Assistant Hotel Manager

If you are a dynamic leader who is passionate about elevated service, skilled at structured team development, and looking for an exciting opportunity to take the next step in your career, this role requires a hands-on approach. The Assistant Hotel Manager is a boots-on-the-ground leader responsible for the flawless daily execution of the Eldorado Resort’s operational standards. Reporting to the General Manager, you will be the primary driver of exceptional guest service and departmental efficiency. We are specifically seeking a candidate with a highly accomplished background in premium, top-tier hotel environments, paired with extensive, complex Food & Beverage experience. As we celebrate our 100th year, your mandate is to stabilize day-to-day operations, refine our multifaceted F&B delivery, and build a high-performance culture where staff are supported, engaged, and held to strict accountability.

Core Responsibilities

• Operational Leadership: Oversee the smooth flow of day-to-day operations across all departments. You are actively on the floor, working directly with department heads on the implementation of strategy and exacting brand standards, ensuring the Owner’s vision translates into a consistent, personalized guest experience.
• F&B Excellence: Take a commanding role in driving Food & Beverage operations. Leveraging your extensive premium F&B background, ensure meticulous quality control, menu consistency, and profitability across all outlets during our high-volume anniversary season.
• Team Development and HR: Guide, mentor, and motivate operational leaders to meet and exceed targets. You will train, support, and coach staff, address HR issues proactively using objective performance management tools, and foster a highly productive, respectful team environment. Ensure all staff are fully aware of daily activities taking place in the hotel.
• Financial and Schedule Management: Review all departmental schedules for accuracy and staffing demands, making practical adjustments to control labor costs. Manage COGS and ensure all departments operate strictly within their budgets without compromising service delivery.
• Quality Control: Take direct responsibility for the look and feel of the resort. Maintain total accountability for meticulous hotel cleanliness, flawless curb appeal, and strict adherence to professional grooming and uniform standards across all touchpoints.
• Guest Relations and Tactical Problem Solving: Act as the definitive escalation contact for all guest requests and complaints. Take immediate corrective action to resolve conflicts, driving continuous improvement in guest satisfaction scores and protecting the resort’s prestigious reputation.
• Compliance and Safety: Ensure uncompromising, audit-ready adherence to British Columbia Employment Standards, provincial liquor laws, and all statutory regulations for employee and guest safety and security.
• Community and Flexibility: Act as a primary representative of the resort, participating in community and industry organizations to positively promote the property. You must also be prepared to step in and fill any vacant shifts as needed to support the team.

Qualifications

• Background: A minimum of 10 years of progressive hospitality leadership, ideally with current experience in a Division Head role ideally overseeing Food & Beverage. A post-secondary degree or equivalent years of relevant work experience is required.
• Premium Environment Expertise: Significant and proven experience operating within demanding, top-tier, or bespoke hotel environments with a strong understanding of elevated operations and highly refined service expectations.
• Proven People Leader: An experienced team player capable of dealing with all levels of management, employees, and owners. Must demonstrate the ability to delegate responsibilities, organize projects, establish clear priorities, and manage recruitment and engagement objectively to mitigate turnover.
• Financial Acumen: Advanced experience with P&L management, labor cost control, and maximizing F&B margins in a dynamic, high-volume environment.
• Analytical and Communication Skills: Proven problem-solving skills, strong attention to detail, and the ability to communicate information to internal and external stakeholders effectively and courteously.
• Resilience and Availability: The ability to remain calm and decisive during peak seasons. Must be available to work weekends and holidays, demonstrating the flexibility and hands-on willingness to assist the team during high-pressure periods.