Assistant General Manager

Sheraton Hotel SLC
Job Overview

The Sheraton Salt Lake City Hotel is actively recruiting for an Assistant General Manager.  We are located in the heart of downtown, with easy access to both the freeway and Trax line.  The Sheraton Salt Lake City has 362 guest rooms & suites in addition to 33,000 sq ft of convention and meeting space.

 

POSITION PURPOSE

Assist the General Manager in administering and managing the hotel’s operation, maintaining established costs and quality standards.  Responsible for the hotel operation in the absence of the General Manager.  Participate in total hotel management as a member of the hotel Executive Committee.

 

ESSENTIAL FUNCTIONS

  •  Plan, organize, staff, direct and control the hotel and operate the hotel in the absence of the General Manager following internal, DHM, and brand policies and procedures. Develop maximum profits through cost and labor control; maintain the highest standard of services to the guests, including maintenance and cleanliness for the guests’ rooms and associated facilities; maintain the highest standards of security for hotel patrons and employees and maintain the highest standards of quality and service in the Food & Beverage Department.
  • Direct and coordinate the Rooms Division. Carry out all policies and prepare reports established by DHM, brand and the General Manager; conduct employee performance evaluations as prescribed and ensure that all employees are trained for their positions to maximize service, production, and efficiency; control staffing, maximize profits, control costs and ensure the security of the operation.  Clearly describe, assign, and delegate responsibility and authority for the operation of the various sub-departments under his/her supervision; conduct appropriate meetings and coordinate with the other department heads to ensure that proper communication leads to guest satisfaction and maximum profit and productivity.
  • Direct and coordinate the Rooms Division operations in conjunction with the General Manager to meet the daily needs of the hotel, including, but not limited to, staffing, forecasting, controlling, and supervision.
  • Direct and coordinate with the Executive Housekeeper to ensure that housekeeping procedures are established to maximize production, regulate linen and housekeeping supplies and to ensure the cleanliness of the facility. Certify that procedures and controls are implemented for the laundry operation.
  • Direct and coordinate the Food & Beverage operations of the hotel to ensure maximum profits, at the highest standard of service and quality, including food production, equipment use and control, banquet service, room service, beverage service, restaurant service and food and beverage purchasing. Ensure the cleanliness of all food and beverage facilities including the restaurant, lounges, banquet rooms, storage rooms and kitchen.
  • Direct and coordinate with the Chief Engineer to ensure the property is maintained and that all mechanical equipment is in good working order; ensure the implementation of a preventative maintenance system, work-order system, and energy conservation program.
  • Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.

 

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.  In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s facilities.  Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

 

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the hotel:

  • Develop and maintain rapport with key community contacts to ensure a visible presence in the community.
  • Be a leader and a role model to all employees.

 

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
  • Must be able to read and write to facilitate the communication process.
  • Requires good communication skills, both verbal and written.
  • Most tasks are performed independently or in a team environment with the employee acting as a team leader. There is minimal direct supervision.
  • Desire to participate as part of a team.
  • Must possess basic computational ability.
  • Must possess basic computer skills.
  • Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
  • Ability to maintain compliance with all local, state and federal laws and regulations.
  • Extensive knowledge of sales skills.
  • Ability to assess/evaluate other employees’ performance in a fair and consistent manner.
  • Extensive knowledge of revenue management.
  • Ability to supervise, train and motivate multiple levels of managers.
  • Knowledge of hotels and competitive markets.
  • Participate in the development of short- and long-term financial and operational goals of the hotel.
  • Ensure that guest satisfaction is consistently obtained and maintained.
  • Possess advanced knowledge of the principles and practices within all hotel disciplines, including experiential knowledge for management of people and complex problems.
  • Ability to study, analyze and interpret complex activities and/or information in order to improve new practices or develop new approaches.
  • Ability to make decisions with only general policies and procedures available for guidance.
  • Ability to apply supervisory/management (soft) skills.
  • Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

 

Physical Demands

  • Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems.
  • Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day.  This includes traveling to and from meetings and may include air travel.  Length of time of these tasks may vary from day to day and task to task.
  • Most tasks are performed independently or in a team environment with the employee acting as a team leader. There is minimal direct supervision.
  • Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.
  • Must be able to lift up to 35 lbs. occasionally.
  • Must be able to push and pull carts and equipment weighing in excess of 250 lbs. in an emergency.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, listening and hearing ability and visual acuity.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
  • Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
  • Requires manual dexterity to use and operate all necessary equipment.
  • Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

 

QUALIFICATION STANDARDS

Education                   

Preferably in Hotel/Restaurant or Business Administration, or equivalent education/experience required.

 

Experience

Four to five years of employment in a related position.  Prior Full-Service Hotel experience strongly preferred.

Licenses or Certificates          

Must be able to maintain driver’s license, food permit & alcohol service permit

Grooming

All employees must maintain a neat, clean and well-groomed appearance per DHM & brand standards.

 

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.