Hotel Equities

Director

• Plan and manage operations of the Food and Beverage departments to achieve customer satisfaction and quality service while meeting/exceeding financial goals
• Responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house
• Develops and recommends the budget, marketing plans and objectives and manages within those approved plans
• Major areas of responsibility/management include: Catering Operations, Restaurant, Room Service, Breakfast Program and Lounge
• Participate in total hotel management as a member of the Hotel Executive Committee
• Manage the human resources within the division
• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict
• Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives
• Implement and manage all company programs to ensure compliance with the SOPs
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations
• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel
• Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality

Director of Food and Beverage

Engineer

• Responsible for maintaining the overall operation of the maintenance department and the appearance and working order of the hotel
• Responsible for the administration of the company’s maintenance and life safety programs to include purchasing, preventative maintenance, equipment repairs, hotel security and life safety
• Ensure customer satisfaction at all times, modeling and adhering to the Guest Service Standards
• Supervises and coordinates the activities of the maintenance staff department
• Monitor budget and control departmental expenses
• Ensure compliance with all company, state, local and federal policies/guidelines pertaining to the maintenance of a clean, safe environment
• Hire, train, supervise, coach and conduct employee performance evaluations of department associates
• Communicate with Assistant General Manager, OM and/or General Manager on a regular basis regarding the specific and overall condition of the building structure(s)

Chief Engineer

• Develop, implement and manage emergency programs for the operation and maintenance of all equipment and physical structures and landscaping in compliance with corporate/franchise standards, local, state and national codes and regulations to protect the assets, guests and employees, to ensure optimum operations, minimize expenses and maximize customer satisfaction
• Position is responsible for the short and long term planning and day-to-day operations of the engineering division
• Recommends the department's budget and capital expenditures and manages expenses within approved budget constraints
• Supervise the implementation of all property and equipment preventive maintenance and repairs, monitor life safety systems and utilities and assist in the administration of the department in compliance with all corporate/franchise standards and local, state and national codes and regulations to protect assets, guests and employees
• Supervise the day-to-day operations
• Recommend and implement procedural changes
• Monitor and control expenses

Manager

• Providing exceptional service to every guest while simultaneously maximizing hotel profitability.
• Ensuring that all hotel operations are performed professionally and adhere to the brand and company standards.
• Directing and coordinating the activities of the front desk, reservations, and guest service.
• Assisting with all other area of operations during the evening shift.
• Maximizing ADR and Occupancy.
• Coordinating communications between Sales and Operating departments.
• Motivating, coaching, and training department supervisors.
• Understanding financial statements and budget, including staffing guidelines.
• Controlling department head schedule, expenses, and implementing cost-saving strategies.
• Guiding, developing, and/or implementing policies, procedures, and systems to improve business operations.
• Managing all aspects of the safety program, including training, reporting, and incentives.
• Maintaining a cooperative and positive work environment.

Night Manager – Evening Manager on Duty

Sales

• 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 profitability.
• Developing and maintaining relationships with key clients to produce group business.
• Attending networking events, developing and maintaining good relationships with local community groups, companies, and trade organizations.
• 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.

Director of Sales

• Responsible for training and directing the banquet staff in servicing all banquet activities
• Supervise the setup of function rooms, including placement of linens, silver, china, and glassware according to event order specifications
• Communicate with kitchen, service, beverage, and other staff to ensure timely execution of events
• Provide leadership and direction in the development of ambassadors
• Ensure cleanliness and proper inventory before functions
• Process payroll for each event, including calculating number of hours worked and gratuity distribution
• Promote and foster dignity and respect in the workplace

Assistant Banquet Manager

• Plan and manage operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals.
• Responsible for short- and long-term planning and the management of the Food & Beverage operations in the front and back of the house.
• Develops and recommends the budget, marketing plans and objectives and manages within those approved plans.
• Major areas of responsibility/management include: Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s).
• Participate in total hotel management as a member of the Hotel Executive Committee.
• Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us.
• Manage the human resources within the division.
• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
• Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
• Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
• Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.

• Responsible for the development and implementation of the total sales effort of the hotel
• Securing new accounts and maintaining existing accounts
• Executing sales and marketing strategies to maximize hotel profitability
• Developing and maintaining relationships with key clients to produce group business
• Attending networking events and local meetings to generate sales for the hotel
• Conducting site tours
• Maintaining customer database
• Developing contracts and following up with customers
• Managing the departmental budget and monitoring sales activity and performance

• 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.
• Other responsibilities may include but are not limited to the following:
• 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

Sales Manager

• Assist sales managers and front desk in obtaining customer satisfaction by performing clerical and administrative duties relating to guest and hotel communications
• Provide support to the sales team in executing contracts, proposals, and correspondence
• Assist with sales efforts in soliciting new business and in selling guestrooms, meeting space
• Conduct site tours
• Oversee and create social networking sites
• Prepare and send out direct mail projects, sales packets and collateral
• Provide assistance to the Director and/or Manager of Sales and Marketing
• Effectively communicate and coordinate the guest’s request with other departments
• Answer and Respond to incoming telephone calls
• Oversee office equipment maintenance
• Responsible for managing all meeting room reservations and coordinating details with other departments including group agreements and set-up of meeting room
• Type Banquet Event Orders (BEO’s), route event orders to proper departments
• Maintain the filing system
• Maintain the trace System
• Set up new files as needed
• Maintain weekly Reader file
• Responsible for spelling accuracy and professional appearance of correspondence
• Produce weekly productivity reports for sales meetings
• May be asked to take accurate minutes of all sales meetings
• Perform other duties as assigned
• Take every opportunity to amaze the guests
• Ensures all guests are being treated in an efficient and courteous manner and that all Company standards are being applied.

Sales Coordinator

• The Director of Sales will be responsible for the development and implementation of the total sales effort of the hotel
• Securing new accounts
• Maintaining existing accounts
• 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
• 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.

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

General Manager

• Responsible for the development and implementation of the total sales effort of the hotel
• Securing new accounts
• Maintaining existing accounts
• 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 and developing good relationships with officials and representatives of local community groups
• 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.

• Manage the functions of the hotel's Front of the House Food & Beverage department to achieve customer (guest, employee, corporate and owner) satisfaction and quality service while meeting/exceeding financial goals
• Assists in the Banquets department as directed
• Position is responsible for day-to-day operations of the above areas in the hotel
• Manages within the assigned budget, marketing plans and objectives
• Warm, knowledgeable service and helpful guidance to reassure guests they’ve made the right choice to stay with us
• Manage in order to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, discipline and terminate, as appropriate
• Implement company programs (company/franchise), develop local programs and procedures and manage the operations of the Food & Beverage Department, ensuring compliance with standard operating procedures, safety regulations and all other federal, state and local laws and regulations to ensure optimal levels of quality service and customer satisfaction
• Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality
• Comply with emergency organizational procedures and training assigned to ensure appropriate protection for the hotel quests, staff and company asset
• Promote an accident prevention program to minimize liabilities and related expenses
• Assist in the management of the maintenance/sanitation of the front and back of the house to protect the assets, comply with regulations and ensure quality service and customer satisfaction

F&B 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.
• 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 work flow 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.