What is a General Manager Job Description? What are their duties and responsibilities. While naturally, the role will differ between two places, below you can fins an example of a General Manager Job Description in a Hotel in Ireland. Of course, one employer might put more emphasis on sales and marketing while others will focus more on some other departments. However, here’s an outline of what a General Manager does.

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General Manager Duties and Responsibilities

  • Responsible for ensuring the hotel delivers an excellent quality product & service standard.
  • Effectively communicate with management including chairing weekly head of department meetings & monthly sales meetings.
  • Interacting with guests and obtaining guest feedback directly and managing online reviews.
  • Working with the Head Chef and Hotel Manager on developing the food & beverage product & service standards.
  • Ensure accommodation standards are maintained to the standard.
  • That the resort is maintained to a high standard and the routine maintenance programme is being implemented.
  • Ensure that weddings, banqueting & events are delivered to our standard.
  • Ability to delegate work and a strong organisation system is key to this role.
  • Oversee implementation of sales & marketing strategy for each market segment.
  • Chair monthly sales meetings for each area of the business.
  • Ensure room yield is being maximised on a day-to-day basis and that the F&B departments are being promoted strongly both in house and in the local market.
  • Growing the wedding business for the hotel, as well as developing the conference & events market for the hotel.
  • Meet clients as required and represent the hotel at business events as required.
  • Put together the annual business plan & budget in conjunction with the finance, and sales & operations teams. Implement the required actions to deliver the budget.
  • Complete 3 month forecasts each month with the Financial Controller & Director of Sales.
  • Ensure payroll and expenses are kept within the budget. Review department efficiencies.
  • Brief HODs on the weekly financial results and areas for improvement.
  • Ensure there are good stock control measures in each department and that budget margins are delivered in rooms, food & beverage and spa.
  • Make sure operations training is carried out thoroughly with new employees.
  • Ensure HR policies are implemented in the business.
  • Develop HODs & supervisors through training. Identify training needs and skill gaps and plan training as appropriate.
  • Ensure there is effective communication between management and employees.
  • Make sure the recruitment process is managed effectively and that HR records are up to date.
  • Keep the team happy & motivated.
  • Ensure the hotel is compliant with all health & safety and fire regulations.
  • Make sure the kitchen and food & beverage departments are compliant with all HACCP regulations and that the spa is operated as per best practice.