General Manager

1. Job Position

General Manager

2.

Head of the Hotel/ Senior Executive

3. Responsible To

Regional Director, Executive Director, Managing Director

4. Job Definition

To plan, organise, develop, coordinate and administer the entire operations of the Hotel with a view to achieve the best financial results, guest comfort and safety, superior professional image for the Hotel and healthy employer-employee relations

5. Duties and Responsibilities

           I.    Sales

a.     To supervise the working of the sales department and give direction and advise for its better performance

b.     To secure favourable attention of the public by projecting the company’s image favourably

c.     To maintain external public relations designed to gain increasing acceptance of his unit within the Hotel industry and community in general

d.     To co-ordinate with the corporate sales and marketing division to achieve maximum occupancy, average room rate and food and beverage income

          II.    Purchasing

a.     To constantly review, direct and oversee the functioning of the purchasing department in order to ensure availability of the best raw materials at competitive prices

b.     To make periodic checks of the incoming merchandise in the receiving department to ensure that proper procedures are followed and that merchandise procured is in accordance with specifications

c.     To personally review and examine important tenders and purchasing contracts

d.     To maintain strict vigilance over the policy and procedures adopted by the purchase department

e.     To take immediate corrective measures where policy and procedural deviations are noticed

f.      To take guidance from:

·      The purchase committee on all important purchase decisions. The purchase committee will consist of:

o  General Manager

o  Financial Controller

o  F&B Manager

o  F&B Controller

o  Purchase Manager

o  Executive Chef

·      The chief engineer for engineering purchases

·      The executive housekeeper for housekeeping purchases

·      The corporate purchasing department on imports and purchase of capital equipment

        III.    Personnel

a.     To review manpower strength and performance with department heads

b.     To assign responsibilities to hotel executives, control their work and provide opportunities for their training and development

c.     To conduct annual performance appraisals of department heads and to ensure that such appraisals are conducted for all employees

d.     To establish internal relationships designed to enhance and improve the attitude and activities of his employees

e.     To maintain in his office the personal files of all directly reporting executives

f.      To co-ordinate and liaise with the corporate office on all major matters of personnel policy

g.     To co-ordinate with the corporate general manager- training, on matters concerning the training and development of all employees and their career planning

        IV.    Accounts

a.     To review all performance reports pertaining to the revenue generating areas and direct corrective action wherever necessary through the following personnel

·      Through the financial controller on all matters concerning accounts and control

·      Through the F&B Manager on all matters pertaining to food and beverage service and production

·      Through the front office manager on all matters pertaining to front office, telephones and health club

·      Through the Executive Housekeeper on all matters pertaining to housekeeping and laundry

·      Through the Personnel Manager on all matters pertaining to security

b.     To scrutinize all major expense heads with a view to cutting down operational costs

         V.    Engineering

a.     To have regular meetings with the Chief Engineer to ensure optimum standards of facility maintenance

b.     To periodically review maintenance cost with the Chief Engineer, Executive Housekeeper and the Financial Controller

        VI.    Uniformed Services and Room Sales

a.     To review the overall efficiency of the uniformed services, housekeeping, front office, laundry, telephones, health club and other facilities

b.     In particular, to review room sales to ensure maximum house occupancy

      VII.    Food and Beverage

a.     Improve sales and reduce costs by constant vigilance over these aspects

b.     Review and give guidance to the F&B promotional activities for the Hotel with a view to maximising sales

c.     Guide the F&B department in its overall activities and performance

d.     Review all changes in menus, merchandise and pricing of food sales

     VIII.    Budget and Budgetary Control

a.     Responsible for the preparation and submission for both, operations and capital budgets, to the corporate office

b.     To ensure that expenditures are within the budget provisions

c.     To monitor on a continuing basis, revenue and expenditures, to ensure that profitability objectives are fully met

d.     To develop on a continuing basis methods of reducing operating costs

        IX.    General Administration and Leadership

a.     To develop the operating efficiency of all executives of the Hotel and their departments by periodic counselling and meetings

b.     To develop and initiate such measures which may contribute to the overall development of the unit

c.     To develop and maintain social and administrative liaison with his managerial staff

d.     To inspect the Hotel every morning and also undertake bi-weekly inspections with executive housekeeper, chief engineer and the food and beverage manager of their respective areas

e.     To conduct weekly department head meetings and occasionally observe meetings held by department heads in the course of their work

         X.    Corporate Office Relationships

a.     To provide to the corporate office all the required information on the operations of the Hotel and also to submit promptly any new information asked for

b.     To send to the top management and other corporate executives, copies of all letters and memos issued by him/ her as per standing orders on the subject

c.     To receive prior permission of the Executive Director or the Managing Director before leaving station on any occasion for official or other reasons, except while on privilege leave

d.     To co-ordinate with all corporate office departments to ensure availability of service and advise from corporate office specialists

e.     To conduct the operations at the Hotel in the best interests of the company and to be fully committed to corporate objectives