Job highlights

QUALIFICATIONS:

• At least 5 years progressive experience in a Rooms or F&B department Hotel; or a 4-year college degree and at least 2 to 3 years’ experience in a Rooms or F&B department at a Hotel; or a 2-year college degree and at least 3 to 4 years of experience in a Rooms or F&B department at a Hotel.

• Previous supervisory experience required.

• Must be proficient in Windows Operating Systems.

• Must be able to evaluate and select among alternative courses of action quickly and accurately.

• Must work well in stressful high-pressure situations.

• Must maintain composure and objectivity under pressure.

• Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.

• Must have the ability to assimilate complex information data etc. from different sources and consider, adjust or modify to meet the constraints of the particular need.

• Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests.

• Must be able to work with and understand financial information and data and basic arithmetic functions.

• Must be able to convey information and ideas clearly.

RESPONSIBILITIES:

• Approach all encounters with guests and employees in an attentive friendly courteous and service oriented manner.

• Maintain regular attendance in compliance with E.M.A. Hospitality standards as required by scheduling which will vary according to the needs of the hotel.

• Maintain high standards of personal appearance and grooming which include compliance with E.M.A. Hospitality's dress code and wearing a nametag when working (per brand standards)

• Comply and ensure adherence to E.M.A. Hospitality standards and regulations to encourage safe and efficient hotel operations.

• Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR & First Aid.

• Ensure the efficient operation of the hotel in the absence of the General Manager by supervising and supporting the Guest Services Food & Beverage Food Production Engineering Accounting Sales and Housekeeping departments. Communicate and/or correct deficiencies in these departments in conjunction with the supervisor on duty.

• Use competencies from E.M.A. & Brand training materials to develop self in all operational departments. Work with Department Heads to gain a good understanding of each position and how it affects the operation of the hotel.

• Assist the General Manager as needed in revenue generation programs. Participate in the sales effort by meeting on-site contacts for evening functions greeting important clients and participating in sales calls with Sales Team members.

• Assist the General Manager in the development of managerial and hourly employees through the implementation of Corporate-approved training programs. Participate in (at a minimum) bi-weekly one-on-one's with the Department Heads to facilitate personnel development.

• Assist in creating an environment where employees make empowered decisions to ensure guest satisfaction. Follow up on all empowerment successes and opportunities with the appropriate Department Head.

• Assist the General Manager with the creation of financial reports as required by the Corporate Office. Meet all Corporate imposed deadlines as well as those imposed by the General Manager.

• Participate in required M.O.D. coverage as scheduled.

• Ensure that training in service standards is taking place in each department using the steps to effective training.

• Ensure recruiting hiring and training for Guest Services based on occupancy

• Approach all encounters with guests and employees in an attentive friendly courteous and service oriented manner.

• Maintain regular attendance in compliance with E.M.A. Hospitality standards as required by scheduling which will vary according to the needs of the hotel.

• Maintain high standards of personal appearance and grooming which include compliance with E.M.A. Hospitality's dress code and wearing a nametag when working (per brand standards)

• Comply and ensure adherence to E.M.A. Hospitality standards and regulations to encourage safe and efficient hotel operations.

• Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR & First Aid.

• Ensure the efficient operation of the hotel in the absence of the General Manager by supervising and supporting the Guest Services, Food & Beverage Food Production, Engineering, Accounting, Sales, and Housekeeping departments. Communicate and/or correct deficiencies in these departments in conjunction with the supervisor on duty.

• Assist the General Manager with the creation of financial reports as required by the Corporate Office. Meet all Corporate imposed deadlines as well as those imposed by the General Manager.

• Participate in required M.O.D. coverage as scheduled.

• Ensure that training in service standards is taking place in each department using the steps to effective training. • Ensure recruiting hiring and training for Guest Services based on occupancy

• Be in the public areas during peak times greeting guests and offering assistance as needed.

• Maintain procedures for handling of the hotel safe specifically with regard to security and initiate a monthly safe audit.

• Ensure that all scheduled meetings take place on the property.

Full description

Job Summary Ensure guest satisfaction and the efficient operation of the hotel by supervising operating departments in the absence of the General Manager and/or the Manager on Duty. Assist the General Manager by continually focusing on achieving hotel profitability through revenue generation cost control guest satisfaction and development of associates. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities (OEM associates are required to work a minimum of 47.5 hours per work week). Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time.