The general manager is in charge of all daily hotel operations to guarantee that guests enjoy an outstanding experience. They are responsible for all hotel services, such as guest relations, front desk, housekeeping, maintenance, revenue management, expense management, team building, and employee development. This position requires a flexible and dynamic problem solver with exceptional leadership abilities who can empower staff to give superior customer service to hotel guests, associates, and visitors. They act as brand ambassadors, providing leadership and strategic direction to all departments of the hotel.

The General manager is responsible for all aspects of operations at the hotel, to day-to-day staff management and guests. He / She should be an ambassador for the brand and your hotel. Provide leadership and strategic planning to all departments in support of our service culture, maximized operations and guest satisfaction. Work Very closely with the hotel owners and other stake holders.Responsible for managing the Hotels management team (HOD's) and overall hotel targets to deliver an excellent Guest experience. A General Manager would also be required to manage between profitability and guest satisfaction measures.

* Make some management strategic plan for rebranding property.* Develops and implements the strategic plan, marketing plan, budget and goals program to ensure an on-going basis optimum guest satisfaction, sales potential and profitability* Ensure highest level of guest satisfaction by providing, quality guest services and amenities within corporate standards* Develop recognition programs, advertising and promotional campaigns to obtain greatest market awareness and patronage* Establishes and maintain effective employee relations

Handling owner company including hotel property (Kristal Hotel Kupang), education / school (Buoyant Montessori School), restaurant (Container Brotus Fried Chicken), and farming (CV. Unggas Timor Mandiri).

* Develops and implements the strategic plan,marketing plan,budget and goals program to ensure an on-going basis optimum guest satisfaction,sales potential and profitability* Ensure highest level of guest satisfaction by providing,quality guest services and amenities within corporate standarts* Develop recognition programs,advertising and promotional campaigns to obtain greatest market awarness and patronage* Establishes and maintain effective employee relations

1.Achievement of budgeted food sales, beverage sales, labour costs and profitability.2.Completion of Customer Follow-up calls on a timely basis.3.Timely analysis of Food & Beverage Prices in relation to competition.4.Participation and input towards F&B Marketing activities.5.Entertainment of potential and existing customers.6.Preparation of Sales Promotions & Mailings.7.Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.8.Telemarketing to previous clients to inquire about possible future bookings.9.Development and maintenance of all department control procedures.10.Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.

• Develops excellent relations with guests• Prepares the commercial action plan for the department and ensures implementation• Sets daily sales targets for the team • Analyses guests' comments and shares them with the team • Launches and deploys marketing initiatives in the local area in order to increase revenue• Works in close collaboration with the sales department to ensure a high standard of service and satisfaction for meetings customers• Knows the market and customer expectations• Keeps close track of what the competition is doing• Uses sense of creativity and innovation to facilitate commercial operations

• Draws up the department's annual budget in line with hotel strategy• Ensures that management results are in line with the hotel's targets• Guarantees the respect of procedures governing cash operations, administration and audits, in line with the brand's internal audit guidelines• Adapts department organization as required and manages headcount for optimum "prime cost"• Draws up, implements and ensures that internal checks are properly carried out• Supervises purchasing for the restaurant and kitchen, manages stocks and checks that AstonShop purchasing targets are met as decided by the brand• Ensures that the equipment and cultural assets of the department remain in good condition and working order• Checks inventories that have been carried out• Takes part in "Debtor" meetings and implements actions to recover debt

• Ensures the high standard of services provided for guests and the attainment of the department's qualitative and quantitative targets• Conveys the hotel's image and atmosphere through his/her exemplary attitude, warm and friendly welcome, availability and frequent presence in the field• Manages and motivates the teams in order to improve sales and the quality of F&B services • Improves the department's results by increasing sales and the productivity of F&B points of sale• Leads and brings life to Hotels projects and identity features in the department (Echanson, service certification etc)

The primary objective is to run the daily outlet operation in a smooth and pleasant manner. To also the assist the F&B Manager in training all F&B staff members and to develop the skills and ability of these members of staff to handle guest situations properly and in an efficient and courteous manner in accordance with the Accor Hotel Policies and Procedures.

1.Responsibility to our outlet food and beverage and maintain quality of service2.To assist the Food and Beverage Manager in managing the outlet as a successful independent profit centre, ensuring maximum guest satisfaction consistent with Mercure Hotel Standards, through planning, organising, directing and controlling the food and beverage operation and administration.

1.To Supervise the assigned station in food and beverage service in order to maximize guest satisfaction consistent with Grand Jatra Hotel Bppn Standards.responsible for Captain,Waiter and Waitress.2.To lead the operation the assigned station in food and beverage service in order to maximize guest satisfaction consistent.

Reporting to Bar Captain, Prepare mice en place for daily operational of the hotel (Bar Service,Lounge,Pub) maintain hygiene & cleanliness of the work area at all times and cooperating with others section.