hotel manager

Government of Canada - Western; Port Alberni; On-site; CAD 125,000 - 150,000; Full time

Job summary

A government organization in Canada seeks a professional to supervise staff and manage daily operations. Responsibilities include developing policies, negotiating with suppliers, and providing customer service. Candidates must have a secondary school graduation certificate and relevant experience. This position is on site in Port Alberni, where you must complete work at the physical location without remote options.

Qualifications

• 1 year to less than 2 years of experience is required.
• Should have strong organizational and customer service skills.

Responsibilities

• Develop and implement policies and procedures for daily operations.
• Supervise and train staff.
• Negotiate with suppliers and clients.

Education

Secondary (high) school graduation certificate

Job description

Overview

Languages: English

Education

• Secondary (high) school graduation certificate

Experience

1 year to less than 2 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

• Develop and implement policies and procedures for daily operations
• Supervise staff
• Conduct performance reviews
• Negotiate with suppliers for the provision of materials and supplies
• Negotiate with clients for the use of facilities
• Perform front desk duties
• Address customers' complaints or concerns
• Establish work schedules
• Organize and maintain inventory
• Train staff
• Participate in marketing plans and implementation
• Ensure health and safety regulations are followed
• Cost products and services
• Balance cash and complete balance sheets, cash reports and related forms
• Provide customer service
• Determine type of services to be offered and implement operational procedures
• Set staff work schedules
• Plan and organize daily operations
• Monitor staff performance
• Monitor revenues to determine labour cost
• Modify food preparation methods and menu prices according to the restaurant budget
• Evaluate daily operations
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Analyze budget to boost and maintain the restaurant’s profits