Resort Manager

THE IMPACT OF THIS ROLE Responsible for directing the day-to-day operations of the hotel assisting the Managing Director in implementing resort goals, strategies, etc., and fulfilling the Managing Director's duties in his/her absence. KEY RESPONSIBILITIES General - To have a perfect knowledge of points of sale and customers: menus, prices, cardex, events, procedures, forecasts and budgets, room occupancy, etc. - Verifying, guaranteeing, and optimizing the quality of the various services offered in all departments with a friendly and respectful attitude, with availability and an assiduous presence in the field. - Report of daily operations activities to the Managing Director - Assuring the functions of the Managing Director in his absence. - Communication of internal information effectively with all departments involved, procuring good and healthy interdepartmental relations. - Proposal of new projects, coordinating its implementation, and monitoring its execution. - To keep excellent relationships with suppliers, customers, and Associates at all times. - Guaranteeing that all customer complaints are resolved quickly and efficiently - Establishment of a strong relationship with guests throughout their stay, assuring their satisfaction. - Monitoring the "TrustYou" customer satisfaction surveys (answers, analytics and implementation of procedures) in the property alongside the Managing Director. - To bring to life the commercial action plan in the property to develop its turnover. - Constantly assessing market trends (local, national, and international), suppliers and other hotel/restaurant activities to ensure that the hotel remains competitive. - Creation of annual goals for the property and for each leading member of the team. - Definition of control criteria and performance of qualitative and quantitative audits. - Training, motivation, evaluation, mentoring, and direction of Associates and Managers to achieve set goals. - Maintenance of excellent relationships with all Associates. - Mastering the techniques of oral negotiation to obtain positive results for the activities in the property. - Effective communication with guests, superiors, subordinates, or Associates, specifically in situations of intense emotion. - Protection of the privacy of guests and hotel information. - Not limiting himself to giving and receiving instructions, but interacting with people, in particular with supervisors, subordinates, Associates and guests while carrying out assigned tasks. - Execution of diverse tasks which may frequently change in nature, while maintaining a constant quality without losing efficiency or self-control. - Meeting deadlines despite unforeseen events. - Thinking clearly, while remaining calm, and solves problems using common sense. Management - Recruitment and selection of staff from all departments based on their job descriptions, knowledge, and skills. - Verifying the correct planning of all departments and ensuring the adequacy between the staffing guide and the occupancy rate of the hotel. - Procuring the development of Associates’ skills, providing support to their professional development, highlighting the relevance of training for everyone. - Encouraging all teams to be creative and innovative to optimize the quality of the services offered. - Promotes and highlights the importance of maintaining a good work environment in the property with managers, leaders, and Associates. - Development of Training plans in collaboration with the Talent and Culture Department. - Follow up of the results of the Opinion Survey carried out among employees and ensures that relevant changes are implemented to meet goals. Health Safety Environment - Supervising the maintenance of equipment and furniture, reliability of equipment and ensuring the follow-up of technical interventions. - Ensuring compliance with Health and Safety procedures. - Fulfilment of the environment and sustainability policies as an active member of the sustainable development policy. - Ensures that all Associates follow all local rules, policies and regulations relating to fire and the safety of property and people. Food and Beverage - Participates with the Executive Chef in the development of menus, purchasing, and updating of technical sheets. - Planning of menu changes, definition of prices and orchestration of work in coordination with the Executive Chef. - Constantly ensuring the quality of products served to customers and its rectification when necessary. - Supervises Food and Beverage operations and informs the Managing Director of decisions taken. - Control and analysis of: - Sales and costs - Quality and presentation of dishes - Service standards - Conditions and cleanliness of equipment and materials - Customer satisfaction - Marketing - Verification of the Food and Beverage budget and ensures the profitability of all points of sale. - Commitment to respecting and defending the philosophy of the company regarding recruitment, relati