Assistant General Manager

Description

BASIC PURPOSE: Plan and manage two major functions of the hotel (e.g., the food and beverage and room operations) to achieve customer (guest, employee, corporate and owner) satisfaction and quality service while meeting/exceeding financial goals.

ORGANIZATIONAL SCOPE: Position is responsible for short and long term planning and day-to-day operations of two major functions in the hotel. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans.

ESSENTIAL FUNCTIONS:

• Manage the Human Resources in the group in order to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, discipline and terminate as appropriate. (30%)
• Develop, recommend, implement and manage the group’s annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations. (20%)
• Implement company programs (TTH/Franchiser), develop local programs and procedures and manage the operations of the group, ensuring compliance with SOP’s, safety regulations and all other federal, state and local laws and regulations to ensure optimal levels of quality service and customer satisfaction. (20%)
• Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality. (15%)
• Implement emergency organization procedures and training through the management of the Security staff to ensure appropriate protection for the hotel guests, staff and company assets. (3%)
• Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. (3%)
• Manage the maintenance/sanitation of the front and back of the house to protect the assets, comply with regulations and ensure quality service and customer satisfaction. (3%)
• Assume the responsibilities of the General Manager in his/her absence. (3%)

Qualifications

Knowledge and Skills:

Education: A four year college degree or equivalent education/experience.

Experience: Five to ten years of employment in a related position with this company or other organization(s).

Skills and Abilities:

• Requires advanced knowledge of the hospitality and business management fields. Requires considerable working knowledge or other major areas and the skill to integrate and communicate that information.
• Requires studying, analyzing and interpreting complex activities or information in order to improve know practices or develop new approaches.
• Ability to make decisions with only general policies and procedures for guidance and keeping the General Manager informed of general direction. Requires highly developed communication skills to frequently negotiate, convince, sell and influence other managerial personnel, hotel guests and/or corporate clients.

No. Of employees supervised: One to five hundred employees

Travel Required: Required for meetings, training, conferences and task forces.

Hours Required: Forty to fifty hours over a five-day period; flexible; days and times may vary based on need.

ENVIRONMENT - Physical Job Requirements (for essential functions only)

Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.

Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often.

Mobility Describe the type(s) of mobility required to include distances and % of time involved.

Walk through front and back of hotel. 20%

Continuous Standing Describe the reasons to include time period and frequency.

Climbing Stairs: Up to approx. 20-30 steps 10% of week. (time period).

Ladders: Up to approx,

Driving Describe type of vehicle, distances, % of time involved and frequency.

For training purposes and to operaty property shuttle

Work Environment Inside: 95% of time (time period).

Outside:

Describe any abnormal temperature exposures: N/A

Hearing:

Explain: Communicate with managers, guests and employees.

Vision:

Explain: Visually inspect hotel.

Speech:

Explain: Communicate with managers, guests and employees.

Literacy:

Explain: Reports, plans, policies, procedures

Chemicals/Agents: Describe any chemicals/agents to include what they are, warnings and frequency of use.

Protective Clothing: Type:

Approx.

Equipment Operation List type of equipment and frequency of use.

Computer, telephone, calculator

Other Considerations: