Operations 

 Manage and oversee the operations functions of the hotel. 

 Ensure full compliance to all operating controls and procedures, policies,
procedures and service standards. This includes internal company controls and
external policies such as regulatory standards 
 Lead all key property issues including capital projects, customer service and
refurbishment. 
 Closely monitor the hotels business reports on a daily basis and take decisions
accordingly. 
 Overseeing and managing all departments and working closely with department
heads on a daily basis. 
 Ensure that all legal requirements are met. 

HR and Leadership 

 Hold regular briefings and meetings with all head of departments to monitor
progress, address problems and ensure targets are met. 
 Manage and develop the Hotel Executive team to ensure career progression and
development and ensure they are equipped with the skills and expertise for their role. 
 Working with the HR department and department heads, ensure that staff
recruitment practices are fit for purpose and take active participation in selection of
all staff. Ensure that all staff have the necessary training and skills to carry out their
roles and represent Renvyle House to guests. 
 Establishes and maintains a pro-active human resource function to ensure
employee motivation 

Financial 

 In conjunction with the management team, lead and be responsible for the
preparation, presentation and subsequent achievement of the hotel's annual operating
targets, profit and loss account, marketing & sales Plan and capital budget. 
 Manage on-going profitability of the hotel, ensuring revenue and guest satisfaction
targets are met and exceeded. 
 Ensure that monthly financial outlooks for Rooms, Food & Beverage, Events,
Weddings and other revenue are on target and accurate. 
 Present monthly financial reporting for the board of directors. 
 In conjunction with the management team prepare annual budget plans and work
targets for approval by the board of directors. 

Guest Experience 

 Ensure that adequate complaint handling procedures are in place and that service
recovery procedures are fit for purpose. 
 Manage guest engagement to ensure exceptional experiences are delivered to
guests 
 Ensure superior and class leading customer and personal service is provided 
 Ensure all staff know, understand and work towards the customers service ethos of
the hotel and its brand 
 Organise and deliver staff training and development as required 
Management 

 Ensure all decisions are made in the best interest of the hotel 
 Developing improvement actions across all departments and ensure the operations
are run in the most cost efficient manner, while maintaining the brand credibility, ethos
and guest atmosphere. 

Strategy 

 Review the Hotels strategic plan with management and board of directors, revise as
circumstances dictate and work closely with the chief strategy officer to ensure
strategy deliverables are met. 

Sales and Marketing 

 Develop and implement innovative sales and marketing programmes to maximise

room yield, other revenue and occupancy. 
 Take part in new client and business acquisition along with the sales team
whenever required. 
 Manage an appropriate level of community and public engagement and
involvement 
 To prepare and manage ambitious, yet attainable revenue and business plans that
accurately reflect impact of key local economic factors and trends influencing the
tourism industry and growth markers. The GM must have a keen knowledge of the
hotel’s customer / market segments and exploits all opportunities to maximise and
grow revenues from these. Exploit the hotels relative strengths to secure and grow
market share. 
 To maintain and build the relationships and partnership in place with other
businesses, private and statutory bodies and to take full advantage of these resources
to generate and grow the business. (e.g. Fáilte Ireland, Tourism Ireland, Local
Authorities, Trade Bodies)

Specific Duties 

Operations 

 Responsible for the day to day operation of the hotel and ensuring the hotel delivers the
highest level of product & highest levels of service standards.

 Responsible for all operational HOD’s; and also for the supervision of all other senior
managers in the absence of the General Manager.

 Chair the HOD meeting each month in line with the agreed agenda and go through
operations forecast in detail.

 Effective communication with management via weekly meetings, one on one meetings,
monthly sales meetings, team meetings & memos.
 Interacting with guests regularly and obtain guest feedback directly.

 Manage the Executive Chef and Food & Beverage Managers on developing the food &
beverage product including signing off on all menus, service changes, promotions, etc.
Ensure the hotel F&B product & service is to the highest standard at all times.

 Manage the accommodation manager to ensure that accommodation standards are

maintained to the highest standards and that continuous maintenance is taking place.

 Regularly check hotel bedrooms to ensure cleanliness levels and service standards are at
the highest levels at all times.

 Manage the banqueting team and ensure continuous development of the banqueting
product & service to ensure the hotel retains its market share of this business.

 Issuing the monthly management roster. Give each of the duty management team
responsibilities.

 That guest complaints are being dealt with appropriately and that recurring complaints
are being addressed. That the hotel online reputation continues to improve. Ensure Review
Pro weekly comment reports & monthly CST reports are issued.

 That the property is maintained to a high standard and the routine maintenance
programme is being implemented.

 That I.T. systems are functioning as required for the business.

 Ability to delegate work and strong organisation system is key to this role.

 Preparing the property each year for the annual Radisson QPR Audit.

 Driving Green initiatives and assisting the Green Champion in their role.

 Driving sustainability, carbon reduction and plastic reduction in line with iNua Group
initiatives.

Financial 

 Putting together the annual business plan & budget in conjunction with the general
manager, finance department and sales & operations teams.

 Doing 3 month forecasts each month with the General Manager and updating the weekly
forecast and sending this to head’s of department.

 Briefing all managers on the weekly financial results and areas for improvement.

 Ensuring payroll is kept within budget and that expenses are kept within budget.
Reviewing department efficiencies for any department where payroll is consistently over
budget.
 Assisting the General Manager in implementing the capital programme via obtain quotes,
overseeing the implementation and ensuring we keep within budget.

 Ensuring stock takes are being carried out monthly or in line with agreed schedules.
Investigating issues with GP’s/expenses are not performing. Ensuring that there are good
stock control & security measures in each department.

 Ensuring that all new menus are costed and that all beverages are achieving the required
GP. Regular competitor analysis is carried out for F&B pricing.

 That supplier pricing is reviewed for food every quarter and for beverage & all other areas
twice per year.

 Going through the house accounts with the financial controller monthly.

 Going through the discount & cash discrepancy reports weekly and addressing any
issues with head’s of department as appropriate.

 Appoint a manager responsible for reducing energy & waste costs and ensure they hold
quarterly meetings and implement actions from the meetings.

Human Resources & Training 

 Working with the HR Manager to ensure all statutory training is carried out such as
manual handling, fire training, food handling, allergen training, chemical training, HACCP,
Pool Management, responsible serving of alcohol, first aid etc.

 Ensure operations training is carried out thoroughly with new employees in each
department and that refresher training is taking place regularly.

 Developing head’s of department, duty managers & supervisors through training. Identify
training needs & skill gaps and plan training as appropriate. Develop succession planning
for departments in conjunction with the General Manager.

 Ensuring that there is effective communication between management and employees via
department meetings at least every two months, quarterly employee representative
committee meetings, memos to employees, etc.

 That employee rewards happen on a continuous basis such as employee of the Quarter
and staff socials at least 3 times per year.

 Ensuring that job chats and disciplinary procedures are carried out correctly & as
appropriate.

 That the Dignity & Respect at work policy is upheld at all times and that any breaches of
the policy are addressed as a matter of urgency.

 Assisting the HR manager to ensure all HR policies are implemented in the operation –
e.g. uniform & grooming, service charter, hygiene, rest breaks, clocking procedures,
absence, IT use, winter short time working, management of any under 18’s etc.
 That the HR Manager is working with head’s of department to recruit for the business
needs. That interviews are being carried out professionally & references are being checked
by the HR department.

 Recruitment of all operations management & supervisor positions.

 That all employees receive annual appraisals. Carrying out appraisals with head’s of
department annually and completing job chats every 6 months or more often if required.
Giving each head of department goals & targets for the next period at their appraisal.

 That staff meals are served and are of a good quality for breakfast, lunch & dinner, and
that the staff facilities are maintained and cleaned to the highest standards at all times.

 Keeping the team happy & motivated and delivering friendly, excellent service to our
guests.

 Ensuring active use of the iNua Work Vivo App and encouraging it’s use by all managers
and employees.

Health & Safety 

 Ensuring the hotel compliant with all health & safety and fire regulations. Ensuring the
property is always prepared for annual fire inspections, Food Safety inspections and Shield
Yourself quarterly audits. Appoint a manager responsible for chairing health & safety
meetings every month.

 Ensuring the kitchen and food & beverage departments are compliant with all HACCP
regulations and that any issues highlighted by the EHO are addressed.

 Pool Management standards and the Water system risk assessment policies are fully
implemented.

 That risk assessments are carried out on employees who are pregnant or who may have
acquired a health condition or disability.

 That accident/incident reports are filled out correctly and reported to the insurance
company as appropriate.

 That annual maintenance contracts are managed in line with iNua Group tendering.

Sales & Marketing 

 Attend the weekly sales & rooms meetings and support the hotel’s sales manager in all
sales related initiatives.

 Support the hotel revenue manager and ensure that room yield is being maximised on a
day to day basis.

 That the F&B are being promoted strongly both in house and in the local market.
 Ensure that Wedding enquiries are being managed correctly. Signing off on any
discounts on wedding packages. Ensuring the hotel retains its market share for weddings.

 Developing more family occasion F&B business for the hotel.

 That hotel website and social media are constantly up to date and advising sales &
marketing of any issues.

 Meet clients as required and represent the hotel at business events as required.