Deputy General Manager

at  The iNUA Collection

We are now looking for a dynamic and experienced Deputy General Manager to join our team at the Hillgrove Hotel. This is an exciting opportunity to lead and support a number of key departments such as Food & Beverage, Front Desk, Housekeeping, and Maintenance. The successful candidate will work closely with the operational heads of departments (HODs) and take the lead in the absence of the General Manager, ensuring an exceptional dining experience for all guests while developing further to get to a General Manager position.

REQUIREMENTS:

• Proven experience in a senior management role, with at least 2 years in hotel management.
• Strong leadership skills and a passion for delivering outstanding guest experiences.
• Excellent communication and negotiation abilities, with a customer-centric approach.
• Sound financial acumen and experience in budgeting, forecasting, and revenue management.
• Flexibility to work evenings, weekends, and holidays as required.

GENERAL RESPONSIBILITIES:

• Operational Leadership: Collaborate closely with the General Manager to oversee all aspects of hotel operations, including guest services, housekeeping, and maintenance, front of house and food & beverage.
• Financial Performance: Assist in developing strategies for overall hotel profitability, with a specific focus on maximising revenue.
• Crisis Management: Act decisively and effectively in handling any emergencies, ensuring the safety and well-being of guests and staff.
• Property & Maintenance: Ensure the hotel is well-maintained, monitoring bedroom cleanliness and property upkeep to the highest standards. Support routine maintenance programmes.
• Leadership & Communication: Chair monthly HOD meetings to review operational performance, including sales and guest service forecasts, and ensure clear communication through regular team meetings and memos.

KEY RESPONSIBILITIES:

• Guest Experience: Maintain the highest standards of service across the hotel, ensuring that guests enjoy a memorable and personalised dining experience.
• Financial Performance: Manage cost control, including stock control, menu pricing, and gross profit margins. Assist in optimising revenue generation and profitability across the hotel.
• Team Development: Provide leadership and ongoing training for the team, ensuring continuous professional development and a strong focus on guest satisfaction.
• Banqueting & Events: Oversee the management of the banqueting team, ensuring the successful execution of events and functions, while maintaining high service standards and repeat business.
• Food & Beverage Leadership: Lead the day-to-day management of all Food & Beverage areas, including the Restaurant, Bar, Banqueting, and Kitchen. Ensure high standards of food quality, service, and presentation are consistently met.
• Menu & Service Development: Work closely with the Executive Chef and F&B team to sign off on menus, service changes, promotions, and to ensure the F&B product is innovative and competitive.
• Quality Assurance: Uphold brand standards in all F&B outlets, ensuring compliance with health, safety, and hygiene regulations (including HACCP and food safety audits).