Assistant General Manager at WaterColor Resort

Description

Job Summary: The Assistant General Manager ensures guest satisfaction and the efficient operation of the resort by supervising operating departments in the absence of the General Manager. They assist the General Manager by continually focusing on achieving resort profitability through revenue generation cost control, guest satisfaction, and development of team members. The Assistant GM is solely responsible for directing, supervise and provide leadership for the Food & Beverage Services in efforts to achieve the highest levels of guest satisfaction, quality service and compliance with St Joe Club & Resort policies and procedures while meeting/exceeding financial goals. 

The Assistant GM is responsible for the short-term planning and day-to-day operations of the Food & Beverage Division. The Assistant GM recommends, implements, and monitors the departments’ budgets and manages expenses within approved budget constraints. They are the primary property contact regarding revenue management strategies: development, review, and implementation; working together with St Joe Club & Resorts Revenue Management Team to ensure wants and needs are consistently exceeded.  

Job Responsibilities: 

• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Function as an ambassador to the hotel and ensure that guests are receiving an unparalleled guest experience.
• Remain readily accessible to guests and employees at all times. 
• Make reservations, check-in and check-out guests as needed.
• Check the guest service log upon arrival for the day, noting any guest requests, complaints and significant events that may require attention.  
• Be aware of the status of the availability of rooms at the hotel on any given day to ensure revenue is maximized.
• Check any meeting room needs and set-ups for cleanliness, proper set, and availability.
• Prepare MOD report.
• Maintain effective communications between all hotel departments.
• Act as Concierge, Bellman, Valet, Shuttle driver, Housekeeper and problem solver as needed.  
• Monitor all no-show charges, research credit card discrepancies and process chargebacks.
• Conduct at least one routine inspection of the public areas of the hotel, recognizing and correcting any potential safety hazards and addressing cleanliness issues.
• Solicit guest feedback regarding hotel services and facilities and take corrective action to solve any reported deficiencies.
• Investigate, report, and coordinate all hotel accidents that are employee and guest related.
• Help to grow the business through inquisitiveness at time of reservation and check in and through sales calls and public relations.
• Monitor existing S.O.P.’s.
• Assist in the selection and continuous training of staff to provide high quality service to guests.
• Count all banks and immediately report discrepancies to the General Manager.
• Inspect guestrooms. Provide feedback to housekeeping and maintenance departments.
• Update availability information in the Property Management System as required.
• Assist in evaluating the performance of all employees.
• Day-to-day management responsibilities including scheduling, motivating, assigning activities, training, and policy and procedural assessment.
• Other hotel-related duties as required.
• Maintain regular attendance in compliance with Atticus Hotel standards, as required by scheduling, which may vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.  
• All other duties as assigned. 

Qualifications

Education and Experience: 

To be considered for this position, you must have a Bachelor's degree in business or comparable education and relevant experience, experience developing successful culinary concepts for luxury outlets, a minimum of 10 years’ experience in progressive Food & Beverage roles (minimum 3 years at the executive level) with proven outcomes managing multiple concepts and outlets, experience working with local, regional and national vendors, advanced experience and understanding of luxury hotel and stand-alone restaurant operations, experience with outlet openings.  Must have knowledge of banquet, fine and casual dining, and beverage operations and hotels a plus. Other requirements include must possess and maintain a current, valid driver's license. 

Knowledge, Skills, & Abilities:         

• Detail oriented and thorough   
• Ability to remain discreet and respect the privacy of guests.  
• Ability to perform consistent work to the highest of standards.  
• Ability to interact with guests in a pleasant friendly way.  
• Ability to identify and resolve issues related to position independently.  
• Strong attention to detail and ability to meet deadlines.  
• Commitment to delivering excellent customer service.  
• Ability to convey information and ideas clearly.  
• Ability to maintain composure under pressure.  
• Ability to listen and react quickly to residents’ and guests’ requests in a genuine manner.  
• Be organized, proactive, productive, and self-motivated showing a positive attitude.  
• Ability to lead a team effectively and efficiently. 
• Knowledge of how to operate in every position within the facility.