Resort Manager
- Paraíso, Tab.
- Permanente
- Tiempo completo
- To have a perfect knowledge of points of sale and customers: menus, prices, cardex, events, procedures, forecasts and budgets, room occupancy, etc.
- Verifying, guaranteeing, and optimizing the quality of the various services offered in all departments with a friendly and respectful attitude, with availability and an assiduous presence in the field.
- Report of daily operations activities to the Managing Director
- Assuring the functions of the Managing Director in his absence.
- Communication of internal information effectively with all departments involved, procuring good and healthy interdepartmental relations.
- Applying and enforcing the correct execution of procedures and work instructions in all departments.
- Proposal of new projects, coordinating its implementation, and monitoring its execution.
- To keep excellent relationships with suppliers, customers, and Associates at all times.
- Guaranteeing that all customer complaints are resolved quickly and efficiently
- Promotion and procuring the correct application of High Quality Standards (LQA / FORBES & RHR).
- Establishment of a strong relationship with guests throughout their stay, assuring their satisfaction.
- Monitoring the "TrustYou" customer satisfaction surveys (answers, analytics and implementation of procedures) in the property alongside the Managing Director.
- To bring to life the commercial action plan in the property to develop its turnover.
- Constantly assessing market trends (local, national, and international), suppliers and other hotel/restaurant activities to ensure that the hotel remains competitive.
- Creation of annual goals for the property and for each leading member of the team.
- Definition of control criteria and performance of qualitative and quantitative audits.
- Training, motivation, evaluation, mentoring, and direction of Associates and Managers to achieve set goals.
- Maintenance of excellent relationships with all Associates.
- Mastering the techniques of oral negotiation to obtain positive results for the activities in the property.
- Effective communication with guests, superiors, subordinates, or Associates, specifically in situations of intense emotion.
- Protection of the privacy of guests and hotel information.
- Not limiting himself to giving and receiving instructions, but interacting with people, in particular with supervisors, subordinates, Associates and guests while carrying out assigned tasks.
- Execution of diverse tasks which may frequently change in nature, while maintaining a constant quality without losing efficiency or self-control.
- Meeting deadlines despite unforeseen events.
- Thinking clearly, while remaining calm, and solves problems using common sense.
- Recruitment and selection of staff from all departments based on their job descriptions, knowledge, and skills.
- Verifying the correct planning of all departments and ensuring the adequacy between the staffing guide and the occupancy rate of the hotel.
- Procuring the development of Associates' skills, providing support to their professional development, highlighting the relevance of training for everyone.
- Encouraging all teams to be creative and innovative to optimize the quality of the services offered.
- Promotes and highlights the importance of maintaining a good work environment in the property with managers, leaders, and Associates.
- Development of Training plans in collaboration with the Talent and Culture Department.
- Follow up of the results of the Opinion Survey carried out among employees and ensures that relevant changes are implemented to meet goals.
- Supervising the maintenance of equipment and furniture, reliability of equipment and ensuring the follow-up of technical interventions.
- Ensuring compliance with Health and Safety procedures.
- Fulfilment of the environment and sustainability policies as an active member of the sustainable development policy.
- Ensures that all Associates follow all local rules, policies and regulations relating to fire and the safety of property and people.
- Participates with the Executive Chef in the development of menus, purchasing, and updating of technical sheets.
- Planning of menu changes, definition of prices and orchestration of work in coordination with the Executive Chef.
- Constantly ensuring the quality of products served to customers and its rectification when necessary.
- Supervises Food and Beverage operations and informs the Managing Director of decisions taken.
- Control and analysis of:
- Verification of the Food and Beverage budget and ensures the profitability of all points of sale.
- Commitment to respecting and defending the philosophy of the company regarding recruitment, relations with Associates, supervision, and disciplinary actions.
- Having a perfect knowledge of the regulations concerning alcohol, especially those prohibiting serving to minors and people in a state of intoxication, those driving while intoxicated, and respects them strictly.
- Ensuring that the required operating licenses and permits are displayed in accordance with the regulations.
- Knowing direct competitors of the Property (benchmarking).
- Participates in the creation of a public relations and marketing plan for the property.
- Optimization of profit.
- Analysis of the sales of the previous day; justifying discrepancies with Accounting.
- Preparation and managing of the operational budget including staff forecasts and costs, but not limited to these areas. Attends all budget meetings.
- Conducts weekly Food and Beverage department head meetings.
- Controls the quality of services by setting up surprise inspections, self-checks, quizzes, etc.
- Providing feedback to staff on their performance.
- Management of disciplinary actions in collaboration with the Human Resources Department.
- Adoption and promotion of a cooperative workplace environment to optimize employee productivity and motivation.
- Develops the annual budget of its departments and monitors it.
- Optimizes income (upselling…).
- Is responsible for compliance with procedures for collection, management and control according to internal standards.
- Analyzed its P&L in order to optimize costs.
- Adapts the organization of its departments and optimizes workforce management to improve payroll.
- Ensures the continuous maintenance of the hotel's operating equipment.
- Works closely with the members of the Management Committee, focusing on the overall success of the hotel and guest satisfaction.
- Attention to detail, speed, and accuracy; prioritize, organize and follow-up
- Be a clear thinker, remaining calm and resolving problems using good judgment
- Follow directions thoroughly
- Understand a guest's service needs
- Work cohesively with co-workers as part of a team
- Maintain confidentiality of guest information and pertinent hotel data.
- Minimum ten years' hotel experience with at least five years' experience at the Executive Level, with an emphasis on F&B operations
- Four-year college bachelor degree.