ROLE SUMMARY: The Assistant General Manager supports the Director of Outlets in leading the overall operations, culture, guest experience, and financial performance of H3 Ranch, In-Room Dining, and other F&B outlets as needed. This role provides hands on leadership across hotel departments, ensuring operational excellence, strong interdepartmental communication, team accountability, and consistent delivery of Legendary Service. The Assistant General Manager serves as a visible leader throughout the property, proactively addressing guest and operational needs while supporting department leaders in achieving hotel and business objectives.

ESSENTIAL FUNCTIONS:

• Support the Director of Outlets in overseeing day-to-day Food and Beverage operations and ensuring consistent execution of property standards.
• Serve as a visible, hands-on leader throughout the property, engaging with guests and team members and supporting operations as business needs require.
• Perform and oversee opening and closing procedures, ensuring readiness and cleanliness of all F&B areas.
• Inspect dining areas, storage, and equipment for organization, cleanliness, and proper maintenance.
• Ensure compliance with corporate accounting policies, inventory protocols, and purchasing procedures.
• Collaborate with Marketing on activations, menu changes, events, and seasonal initiatives.
• Partner with department leaders to ensure operational readiness, appropriate staffing, service consistency, cleanliness, safety, and overall property presentation.
• Lead by example by modeling professional communication, integrity, accountability, and values.
• Foster a positive, collaborative, and service-focused culture that supports team member engagement, development, and retention.
• Monitor guest feedback and service trends, proactively resolving concerns and identifying opportunities to enhance the guest experience.
• Assist department leaders with complex guest situations and service recovery, ensuring timely and thoughtful resolution.
• Support the Director of Outlets in monitoring Food and Beverage financial performance, including revenue, labor, expenses, productivity, and departmental operating results.
• Partner with department leaders to identify opportunities to improve operational efficiency, control costs (including beverage cost, inventory, waste control, and labor utilization), and achieve financial goals.
• Participate in meetings, operational planning, forecasting, budgeting, and strategic initiatives.
• Ensure property departments maintain compliance with company policies, safety standards, brand expectations, and applicable operational procedures.
• Conduct regular property walks to evaluate cleanliness, maintenance, guest experience, operational readiness, and overall presentation.
• Collaborate closely with People Culture on recruitment, onboarding, performance management, team development, recognition, and employee relations initiatives.
• Coach and develop department leaders, reinforcing accountability, effective communication, and continuous improvement.
• Support emergency response, incident management, and operational decision-making when the Director of Outlets is unavailable.
• Act as Manager on Duty as needed and provide leadership during high-volume periods, special events, VIP stays, and unexpected operational challenges.
• Build strong partnerships across departments to ensure seamless communication and execution of property priorities.
• Support initiatives designed to strengthen guest satisfaction, team engagement, profitability, and the overall reputation of Stockyards Hotel and H3 Ranch.
• All other duties as assigned.

     ENVIRONMENT / PHYSICAL REQUIREMENTS:

• Ability to stand, walk, and move throughout the hotel for extended periods.
• Must be comfortable working in a variety of hotel and restaurant environments, including guest-facing areas, offices, food & beverage outlets, and operational/back-of-house spaces.
• Ability to move through tight areas, climb stairs/ramps, and respond quickly to operational needs throughout the property.
• Comfortable working in a fast-paced hospitality environment with changing priorities and frequent interaction with guests and team members.
• Must be able to work a flexible schedule based on hotel and Food and Beverage operations, including evenings, weekends, holidays, and occasional extended hours.

SUPERVISORY RESPONSIBILITIES:

• Provides operational leadership and support to department leaders and team members.
• Coaches, mentors, and develops leaders to strengthen performance, accountability, communication, and guest service.
• Supports department leaders with performance management, staffing, team engagement, and operational decision-making.
• Assumes property leadership responsibilities in the absence of the Director of Outlets.
• Partners closely with the Director of Outlets, General Manager and Executive Leadership Team on property-wide decisions, initiatives,