Hotel Manager

You will lead a small multi-skilled team, maintain supplier relationships, manage bookings and group/tour operator accounts, and be the go-to problem solver for onsite operational and building issues. Flexibility, initiative and a “do-what-needs-doing” attitude are essential.

Key responsibilities: 1 Operations & customer service

• Own the day-to-day hotel operations: concierge and front of house management including the bar, and kitchen management when required.
• Manage bookings and the booking system; handle online channels and group/tour operator coordination.
• Maintain key customer accounts and partnerships.
• Ensure consistently high standards of cleanliness and presentation across rooms, common areas and the bar; oversee cleaning team and step in as needed.
• Good social media skills in order to promote and market the business.

• Recruit, train, roster and mentor staff across all departments. Maintain a positive, safety-focused workplace.
• Build capability in staff so all core roles can be covered when needed.
• Manage payroll, rosters, staff performance and HR basics.

• Undertake and coordinate general maintenance: plumbing, gas, basic electrical, building and machinery repairs. Have an understanding of water storage and septic/sewerage systems. Arrange contractors and manage supplier relationships.
• Ensure compliance with health & safety, fire and building regulations (or coordinate to ensure compliance).

• Stock control, purchasing and inventory management (bar, kitchen, accommodation supplies). Maintain supplier relationships and negotiate terms.
• Manage day-to-day financials: takings, petty cash, basic P&L awareness and reporting to owners.

• Rapid, practical problem solving for service or facilities issues - often without immediate external support.
• Act as a visible member of the local community and represent the hotel at community events when appropriate.
• On call & emergency readiness
• Be available for urgent onsite issues outside normal hours (rosters and reasonable on-call arrangements apply).
• Maintain emergency plans and contact lists.

• Demonstrated experience (4+ years) managing a small to medium hospitality operation end-to-end (hotel, pub/hotel, lodge or B&B). Rural or remote hospitality experience strongly preferred.
• Hands-on maintenance skills and confidence with plumbing, gas, electrical basics and septic/sewer systems (able to do repairs and to manage/converse effectively with contractors).
• Practical cook / kitchen supervisory experience and ability to run kitchen shifts when needed.
• Strong people management skills: rostering, coaching, conflict resolution, building multi-skilled teams.
• Booking system experience (property management system / channel manager) and experience handling group bookings/tour operators.
• Excellent communication and customer service; calm under pressure; flexible and resourceful.
• Comfortable living and working in an isolated rural community; strong community mindset and reliability.
• Must have NZ bar managers license (LCQ), and NZ driver’s license (full) - essential.

• Barista, commercial cookery or hospitality qualification.
• First Aid certificate, health & safety training.