Hotel Manager

Overview

JOB PURPOSE:

To be responsible for all aspects of hotel operations, to day-to-day staff management and guests. This position acts as the ambassador of the Red Carnation Hotel Collection brand for the hotel and responsible for leading the hotels senior management team to meet business targets and deliver exceptional guest service.

• Department:
  Executive Management
• Reporting to:
  Hotel Manager
• Location:
  
  The Oyster Box Hotel

• Degree or equivalent qualification
• 5 years Hotel Manager experience, of which 3 years should be at Executive management level
• 5 years Rooms Management experience in a 5
  * Hotel
• 5 years Food & Beverage experience in a 5
  * Hotel at a senior level
• Computer literate with advanced working knowledge of Microsoft Office Outlook, Word and Excel
• Working knowledge of Micros
• Working knowledge of Opera
• Knowledge of Revenue
• Knowledge & experience of Budgets
• Proven ability to proactively analyse financial and economic data and proactively advise against potential risk
• Highly presentable
• Proven exceptional track record of guest interaction and service recovery
• Excellent command of the English language with solid verbal and written communication skills
• Able to work flexible hours, weekends and holidays and late shifts and travel

To be a Red Carnation Hotel Ambassador by:

• actively living our company mission and values and striving to deliver on our promise of “No Request too Large;
  No Detail too Small” at all times
• owning and practicing our “Top 12” Service Standards every day in every interpersonal encounter whether with guests, colleagues or suppliers
• ensuring that you are familiar with, and adhere to, the Hotel’s code of conduct as set out in the Employee handbook
• creatively seeking opportunities to surprise and delight our guests by actively listening to them and building positive relationships and emotional connections
• working together with your manager and team to be as effective and productive as possible by accepting constructive feedback and embracing all training and development opportunities made available to you
• being aware of the emergency evacuation, security and fire procedures of the Hotel and to be constantly vigilant of the health, safety and security aspects; and reporting any risks to the Health and Safety Chairperson and/or Security Manager
• to actively seize opportunities to minimise our carbon footprint by reducing wastage as much as possible without compromising on guest service standards
• to be happy in your work environment, to make constructive observations to improve working conditions and maintain a culture of teamwork and guest orientated service

To manage the Hotel Team in according with Red Carnation Hotel Management principles by:

• ensuring constant floor presence during peak operational times; interacting with both staff and guests in a constructive manner, fostering positive relationships; and by taking personal responsibility for every guest and staff situation, seeing it through to its solution.
• ensuring that all 1:1s and appraisals are completed timeously in accordance with the Hotel Communication Planner with the aim of nurturing a positive and honest relationship with employees withthe goal of achieving the highest performance of excellence out of your team and high levels of staff retention.
• being actively involved in the training and development of each team member by supporting their learning through on-the-job application and coaching, making them available for all appropriate training opportunities and holding the team member to account for the learning that they have successfully assimilated.
• applying the performance management and corrective action tools in accordance with the Hotel’s Code of Conduct with the aim of exhausting all opportunities to correct and support staff before utilising avenues for employment termination.
• ensuring that staff are rostered according to the peaks and troughs of the business; ensuring that there is always sufficient labour available to meet our high guest service standards while keeping labour costs to a minimum; and ensuring that all staff are…