Description

GENERAL SUMMARY

The General Manager (GM) is responsible for operations at the Port LaBelle Inn & Conference Center (Inn), a 44,000sf facility on 49 acres located in LaBelle, Florida. This role provides staff leadership and planning for front desk, guest services, the food and beverage department, event, and property management; identifies creative and effective opportunities to ensure monthly revenue targets are met; works to preserve and enhance the property and all related assets; optimizes operational efficiencies and guest satisfaction; and is responsible for managing operational targets to deliver a consistent quality and value experience for our guests. This role will manage the balance between profitability and guest satisfaction.

ESSENTIAL TASKS

• Manages all Inn and off-premises staff lodging operations to provide an excellent experience for guests, staff, and residents.
• Collaborates with Recovery Program leadership to support the achievement of desired outcomes.
• Ensures full compliance with operating controls, SOP’s, policies, procedures, and service standards.
• Oversees property management including maintenance and repairs, renovation and refurbishment and identification of capital projects.
• Coordinates with Inn’s maintenance staff on open repairs/projects.
• Handles guest complaints and oversees service recovery procedures.
• Assists with the preparation, presentation and subsequent achievement of the annual Inn operating budget and capital budget.
• Manages on-going profitability of the Inn, ensuring revenue and guest satisfaction targets are met or exceeded.
• Develops appropriate short- and long-term strategic goals for the property and implements plans to achieve goals.
• Reviews and analyzes P&L statements and develops action steps for continuous improvements.
• Closely monitors the Inn’s business metrics and makes operational adjustments, as needed. 
• Maximizes room yield and revenue through innovative sales practices and yield management programs.
• Prepares accurate and detailed reporting for Inn operations.
• Procures operating supplies and equipment and contracts with third-party vendors for essential Inn equipment and services.
• Partners with Catering Manager to support catering and event needs at the Inn and Jill’s Place.
• Supervises work at all levels of Inn staff and sets clear objectives.
• Hires, trains, and onboards new team members, as needed.
• Plans activities and allocates responsibilities to achieve the most efficient operating model.
• Leads and develops the Front Desk, Guest Services, Events and Maintenance staff to ensure career progression and positive development.
• Delivers training to staff to ensure all staff are operating in a safe manner and are knowledgeable of relevant safety and sanitation measures for the Inn.
• Communicates procedural changes to staff in a timely and effective manner.
• Effectively manages the performance and attendance of team members to include engaging successfully in the performance evaluation and disciplinary process.
• Creates and sustains a collaborative environment and supports the Core Values of St. Matthew’s House.
• Collaborates and leverages resources across the organization to effectively manage the Inn operations.
• Completes in a timely and effective manner all required documentation to support operational activity such as incident reports, timecards, FROI forms, check requests and completes other administrative functions.
• Inspects facilities regularly and enforces strict compliance with health and safety standards.
• Ensures the quality of operations and participates in the preparation for and the conducting of all property and operational inspections to include, events related to the Occupational Health & Safety Act, fire regulations and other government entities and requirements.
• Demonstrates a passion for St. Matthew’s House mission and vision.

Requirements

 Essential Knowledge, Skills, and Abilities

• Degree in Business Administration, Hotel/Hospitality Management or relevant field preferred.
• A minimum of 3 years of business/hospitality leadership experience. 
• A minimum of 3 years of staff management experience in the hospitality industry.
• Demonstrated background in successful management of hotel operations.
• Solid business and financial acumen.
• Must be able to shift priorities and successfully manage project deadlines.
• Must enjoy autonomy and have demonstrated self-initiative in prior roles.
• Able to exercise independent discretion and judgement.
• Ability to supervise, train and motivate team members within a 24/7 operation.
• Demonstrates strong written and oral communication skills.
• Skill and ability to work effectively with others. 
• Must have familiarity with government requirements and regulations for hotel operations.
• Must have solid working knowledge of MS Office and previous experience with hotel management software.
• Demonstrable aptitude in decision-making and problem-solving.
• Outstanding leadership skills and great attention to detail.
• Prior experience managing a social enterprise within a non-profit, is a plus.
• Must be able to stand for a minimum of 6-8 hours at a time and lift at least 50 pounds. Must be able to bend or kneel to the ground.