“ 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.

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 points of sale comply with all local health, safety, food hygiene and other legal requirements.

New concept development: Explore new development opportunities including the development of new concepts for catering, building partnerships or expanding services

Special events management: Oversees the organization of special events in restaurants, such as themed dinners, private parties and other events that contribute to the reputation and profitability of the establishment.

Customer relationship management: Establish and maintain guest relationships, collect feedback and suggestions, and respond appropriately.

Inspections

You will tour the entire hotel every day and inspect all areas after which you will send a brief written report.

You will work on a maintenance plan and submit it to the GM for approval

You will need to establish a weekly deep cleaning plan with the Housekeeping Manager

All your inspections will be followed by a written report with the GM as a copy

You are responsible for the entire operation of the hotel, including its cleanliness, management, appearance and image

Management and Leadership

Manage, motivate and unite teams by creating a positive and collaborative working environment.

Recruit, train and evaluate staff in relation to department heads (2 times/year)

Promote a culture of excellence and guest service.

Development and Strategy

Participate in the development of the hotel’s commercial and marketing strategy.

Develop local and international partnerships to increase the awareness of the institution.

Anticipate market trends and adapt supply to maintain competitiveness.

Hygiene and Security

Ensure compliance with legal and regulatory standards (health, safety, environment).

Oversees procedures related to the safety of guests and employees with our security company.

Recruitement :

You are responsible for supervising the recruitment process, including:

- Inform HR of departments needs

- Work with HR on job descriptions and profile searches

- Respect the manning and budget

- Follow and respect the company’s policy in terms of gender, ethnicity and discrimination

- Find and propose a minimum of 2 candidates for a management position to the GM for validation

Team Development:

You will be responsible for conducting any department head assessments that the GM needs to validate.

HODs under your direction will have to conduct their assistant assessments with your validation, and finally the HODs and their assistants together will have to conduct the rest of the team’s assessments that you need to validate. Any evaluation must be submitted to the HRM signed by the employee and accompanied by a development plan. 

Discipline and Company Rules: 

Refer all employee disciplinary issues to HRM and GM with your action plan to address the situation.

Make sure you always follow the labour law and do not go against it.

You will need to ensure that employees follow and apply the internal rules

Communication :

You will schedule your monthly meetings with all departments to be held the first week of each month in order to keep teams informed of our results.

You will ensure that a departmental meeting organized by the HOD for its entire team is held monthly and that the minutes are sent to HR, GM and yourself. If issues have been raised, we give ourselves a week to respond to the team on the situation.

Communication will be at the heart of your daily role and a real focus by ensuring:

• • A maximum of 30 minutes of morning briefing will be held daily including weekends with the presence of all HODs/Assistants (in their absence) and GM:
    • This briefing must be communicated during the daily briefings of each department
    • All employees will need to be involved and communicate their ideas
    • You will ensure that you are listening and taking into account the points reported to your attention before sharing them with GM and HR
    • One line of communication between you, the GM and all HODs
    • You will need to ensure that all HODs are aware of the budgets and meet these targets
    • You will need to ensure that the HODs are creative and assume a service in line with our principles
    • You will need to schedule the manager on shift duties for each weekday and weekend. MOD will be in duty until 2200.

Higher studies in hospitality - restaurant or hotel management school and/ or professional training of hospitality-catering or Business/ Management School. Master’s level appreciated.

• Successful 5-8 years of operational and management professional experience in the luxury hotel industry with a perfect knowledge of food and beverage at a similar establishment - 5 star type, Leading Hotel of the World.
• Service, results and quality orientation
• Has a good management background
• Fluent in the local language and English, knowledge of a third foreign language would be an advantage
• Good computer and new technology skills
• Proficiency in hotel management software (Opera, SAP: MM, TMS F&B...)
• Proficiency of hotel products and services
• Proficiency in Minor procedures

• Analytical and anticipatory skills

• Ability to listen and communicate

• Diplomacy and self-control

• Leadership

• Team spirit, commercial spirit

• Organized, methodical

• Initiative, power of proposal

• Availability and responsiveness

• Well-presented

• Ability to network

• Convey the values of the Minor group

• Periods of high activity

• Establishment open 7 days/7 and 24 hours/24

• Work on weekends and holidays

• Variable working hours