Job Description

REPORTS TO: Management of Silver Tray

POSITION SUMMARY
The Manager is responsible for all aspects of operations at the Company and provides support to the Facility Director 
Directs and coordinates activities to obtain optimum efficiency, economy of operations and maximise full potential with a balanced focus on the Company’s mission, guests and employees.

DUTIES AND RESPONSIBILITIES

• Runs the day to day operations.
• Assigns duties to Team Leaders of the various departments and observers’ performance to ensure adherence to the property’s policies and established operating procedures.
• Provides training to staff.
• Acts as the Facilities public relations director and promotes the property within the local community and trade associations.
• Monitor Guest feedback on Trip advisor, OTA's etc. and surveys.
• Receives and resolved in resolving guest complaints and service recovery process.
• Selects or assist in the selection of staff and completes all new hire paper works.
• Review employee performance and conducts personnel actions such as disciplinary actions and terminations in accordance with the Management of Silver Tray.
• Maintains accurate records including cash flows sheet, reports, Direct billing etc.
• Assisting Management of Silver Tray during morning meetings or conducts the morning meetings in the absence of Management.
• Adheres to all franchise and company procedures and regulations as well as standard operating procedures.
• Ensure full compliance to the facilities operating controls, SOP’s, policies, procedures and service standards.
• Ensures the objectives, goals of the property owners and work together to achieve brand positioning and success.
• Builds owner loyalty through proactive communication, setting and managing expectations and delivering solid business results.
• Assist Management in key property issues including capital projects, customer service and refurbishment.
• Assist Management in salaries scale surveys and ensures employee salaries are followed by the company and industry salary guidelines.
• Performs daily, weekly and monthly property inspections and reports.
• Ensures property, grounds, physical plant and work areas maintained to standard.
• Builds strong working relationships and communications with staff, Team Leaders and other departments to ensure maximum operating effectiveness and fulfilment of special event need.
• Cover shifts is all departments as scheduled by the Management.
• Monitor maintenance progress and FF&E (Furniture, Furnishings, and Equipment) conditions and provide status report to Management.
• Audits on par stock on all areas to make sure that all required Facilities supplies are ordered and stocked in advance of need.
• Performs sudden audits on operating areas.
• Provide effective leadership to team members.
• Ensure staff is provided with uniforms and name tags, and upholds property grooming standards.
• Ensures effective, timely and accurate communications flow with regards to hotel policies and procedures.
• Assist Management in all aspects of business planning.
• Must be available 24/7 in case to respond to any guest or employee emergencies.
• Corporate client handling and take part in new client acquisition along with the Silver Tray team whenever required.
• Assisting in residential sales as and when required and development with strong sales prospects.
• Respond to audits to ensure continual improvement is achieved.
• All Other duties as assigned by the CEO or Management.

Required Skills or Experience

PREREQUISITES:

• Strong management skills, ability to appropriately assign or delegate work and authority to others in the accomplishment of goals. And provide coaching, advice and assistance as required. 
• Available to work when needed, including weekends, holidays, and nights.

EDUCATION:
A university degree or diploma in hotel management or a related field with experience in opening. Experience in Food and Beverage, financial accounting, personnel supervision and problem resolutions is a added advantage. Excellent computer system skills.

EXPERIENCE:

• At least 2 to 10 years experience in the hospitality industry, with significant luxury and international experience.
• And at least 3 to 4 years of experience as a Head of the development or Asst. General Manager or Executive assistant manager.