Responsibilities include but are not subject to :
Ensuring that Hotel standards, competence, presentation and discipline of all STAFF are maintained.
Accuracy of Tax Invoices and permanent records.
Maintaining the operating and control procedures as described in the relevant manuals.
Ensuring proper handling of GUESTS’ complaints.
Ensuring that all machinery and equipment are in working order.
Ensuring that an adequate supply of stationery, linen, bedding and uniforms is maintained.
Ensuring the good condition of the above.
Ensuring that GUEST supplies are placed in the rooms in the required quantities.
Ensuring that all statutory regulations pertinent to the employment of persons are observed.
Ensuring that fire precautions are implemented and that all STAFF are familiar with fire drill.
Ensuring that Hotel submits to the Administration Manager statistical and other reports in regard to trading activities and expenses timeously.
Ensuring that Hotel submits to the Administration Manager all invoices, statements, time sheets, cheques, banking slips and other documentation timeously.
Creating and developing in conjunction with the Food and Beverage Manager menus and menu prices, beverage lists and prices with the aim of achieving maximum sales at budgeted cost percentages
In addition the General Manager must possess broad functional leadership of day-to-day, operations which include dining, housekeeping, entertainment and GUEST services.
This individual will be measured against key performance indicators that include GUEST satisfaction, budgetary results, safe, reliable operations, and STAFF morale.
The General Manager must possess all round skills, he will need to interact well with GUESTS, require strong financial and accounting skills, be a good people manager and have a feel for the hospitality industry.
Task driven and goal oriented