Gallery Manager

Summary

Position Summary

The Gallery Manager is responsible for ensuring the efficient daily operation of the Front Desk, Market, and The Placery restaurant. This position leads guest-facing associates to deliver exceptional guest service, maximize revenue opportunities, maintain brand standards, and ensure operational excellence throughout all assigned areas. The Gallery Manager oversees staffing, training, service quality, inventory control, food and beverage operations, and guest satisfaction while fostering a positive and productive work environment.

Essential Duties and Responsibilities

• Manage the day-to-day operations of the Front Desk, Market, and The Placery.
• Ensure outstanding guest service and prompt resolution of guest concerns.
• Supervise, coach, and develop team members to achieve operational and service standards.
• Monitor guest satisfaction scores and implement improvement initiatives.
• Ensure compliance with company policies, brand standards, safety regulations, and food safety requirements.
• Oversee room inventory management, rate integrity, and front office procedures.
• Monitor cash handling, billing accuracy, and revenue controls.
• Manage inventory levels and ordering processes for Market and restaurant operations.
• Coordinate staffing schedules based on business demands and occupancy forecasts.
• Conduct regular inspections to ensure cleanliness, organization, and presentation standards.
• Support hiring, onboarding, training, coaching, and performance management activities.
• Collaborate with Housekeeping, Maintenance, Sales, and other departments to ensure seamless hotel operations.
• Assist with budgeting, labor management, and cost control initiatives.
• Handle guest recovery situations and follow through to successful resolution.
• Prepare operational reports and communicate performance results to hotel leadership.

Qualifications

Qualifications

Education

• High School Diploma or equivalent required.
• Associate's or Bachelor's Degree in Hospitality Management, Business Administration, or a related field preferred.

Experience

• Minimum 2 years of hotel supervisory or management experience.
• Experience in Front Office operations required.
• Food & Beverage supervisory experience preferred.
• Experience leading teams in a guest-service environment.

Knowledge, Skills and Abilities

• Strong leadership and team development skills.
• Excellent guest service and communication abilities.
• Working knowledge of hotel PMS(Opera).
• Understanding of cash handling procedures and revenue controls.
• Knowledge of food safety and sanitation standards.
• Strong organizational and time management skills.
• Ability to analyze operational reports and identify improvement opportunities.
• Ability to work flexible schedules, including weekends, holidays, and evenings.
• Proficient in Microsoft Office applications.