General Manager 295 views

Join Our Team at Meliá Seychelles (Seafront Development Ltd)

New Opening Resort Hotel!

Job Description

Mission:

Responsible for managing the P&L and optimising operations in their hotel. Responsible for the management of the hotel Executive and Operating Committees, ensuring compliance with Meliá Hotels International policies and procedures and the goals and objectives defined by Hotel Services.

Your Tasks:

• Has a comprehensive vision of operations and the customer experience in the hotel and of the destination in which it operates.
• Tactical decision making based on financial data or other information (general operational KPIs) and with advice from the BP
• Leads the Business Review providing input on both hotel operations and sales (along with the DOS). Preparation of the Action Plan and follow-up.
• Leads the meetings of the hotel Executive Committee to define the vision, objectives and action plans to implement in daily hotel operations.
• Leads meetings with the hotel operations team to ensure operational excellence in the hotel. Responsible for the implementation of action plans to optimise operations and customer satisfaction.
• Communicates any opportunities for growth in the hotel portfolio to a higher level.
• Continuous monitoring of the implementation and achievement of objectives in the environmental strategy defined in the company.
• Implements the pre-opening process and ensures compliance with the agreed opening deadlines and costs. Prepares the OS&E requirements based on the brand standards and works with Procurement to contract suppliers based on the particularities of each area.
• Supports the MD and gets involved promptly if required in relationships with hotel owners and strategic partners.
• Responsible for sustainability through the creation or monitoring of a monthly checklist with KPIs designed by the Sustainability Department.
• Enabled to represent the hotel before official bodies. Responsible for procedures that require an electronic signature, procedures with local authorities and public bodies, licenses, project presentations, renewal of agreements for the assignment of spaces, furlough lists and corresponding procedures at the international level.
• Joint power to manage accounts together with the BP or Financial Controller of the hotel.
• As per the company’s defined guidelines, maximum responsibility for the revenue and cost budgets of the hotel which they prepare together with the Business Partner and the rest of the hotel Executive Committee. Ensures compliance with the approved budget, analysing with the BP the causes of any deviations, defining the corrective measures to minimise their impact and monitoring compliance with those measures.
• Detects and analyses investment opportunities in the hotel (Strategic AIP), prioritising them based on the Business Cases prepared by the BP (F&B investments will be validated together with F&B (Hotel Services)). Subsequently monitors the investments made in the hotel to ensure that commitments are met.
• Asks the MD for the specific operational investments in the business unit. For hotels under management, investments are agreed with the MD and requested from the hotel owner.
• Regarding the Risks AIP, analyses and prioritises together with the Chief Engineer of the OC any investments required to mitigate risk, as well as energy and environmental investments (SAVE AIP) that have optimum technical-financial viability in those geographic areas in which they apply.
• Identifies sales needs in their destinations/OC through direct contact with the area DOS, providing their vision through the Business Review.
• Ensures and monitors the correct implementation of image, product and service standards in the hotel.
• Oversees the implementation of product, service and attribute standards. Implements the operational guidelines defined by Hotel Services.
• Oversee the implementation of the F&B strategy, projects and tools in the OC / hotel and monitor the related KPIs.
• Oversee the definition of local concepts by the Executive Chef of the CO / hotel.
• Together with the Executive Chef and F&B Director of the OC, analyse any F&B projects: kitchen planning and design, buffet structures, outlet designs, decorations as well as culinary management and menu wheels.
• Meet with F&B and the Executive Chef to define gastronomic actions and participate in the F&B marketing plan.
• Manages the CORE HR processes for their team (salary review, variable remuneration, workplace environment measurement, performance review, training needs, etc.).
• Assists in the centralisation of Service Contracting on a global level through awareness about the way services operate so that they can be correctly standardised,
• Assists in the Economic Impact Analysis.
• For decentralised procurement for stand-alone restaurants or outlets, hotels do not have to buy predefined products but must always follow the guidelines and procedures defined by Procurement for their contracting.
• Ensuring that loyalty trainings are conducted, that their teams have completed them and are up to date with the latest programme developments.
• Ensuring optimal implementation of the programme’s processes, operations and identity manuals.
• Identify sustainability-related opportunities and present them to the Director of Operations to ensure alignment with the sustainability criteria
• Ensure the accuracy and quality of the (non-financial) sustainability data manually entered in the group’s systems.
• Keeps constant contact with hotel owners to ensure productive communication and relationships in line with the contract signed between the parties.
• Provides the necessary documentation agreed between the parties for the smooth running of the business relationship according to the strategy defined by the MD with each property.
• Hotels with assigned/leased/outsourced space/premises:
• Leads the day-to-day relationship with the tenants of the different hotel spaces in accordance with the signed agreement.
• Reviews and provides the appropriate comments to the (sub)leasing or assignment contract to be signed in the hotel.
• Ensure compliance with the Occupational Health and Safety Procedures and Instructions.

Benefits

Why Meliá

At Meliá, we believe every team member is a VIP. Our diverse professionals create an extraordinary work environment that fosters growth and opportunity. We pride ourselves on our warmth, passion, and sense of family, ensuring that working with us is an unforgettable experience filled with emotional moments. Our dedication to sustainability reflects in our motto: “Towards a sustainable future, from a responsible present.”

If you’re ready to embark on this exciting journey with us, we’d love to hear from you!

Job Requirements

What we are looking for:

• University diploma / degree, preferably in Tourism (or equivalent Hospitality and Tourism studies).
• High level of English (verbal and written) is mandatory
• Hostess profile, person be able to be front the operations and guest focus.
• Warm and dynamic person.
• Attention to detail & a passion for excellence.
• Demonstrate ability of Human Resources Management & Talent Development.
• Knowledge of IT tools used in hotel management.
• Proficient in Microsoft Office.
• Able to work with an Operations Center.
• 360 degrees of Hotel Operations knowledge.
• Functional knowledge of all department operations.
• International experience is preferred.
• High geographical flexibility is preferred.
• A minimum of 3 years of experience as a General Manager position.

How To Apply

Interested candidates should Sign-up or login to apply now or are invited to submit their updated resumes and supporting documents to career.seychelles@melia.com or contact us at 252 2265.

Please note that only candidates selected for an interview will be contacted.

Closing date: 5th February 2026

Note:

In order to increase your chances of a successful selection, kindly ensure that your application is complete and that all relevant information such as your qualifications have been provided with your application.   Otherwise, the Employer reserves the right not to consider your application for selection.