General Manager

A 132-room full-service hotel in Bellingham is hiring a hands-on General Manager.

The hotel runs a restaurant with its own profit and loss, catering, and about 12,000 square feet of meeting space. It has an indoor pool and about 80 associates. A new executive chef is in place. The sales team is holding market share and needs a general manager who can guide the director of sales against revenue goals. The building is an older conversion. Ownership is experienced in hotels and will invest as the business improves.

The role needs a leader who can run a full-service operation, lead food and beverage, and work the floor rather than sit in an office.

The role

The General Manager owns the hotel: guest experience, associate leadership, brand compliance, and the financial result. You direct every department, keep the restaurant and catering productive, and partner with sales and revenue management on occupancy, rate, and total revenue. You operate independently day to day and stay close to ownership.

What you will do

• Prepare, own, and manage the annual operating budget, including revenue, labor, expenses, and house profit. Review daily and monthly results and act when performance misses forecast.
• Lead food and beverage, including the restaurant P&L, catering, and the new executive chef. Hold service standards without letting cost slip.
• Guide the director of sales. Know the local market, competitors, and demand generators, and sit in sales and revenue strategy.
• Recruit, coach, and hold department leaders accountable. Spend time on the floor. Build a team that stays.
• Manage brand quality for a full-service hotel, including the operating exceptions this building requires.
• Keep licenses, inspections, cash controls, purchasing, and life safety current.
• Represent the hotel with local business and hospitality groups.
• Report clearly to operations leadership and the owner.

What they are looking for

• General manager experience in a full-service hotel, with real food-and-beverage responsibility. One to two years as a general manager is the minimum; a stronger full-service track record is preferred.
• Demonstrated experience preparing hotel operating budgets and managing to them.
• Ability to coach a director of sales, not only run rooms and the desk.
• Hands-on style. This owner wants the general manager on the floor.
• Comfort leading a full-service restaurant and catering operation in a smaller Pacific Northwest city.
• A bachelor's degree is preferred, not required.

Compensation

Base salary is $110,000 to $120,000. Bonus is 30% of base and non-discretionary, tied to revenue and house profit.

Benefits

Benefits include medical, dental, and vision; company-paid short-term and long-term disability; company-paid basic life and AD&D; 401(k) with company match; paid time off; state-required sick pay; 8 paid holidays; and hotel discounts.