DUTIES & FUNCTIONS (See physical requirements section for more information)

• Support the GM with the effective management of all hotel functional areas to maximize financial performance while upholding quality standards and maximizing the guest experience.
• Assist in the development and implementation of realistic strategic business and marketing plan that defines operational goals and profitability.
• Works with all department heads to maintain budgeted productivity levels.
• Successfully balance the needs and expectations of guests, employees, corporate, the brand and hotel ownership.
• Direct and oversee the daily food and beverage operation of the restaurants, bars, banquets, room service, kitchens and other outlets
• Forecast, implement, monitor, control and report on the various outlet budgets and their components to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
• Supervise and coordinate activities of food and beverage employees; hire, train, develop, assess and empower staff to achieve the department's goals.
• Assist in the management of the property budget, forecast, capital expenditures and monthly reporting.
• Create and maintain customer-driven operations with a vision that inspires hotel associates and ensures guest satisfaction.
• Sets goals and expectations for direct reports that align performance and rewards, addresses performance issues and holds staff accountable for successful results.
• Ensure compliance with all brand and company standards, national, state and local laws.
• Create and maintain customer-driven operations with a vision that inspires hotel associates and ensures guest satisfaction.
• Spends time connecting and assisting guests every day in the lobby and public areas to ensure satisfaction.
• Review Guest Service Scores, guest comments, Trip Advisor reviews and other customer service avenues every day and partner with the GM to respond immediately as appropriate.
• Share guest score feedback with Executive Committee and staff to strengthen guest service oriented culture and its impact on the hotel performance.
• Assist in the oversight of the Accounting function including accounts receivables and payables, inventory and audit, maintenance of general ledger, analysis of data, and preparation and payroll, profit-loss statements, cash handling and controls, revenue and expense reporting, year-end audits while abiding by company policies and relevant federal and state laws.
• Assist in the creation of the hotels annual budget and financial reports and monitors the performance of the hotel throughout the year.
• Enforce proper controls to ensure reasonable operating and personnel costs each month.
• Take an active role in the sales process by supporting the sales team by greeting potential clients during site inspections and knowing key account executives and business base.
• Develop and implement creative ways to integrate the hotel into the local community and build long-term relationships.
• Oversee the physical maintenance of the hotel to ensure cleanliness, organization, safety and general condition.
• Walk the property and inspect a minimum rooms for cleanliness and preventative maintenance.
• Ensure that property preventative maintenance is conducted.
• Foster a positive culture based on Chesapeake principles of Integrity, Honesty and Humility and the ability for the associates to experience what is possible for themselves and their careers.
• Oversee the Human Resources function which includes hiring and retention, employee engagement, benefits, legal and liability claims and professional development.
• Forecasts talent needs and assists with talent acquisition strategy to minimize lost time due to turnover.
• Ensure that all HR practices comply with company standards as well as local and federal laws and regulations.
• Mitigate property’s legal exposure by complying with company’s policies around claims, reporting, workers compensation, liability insurance etc.
• As needed, assist the GM with the preparation of high level presentations and summaries for use by senior management and owners.
• Participate in the Manager on Duty program.
• Fill in and support coworkers and team as needed to ensure efficient operation.
• Perform duties, special assignments and projects as requested by management.

QUALIFICATION STANDARDS

Education & Experience:

• A four-year college degree or equivalent education/experience required.
• 5 years of hotel/resort management experience, strong experience in food and beverage supervisory experience in a resort environment, luxury experience is preferred.
• Applicable state certifications and brand training as required.
• Food Handler/Safe Serv certification is required.
• Proficient computer skills including but not limited to Microsoft Word, PowerPoint, Excel and Outlook and use of Point of Sales Systems and other required systems.

General Requirements:

• Outstanding customer service skills and ability to attend to guests and associates in an attentive, friendly, courteous and

service oriented manner.

• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate

objectives.

• Strong and inspiring leadership skills.
• Ability and willingness to step into any role to ensure the success of the hotel operation.
• Proven track record of hotel management success.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Thorough knowledge of hotel operations practices and procedures as well as considerable knowledge of state and

federal laws and regulations.

• Exhibit strong written and oral communication skills in terms of the ability to negotiate, convince, sell and

influence professionals and hotel guests.

• Must be able to speak, read, write and communicate in English to adequately perform the duties of the job.
• Must be effective at listening to, understanding, and clarifying inquiries made guests, staff and corporate officers.
• Ability to investigate and analyze current activities or information in the sales/marketing field and make logical

conclusions and recommendations.

• Ability to multitask and prioritize and delegate daily workload.
• Outstanding organizational and time management skills.
• Ability to handle sensitive material with the utmost discretion and confidentiality.
• Able to travel to local and nationals events on behalf of hotel as needed.
• Must be energetic, a self-starter, and able to work in a fast-paced environment.
• Must be detail-oriented and able to work both independently and with a team.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Ability to type 50 words per minute to prepare correspondence and meet deadlines
• Must be able to show initiative, including anticipating guest or operational needs.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/attire and

nametag.

• Comply with company, hotel and brand standards and regulations to encourage safe and efficient hotel operations.
• Employee must be able to maintain standards of attendance and punctuality and must be able to work varying schedules

that include evenings, weekends, holidays and extended hours as business dictates.

Education & Experience:

• Bachelor's Degree or equivalent work experience required.
• 2 years of progressive hotel management experience in hospitality or similar industry.
• Advanced proficiency with Microsoft Excel.
• Intermediate proficiency in the use of Accounting, Point of Sales and Property Management Systems.
• Experience in all phases of hotel management, including sales and marketing, human resources, food and beverage,

budget/forecast management, rooms, housekeeping and maintenance.

• Experience working in a hotel of similar size, brand and financial performance.

Physical requirements:

• While performing the duties of this job, the employee is required to stand, walk, balance, reach, push, pull, lift, grasp, feel, talk, hear, see, smell, taste and perform repetitive motions that require manual dexterity during and throughout their shift.
• This position requires the exertion of up to 50 pounds of force and lifting up to 50 pounds occasionally.
• The employee is required to have visual acuity to prepare and analyze data and figures, operate machinery and tools, view computer terminals, determine accuracy, neatness and thoroughness of food and work quality, and make general observations of facilities.
• This position is primarily indoors and may subject the employee to high or cold temperatures from machinery and moderate noise level and require frequent use of computers, 10 key touch, copiers, facsimiles, keyboards, telephones and other devices.

• This position requires some travel by car and/or air to hotel and work-related events.