Resort Manager

Position Overview

The Resort Manager is responsible for overseeing all aspects of the resort’s operations, with a particular emphasis on food and beverage services, ensuring an exceptional guest experience while maintaining operational efficiency and profitability. This role requires an experienced leader with a proven background in the hospitality industry, particularly in managing high-quality food and beverage services, and ensuring that all departments, including front of house, guest services, housekeeping, maintenance, and staff management, operate seamlessly.

Responsibilities

Guest Services and Satisfaction

• Ensure that guests receive high-quality customer service and have an outstanding, personalised experience.
• Address and resolve guest needs promptly and professionally, maintaining a high level in guest satisfaction.
• Oversee the front desk, housekeeping, reservations, and concierge and transport services to ensure seamless operations.
• Conduct regular guest satisfaction surveys and implement improvements based on feedback.
  
  
  

Food & Beverage Leadership

• Oversee all food and beverage operations, ensuring premium service and high standards are maintained across all outlets.
• Collaborate with the culinary and service teams to ensure menu quality, service excellence, and a memorable dining experience.
• Monitor food and beverage cost controls, ensuring profitability without compromising quality.
• Stay updated on food and beverage trends to offer innovative and high-demand culinary experiences for guests.
  
  
  

Operational Management

• Direct and supervise the HOD’s of all departments, ensuring efficiency and seamless operations.
• Monitor the quality of services provided by housekeeping, food and beverage, and maintenance teams.
• Implement and monitor policies and procedures to ensure the hotel meets its performance goals.
• Ensure strict compliance with health, safety, and legal standards across all areas of operations.
• Manage inventory levels and ensure the timely procurement of supplies, particularly for food and beverage needs.
  
  
  

Financial Management

• Prepare and manage the hotel’s budget, with a strong focus on controlling costs and optimizing profitability.
• Analyze financial reports, focusing on revenue, expenses, and occupancy rates to maximize profitability.
• Develop and implement strategic revenue management practices to optimize occupancy and room rates.
• Oversee purchasing and cost control measures across all departments to ensure efficient resource management.
  
  
  

Employee Management

• Lead the recruitment, training, and development of all resort employees, including food and beverage, front office, housekeeping, and maintenance teams.
• Conduct regular performance evaluations, offering coaching and development opportunities to maintain high levels of performance.
• Manage employee scheduling to ensure optimal staffing levels, particularly in food and beverage during peak service times.
• Foster a positive and cohesive work environment, promoting teamwork, collaboration, and a culture of service excellence.
  
  
  

Marketing and Sales

• Collaborate with sales and marketing teams to develop strategies that attract guests, with a focus on promoting the hotel's food and beverage offerings.
• Identify and cultivate opportunities for partnerships, events, and promotions that highlight the hotel’s unique culinary experiences.
• Maintain strong relationships with DMCs, travel agents, online booking platforms, and corporate clients to drive business and enhance the hotel's visibility.
  
  
  

Qualifications

Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).

Experience: Minimum of 3-5 years of hotel management experience, with a strong background in food and beverage operations.

Skills

• Proven leadership and organizational skills, with the ability to manage multiple departments efficiently.
• Strong communication and interpersonal abilities to engage with guests and team members effectively.
• Financial acumen, particularly in budgeting, revenue management, and cost control.
• Proficiency in hotel management software (e.g., Opera, PMS).
• Ability to handle guest issues calmly and efficiently, with a solution-oriented approach.
• In-depth knowledge of food and beverage trends and service standards.
• Familiarity with health and safety regulations, particularly in food services.