Assistant General Manager

Essential Duties and Functions/Responsibilities/Tasks:

• Maintain high level of positive and professional approach with employees, coworkers, and guests.
• Review occupancy and event levels and staff all reporting team members accordingly.
• Responsible for day to day operations of Housekeeping, Facilities, Banquets, Food & Beverage, and Front Desk.
• Oversee the property in the absence of the General Manager.
• Use critical thinking to successfully handle challenging situations and resolve issues.
• Achieve maximum revenue and manage departmental expenses within a budget.
• Assist General Manager in operational decisions such as staffing, process, procedures, and sourcing.
• Maintain effective communications between all hotel departments.
• Set goals for performance that coincide with Heritage's plans and vision.
• Ensure property compliance with legal, safety, operations, labor, and the Heritage brand product and service standards.
• Assign, train, mentor and direct staff to carry out the exceptional guest experience.
• Foster an environment where employees are engaged, valued and successful leading to overall experience.

Benefits:

• Part-time employees receive: Dental, Vision and 401k!
• Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness & 401k!

• Strong knowledge of hospitality software and MS Office required.
• Strong experience with payroll, scheduling and forecasting.
• Minimum of 5 year or equivalent combination of education and experience; hotel management or hospitality experience required.
• Upscale brand experience preferred.
• Excellent verbal and written communication skills.
• Proven leadership experience in a hotel setting, with a passion to provide exemplary guest service.
• Must be able to work flexible hours including weekends, holidays and late nights.
• Ability to work on your feet for ten hours or more, and must be able to lift/push/reach for/carry 30+ pounds occasionally.

Preferred:

• Convention or high-volume property with multiple food/beverage outlets.
• Must have experience as Food and Beverage Director or Banquet Manager.
• Culinary experience is a plus.