Hospitality General Manager

Cape Ann Marina•Gloucester, MA

About The Position

Since 1972 Cape Ann Marina has been family-owned and operated, focusing on the needs of the traveler, whether by land or sea. Our property hosts visitors for more than just for the night or the season, but offers year-round enjoyment for all. With over 265 boat slips, the marina- complete with a 30-room hotel; indoor heated salt-water pool and Jacuzzi; Mile Marker One Restaurant & Bar includes on the water dining inside and outside on the decks complete with magical Igloo dining from Nov-April. Event spaces for wedding events, meetings & more. Basic Scope and Function: The General Manager serves as the captain of the hospitality ship and is the primary person executing the vision of the Owners and the mission of the organization. The essence of an ideal General Manager is strong leadership skills, the ability to execute on the culture, budget, direction, and strategy of the organization, and the ability to coach and manage the leadership team to success. The General Manager has direct accountability for the management of the restaurant and hotel and oversees the Property Management. Direct reports include Restaurant and Bar Managers, Chef, and Hotel Manager. Will work congruently with Head of Marine Services & Sales, Dockmaster, Corporate Business Management and Owners.

Requirements

In-depth knowledge of hospitality industry trends, regulations, and best practices
Superior communication skills, both verbal and written
Strong decision-making and problem-solving skills with the ability to make strategic decisions that impact the direction of the property.
Executive presence (or gravitas) to act as and be seen as a competent and efficient leader.
Ability to remain calm, focused, and deliberative in all situations.
Strong budget and finance skills, ability to produce finance reports, budgets, and communicate fiscal information to Corporate Finance Manager and Owners and to direct reports and their teams.
Strong marketing skills and understanding of brand continuity, advertising experience and promotion including social media strategy.
Deep experience working in the hospitality industry, including hotel and food, events and beverage support.
Good working knowledge of property management essentials
Strong attention to details at all levels.
8-10+ years’ experience in hospitality management and leadership
Strong Food and beverage experience, including leading or managing dining concepts. Working from season to season, from high volume sales to less.
Experience in spirits, wines, and crafted cocktails.
Previous management experience of 2 or more direct reports required.
Ability to share direction and guidance with all employees on property in conjunction with their direct manager.
Responsible for overseeing work product, scope, and direction for contracted onsite contractors or vendors (with Property Manager & Owners)

Nice To Haves

Experience in fine dining and high-level service experience a plus.
Degree in Business Management (or related field) preferred, degree in Hospitality Management an extra plus

Responsibilities

Managing the overall operations of hospitality, developing and implementing strategies that meet the needs of owners, the guests, the community, our associates, and creating and executing the culture of the property.
Facilitating culture and brand discussions and develop outstanding practices to make sure that employees want to work for us and guests are attracted to our brand.
Serve as a creative thinker who can work with a team of direct reports to introduce new ideas to increase revenue and establish customer relationships to encourage repeat business year-round.
Ensure consistent, high-quality service standards are maintained through effective training and feedback mechanisms.
Teaching direct hires in the areas of hiring, training, motivating, and providing on-going communication to staff to deliver first-class service with professionalism.
Ensure the property’s compliance (along with the owners) with all applicable laws, rules, regulations, and standards, and serve as the property’s representative to ownership, associates, guests, the government, and the public.
Responsible for hospitality purchasing and inventory management.
Oversee the hospitality’s financial structure, ensuring adequate and sound funding for the mission and goals. Planning for all for seasons, shifts of volume in the restaurant especially.
Work with Corporate Finance Manager, Owners and team leaders to create working budgets and Profit & Loss statements (P&L) for each department, separately, and the hospitality side of the property.
Review the financial results of all operations, compare them with budgets and objectives, and take appropriate measures to correct unsatisfactory performance and results.
Reporting on financials to the Owners and any key stakeholders
Work with the Owners on fiscal plans for the future and property development plans.
Hire, manage and direct the direct reports for this role (Restaurant and Bar Managers, Chef, and Hotel Manager)
Oversee their management of their area’s teams, with HR support, without overreaching or micro-managing.
Work with HR on performance and discipline issues, medical or personal leaves of absence, and hiring for top-line direct reports.
Attending meetings with each group on the property to report on budget, initiatives and company direction and provide employees with face-time and access to the GM
Transmit culture, ideas and practices to all staff and serve as a role model for conduct and professionalism.