Hotel Manager

**Company Description**:

- “ At Anantara, we take pride in the work we do, how we present ourselves and communicate with our guests and colleagues, representing our hotel and country to guests around the world. We treat our clients and colleagues with the same dignity, integrity and honesty and work hard together to provide the highest quality of service to all._
**Job Description** OBJECTIVES AND TASKS WITH RESPECT TO MINOR EUROPE & AMERICA PROCEDURES**

The Hotel Manager is responsible for the operational management of the hotel, ensuring an exceptional guest experience and optimal economic performance.

**Operational Management**

Supervising the day-to-day operations of all departments (rooms, restaurant, spa, maintenance, etc.).

Ensuring the strategic and day-to-day operational management of the restaurant department, facilitating communication, decision-making and the smooth running of the department.

Ensuring the implementation of luxury hotel quality standards.

Coordinating activities between different departments to ensure a smooth and consistent guest experience.

**Our Guest Experience**

Be present in operations to welcome guests and ensure their satisfaction.

Manage complaints proactively and efficiently.

Analyze guest feedback (questionnaires, online reviews) to constantly improve services.

Ensure that our brand standards are learned, known and applied by all as well as LQA standards.

Ensure that the clients arriving at the hotel have been researched on CRS, CARDEX systems, regular clients document, etc, and that a personalization of their arrival is made.

Ensure that arrivals are discussed daily at the Morning Briefing.

Ensure that all arrival requests are recorded in the CRM and reviewed daily with the Housekeeping Manager to anticipate any needs.

The personalization of the stay is the key to our success with our customers and everything must be done to understand and anticipate their expectations.

Follow an accountability table that lists any possible complaints with the level of compensation and who can make decisions. This will be our code for responding to complaints so that they are dealt with quickly and our teams are empowered.

Any guests who has experienced an incident should be met by you or our General Manager.

In connection with our GM, you should personally greet all of our VIP customers. In his absence this task will be yours.

Managing routine operations in the absence of GM.

**Financial Performance**

Develop and monitor the budget in collaboration with the general management, finance department, HR department.

Control operating costs and optimize revenues.

Propose strategies to increase occupancy and average per room income (RevPAR).

**Purchasing**

Any purchase of the operation departments must be approved by you and the Business Controller according to our budget and rules established by the company and you will be responsible for ensuring that all rules and procedures are applied.

**Restaurant**

Development and management: With the operational managers, you will oversee our points of sales: restaurant, room service, bar... ensuring that the objectives of profitability, hygiene and quality are met.

Innovation and creativity: Propose and supervise the implementation of new concepts, menus and events to surprise and retain our customers in a high-end, festive and lifestyle environment.

Leadership: Supervise, train and develop the skills of the F&B teams to guarantee a service of excellence.

Financial management: Control costs, develop and track budgets, and optimize point of sale profitability.

Monitor point of sale financial performance, analyze financial reports, and make data-driven decisions to maximize profitability.

Control of product cost and margins

Customer experience: Ensure an outstanding customer experience by listening to feedback and making continuous improvements.

Staff management: Recruit, train and supervise the management staff of our sales outlets. Ensure that teams are motivated and well trained.

Strategy development: Work on short, medium and long-term strategies for each restaurant, taking into account market trends, customer expectations and financial objectives. Implement action plans to achieve these objectives.

Budget control: Develop and manage budgets for our points of sale, ensuring that operational costs are controlled, profit margins achieved and financial targets met.

Financial management: Monitor point of sale financial performance, analyze financial reports, and make data-driven decisions to maximize profitability.

Marketing and promotion: Design and supervise marketing campaigns to increase the visibility of F&B outlets, attract new guests and retain existing guests.

Supplier management: Negotiate with our suppliers and in liaison with our purchasing manager, select the best products and services, and establish partnerships that support the quality of F&B offerings.

Regulatory compliance: Ensure that our poin