Bayview International Hotels & Resorts is a wholly owned subsidiary of Oriental Holdings Berhad, managing a portfolio of 11 city and resort hotels in Australia, New Zealand, Malaysia and Singapore. Founded in 1993, it remains a family-run business with an emphasis on exceptional service, comfortable accommodation for every guest, high-quality amenities and dining options, friendly and attentive staff and excellent value for money. Visit for more information.
The Hotel Manager will oversee the daily management of the property and staff members working at the hotel to ensure that all guests enjoy a positive experience during their stay. Able to lead the effective management of the Rooms and Food & Beverage functional areas to maximise financial performance while upholding quality standards and maximizing levels of guest satisfaction.
Focus on Guest Satisfaction Scores and Quality Assurance Scores by managing the online reputation of the hotel ensuring that review response rates exceed minimum KPIs set by corporate office. To resolve all guest complaints in a timely manner while ensuring guest satisfaction.
Be available and visible to guests i.e. meet and greet during breakfast hours, and cocktail hours in the evening etc. to build relationships, facilitate email collection for direct re-marketing efforts and monitoring guest satisfaction levels.
Conduct a minimum of daily meetings with department heads and monthly townhall meetings with all staff members and ensure each department is conducting daily pre-shift briefings and to participate, where possible.
Ensure Department Managers monitor and maintain cleanliness, sanitation and organisation of assigned work areas whilst ensuring all Operational Health & Safety requirements are consistently met
Oversee and participate in hotel inventories as required by ensuring par levels are accurately maintained and requisition procedures adhered to.
Manage and monitor the property P&L and provide detail explanations for expense line variations to budget.
Understand and apply accounting principles set forth in the Uniform System of Accounts for the Lodging Industry (USALI 11th Edition) e.g. accruals, prepayments, balancing daily reports, GL coding etc. and ensuring these are understood and applied appropriately by the property Financial Controller.
Coordinate capital improvement projects to maintain/upgrade quality standards and property images, and to protect assets from neglect, damage or deterioration.
Ensure that the preventative maintenance program and routine maintenance program is always adhered to and all Repairs & Maintenance requirements of the property are appropriately prioritized and monitored to ensure optimal efficiency.
Work together with Corporate Office on functions such as revenue management and distribution, sales and marketing towards the attainment of budgeted Revenue, RevPAR index, GOP and EBITDA, with a primary focus on Food & Beverage outlet performance of Local Restaurant & Bar.
Adherence to Food & Beverage guidelines, cleanliness and food sanitation as required by the local authorities as applicable.
Provide support to the Front Desk during busy periods by assisting guests in the registration and check-out procedures of the hotel.
Assist the Executive Housekeeper in the supervision of the housekeeping department.
Assist in the monitoring the expenses of each department budget except for revenue management, sales and marketing, functions handled by Corporate Office.
Participate and responsible for the development of the hotel expense budgets.
Responsible for knowing hotel emergency procedures and the training of staff members to act accordingly in the event of an emergency or accident at the hotel.
Ensuring that the security needs of the property, our guests and staff members are always met.
Oversee all staff who reside onsite to ensure facilities and environment are maintained to the highest standard
Areas of Accountability
Guest Satisfaction and Quality Assurance
Overall Hotel Operations
Food & Beverage and Outlet Performance
Minimum Qualifications and Skills Required
Minimum qualification of bachelor’s degree or equivalent
Strong knowledge and practical work experience within hotel operations
Ability to priorities business objectives
Management skills, such as leadership, organization, planning, communication and control
Able to assess/evaluate team members performance in a fair and consistent manner
Able to supervise, train and motivate multiple levels of managers
Possesses advanced knowledge in the principles and practices of all hotel disciplines including experiential knowledge for the management of people and complex problems
Self-motivated and competitive
Warm personality with team spirit
Food and Beverage Allowance