General Manager

Hotel Garcia International is searching for candidate suitable for General Manager position for its Darbhanga Property. The selected candidate will be required;

Operational Management

1. Oversee daily hotel operations including front office, housekeeping, F&B service, and maintenance.
2. Ensure rooms meet standards of cleanliness, comfort, and readiness.
3. Supervise restaurant operations, ensuring quality food, timely service, and compliance with hygiene standards.
4. Manage banquet/event operations, including bookings, setup, coordination, and guest satisfaction.
5. Implement standard operating procedures (SOPs) across departments.

Financial & Revenue Management

1. Prepare and monitor annual budgets, forecasts, and cost controls.
2. Maximize revenue from room sales, F&B outlets, and banquet bookings.
3. Oversee rate setting, yield management, and promotional strategies.
4. Control expenses without compromising service quality.
5. Track daily sales reports, occupancy rates, RevPAR, and banquet/event profitability.

Guest Relations & Service Quality

1. Maintain high levels of guest satisfaction through prompt issue resolution.
2. Review guest feedback (online reviews, feedback forms) and implement improvements.
3. Develop personalized service strategies for repeat and VIP guests.
4. Ensure banquet and restaurant services exceed client expectations for weddings, conferences, and private events.

Human Resource Management

1. Recruit, train, and supervise departmental heads and staff across rooms, restaurant, and banquets.
2. Set performance benchmarks and conduct regular evaluations.
3. Motivate and retain talent by maintaining a positive workplace culture.
4. Conduct training on hospitality standards, customer service, and safety.
5. Sales, Marketing & Business Development
6. Drive room sales through corporate tie-ups, travel agencies, and online travel platforms (OTAs).
7. Market banquet spaces for weddings, conferences, and social events.
8. Plan promotions for the restaurant to increase footfall and revenue.
9. Build relationships with local businesses, event planners, and tourism boards.

Compliance & Safety

1. Ensure compliance with local laws (labor, safety, food & beverage, fire, and liquor licenses).
2. Conduct regular fire and safety drills.
3. Maintain hygiene and safety audits for kitchen and banquet operations.

Reporting & Coordination

1. Report to ownership/board on financials, guest feedback, and strategic plans.
2. Conduct weekly departmental meetings for coordination.
3. Prepare monthly MIS (Management Information System) reports on performance metrics.

Strategic Leadership

1. Identify growth opportunities (e.g., banquet package upgrades, restaurant theme nights, staycation promotions).
2. Plan renovation/expansion strategies when required.
3. Keep abreast of industry trends and competitor performance

The role is multi-faceted since the property has not only rooms but also F&B and banquet facilities — meaning the General Manager must balance hotel operations as well as restaurant & banquet operations with equal focus.