Hotel Manager

Company Description Contemporary, relaxed and imaginative. Be it a leisurely family break or romantic escape, AVANI Hotels & Resorts provides the right space for guests who value the details that matter. Position Overview The Hotel Manager supports the Cluster General Manager in overseeing the daily operation of Avani+ Barbarons Seychelles Resort, ensuring exceptional guest experiences, efficient operational performance, and adherence to Avani/Minor brand standards. The role provides strong leadership to all operational departments, drives service excellence, ensures profitability, and fosters a positive work culture aligned with the company’s values. A strong background in Food & Beverage operations is essential to guarantee consistent service standards, profitability, and seamless integration between hotel operations and F&B services. Key Duties & Responsibilities Operational Leadership To implement the hotel strategy across all operational departments. To provide a single point of leadership for all operational activities in the hotel, and to effectively lead and manage the day-to-day operational activities of the hotel. To support and implement all corporate programmes and guidelines. Oversee daily operations with a strong presence across all operational departments (Rooms, Food & Beverage, Housekeeping, Front Office & Spa) Ensure consistent compliance with Avani brand standards, operational policies, and service quality benchmarks. Monitor and analyze key performance indicators (KPIs) and implement strategies for continuous improvement. Conduct regular operational meetings and property walkthroughs. Support the Cluster General Manager in implementing strategic plans and initiatives that enhance overall performance. Food & Beverage Oversight Provide leadership and strategic oversight for F&B operations — including restaurant, bar, room service, banquets/events. Work closely with F&B manager/Executive Chef to monitor menu planning, quality standards, cost control (food cost, labour cost), inventory and supplier management. Ensure compliance with food safety, hygiene, and licensing regulations. Participate in development of F&B business plans, budgeting, forecasting, and promotional activities to maximize outlet revenue and profitability. Handle guest feedback and complaints related to F&B services; implement service recovery processes and continuous improvement plans to enhance guest satisfaction. Guest Experience & Service Quality Maintain high standards of guest service and satisfaction. Personally engage with VIPs and handle complex guest issues when escalated. Drive a guest‑centric culture through training, team engagement, and quality monitoring. Analyze guest feedback platforms and drive action plans to improve scores. Financial Management Assist the Cluster General Manager in preparing and managing budgets, forecasts, and monthly P&L reviews. Monitor cost controls and revenue strategies across all operational departments. Support sales and marketing initiatives to drive occupancy, ADR, and RevPAR growth. Review daily/weekly/monthly performance reports and recommend corrective actions where necessary. Team Management & Development Foster a positive, inclusive, and performance‑driven team culture. Conduct performance reviews and support career development planning. People Leadership & Culture Lead, coach, and support department heads and line managers. Promote a culture of teamwork, respect, and continuous improvement in line with Minor core values. Collaborate with People & Culture to support training, development, performance management, and succession planning. Drive engagement and ensure compliance with company policies and Seychelles labour regulations. Support recruitment, onboarding, training, and development initiatives. Safety, Security & Compliance Ensure all health, safety, security, and environmental standards are met in accordance with local laws and company policies. Oversee risk management procedures and emergency response readiness. Maintain compliance with regulatory requirements, including licensing, hygiene standards, and operational audits. Qualifications Bachelor’s degree in Hospitality Management, Business Administration, or related field. Minimum 5–7 years of experience in hotel operations, with at least 3–5 years of significant exposure to Food & Beverage operations and/or senior F&B management roles. Prior experience in similar position preferred. Proven leadership, communication, and interpersonal skills. Financial acumen and ability to manage budgets, forecast, and control costs. Guest‑centric mindset, strong service orientation, and high standards of quality and presentation. Core Competencies Leadership & Decision‑Making Strategic Thinking Guest & Service Excellence Operational Efficiency Financial Acumen Communication & Collaboration Crisis and Conflict Management Adaptability in dynamic environments Strong interpersonal and cross‑cultural communication skills Additional Information This position reports to the Cluster General Manager. Seniority level Director Employment type Full‑time Job function Management and Manufacturing Industries Hospitality #J-18808-Ljbffr