General Manager - Courtyard by Marriott and Ambassador Conference Center

SUMMARY

The General Manager provides overall leadership and strategic direction for hotel and conference center operations, ensuring profitability, exceptional guest experiences, and high operational standards. This role oversees all departments, including rooms, front office, sales, and food & beverage operations (restaurant, bar, catering, and banquet services), while driving financial performance, team development, and guest satisfaction.

DUTIES AND RESPONSIBILITIES, which may include, but are not limited to, the following tasks:

·         Financial & Business Management

o    Develop, administer, and control operating and capital budgets across all departments.

o    Analyze Profit & Loss statements, monitor variances, and implement corrective actions.

o    Oversee payroll, accounts receivable, direct billing, and expense controls.

o    Establish and execute financial strategies for both hotel and food & beverage operations.

o    Monitor revenue streams including rooms, catering, banquets, and restaurant operations to maximize profitability.

·         Operations Management

o    Direct daily operations of the hotel, restaurant, bar, room service, and conference/banquet services.

o    Ensure compliance with brand standards, policies, and procedures across all departments.

o    Oversee inventory, purchasing, vendor relations, and contract negotiations.

o    Maintain equipment, facilities, and preventative maintenance programs.

o    Ensure safety, security, and emergency procedures are properly implemented and followed.

·         Sales, Marketing & Revenue Generation

o    Provide leadership and input on the hotel and food & beverage marketing plans.

o    Manage key client relationships and participate in sales calls and community engagement.

o    Maximize occupancy and revenue through effective pricing and inventory control strategies.

o    Build partnerships with tourism organizations, convention planners, and local businesses.

·         Guest Experience & Quality Assurance

o    Ensure exceptional guest service standards across all touchpoints.

o    Monitor guest feedback and implement continuous improvements.

o    Resolve guest concerns promptly and effectively.

o    Conduct routine inspections of guestrooms, public areas, and food & beverage outlets.

·         Leadership & Team Development

o    Recruit, hire, train, and develop department leaders and staff.

o    Foster a culture of accountability and guest-focused service.

o    Conduct performance evaluations, coaching, and disciplinary actions.

o    Lead staff meetings and communicate strategic objectives effectively.

o    Promote employee engagement and retention.

·         Compliance & Risk Management

o    Ensure adherence to health, safety, sanitation, and alcohol service regulations.

o    Maintain strong internal controls for cash handling and asset protection.

o    Ensure all employees are trained on emergency response procedures.

QUALIFICATIONS:

• Prior experience in hotel management and leadership development
• Ability to read, write, & communicate in one-on-one and small groups to guests and employees
• Ability to add, subtract, multiply and divide units of measure, using whole numbers, fractions, and decimals. 
• Ability to use read and analyze data from a POS system.
• Experience in conference center or large-scale event operations preferred.
• Ability to use common sense and reasoning in decision making.
• Ability to multitask in a fast-paced environment is required.
• Must have keen attention to detail.
• Ability to communicate effectively with customers and associates at all levels in a courteous, caring and professional manner at all times.
• Ability to read and interpret documents such as BEO’s and procedure manuals.
• Ability and willingness for “on call” duty when away from work.  

EDUCATION/EXPERIENCE:

·         High school diploma / GED equivalent required.

• Minimum of 2 - 5 years experience in managing multiple food & beverage operations.    
• Experience in inventory and budget control, costing, promotions and merchandising, and display and visual merchandising.
• Marriot and Hilton experience preferred.

CERTIFICATES, LICENSES, REGISTRATIONS

• Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency.

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:  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 bend, stretch, twist, or reach with your body, arms and/or legs.
• Ability to traverse or maneuver items up to 50 pounds.
• Ability to communicate using simple phrases, sentences or sign language.
• Ability to comprehend complex instructions.
• Ability to follow safety rules.
• Ability to stand and walk for more than 6 hours in duration.
• Must possess finger and hand dexterity for using POS system, telephone system etc. 
• Ability to work in a fast pace environment