Accor professions guide: Operations Manager (m/f)
What exactly does my mission involve?
- Assist the Hotel General Manager in implementing the brand and hotel strategy, in order to meet targets for quality of service, attitude and profitability for the Rooms and Food & Beverage departments
- Assure managerial responsibility for all the positions in his or her remit; ensure the team's talents are developed
- Be responsible for providing innovation and renewal in the hotel's service offer, with particular focus on meetings and events
- Replace the Hotel General Manager when absent
This profession exists…
…in Group’s upscale hotels all over the world.
Ability to work in project mode
Analytical skills and ability to look at the whole picture
Good administrative, commercial and communication skills
Ability to delegate
Diplomacy and self control
Thorough and well organised
Convey the Hotel spirit to guests by playing a "hands-on" role in the hotel, embodying sociability and proximity
Ensure that the team organisation remains flexible and ready to meet customer needs
Professional technique / Production
Ensure the quality of the provision of the Rooms, the Food & Beverage and the Meetings services by implementing reference guides for those departments
Ensure that sub-contractor agreements are aligned with the quality and the profitability targets under his/her responsibility
Create the impetus for working innovatively and on projects across departments, in particular for Meetings.
Ensure that the principles followed by all employees
Help the employees in developing their skills to the highest level possible and provide them guidance to progress
Ensure that the high potentials are followed up effectively and that they are given personalised support
Management and Administration
Improve the team organisation while ensuring an appropriate structure and numbers of staff
Set the sales and expenses budgets of his/her area of responsibility. Follow them up and ensure corrective actions if necessary.
Degree to Masters or equivalent (from university or a specialised sales, hospitality or food & beverage school) with operational experience
8 to 10 years of experience in hospitality or tourism in a large volume business unit.
Fluent in English (and the national language), a 3rd language is a plus
Confirmed experience as a manager