Reports To Regional Vice President
Supervises AGM – F&B, AGM – Rooms, Admin Assistant, H/R Payroll Administrator, Finance Lead Bookkeeper, Front Office Manager, Chief Engineer, Executive Housekeeper, Director of Sales
Job Purpose To manage a hotel’s operation and maintain established cost and quality standards in order to ensure superior service and maximize profits.
Job Responsibilities
Develop short term and long term financial and operational plans for the hotel which support the overall objectives of the company. Prepare the annual hotel budget.
Monitor the performance of the hotel through verification and analysis of guest satisfaction systems and monthly financial reports. Initiate corrective action.
Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiate corrective action.
Implement and maintain local and national sales/marketing programs.
Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
Establish and maintain applicable preventative maintenance programs to protect the physical assets of the hotel.
Maintain a security function to protect the assets of the hotel and the personal safety of employees and guests.
Implement/maintain two-way communication systems that cross departmental lines to reach all employees.
Develop new programs which result in an increased level of guest satisfaction and operational excellence.
Manage in compliance with established company policies and procedures and local, state, and federal laws and regulations.
Reward employees who meet or exceed guest expectations.
Other duties as assigned.
Job Skills
Computer skills to include word processing, spreadsheet, and familiarity with brand specific property Management System(s).
Ability to exercise excellent communication, presentation, organization, time management and listening skills.
Ability to use analytical skills for measuring business potential and value to the hotel.
Ability to successfully interact with all levels of customers and hotel management.
Job Purpose: As a HR Generalist you will play a crucial role in fostering a positive work environment and enhancing employee engagement. In this role you will manage a broad range of HR functions, including recruitment, employee relations, and performance management. Assists the cluster hotels management team and provides advice and counsel on all laws affecting the operations regarding.
Job Purpose: The food runner facilitates the accurate and timely delivery of food from the kitchen to points of service in the Food & Beverage outlets. The food runner also aids with kitchen expediting & table service when needed.
Job Purpose: To perform in a pleasant, professional and efficient manner, a combination of duties mainly related, but not limited, to check-in and check-out of guests which contributes to an overall positive experience.
Job Purpose: To perform in a pleasant, professional and efficient manner, a combination of duties mainly related, but not limited, to check-in and check-out of guests which contributes to an overall positive experience.
Job Purpose: To perform in a pleasant, professional and efficient manner, a combination of duties mainly related, but not limited, to check-in and check-out of guests which contributes to an overall positive experience.
Job Purpose: To supervise maintenance operations - i.e., refrigeration, heating, plumbing, etc., maintain the highest standards of the physical structure of both hotels: Hilton Garden Inn (Vanderbilt) and Home2 Suites both located in Nashville. Ensure guest satisfaction in all areas of the property.
Job Purpose: To ensure all revenue is posted to the correct departments and to balance all revenue departments on a daily basis, and complete all necessary reports.
Job Purpose: To produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d’ oeuvres.
