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 : rhilton@greenwoodhospitality.com

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.

GENERAL PURPOSE

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.

Summary

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.

DepartmentalObjectives

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.

SPECIFICRESPONSIBILITIES

  • 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

Procedures

  • Assure that all

Company policies and procedures are fully implemented throughout the hotel.

JOB QUALIFICATIONS

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

  • 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

Education/FormalTraining:

Post high-school coursework in hoteladministration/hospitality industry acquired through accredited college orbusiness school, seminar and workshop attendance

Experience

  • 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

Environment:

General office, hotel and restaurant environment

This company is an equal opportunity employer.

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

Marriott International