Our client is seeking a motivated, hands-on and service-driven Junior Assistant General Manager to assist with the overall management and daily operations of a hotel.
The successful candidate will support the General Manager in ensuring the smooth and efficient running of the hotel, maintaining high standards of guest service, managing operational departments, maximising revenue and controlling expenditure. The role requires a well-rounded hospitality professional with strong operational knowledge, financial awareness and the ability to lead, motivate and develop employees.
The incumbent will be responsible for overseeing assigned departments, which may include Front Office, Housekeeping, Food & Beverage, Maintenance, Grounds and Security, while assuming broader management responsibilities during duty shifts.

KEY RESPONSIBILITIES

1. Hotel Operations and Financial Management

• Assist with the overall management and daily operations of the hotel.
• Monitor hotel financial performance against budgets and targets.
• Maximise revenue across accommodation, food and beverage, conferencing and other revenue streams.
• Monitor income and expenditure, identify variances and implement corrective measures.
• Analyse financial reports, including Profit and Loss Statements, and manage departmental costs.
• Control purchasing and expenditure, ensuring value for money and adherence to approved budgets.
• Assist with monthly and annual financial reporting, stocktaking and audit requirements.
• Monitor creditor and debtor accounts, payments, reconciliations and outstanding balances.
• Manage departmental staffing costs, leave schedules and shift rosters in line with operational requirements.

2. Revenue and Yield Management

• Assist with implementing revenue management strategies to maximise room occupancy and average room rates.
• Monitor room rates, occupancy levels, competitor pricing and market trends.
• Adjust room rates in line with business requirements and approved pricing parameters.
• Identify opportunities to increase revenue through accommodation packages, food and beverage offerings, conferences and additional services.
• Monitor revenue forecasts and contribute towards achieving monthly, quarterly and annual targets.

3. Food & Beverage and General Operations

• Oversee and coordinate restaurant and food and beverage operations as required.
• Coordinate group bookings and arrivals, ensuring appropriate menus, staffing, stock and equipment are in place.
• Work closely with kitchen management on menu planning, food costing and budget control.
• Maintain a visible management presence during peak operational periods.
• Monitor service standards, stock levels, crockery, cutlery, glassware, linen and guest supplies.
• Ensure effective stock control, minimise wastage and manage operational losses.
• Identify opportunities to improve service delivery, productivity and operational efficiency.

4. Guest Relations and Service Excellence

• Ensure consistently high standards of guest service and satisfaction.
• Promote a positive guest experience and encourage repeat business and referrals.
• Handle guest complaints and queries professionally, promptly and effectively.
• Monitor online guest reviews and feedback, ensuring appropriate follow-up and corrective action.
• Maintain service standards across all hotel departments.
• Identify opportunities to improve the guest experience and overall service offering.

5. Staff Management and Development

• Assist with the recruitment, selection and onboarding of employees.
• Supervise, motivate and develop departmental teams and direct reports.
• Manage staff performance, conduct performance appraisals and address performance-related issues.
• Handle disciplinary matters in accordance with applicable legislation and company procedures.
• Ensure employees receive appropriate operational and legislative training.
• Maintain effective employee relations and promote teamwork, accountability and a positive working environment.
• Prepare and monitor staff rosters to ensure adequate and cost-effective staffing levels.

6. Maintenance, Health & Safety and Compliance

• Oversee preventative maintenance programmes for hotel rooms, public areas, equipment and facilities.
• Ensure maintenance issues are identified and addressed timeously.
• Ensure compliance with applicable legislation, Occupational Health and Safety requirements and operational procedures.
• Maintain food safety, kitchen hygiene and cleanliness standards.
• Ensure appropriate safety and security measures are implemented and adhered to.
• Investigate and report incidents, guest complaints and insurance-related matters.
• Ensure all required operational documentation, checklists and compliance records are maintained.

7. Sustainability and Continuous Improvement

• Monitor water, electricity and other resource consumption to minimise wastage.
• Support environmental sustainability initiatives and responsible resource management.
• Identify opportunities to improve operational efficiencies, service delivery and the hotel's overall offering.
• Encourage employee participation in improvement initiatives.
• Build and maintain positive relationships within the local community.

MINIMUM REQUIREMENTS

• Grade 12 / Matric – Umalusi certificate required.
• National Diploma in Hospitality Management, City & Guilds Diploma or an equivalent qualification.
• N6 Hospitality qualification is non-negotiable.
• Minimum of 1 year's experience at Front Office Supervisor level.
• Exposure to the various hotel departments, including Front Office, Housekeeping, Food & Beverage and general hotel operations.
• Strong computer literacy, particularly Microsoft Office.
• Good understanding of hotel operations, hospitality standards and guest service principles.
• Basic financial and revenue management knowledge.

ADVANTAGEOUS

• Food and Beverage qualification or practical experience.
• Previous exposure to an Assistant General Manager development programme.
• Experience with hotel Property Management Systems (PMS) and revenue management systems.
• Experience in budgeting, financial reporting and departmental cost control.

SKILLS AND COMPETENCIES

• Strong leadership and people management abilities.
• Excellent verbal and written communication skills.
• Good financial and analytical ability.
• Strong organisational and administrative skills.
• Customer-focused with a passion for hospitality and service excellence.
• Results-driven with the ability to meet operational and financial targets.
• Assertive, accountable and detail-oriented.
• Ability to work collaboratively across multiple departments.
• Effective problem-solving and decision-making skills.
• Adaptable and able to work under pressure in a fast-paced hospitality environment.
• Strong planning, coordination and time-management abilities.

ADDITIONAL REQUIREMENTS

• Must be eligible to hold a position of authority or responsibility in relation to applicable liquor licensing requirements.
• Must be willing to work shifts, weekends, public holidays and extended hours as required by hotel operations.
• Must be comfortable working in a demanding, hands-on hospitality environment.