guests and the community. Operational knowledge of all phases of the hotel; special knowledge of budget and accounting; sales procedure, proper selection, development and motivation of personnel skills. Those having a CHA designation will be given preferred consideration

1. Employee Relations - Responsible for maintaining high employee morale and a well trained, highly qualified staff.
2. Materials and Products - Directly or indirectly responsible for all products, inventory, and consumable items used in the Inn and the proper preparation and use consistent with the Inn's cost objectives.
3. Equipment-Direct and indirect responsibility for all Hotel equipment, building, and furnishings.
4. Money- Directly and indirectly responsible for all revenues and accounts receivable.

EDUCATION and/or EXPERIENCE: High school diploma at a minimum required and 3 or more years of hotel operations experienced preferred.
LANGUAGE SKILLS: Must have developed language skills to the point to be able to:

• Read and interpret documents in English such as routine correspondence, newspapers, periodicals, journals, and manuals.
• Write routine reports, correspondence, business letters, summaries, and reports in English using prescribed format, and conforming to all rules of punctuation, grammar, diction, and style.
• Ability to speak effectively in English to customers and employees.

REASONING ABILITY: Must have developed reasoning abilities to the point to be able to:

• Apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to add, subtract, multiply and divide numbers; and ability to calculate figures and amounts such as discounts and percentages.
• Read and interpret business records and statistical reports.

COMPUTER SKILLS: Must have sufficient computer skills that will allow the individual to be able to use, in a proficient manner, certain Company-issued software programs implemented at the hotel, including but not limited to Microsoft Word, Microsoft Excel, Office 365, Microsoft Outlook, Company-issued internet browser programs, and Company-issued electronic mail programs. [NOTE: Company-issued software programs may change from time to time; the individual is required to learn the new programs and upgrades as soon as practicable after such items are provided to the hotel.]

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; and talk or hear. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. The employee must be able to see differences in widths and lengths of lines such as those on graphs. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

ENVIRONMENTAL CONDITIONS: Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered "inside" if the worker spends approximately 75 percent or more of the time inside.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be able to work effectively in a stressful environment, communicate well with others, effectively deal with guests, and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.

IMPORTANT NOTE: Essential functions of this job are described under the headings above. The job requirements and features are subject to change from time to time due to the then-current needs and requirements of the Company and/or the hotel.