Resort Manager

 I.  JOB SUMMARY

The Resort Manager is responsible for the overall management, supervision, and strategic direction of the resort’s operations. The role ensures the delivery of exceptional guest experiences, achievement of revenue and profitability targets, and maintenance of high operational standards across all departments.

The Resort Manager oversees all operational units including Rooms Division, Food and Beverage, Events Management, Maintenance, Security, Housekeeping, Sales and Marketing, and Administration/HR, ensuring efficient coordination and effective performance.

The position also focuses on business growth, operational efficiency, and long-term sustainability of the resort, while aligning operations with the strategic direction set by the President and Board of Directors.

II. PROPERTY OVERVIEW

The Resort Manager is responsible for overseeing the operations of a resort facility consisting of:

• 55 Guest Rooms and Suites
• 6 Indoor Function Rooms
• 4 Outdoor Event Areas (including the Island venue)
• 3 Swimming Pools

III. PRIMARY REVENUE SOURCES

The Resort Manager shall ensure effective management and maximization of revenue generated from the following sources:

• Room accommodations
• Events and functions held within the property
• Food and Beverage operations (Banquet, À la Carte Restaurant, Bar)
• Outside catering services
• Day guest activities (swimming, entrance, hut/table rentals)

• Ensure the achievement of revenue targets and net profit objectives across all operational departments and revenue streams.
• Develop, monitor, and manage departmental budgets and financial forecasts.
• Implement cost-control measures and ensure efficient use of resources without compromising service quality.
• Review and approve major operational expenditures in accordance with company policies.
• Prepare and submit financial and operational performance reports to the President and Board of Directors.

1. Operational Management

• Oversee the day-to-day operations of the resort, ensuring smooth coordination among all departments.
• Maintain high standards of service delivery, cleanliness, safety, and operational efficiency.
• Establish, implement, and monitor standard operating procedures (SOPs) and operational policies.
• Supervise inventory control, procurement processes, and supply chain management to ensure operational readiness.
• Ensure that all facilities, equipment, and amenities are properly maintained and operational.

1. Guest Experience and Service Quality

• Ensure the consistent delivery of excellent guest service and hospitality standards.
• Address guest concerns, complaints, and feedback promptly and professionally.
• Monitor guest satisfaction indicators and implement continuous service improvement initiatives.
• Oversee the successful execution of events, weddings, conferences, and corporate functions held within the resort.

1. Staff Leadership and Development

• Provide leadership and supervision to departmental heads including:
• Front Office
• Food and Beverage
• Housekeeping
• Maintenance and Security
• Administration / Human Resources
• Sales and Marketing
• Develop and implement training and development programs to improve employee performance and service standards.
• Conduct regular performance evaluations and ensure accountability among department heads.
• Promote a positive work culture, encouraging teamwork, professionalism, and employee engagement.
• Implement strategies to improve staff retention and operational efficiency.

1. Business Development and Strategic Planning

• Identify opportunities to increase revenue and expand the resort’s market reach.
• Develop and implement medium-term operational and business plans (1–3 years).
• Establish strategic partnerships, promotions, and marketing initiatives to enhance the resort’s competitive position.
• Collaborate with the President and Board on major investments and capital projects exceeding PHP 5,000,000.

1. Compliance, Safety, and Risk Management

• Ensure compliance with local government regulations, labor laws, health standards, and safety requirements.
• Implement and monitor risk management procedures and security protocols.
• Ensure that all licenses, permits, certifications, and insurance policies are updated and valid.
• Maintain a safe environment for guests, employees, and visitors.

1. Reporting and Communication

• Prepare and submit regular operational, financial, and performance reports to the President and Board of Directors.
• Maintain effective communication with department heads, employees, guests, suppliers, and business partners.
• Represent the resort in business meetings, industry events, and partnership engagements when required.

• Bachelor’s Degree in Hospitality Management, Hotel and Restaurant Management, Tourism, Business Administration, or a related field.
• A Master’s Degree in Business Administration (MBA) or Hospitality Management is an advantage.

• Minimum of 5 to 7 years of progressive experience in hospitality management, preferably within a hotel or resort environment.
• At least 3 years of experience in a senior management or leadership role overseeing multiple departments.
• Demonstrated experience in rooms operations, food and beverage management, and events coordination.

• Strong leadership and organizational management skills.
• Proven ability to manage multi-department operations effectively.
• Excellent financial management, budgeting, and cost control skills.
• Strong strategic planning and business development capabilities.
• Excellent communication, interpersonal, and negotiation skills.
• Ability to work under pressure and manage multiple priorities simultaneously.
• High level of professionalism, integrity, and accountability.

• Proficiency in hotel property management systems (PMS), POS systems, and Microsoft Office applications.
• Strong understanding of hospitality service standards and operational best practices.

VI. AUTHORITY AND ACCOUNTABILITY

The Resort Manager is responsible for the overall operational performance of the resort, including revenue generation, cost control, guest satisfaction, and staff management. The position operates with executive authority in operational decision-making, subject to the policies and strategic direction set by the President and Board of Directors.