Hotel / General Manager

The Hotel General Manager is responsible for the overall operations, profitability, and guest satisfaction of the hotel, including rooms division, food & beverage (restaurant and banquets), sales, and administration. The ideal candidate will be a hands-on leader capable of independently managing day-to-day operations, ensuring the highest standards of service, and driving revenue growth across all departments.

Key Responsibilities

1. Operations ManagementOversee daily operations of all departments: Front Office, Housekeeping, Food & Beverage (Restaurant & Banquets), Kitchen, Maintenance, and Security.

• Ensure smooth coordination between departments for efficient service delivery.
• Maintain operational excellence by monitoring SOPs, cleanliness, hygiene, and safety standards.
• Ensure the hotel operates efficiently and profitably while maintaining high standards of guest service.

2. Guest ExperienceMaintain a strong presence on the floor and interact regularly with guests.

• Handle guest complaints promptly and professionally to ensure satisfaction and repeat business.
• Monitor guest feedback and online reviews; take corrective actions where needed.

3. Sales & Revenue ManagementWork with the sales and marketing team to maximize room occupancy, banquet bookings, and restaurant sales.

• Implement revenue management strategies, pricing, and promotional activities to achieve financial targets.
• Develop and maintain relationships with corporate clients, travel agents, and event planners.

4. Financial ManagementPrepare and manage budgets, forecasts, and financial reports.

• Control operational costs and monitor departmental expenses.
• Ensure accurate reporting of revenue, expenses, and profitability.

5. Human ResourcesRecruit, train, and supervise department heads and key staff.

• Conduct regular performance reviews and staff meetings.
• Foster a positive work culture focused on teamwork, accountability, and guest service.

6. Food & Beverage & Banquet OperationsSupervise restaurant operations, ensuring quality food, service, and ambiance.

• Oversee banquet sales, event planning, and execution to ensure client satisfaction.
• Coordinate with the Executive Chef and F&B Manager for menu planning, costing, and service quality.

7. Compliance & SafetyEnsure compliance with all local laws, licenses, and hotel policies.

• Maintain fire, health, and safety standards throughout the property.
• Safeguard hotel assets and ensure proper security measures.

Qualifications & Experience

• Bachelor’s degree or diploma in Hotel Management or Business Administration.
• Minimum 5–10 years of experience in hotel operations, with at least 3 years in a managerial or general manager role.
• Strong knowledge of rooms, F&B, and banquet operations.
• Proven leadership, communication, and problem-solving skills.
• Proficient in property management systems (PMS), MS Office, and online booking platforms.
• Ability to work independently and make sound business decisions.