Hotel Manager

Restaurant and Food and Beverage Operations

• Oversee the daily operations of the hotel restaurant.
• Ensure quality, consistency, presentation, cleanliness, and timely service of food and beverages.
• Coordinate with the Chef or Kitchen Supervisor regarding menu planning, food costs, purchasing, staffing, and customer feedback.
• Monitor restaurant sales, table turnover, guest satisfaction, and service efficiency.
• Ensure compliance with food safety, sanitation, and hygiene standards.
• Recommend promotions, packages, and menu offerings to improve restaurant revenue.

Catering, Functions, and Events

• Oversee catering services, private functions, corporate events, weddings, meetings, and special occasions.
• Coordinate with clients regarding menus, venue arrangements, schedules, equipment, guest requirements, and billing.
• Ensure proper communication between sales, kitchen, service, housekeeping, and maintenance teams before and during events.
• Review event contracts, function sheets, guest counts, pricing, and special instructions.
• Ensure that all events are executed smoothly, professionally, and according to client expectations.
• Conduct post-event reviews and address client feedback or operational concerns.

Sales and Revenue Management

• Develop strategies to increase room occupancy, restaurant sales, catering revenue, and event bookings.
• Monitor room rates, occupancy levels, booking trends, and competitor pricing.
• Manage relationships with online travel agencies, travel agents, tour operators, corporate accounts, and government clients.
• Review and approve hotel packages, promotions, group rates, and special offers.
• Support digital marketing, social media, and promotional campaigns.
• Identify opportunities for partnerships involving Intramuros tourism, heritage tours, weddings, corporate events, and local attractions.
• Prepare sales forecasts and regularly report business performance to management.

Financial Management and Cost Control

• Monitor hotel revenue, expenses, cash collections, discounts, refunds, and billing.
• Review daily sales and operational reports from rooms, restaurant, and catering.
• Prepare or assist in preparing budgets, financial forecasts, and operating plans.
• Control labor costs, food costs, utilities, supplies, repairs, and other operating expenses.
• Ensure proper cash handling and accurate recording of transactions.
• Investigate unusual expenses, losses, shortages, or revenue variances.
• Recommend operational improvements to increase profitability.

Staff Leadership and Management

• Recruit, train, supervise, schedule, and evaluate hotel employees.
• Conduct regular staff briefings, department meetings, and performance reviews.
• Ensure proper staffing during peak periods, weekends, holidays, and major events.
• Develop employees through coaching, cross-training, and clear performance expectations.
• Monitor attendance, grooming, conduct, productivity, and service standards.
• Handle employee concerns and disciplinary matters professionally.
• Promote a culture of hospitality, accountability, teamwork, and respect.

Maintenance, Safety, and Security

• Ensure that guest rooms, kitchen equipment, air-conditioning units, electrical systems, plumbing, fire safety equipment, and hotel facilities are properly maintained.
• Coordinate regular preventive maintenance and emergency repairs.
• Ensure compliance with fire safety, occupational safety, building, sanitation, and security requirements.
• Maintain proper emergency procedures for fire, earthquakes, medical emergencies, power interruptions, and other incidents.
• Ensure the protection of guests, employees, company property, and confidential information.
• Monitor pest control, waste disposal, sanitation, and environmental practices.

Compliance and Documentation

• Ensure compliance with company policies and applicable government requirements.
• Maintain required permits, licenses, registrations, and inspection records.
• Ensure compliance with tourism, health, fire safety, labor, tax, and local government regulations.
• Prepare regular reports on occupancy, sales, guest feedback, staffing, maintenance, inventory, and operational concerns.
• Cooperate with audits, inspections, and government or tourism-related evaluations.
• Maintain accurate records of guest incidents, complaints, accidents, and corrective actions.

Qualifications

• Bachelor’s degree in Hotel and Restaurant Management, Hospitality Management, Tourism, Business Administration, or a related field is preferred.
• At least five years of experience in hotel, resort, serviced apartment, or hospitality operations.
• At least two years of experience in a hotel managerial or senior supervisory position.
• Experience managing boutique hotels, small properties, restaurants, catering, or events is a strong advantage.
• Strong knowledge of front office operations, housekeeping, food and beverage, sales, cost control, and guest relations.
• Familiarity with hotel property management systems, online travel agencies, POS systems, and booking platforms.
• Strong leadership, communication, organization, and problem-solving skills.
• Able to manage multiple departments and remain hands-on in daily operations.
• Excellent written and verbal communication skills in English and Filipino.
• Willing to work on weekends, holidays, evenings, and extended hours when necessary.
• Knowledge of Intramuros, Manila tourism, heritage destinations, and local events is an advantage.

Key Performance Expectations

The Boutique Hotel Manager will be evaluated based on:

• Guest satisfaction and online review ratings
• Hotel occupancy and average room rate
• Room, restaurant, catering, and event revenue
• Profitability and operating cost control
• Cleanliness and maintenance of rooms and facilities
• Staff performance, attendance, and retention
• Quality and consistency of restaurant and catering services
• Number and value of corporate accounts and event bookings
• Compliance with safety, sanitation, and government requirements
• Proper handling of guest complaints and operational incidents
• Overall efficiency and reputation of the hotel