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Assistant General Manager - Courtyard by Marriott
Job Reference #: 9447_1542233
Categories: Administrative/Clerical, Management - Mid-Level (Manager, Director), Management - ALL CATEGORIES
Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented industry professionals who deliver exceptional results. Our Associates are encouraged to reach their fullest potential by delivering a differentiated experience to our guests and an exceptional bottom-line. Assistant General Manager Classification: Exempt Department: Housekeeping, Front Desk, Bistro Reports to: General Manager Subordinates: Room Attendants, Laundry Attendants, Housemen, Front Desk Agents, Night Auditors, Bistro Attendant/Bartender Summary Manages the functional areas of housekeeping, guest services and the Bistro to ensure guest satisfaction, cleanliness, associate satisfaction, and maximum hotel profitability. Essential Functions Provides training; including safety training and standard operation procedures to all department personnel as directed by management. Serves as a member of the Leadership Team, Manager on Duty (when required), and works with other management personnel to establish and implement hotel service standards to achieve maximum profitability and efficiency. Conducts oneself as a positive role model and example to staff. Maintains a "can do" and "guest first" attitude at all times. Practices efficient and effective procedures. Reads and understands English to comply with function directions. Responsible for the selection of housekeeping and Bistro personnel. Schedules staff and work according to productivity standards and scheduled occupancy. Supervises the work activities of the housekeeping and Bistro staff under the direction of the General Manager. Assures housekeeping and Bistro staff are practicing efficient and effective procedures. Completes performance evaluations and reports to the General Manager to better understand areas of weakness in the departments and plots strategies to overcome those challenges. Addresses guest complaints regarding cleanliness, service, and quality. Inspects all completed guest rooms for compliance with brand standards. Reports any maintenance repairs to Chief Engineer. Assures requests are made in a timely manner. Knowledgeable on PMS as it pertains to functions of the housekeeping department. Reviews systems daily; finds and corrects any mistakes or discrepancies. Coordinates with front desk team daily to ensure guests special requests are met. Monitors inventory to ensure a sufficient amount of necessary supplies and food are on hand. Assures food quality is that of brand standard. Assures all temperature logs are completed. Utilizes Avendra program for ordering, receiving, and invoice tracking. Orders and receives supplies to maintain appropriate inventory levels. Ensures the execution of the hotel's deep cleaning program according to Brand Standards. Works with housekeeping and Bistro staff to meet or exceed benchmarked scores as it pertains to housekeeping. Properly uses incentive programs for housekeeping and Bistro department. Takes control of lost and found as appropriate. Takes the responsibilities of housekeeping attendant, laundry, houseman, cook, Bistro server/bartender when necessary. All other duties assigned. Competency To perform the job successfully, an individual should demonstrate the following competencies: Problem Solving - Identifies and resolves problems in a timely manner; Develops alternative solutions; Uses reason even when dealing with emotional topics Customer Service - Responds to requests for service and assistance Interpersonal - Maintains confidentiality Oral Communication - Responds well to questions Team Work - Contributes to building a positive team spirit Written Communication - Writes clearly and informatively; Able to read and interpret written information Managing People - Makes self available to staff; Continually works to improve supervisory skills Diversity - Shows respect and sensitivity for cultural differences; Promotes a harassment-free environment Organizational Support - Follows policies and procedures for including, but not limited to, dress code policies, cell phone, and social media Adaptability - Adapts to change in the work environment; Manages competing demands; Able to deal with frequent changes, delays, or unexpected events Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time Dependability - Commits to long hours of work when necessary to reach goals; Follows instructions, responds to ownership direction; Completed tasks on time or notifies appropriate person with an alternate plan Initiative - Asks for and offers help when needed Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently Professionalism - Treats others with respect and consideration regardless of their status or position Quality - Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness; Applies to feedback to improve performance; Monitors own work to ensure quality Quantity - Strives to increase productivity Safety and Security - Observes safety and security procedures; Rectifies potentially unsafe conditions; Uses equipment and materials properly Work Environment The work environment characteristic describe here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to work near airborne particles and toxic or caustic chemicals. The employee is occasionally exposed to wet or humid conditions (non-weather), extreme cold (non-weather); extreme heat (non-weather), and risk of electrical shock. The employee is subject to a fast paced working environment. The noise level in the work environment is moderate. Relationships Internal: Department Heads: discuss and resolve housekeeping/cleanliness problems, discuss and resolve Bistro service/quality problems, provide information for management reporting Hotel Staff: communication to staff External: Guests: ensure satisfaction with housekeeping service, food quality and quantity, service, resolve problems Vendors: to purchase supplies Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to see clearly objects at a far distance (20 feet or more). Corrective lenses permissible. Ability to see clearly printed material at close range (12 inches or less). Corrective lenses permissible. Ability to distinguish between and among colors. Ability to exercise depth perception to determine space and distance relationships. Ability to exercise peripheral vision to be aware of objects within a large area while eyes are focused on one object. Ability to hear in one of both ears so that verbal communication can be received, understood, and acted upon in a face to face basis. Ability of olfactory nerves to distinguish between and among odors and scents as to their appeal and level of intensity. Ability to express oneself verbally with clarity on either a face to face or a telecommunications basis. Ability of body parts, usually fingers and hands, to ascertain the texture of objects or commodities such as smooth/coarse, sharp/dull, etc.; as well as temperature, stability, etc. Ability to exert a reasonably paced mobility from one point to another within a generally accepted time frame, and recognizing the conditions of the environment as to breadth/narrowness, clutter, etc. Ability to move and control one's torso so items can be picked up from a lower surface level. Ability to flex legs at the knee so that individual can lower the body coming to rest on one or both knees. A...
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