The Hotel Manager is responsible for the coordination of all operative outlets of the Kempinski Hotel, to ensure a smooth course of daily business including the aspect of profitability, quality- insurance as well as quality-improvement, communication and staff leadership.

Key Responsibilities

Responsible for the optimization of sales.

• • Substitute the General Manager in his absence and acquisition of representative tasks.

• • Responsible for coordination, initiation and control of all operational processes as well as appropriate delegation and control of the individual tasks.

• • Link between the General Manager and the Department Heads and Team Leaders.

• • Ensure an optimal communication between GM and Department / Department heads in the form of meetings, etc.

• • Implement annual reviews for the subordinate Department and Head of Department, as well as promotion, development, and career planning; Initiate corrective / disciplinary action in collaboration with the GM.

• • Responsible for the implementation and adoption of projects in collaboration with the GM.

• • Responsible for leadership in all matters in relation to safety and protection in the hotel.

• • Budget coordination, creation, control operations.

• • Cost control, sales optimization through promotional activities.

• • Develop and constantly monitor all security-relevant measures and facilities especially fire protection and rules of conduct in emergency situations, taking into account the current requirements by authorities and legislation.

• • Achieve or exceed budget, ensuring a permanent improvement of quality standards and optimization of work processes in the operational area.

• • Monitor and Control sales of the room rate in terms of Logis.

• • Monitor quality of all public and non-public spaces.

• • Monitor the technical condition of the departments.

• • Handle the daily monitoring of all departments.

• • Initiate cross-cutting projects.

• • Ensure own personal and professional training.

• • Acquire Manager on duty services during the week and on weekends.

• • Develop and assure standards in the areas of Logis and F&B.

• • Handle forecast and yield management for the Logis area in collaboration with the GM and FOM.

• • Secure the realization of quantitatively as qualitatively optimal utilization of the

• Logis range.