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

      Customer relations
      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.

      Team management
      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

      General Manager ou Area Manager
      A Group hotel of a different brand or with higher capacity
      International mobility

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