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.