General Manager at SENCE Nigeria

Roles and Responsibilities    

The following are the roles and responsibilities for this role:
The GM is responsible for achieving optimal guest satisfaction and a good working environment to attain all set objectives.
To achieve this, the GM should run the hotel in accordance with the Standard Operating Procedures and Policies as set out by the company.
The GM shall see to the implementation of optimal and attractive products and services required to address the hotel’s target groups, based on pre-agreed marketing plans and budgets. The GM shall ensure the correct production and distribution of information and promotion materials as agreed to.

Food & Beverage:
• The GM will have a good background in Food and Beverage Management, and responsible for co-ordinating all phases of group catering and banquet functions held within or outside the Hotel;
• The GM will coordinate activities of the recreational services and Spa on a daily basis; and assist clients in program planning and selection of packages.
• Manage all F&B day-to-day operations within budgeted guidelines and to the highest standards;
• The GM will work to maintain the services and reputation of the Hotel and act as a management representative to corporate clients.

Guard Productivity And Improve The Company Results:
• Draw up annual and quarterly budgets (revenues, costs, etc.);
• Develop improvement actions, carry out costs saving measures;
• Produce data and proposals for budgets and investments;
• Safeguard quality of operations (internal & external audits);
• Achievement of budgeted food sales, beverage sales, labour costs and profitability;
• Conduct competitive analysis periodically;
• Develop and maintain all department control procedures;
• Preserve excellent levels of internal and external customer service;
• Design exceptional menus, purchase goods and continuously make necessary improvements;
• Identify customers needs and respond proactively to all of their concerns;

Manage The Various Department Heads:
• Coordinate planning of Department Heads and Supervisors with regard to time-tables/roaster, work schedules; solving of bottle necks and problems;
• Execution of performance reviews and training of staff.
• Be accountable for responsibilities of department heads in their absence.
• Implement the standard operating procedures optimally in the hotel and act as a flag ship establishment for the brand.
• Prepare Monthly (Or As Decided By Management) Financial Report.
• Ensure an adequate administration for outgoing and incoming invoices and for the payment of invoices.

Promoting and Marketing the Business;
The GM will manage the marketing activities of the hotel which includes but is not limited to the following:
• Help compile database of clients for the purpose of correspondence about hotel services;
• Maintain and update online presence of the company
• Contribute to the creation of publicity materials (online and print);
• Work with consultants to maintain and expand online marketing;
• Management of online and direct marketing activities;
• Completion of Customer Follow-up calls on a timely basis;
• Timely analysis of Food & Beverage Prices in relation to competition;
• Participation and input towards Marketing activities for the recreational and spa services;
• Preparation of Sales Promotions and continuity plan;
• Marketing to previous clients to inquire about possible future bookings;

Other Tasks As Assigned By Board of Directors Including:
• Handling complaints, in the last resort.
• Leading various internal and external meetings.
• Correct use of Company's corporate identity.
• Maintain contacts with public authorities
• To monitor daily hygiene and work practices in both service and production and ensure compliance with Lagos state and Federal requirements for the industry.

Skill set    

Education:
• Graduate or advanced education related to hospitality, on middle and higher management level.

Work experience:
• At least 10 years experience within the hotel industry including Food and Beverage management (with at least 4 years in senior position).

Professional skills:
• Excellent communication skills
• Proficiency in Word, Excel, PowerPoint and other MS packages
• Experience with several hotel operations systems
• Skilful in budgeting, project planning and able to prioritize projects/tasks
• Up to date with food and beverages trends and best practices
• Excellent record of kitchen management.

Personal skills:
• High and efficient managerial capabilities
• Organized and efficient individual
• Pro-active and result driven
• Team player
• Ability to adapt to vision and proven flexibility.
• Ability to spot and resolve problems efficiently
• Guest oriented and service minded
• Must be an expatriate

Work experience: minimum of 10 years