Assistant General Manager at Camp Creek Inn

Location: Alys Beach

Job Summary The Assistant GM ensures guest satisfaction and the efficient operation of the resort by supervising operating departments in the absence of the General Manager. Assist the General Manager by continually focusing on achieving resort profitability through revenue generation cost control, guest satisfaction, and development of team members. Directly responsible for directing, supervise and provide leadership for the Food & Beverage Services in efforts to achieve the highest levels of Guest Satisfaction, quality service and compliance with St Joe Club & Resort policies and procedures while meeting/exceeding financial goals.

Position is responsible for the short term planning and day-to-day operations of the Food & Beverage Division. Recommends implements and monitors the Departments’ budgets and manages expenses within approved budget constraints. Primary property contact regarding Revenue Management strategies: development, review, and implementation; works hand in and hand with St Joe Resort Operations Revenue Management Team to ensure wants and needs are consistently exceeded.

Primary Responsibilities & Essential Functions Approach all encounters with guests and employees in a friendly, service-oriented manner

Act as an ambassador to the hotel and ensure that guests are receiving an unparalleled guest experience

Always remain readily accessible to guests and employees

Assist at the front desk by making reservations, check-in and check-out guests as needed

Check the guest service log upon arrival for the day, noting any guest requests, complaints and significant events that may require attention

Be aware of the status of the availability of rooms at the hotel on any given day to ensure revenue is maximized

Check any meeting room needs and set-ups for cleanliness, proper set and availability

Prepare MOD report

Maintain effective communications between all hotel departments

Act as Concierge, Bellman, Valet, Shuttle driver, Housekeeper and problem solver as needed

Monitor all no-show charges, research credit card discrepancies and process chargebacks

Conduct at least one routine inspection of the public areas of the hotel, recognizing and correcting any potential safety hazards and addressing cleanliness issues

Solicit guest feedback regarding hotel services and facilities and take corrective action to solve any reported deficiencies

Investigate, report, and coordinate all hotel accidents that are employee and guest related

Help to grow the business through inquisitiveness at time of reservation and check in and through sales calls and public relations

Monitor existing S.O.P.’sAssist in the selection and continuous training of staff to provide high quality service to guests

Count all banks and immediately report discrepancies to the General Manager Inspect guestrooms. Provide feedback to housekeeping and maintenance departments

Update availability information in the Property Management System as required

Assist in evaluating the performance of all employees

Day-to-day management responsibilities including scheduling, motivating, assigning activities, training, and policy and procedural assessment

Other hotel-related duties as required

Maintain regular attendance in compliance with Atticus Hotel standards, as required by scheduling, which may vary according to the needs of the hotel

Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working

All other duties as assigned

Education and Experience Bachelor’s degree in Business or comparable education with relevant professional experience

Proven experience developing successful culinary concepts for luxury outlets

Minimum of 10 years of progressive Food & Beverage experience, including at least 3 years at the executive level

Demonstrated success managing multiple concepts and outlets with measurable outcomes

Experience working with local, regional, and national vendors

Advanced knowledge of luxury hotel and stand-alone restaurant operations

Experience with new outlet openings and concept launches

Strong knowledge of banquet, fine dining, casual dining, and beverage operations

Hotel experience preferred

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