General Manager

Job Summary:

• Functions as the primary strategic business leader of the property with responsibility for all aspects of the operation, including: managing general property performance, as well as food and beverage operations, managing and sustaining sales and marketing strategy, managing profitability, managing revenue generation, managing and conducting human resources activities, and delivering a return on investment to both Marriott International and ownership.
• Leads the team in the development and implementation of property-wide strategies.
• Ensures implementation of the brand service strategy and brand initiatives with the objective of meeting or exceeding guest expectations.
• Builds relationships with key customers and is involved in the sales process.

• Ensures service programs are in place and executed against (e.g., Refreshing Business, Service Snapshots, Service So Memorable, etc.).
• Provides timely, real-time feedback to management and hourly associates on service and operational standards; including feedback on even the smallest of service and operational details.
• Manages the flow of labor between departments to support effective management of Labor Budget and achievement of profitability goals.
• Creates and support clear lines of responsibility for management team, including coverage and oversight throughout the day.
• Prepares for BSA audits (i.e., daily and pre-visit activities).
• Reviews and follows-up on property ITR scores and comments.
• Acts as a project manager for the execution of capital improvements (e.g., renovations, reinventions, refreshes, signage, etc.).
• Walks the property to ensure public spaces, grounds, work and kitchen areas meet sanitation and cleanliness/maintenance standards.
• Manages the implementation of major brand standards (e.g., HSIA, the Market, Bistro).
• Delegates responsibilities for operations and projects to appropriate level of associate.

• Monitors Food and Beverage forecasting and par levels to reduce waste and maximize Food and Beverage profit margins.
• Provides timely, real-time feedback to management and hourly associates on service and operational standards; including feedback on even the smallest of service and operational details.
• Establishes and leverages local vendor relationships to support food and beverage operational needs.
• Ensures bar and kitchen meet standards of quality with regard to organization, productivity, sanitation, and inventory management.
• Conducts periodic compliance audits with Back of House associates to ensure they use job aids (HA checklist open and close, production charts, freezer pull check, Inventory ordering checklist, temp logs, mapping/zoning fridge, org of space, etc.)
• Provides coaching on operations and troubleshooting of Micros and other technology components within property common areas.

• Works with the Regional Sales office (RSO) to implement sales strategy for the property (e.g., goal setting, setting rates, etc.).https://careers.marriott.com/general-manager/job/890367BD4A47ADF84C19C36D66E626EC?utm_source=marriottcareers&utm_medium=referralwebsite