The Assistant Restaurant General Manager is responsible for assisting the General Manager with all aspects of the restaurant operations, while maintaining a profitable F&B outlet and high quality products and service levels.
The Banquet Manager is responsible for assuring the success of all banquet events, while maintaining a profitable operation and high quality products and service levels. They are expected to share ideas to promote business; maintain revenue and payroll budgets; and meet budgeted productivity.
The Front Office Manager is responsible for ensuring the operation of the Guest Services in an attentive, friendly, efficient and courteous manner, providing all guests with quality service prior to and throughout their stay, while maximizing room revenue and occupancy.
The Group Sales Manager is responsible for effectively soliciting and becoming familiar with all accounts in their market segments. They are also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues.
The Restaurant Manager is responsible for coordinating, supervising and directing all aspects of one F&B outlet’s operations, while maintaining a profitable F&B outlet and high quality products and service levels. They are expected to market ideas to promote business; reduce employee turnover; main
681 Room Hotel