General Manager in Hospitality at a Foremost Hotel – General Manager in Hospitality

• Assists upper management in setting goals that promote company growth.
• Oversees daily activity of the Line Managers.
• Prepares budgets, schedules, and other organizational reports as needed.
• Manages team workloads in order to meet goals and deadlines.
• Identifies improvement areas and plans and implements systems to boost company effectiveness.
• Executes plans designed to meet company goals by changing policies.
• Evaluate regularly the efficiency of business procedures according to organizational objectives and apply improvements.
• Revise and/or formulate policies and promote their implementation.
• Manage relationships/agreements with external partners/vendors.
• Evaluate overall performance by gathering, analyzing and interpreting data and metrics.
• Ensure that the company runs with legality and conformity to established regulations.
• Review financial information and adjust operational budgets to promote profitability.
• Must able to represent the company appropriately at all times in a manner befitting the status of the role assigned.
• An aspect of the job is the ability to be creative, informing new ideas and initiatives that will increase our feasibility as a Premium Leisure destination and invariably increase revenues.
• Periodically get reports from the Line Managers, summarize same and report to the Directors for necessary action.
• Ensure that all ongoing/new projects are well completed and meets expected standard.

To oversee all Line Managers activities in their various department/ unit as follows:
Accounts Department:

• Ensure financial reports is accurate and presented in a timely manner; clearly communicate monthly and annual financial statements; collate financial reporting materials for all business lines, and oversee all financial accounting.
• Ensure all taxes are deducted and remitted to the appropriate body as at when due.
• Ensure data collected are analyzed in order to determine the state of the company’s financial health.
• Monitor preparation of weekly, monthly and quarterly financial reports of the company.
• Analyzing data to understand where the company is generating and losing revenue.
• Generate financial reports that display the company’s profits, equity and cash flow.
• Keeping an eye on incoming payments from accounts receivable and outgoing payments from accounts payable.
• Examining the proficiency of the software programs used to organize data.
• Recommend updates, implement all approved business policies and accounting practices; improve the finance department’s overall policy and procedure manual.
• Effectively communicate and present the critical financial matters to the MD and CFO.

Operations Department:

• Coordinate daily activities of the restaurant  operations.
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Regularly review product quality and research new vendors.
• Organize and supervise shifts.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Ensure compliance with sanitation and safety regulations.
• Manage restaurant’s good image and suggest ways to improve it.
• Control operational costs and identify measures to cut waste.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and events.

Human Resources Department:

• Develop and implement HR strategies and initiatives aligned with the overall business strategy.
• Bridge management and employee relations by addressing demands, grievances or other issues.
• Manage the recruitment and selection process.
• Support current and future business needs through the development, engagement, motivation and preservation of human capital.
• Develop and monitor overall HR strategies, systems, tactics and procedures across the organization.

Health & Safety Unit:

• Develop and execute health and safety plans in the workplace according to legal guidelines.
• Prepare and enforce policies to establish a culture of health and safety.
• Evaluate practices, procedures and facilities to assess risk and adherence to the law.
• Conduct training and presentations for health and safety matters and accident prevention.

Customer Service Unit:

• Supervising day-to-day operations in the customer service unit.
• Responding to customer service and communication-related issues in a timely manner.
• Creating effective customer service procedures, policies, and standards.
• Develop and implement effective communication strategies that build customer loyalty programs and brand awareness.

Social Media/Digital Marketing Unit:

• Monitor, track, analyze and report on performance on social media platforms using tools such as Google Analytics and Facebook insights.
• Build social media presence via our social media platforms.
• Build brand awareness.
• Develop and execute a content strategy and calendar.
• Implement Social Media Campaigns.

Facility Management Unit:

• Fostering a professional working environment.
• Managing janitorial duties.
• Undertaking building and grounds maintenance.
• Ensuring that facilities meet government regulations and environmental, health and safety standards.
• Ensuring facilities are always clean.
• Plan, coordinate and manage all installations and refurbishments (telecommunications, heat, electricity, air conditions etc).

Requirements

• Previous experience as General Manager preferably in hospitality Industry.
• Bachelor’s Degree in Business Administration or a related Management field. MSc is an added advantage
• Good knowledge of different business functions
• Strong leadership qualities.
• Excellent communication skills.