Greenwood Hospitality

Sales

• The Director of Sales will be responsible for the development and implementation of the total sales effort of the hotel, including securing new accounts, maintaining existing accounts, and executing sales and marketing strategies to maximize the profitability of the hotel while maintaining customer satisfaction.
• Developing and maintaining relationships with key clients in order to produce group business, including room sales, F&B sales, and catering/banquet services.
• Attending networking events, developing and maintaining good relationships with officials and representatives of local community groups, companies, and trade organizations, and attending local and out-of-town meetings and conventions in order to generate sales for the hotel
• Conducting site tours
• Maintaining customer database
• Developing contracts and following up with customers
• Developing and managing the departmental budget and monitoring sales activity and performance to ensure sales meet or exceed the established profit plan and to accurately report variances/projections to management

Director of Sales

Director

• To maximize customer satisfaction by providing neat and clean customer rooms through the supervision, direction, and coordination of the housekeeper/room cleaners.
• Supervises room cleaners in the prompt and efficient housekeeping of customer rooms.
• Ensures that all rooms have been cleaned by checking room cleaners worksheets at the end of the day – notifies front desk accordingly.
• Inspects all check out/stay over rooms after they are made up to ensure they are cleaned to Company standards.
• Monitors quality of rooms by conducting and documenting inspections of cleaned rooms.
• Prepares maintenance work orders in regard to replacement or repair of furniture, fixtures, etc.
• Ensures completion by following through on orders.
• Coordinates cleaning of guestrooms for proper prioritization of customer requests.

Director of Housekeeping

Manager

• Inspire and develop a team that delivers outstanding service with pride
• Ensure seamless daily operations while maintaining high standards
• Drive business performance and guest satisfaction, turning challenges into opportunities
• Build strong relationships with guests, owners, and the local community
• Cultivate a positive culture where teamwork and excellence thrive

General Manager

• Manage banquet service operations to achieve customer satisfaction, quality service and compliance with corporate/franchise policies and procedures while meeting/exceeding Customer Service/ financial goals
• Position is responsible for long and short term planning and day-to-day operations of the banquet section
• Recommends policy and procedural changes
• Implements and monitors and department's budget and manages expenses within approved budget constraints
• Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us
• Analyze banquet event orders, communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations
• Review all schedules, equipment, supplies and organize workflow to ensure a quality event to customers on a daily basis
• Monitor and control banquet budget (i.e., labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service
• Implement company programs (company/franchise) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, procedures and to ensure an optimum level of service, quality and hospitality
• Supervise human resources in the banquet area to retain and motivate associates, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, recommend discipline and termination, as appropriate

Director of Banquets

Security Engineer

• Performs protective and enforcement functions in a courteous and restrained manner
• Spend majority of shift on foot patrol
• Keeps order in the hotel, dealing with the welfare of guests
• Handle undesirable conduct, violations of hotel policy and civil laws
• Use a clear, concise English-speaking voice
• Answer security telephone and safety hotline calls

Security Officer

• The General Manager is the primary strategic business leader of the property with responsibility for all aspects of operations, including guest and employee satisfaction, human resources, financial performance, sales, and revenue generation.
• Ensuring implementation of the brand service strategy and brand initiatives with the objective of meeting or exceeding guest expectations and increasing profit and market share.
• Holding the property leadership team accountable for strategy execution.
• Guiding professional development of the property leadership team and all team members.
• Ensuring sales engines are leveraged.
• Building owner loyalty through proactive communication, setting and managing expectations, and delivering solid business results.
• Being active in the local community to build strong relationships with local officials, businesses, and customers.

• THIS POSITION IS RESPONSIBLE FOR MANAGING AND ORGANIZING ALL ASPECT OF FOOD AND BEVERAGE SERVICE, SUCH AS MAINTAINING HIGH STANDARDS OF FOOD AND BEVERAGE QUALITY AND SERVICE, ENSURING A CLEAN AND SAFE ENVIRONMENT AND MEETING ALL FINANCIAL GOALS AND MAXIMIZING PROFITS.
• DIRECT THE FUNCTIONS OF THE FOOD AND BEVERAGE DEPARTMENT TO MEET THE DAILY NEEDS OF THE HOTEL.
• DEVELOP AND DESIGN MENUS WITH THE GOAL OF ATTRACTING A PREDETERMINED CUSTOMER MARKET.
• ASSUME AND DELEGATE, AS NEEDED, THE RESPONSIBILITY AND AUTHORITY FOR THE OPERATION OF VARIOUS FOOD AND BEVERAGE SUB-DEPARTMENTS, E.G. ROOM SERVICE, RESTAURANTS, KITCHENS, STEWARDS, ETC.
• DEVELOP, IMPLEMENT, INTERPRET, AND MONITOR SCHEDULES AND REPORTS FOR THE OPERATION OF ALL RESTAURANTS AND BARS TO ACHIEVE A PROFITABLE RESULT.
• IMPLEMENT EFFECTIVE CONTROL OF FOOD, BEVERAGE, AND LABOR COSTS AMONG ALL SUB-DEPARTMENTS.
• ASSIST THE DEPARTMENTS MANAGERS IN ESTABLISHING AND ACHIEVING PREDETERMINED PROFIT OBJECTIVES AND DESIRED STANDARDS OF QUALITY FOOD, SERVICE, CLEANLINESS, MERCHANDISING AND PROMOTION.
• REGULARLY REVIEW AND EVALUATE THE DEGREE OF CUSTOMER ACCEPTANCE OF THE INDIVIDUAL RESTAURANTS AND BANQUET SERVICE, TO MAKE APPLICABLE RECOMMENDATIONS AS REQUIRED BY CHANGING MARKET CONDITIONS.
• GENERATE THROUGH PROPER SUPERVISION OF ASSIGNED DEPARTMENTS PROJECTED REVENUE LEVELS AS WELL AS GUEST SATISFACTION.
• PARTICIPATE IN THE DEVELOPMENT OF SHORT TERM AND LONG TERM FINANCIAL AND OPERATIONAL PLANS FOR THE FOOD AND BEVERAGE DEPARTMENT.
• PARTICIPATE AND PROVIDE INPUT TOWARDS FOOD AND BEVERAGE MARKETING ACTIVITIES AND SALES PROMOTIONS/COLLATERAL.
• PERFORM OTHER DUTIES AS ASSIGNED BY THE GENERAL MANAGER AND ASSISTANT GENERAL MANAGER.
• PARTICIPATE IN MANAGER ON DUTY PROGRAM AND PERFORM WORK ON WEEKENDS AND EVENINGS AS NEEDED.

Director of Sales

Director of Housekeeping

General Manager

Director of Banquets

Security Officer

General Manager

Outlet Manager