Job Description – Senior Hotel Manager
Position: Senior Hotel Manager
Industry: Hotel / Restaurant / Hospitality
Location: Davangere, Karnataka
Interview Location: JP Nagar 2nd Phase, Bengaluru
Experience: 8–10+ years of relevant experience preferred
Working Days: 6 days per week
Weekly Off: 1 rotational day off
Working Hours: 7:00 AM to 9:00 PM, with scheduled breaks during the day
Job Summary
We are looking for an experienced, professional, and responsible Senior Hotel Manager to oversee the complete day-to-day operations of the hotel and manage all hotel staff effectively.
The candidate will be responsible for maintaining staff discipline, attendance, break schedules, hygiene, customer service, food wastage control, and smooth daily operations. The ideal candidate should have strong leadership and communication skills, be punctual and professional, and be capable of handling staff and operational responsibilities independently.
Key Responsibilities
1. Overall Hotel Operations
- Manage and supervise the complete day-to-day operations of the hotel.
- Ensure all departments and staff function smoothly and efficiently.
- Monitor daily activities and ensure operational standards are maintained.
- Take responsibility for resolving day-to-day operational issues.
- Coordinate effectively with the management and provide regular updates.
2. Hotel Staff Management
- Supervise and manage all hotel and restaurant staff on a daily basis.
- Maintain accurate daily attendance records.
- Monitor staff punctuality and ensure employees report for duty on time.
- Prepare and manage staff duty schedules.
- Allocate responsibilities according to operational requirements.
- Monitor staff performance, discipline, behaviour, and productivity.
- Handle staff-related issues professionally and report serious matters to management.
3. Break & Shift Management
- Prepare and monitor staff break schedules without affecting hotel operations.
- Ensure employees take breaks according to the planned schedule.
- Maintain adequate staffing during peak business hours.
- Coordinate shifts and staff availability to ensure uninterrupted service.
4. Food Wastage & Cost Control
- Monitor daily food preparation and consumption.
- Keep strict control over food wastage.
- Identify unnecessary wastage and take corrective measures.
- Monitor proper storage and handling of food products.
- Coordinate with kitchen staff to minimize excess preparation and wastage.
- Report significant wastage or unusual consumption to management.
5. Hygiene & Cleanliness
- Ensure high standards of hygiene and cleanliness throughout the hotel.
- Regularly inspect the kitchen, dining area, rooms, washrooms, service areas, and other common areas.
- Ensure all staff follow proper personal hygiene and grooming standards.
- Ensure food-handling and housekeeping practices are maintained properly.
- Take immediate corrective action whenever hygiene standards are not followed.
6. Customer Service
- Maintain professional and courteous communication with customers and guests.
- Handle customer queries, feedback, and complaints effectively.
- Ensure customers receive prompt and satisfactory service.
- Coordinate with hotel staff to resolve customer issues quickly.
- Maintain a high standard of customer satisfaction and service quality.
7. Staff Discipline & Professionalism
- Ensure all employees follow hotel policies, procedures, and operational standards.
- Maintain discipline and professionalism among staff.
- Address late arrivals, absenteeism, misconduct, and performance issues appropriately.
- Lead by example through professional behaviour and punctuality.
- Ensure staff maintain proper grooming and professional conduct.
8. Daily Reporting & Coordination
- Maintain daily operational records and staff attendance.
- Report staff-related issues, food wastage, hygiene concerns, and customer complaints to management.
- Coordinate with the management regarding staffing and operational requirements.
- Ensure important operational matters are communicated promptly.
Required Skills & Qualifications
- Minimum 8–10 years of relevant experience in hotel/restaurant/hospitality operations preferred.
- Strong leadership and staff-management skills.
- Excellent communication and interpersonal skills.
- Good customer-handling skills.
- Strong understanding of hotel and restaurant operations.
- Ability to manage a large team effectively.
- Good knowledge of hygiene and cleanliness standards.
- Ability to control food wastage and operational costs.
- Strong problem-solving and decision-making skills.
- Basic knowledge of attendance, staff scheduling, and daily operational reporting.
- Kannada language knowledge is mandatory for effective communication with hotel staff and local customers.
- Knowledge of English and Hindi will be an added advantage.
Pay: From ₹30,000.00 per month
Work Location: In person
