THE IMPACT OF THIS ROLE
Responsible for directing the day-to-day operations of the hotel assisting the Managing Director in implementing resort goals, strategies, etc., and fulfilling the Managing Director's duties in his/her absence.
KEY RESPONSIBILITIES
General
- To have a perfect knowledge of points of sale and customers: menus, prices, cardex, events, procedures, forecasts and budgets, room occupancy, etc.
- Verifying, guaranteeing, and optimizing the quality of the various services offered in all departments with a friendly and respectful attitude, with availability and an assiduous presence in the field.
- Report of daily operations activities to the Managing Director
- Assuring the functions of the Managing Director in his absence.
- Communication of internal information effectively with all departments involved, procuring good and healthy interdepartmental relations.
- Proposal of new projects, coordinating its implementation, and monitoring its execution.
- To keep excellent relationships with suppliers, customers, and Associates at all times.
- Guaranteeing that all customer complaints are resolved quickly and efficiently
- Establishment of a strong relationship with guests throughout their stay, assuring their satisfaction.
- Monitoring the "TrustYou" customer satisfaction surveys (answers, analytics and implementation of procedures) in the property alongside the Managing Director.
- To bring to life the commercial action plan in the property to develop its turnover.
- Constantly assessing market trends (local, national, and international), suppliers and other hotel/restaurant activities to ensure that the hotel remains competitive.
- Creation of annual goals for the property and for each leading member of the team.
- Definition of control criteria and performance of qualitative and quantitative audits.




- Training, motivation, evaluation, mentoring, and direction of Associates and Managers to achieve set goals.
- Maintenance of excellent relationships with all Associates.
- Mastering the techniques of oral negotiation to obtain positive results for the activities in the property.
- Effective communication with guests, superiors, subordinates, or Associates, specifically in situations of intense emotion.
- Protection of the privacy of guests and hotel information.
- Not limiting himself to giving and receiving instructions, but interacting with people, in particular with supervisors, subordinates, Associates and guests while carrying out assigned tasks.
- Execution of diverse tasks which may frequently change in nature, while maintaining a constant quality without losing efficiency or self-control.
- Meeting deadlines despite unforeseen events.
- Thinking clearly, while remaining calm, and solves problems using common sense.
Management
- Recruitment and selection of staff from all departments based on their job descriptions, knowledge, and skills.
- Verifying the correct planning of all departments and ensuring the adequacy between the staffing guide and the occupancy rate of the hotel.
- Procuring the development of Associates’ skills, providing support to their professional development, highlighting the relevance of training for everyone.




- Encouraging all teams to be creative and innovative to optimize the quality of the services offered.
- Promotes and highlights the importance of maintaining a good work environment in the property with managers, leaders, and Associates.
- Development of Training plans in collaboration with the Talent and Culture Department.
- Follow up of the results of the Opinion Survey carried out among employees and ensures that relevant changes are implemented to meet goals.
Health Safety Environment
- Supervising the maintenance of equipment and furniture, reliability of equipment and ensuring the follow-up of technical interventions.
- Ensuring compliance with Health and Safety procedures.
- Fulfilment of the environment and sustainability policies as an active member of the sustainable development policy.
- Ensures that all Associates follow all local rules, policies and regulations relating to fire and the safety of property and people.
Food and Beverage
- Participates with the Executive Chef in the development of menus, purchasing, and updating of technical sheets.
- Planning of menu changes, definition of prices and orchestration of work in coordination with the Executive Chef.
- Constantly ensuring the quality of products served to customers and its rectification when necessary.
- Supervises Food and Beverage operations and informs the Managing Director of decisions taken.
- Control and analysis of:
- Sales and costs
- Quality and presentation of dishes
- Service standards
- Conditions and cleanliness of equipment and materials
- Customer satisfaction
- Marketing
- Verification of the Food and Beverage budget and ensures the profitability of all points of sale.
- Commitment to respecting and defending the philosophy of the company regarding recruitment, relati

📌 Resort Manager (San José del Cabo)
🏢 Las Ventanas Al Paraiso, A Rosewood Resort
📍 San José del Cabo