At Trim Castle, we do warm, authentic welcomes particularly well, and constantly strive to deliver a polished service, guest comfort and excellence in everything we do. Our values of Passion,
Customer Focus, Teamwork and Integrity are always forefront in our minds as we passionately care about our guest experience and are committed to being the best in all we do. We are also committed to training and developing our team members and ensuring their journey with us inspires them each day.
Duties and Responsibilities of the Role:
Assist the General Manager in overseeing all hotel operations, including Rooms Division, Food and Beverage, Conferences & Banqueting, Sales and Marketing, Finance, and Administration
Ensure guests receive superior service and a positive experience during their stay. Address any guest concerns or issues promptly and professionally
Assist in building and maintaining positive relationships with guests, corporate clients, vendors, and local community stakeholders
Ensure the hotel complies with all health, safety, and security regulations and implements best practices
Assist in handling any emergencies or critical situations that may arise within the hotel promptly and effectively
Oversee property maintenance efforts to ensure all facilities are well-maintained and in good working condition
Implement and maintain high standards of service and cleanliness throughout the hotel
Coordinate with relevant departments to conduct regular safety drills
Ensure compliance with health and safety regulations and best practices in food handling, preparation and service
Conduct regular training sessions for staff to improve their skills, knowledge and service standards. Support employee development and training initiatives to enhance skills and knowledge within the team
Work with the team to monitor and maintain quality standards across all hotel operations, including cleanliness, safety, and guest service
Develop and implement strategic plans and objectives for the F&B department, in alignment with the overall goals and vision of the organisation
Work with the culinary Team to design innovative and appealing menus that cater to the preferences of the target market and align with seasonal trends
Maintain strict quality control measures to ensure that food and beverage offerings meet high standards of taste, presentation and service
Monitor and manage inventory levels for operational supplies
Oversee planning and execution of special events, banquets and catering services, working closely with the events Team and clients
Assist in developing and managing the hotel's annual budget, analysing financial data, and implementing cost-control measures to achieve revenue and profitability goals
Support revenue optimisation initiatives through pricing strategies, upselling, and other revenue-enhancing measures
Monitor expenses, identify cost-saving opportunities, and contribute to overall financial goals
Requirements for the role:
Previous experience in a senior management position or a related leadership role within the hospitality industry essential
Strong leadership and managerial skills to support and motivate a diverse team effectively
Excellent communication and interpersonal abilities to interact with staff, guests, and stakeholders
Knowledge of hotel operations, including housekeeping, front office, F&B and guest services
Financial acumen to assist with budget management, financial analysis, and decision-making
Attention to detail and a commitment to maintaining high-quality standards
Problem-solving skills to address issues and challenges efficiently
Knowledge of industry regulations, health and safety standards, and best practices
Flexibility to work irregular hours, including evenings, weekends, and holidays, as required in the hospitality industry
Familiarity with hotel management systems
Competitive remuneration and benefits package