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Hotel Manager

SUMMARY

The Hotel Manager is responsible for the management of the Hotel operations with emphasis on Food and Beverage, Rooms, Spa and Engineering and in accordance with Hotel organizational chart. Directs, implements, and maintains a service and management philosophy which serves as a guide to all staff. This position must have experience creating and implementing critical paths for all the above operations, including budgets, operating standards, job descriptions and training manuals. The successful candidate will have impeccable professional references for exceptional leadership and communication skills, cutting edge technical food & beverage knowledge for operating a high end hotel.

ESSENTIAL FUNCTIONS

• Responsible for the selection, training and development of key leadership personnel within the division and its departments. Able to exercise personnel action discretion within Montage’s policies. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
• Interact positively with guests promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Maintain communication with all departments to ensure guest service needs are met.
• Constantly monitor Hotel staff performance in all phases of service and job functions, ensuring that all procedures are carried out to department standards; rectify and deficiencies with respective personnel.
• Inspect all aspects of the operations supervised, ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
• Maintain profitability of each division to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures.
• Provide support of a specialist nature to the Executive Committee.

QUALIFICATIONS

• Bachelor’s Degree Preferred.
• A minimum of 15 years of management experience of high end restaurant’s and/or hotels.
• A minimum of 10 years’ experience as a department head or senior leadership position at an ultra-luxury level operation.
• At least five years’ experience in an executive level food & beverage and multi-unit position.
• Ideal candidate will have occupied a similar or higher position for one to two years.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Requires good communication skills, both verbal and written.
• Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary.
• Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
• Must possess moderate computer skills.  
• Budgetary analysis capabilities required.

 PHYSICAL REQUIREMENTS

Most work tasks are performed indoors. Position requires walking and giving direction most of the working day.   Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Must be able to lift trays of food or food items weighing up to 30 lbs. frequently. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

The pay scale for the Hotel Manager is $182,000.00 to $200,000.00. The pay scale is the base salary range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position. Please let us know if you have any questions.

In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.