The ASSISTANT GENERAL MANAGER is responsible for managing the day-to-day operation of the property, including but not limited to front office, housekeeping, food and beverage and engineering, while supporting the General Manager in providing overall leadership in the hotel’s continuing effort to deliver outstanding guest service and financial profitability.
PRIMARY DUTIES AND RESPONSIBILITIES:
- Lead all operational managers to success on daily, weekly, monthly and annual action plans relative to property business plan and financial goals.
- Ensure compliance of brand standard operating procedures and policies.
- Plan, organize, facilitate and/or participate in various hotel and department meetings.
- Develop and implement plans that improve guest satisfaction and associate satisfaction.
- Monitor and develop associate performance, particularly operational managers, to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and rewards.
- Interview, hire and train associates, particularly management level.
- Monitor service quality, operational efficiency, guest satisfaction, standards compliance and service and financial measurements.
- Identify operational performance, productivity and efficiency gaps and develop measures to correct those deficiencies.
- Support assigned departments to achieve financial/business plan goals and expectations in accordance with established operating budget, monitoring progress monthly and implementing controls for expense management.
- Minimize risk and oversee loss prevention measures in the areas of safety of guests and associates and security of the hotel and property and in accordance with state, federal and company policies.
- Maintains regular attendance and is consistently on time.
- Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
- Performs any other duties as requested by General Manager.
Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties of the position.
EDUCATION AND EXPERIENCE REQUIREMENTS
Bachelor's degree (B. A.) from four-year college or university (Hospitality or Hotel Administration preferred); or four years equivalent experience and/or training; or equivalent combination of education and experience.
Minimum of two years equivalent experience in a full-service hotel property of similar size and quality. Solid career progression in management of both Rooms and Food & Beverage operations. Thorough understanding of revenue and yield management principles. Position requires ability to work a varied schedule that includes evenings, nights, weekends and holidays.
What to Expect
Be part of a cohesive team with opportunities to build a successful career.
Have the opportunity to engage in diverse and challenging work.
Derive a sense of pride in work well done.
Be recognized for excellence.
Our company does not discriminate against its associates or applicants because of race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability or medical condition. Equal employment opportunity will be extended to all persons in all aspects of the employer-associate relationships, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall and termination. Every reasonable accommodation will be made for disabled associates.
Resumes and applications for employment will be evaluated on the basis of qualifications to meet the requirements of the position and ability to perform the requirements of the position.