Franchised Hotel/F&B Executive (Complex General Manager)

Marriott International Buffalo , NY 14202

Posted 2 months ago

Thank you for your interest in this position. It is a job opportunity with one of Marriott International's 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 hotel's 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 BuffaloArea 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 tothe Director of Operation for Greenwood Hospitality.


Strategic BusinessPlanning

Development of an annual marketing plan and operating budgetwhich will serve as a blueprint for success. Ensure execution of the marketingplan and achievement of annual budget revenues, costs and profit. Exhibit anability to lead the Sales & Marketing, Food & Beverage and RoomsDivisions.

Executive Committee

Lead the Executive Committee utilizing a participativestyle. Be readily available and effectively communicate with each member,coordinate the operation of each individual's department and special projectsand assist in identifying problems and solutions. Guide the committee indealing with business responsibilities, challenges and opportunities.


Set written priorities and key objectives for eachdepartment head including action plans, completion dates and quantitativemeasurements. Follow up to assure successful implementation and follow-throughand take corrective action in the event of failure to meet assigned objectives.These should support achievement of the Business Plan. Participate daily in theoperation to reinforce culture and develop relationships with guests and staff.


  • Revenue Generation

  • RevenueManagement

  • 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.

  • Sales Management

  • 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.

  • Quality Assurance

  • Attention toDetail

  • 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.

  • Guest Service

  • 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.

  • Property Maintenance

  • 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.

  • Human Resources

  • Staff Relations

  • 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.

  • Staff Hiring

  • Insure anappropriate level of experience, knowledge and ability to meet job requirementsfor all staff.

  • Staff Evaluation

  • 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.

  • Financial Acumen

  • Forecasting

  • 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.

  • Cost Controls

  • Review controlsand assure adherence at all times in order to protect the hotel's

  • property/assets.

  • Wage and SalaryAdministration

  • Review all wageand salary increases assuring compliance with wage scales and compensationphilosophies as outlined in the Company's management manuals.

  • Credit

  • 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.

  • Rooms Management

  • Guest Services

  • 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.

  • Housekeeping

  • Support the

Hotel Manager in leading the housekeeping team efforts to provide a clean,upscale and safe environment for all guests.

  • Community Relations

  • Represent thehotel, restaurant and catering operation in the local community. Develop arelationship as a good corporate citizen that is involved and supportive ofcommunity affairs.

  • Policies and


  • Assure that all

Company policies and procedures are fully implemented throughout the hotel.



  • 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

  • revenue management

  • hotel accounting principles

  • human resource management

  • Microsoft office products

  • hotel safety and security

  • Skills

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.

  • Technology

  • Ability to work at an intermediate level with

Microsoft Word, Excel and Power Point required. Knowledge of Profit Sword,Micros and Light Stay beneficial.

  • Abilities

  • 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 hoteladministration/hospitality industry acquired through accredited college orbusiness 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.


See if you are a match!

See how well your resume matches up to this job - upload your resume now.

Find your dream job anywhere
with the LiveCareer app.
Download the
LiveCareer app and find
your dream job anywhere

Boost your job search productivity with our
free Chrome Extension!

lc_apply_tool GET EXTENSION

Similar Jobs

Want to see jobs matched to your resume? Upload One Now! Remove
General Manager 4 Food

Sodexo USA

Posted 2 weeks ago

VIEW JOBS 10/31/2018 12:00:00 AM 2019-01-29T00:00 Unit Description Job #77027 - Sodexo is seeking a General Manager (IV) / Dining Director for a large scale Retirement Community in the Buffalo, NY area. Ideal candidate; strong financial acumen, keen organizational skills with attention to detail, Healthcare / Senior Living background and executive level leadership skills with a passion for exceptional customer service. In this role, you report to the District Manager and oversee: 7 Sodexo Managers, 90 employees, P&L financials, food production kitchens, multiple dining venues, high volume catering services, the HACCP and safety programs, high-level oversight of Client & Sodexo systems & standards, and customer service enhancements through on-going program development for Resident and Client satisfaction. Your Skills Checklist for this position: Formal Degree/Trade School Certificate, Servsafe CertificateHealthcare/Seniors and Contract Food Service Management experienceFinancial skills; 5 million in volumeHR skills; 7 Managers who oversee 90 employees Computer skills; Financial, Food & Labor Management SystemsExperience with high level customer satisfaction and quality standardsWorking knowledge of HACCP monitors for Regulatory complianceDynamic leadership skills for outcomes that exceed Client and Resident expectations Residents are the heart of everything we do, and we welcome you to join our team! Sodexo Benefits at a glance; Sodexo - A world leader in Management Services Please visit our Network with Us page and consider signing up for our Career Connections eNewsletter Connect, Search and Apply all on the go with the Sodexo Jobs App! Available for smart phones and devices Position Summary Directs all contract management service operations at a single account/unit. Plans and supervises special functions. Maintains cash control and payroll records. Hires and trains unit personnel. Maintains customer satisfaction and good public relations. Manages through managers and is accountable for the contract. Senior-most person assigned to a one client account.Provides local leadership and strategic direction while developing team for new and emerging business solutions that sustain growth in the day to day operations.Key Duties- Directs all contract services.- Oversees management/administrative team who are responsible for special functions, cash control and payroll.- Customer and client satisfaction- Drives growth - Financial management Qualifications & Requirements Basic Education Requirement - Bachelor's Degree Basic Management Experience - 5 years Basic Functional Experience - 5 years Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Sodexo USA Buffalo NY

Franchised Hotel/F&B Executive (Complex General Manager)

Marriott International