Marriott Buffalo , NY 14201
Job Number 18002RRR
Job Category Property Leadership
Location Reikart House, Buffalo, a Tribute Portfolio Hotel, Buffalo, New York VIEW ON MAP
Brand Tribute Portfolio
Position Type Management
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Thank you for your interest in this position. It is a job opportunity with one of Marriott Internationals franchisees.
Please apply via e-mail at :
Additional Information: This hotel is owned and operated by an independent franchisee, Greenwood Hospitality Group.
The franchisee controls all aspects of the hotels employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.
Responsible for the operation of Marriott newest Buffalo
Area boutique hotel (Reikart House), a brand new free standing restaurant
(Jazzboline) and an upscale catering facility in Amherst, NY. The chosen candidate will direct the hotel
General Manager and F&B leaders of these adjacent businesses and report to
the Director of Operation for Greenwood Hospitality.
Development of an annual marketing plan and operating budget
which will serve as a blueprint for success. Ensure execution of the marketing
plan and achievement of annual budget revenues, costs and profit. Exhibit an
ability to lead the Sales & Marketing, Food & Beverage and Rooms
Lead the Executive Committee utilizing a participative
style. Be readily available and effectively communicate with each member,
coordinate the operation of each individual's department and special projects
and assist in identifying problems and solutions. Guide the committee in
dealing with business responsibilities, challenges and opportunities.
Set written priorities and key objectives for each
department head including action plans, completion dates and quantitative
measurements. Follow up to assure successful implementation and follow-through
and take corrective action in the event of failure to meet assigned objectives.
These should support achievement of the Business Plan. Participate daily in the
operation to reinforce culture and develop relationships with guests and staff.
Monthly businessreview of room nights and banquet sales to identify need periods and highdemand periods. Execute strategies to maximize revenue.
Review ofpricing in relation to current costs and competition pricing of room rates,restaurant and catering. Provide recommendation of and implement approved priceincreases on a timely basis.
Regular reviewof sales solicitation activities, room night productivity and group room ratessold by the sales department. Review individual productivity, provide guidance,coach and/or counsel for success.
Evaluate market mix and take action in order tobest position the hotel for increased business.
Involvement insales solicitation of key accounts by reviewing contracts, meeting with salesdepartment, visit key account contacts in person and by phone.
Food and Beverage Management
Coordinate withF&B Management the creation and execution of menus, service rituals,promotions and guest loyalty programs for Restaurant and Catering operations.
Take an activerole in working the dining room and banquet facility in support of divisionmanagement and to develop a relationship with repeat guests.
Monitor thesuccess of F&B initiatives. Coach and/or counsel as needed for success.
Regular personalinspection of guest rooms, public areas, back of house, restaurant and banquetspace. Assure written lists are developed for required implementation byhousekeeping, maintenance and operating departments.
Throughleadership, training and setting an example, establish a friendly, courteous,service-oriented approach with guests by staff. Establish and implement guestservice standards for all departments, periodically review and identify areasfor continuous improvement.
Assure that anon-going program is followed in regular repair and upkeep of the facility,landscape and equipment by developing and implementing a preventive maintenanceprogram.
Develop a high level of loyalty to the businessand to the company in order to reduce turnover and increase employee morale.Communicate, counsel and assist in staff development. Be visible and availableto all hourly personnel in accordance with the Company's open door policy.Attend monthly department employee meetings whenever possible.
Insure anappropriate level of experience, knowledge and ability to meet job requirementsfor all staff.
Conductperformance appraisal and personal development plans for leadership. Identifysuccesses to recognize and reward. Address substandard performance ofindividual managers and outline improvement action, including taking correctiveor disciplinary measures.
Monthlyforecasting of revenue, payroll and cost expenditures. Business planningcontrols enacted to keep finances in line with the annual plan. Provideforecasted sales and cost targets to department heads for implementation.
P & L Statement Critique
Monthly reviewof financial statement in order to correct problems, assure spending is in lineand to plan for future business. Review and approve all expenses in payroll and"other expense" categories in all departments.
Regularly review all majorexpenses to assure that monies are wisely expended. Follow corporate thresholdsfor approvals.
Review controlsand assure adherence at all times in order to protect the hotel's
Wage and SalaryAdministration
Review all wageand salary increases assuring compliance with wage scales and compensationphilosophies as outlined in the Company's management manuals.
Maintain creditpolicies at Front Office, Sales and Catering. Attend credit meetings and assistin developing action plans, supervise collections of major accounts, review ofaging reports and approval of write-offs.
Regular reviewof Front Office results in order to maximize room revenue. Identify problemareas and initiate solutions.
Development ofthe Front Services team to provide personalized service through the hotel bell,driver, doorman and butler staff.
Hotel Manager in leading the housekeeping team efforts to provide a clean,upscale and safe environment for all guests.
Represent thehotel, restaurant and catering operation in the local community. Develop arelationship as a good corporate citizen that is involved and supportive ofcommunity affairs.
Assure that all
Company policies and procedures are fully implemented throughout the hotel.
VALUES & CULTURE:
Ambassador should embrace the Greenwood CoreValues of:
Integrity in Conduct
Cooperation in Action
Excellence in Performance
Also cultivate and build the Greenwood EFFECTculture to develop and lead their team
Engaged--encourage, identify positive moments
Fun--maintain a healthy and happy workplace
Flexible--adapt and change while maintaining ourstandards of excellence
Equipped and Empowered--provide the necessarytools and leadership to cause success
Community--caring about our work, our colleaguesand our ambassadors
Trust--foster high levels of trust within thedepartment Knowledge
Must have advanced knowledge in the followingareas:
food and beverage operation, catering
hotel maintenance and repair
hotel housekeeping and general cleaning
sales and marketing for rooms, food and beverage
front office procedures
hotel accounting principles
human resource management
Microsoft office products
hotel safety and security
Must be able to:
Plan strategies and delegate responsibilities toothers. Direct others at various professional levels.
Identify and solveproblems. Prioritize and coordinate multiple projects at one time. Evaluate andresolve complex situations. Lead the staff of the hotel and F&B Operationby utilizing a management style of a participative team approach.
Must also be able to develop positiverelationships with customers and the community to garner business support.
Ability to work at an intermediate level with
Microsoft Word, Excel and Power Point required. Knowledge of Profit Sword,Micros and Light Stay beneficial.
Must have the ability to:
meet and greet guests and employees
inspect rooms, all public areas and exterior offacility
solicit potential business
use general office equipment, includingcomputers
utilize general office procedures
Post high-school coursework in hotel
administration/hospitality industry acquired through accredited college or
business school, seminar and workshop attendance
Previous experience as General Manager orAssistant General Manager at a similar size and type of
facility and previous experience as DepartmentHead.
Material and Equipment Used:
Basic hotel and office equipment and materials
General office, hotel and restaurant environment
This company is an equal opportunity employer.