Front Office Manager

SUMMARY

The Front Office Manager is responsible for providing superior customer service leadership and supporting the General Manager with all aspects of the hotel operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Oversees activities directly related to making products or providing services.
• Directs and coordinates activities of businesses or departments concerned with the production, pricing, sales, or distribution of products.
• Reviews financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.
• Directs and coordinates organization's financial and budget activities to fund operations, maximize investments, and increase efficiency.
• Establishes and implements departmental policies, goals, objectives, and procedures, conferring with management and staff members as necessary.
• Determine staffing requirements, and interviews, hires and trains new employees, or oversee those personnel processes.
• Plan and direct activities such as sales promotions, coordinating with other department heads as required.
• Executes and achieves financial goals for hotel and food & beverage operations.
• Analyzes profit and loss statements and other financial data.
• Maintains relationships with key partners and develop new business relationships.
• Ensures processes, procedures and standards are consistently delivered and policies are adhered to.
• Plays a key role in establishing motivation, respect and rapport among all employees.
• All other duties as assigned.

QUALIFICATIONS toperform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to develop an understanding of concepts, practices, pre-established guidelines and procedures used by the company in relation to the aspect of operations.
• Excellent written and verbal communication with all levels of management and staff.
• Availability to work nights, weekends and holidays.
• Ability to work in fast paced environment.
• Ability for “on call” duty when away from work.
• Willingness for limited travel; must have a valid drivers license in good standing.
• Ability to effectively communicate orally and in writing.
• Ability to meet deadlines and productivity standards.
• Ability to make independent decisions in accordance with department policies and procedures.
• Ability to deal with change, delays or unexpected events.
• Ability to follow instructions, respond to management direction and take responsibility for own actions.
• Proficient in MS Excel and MS Word.

EDUCATION and/or EXPERIENCE

• Bachelor’s of Arts or Bachelor’s of Science in business, hospitality management, or a related field is preferred.
• Five years of progressive hospitality experience is desired with specific experience in the areas of sales yield management, maintenance, food and beverage, housekeeping, front desk, etc.