General Manager

Education & Qualifications

• Bachelors degree in Hospitality Management, Business Administration, or related field (Masters degree preferred).
• Professional certifications (e.g. CHA Certified Hotel Administrator, Revenue Management, HACCP) are an advantage.

Experience

• Minimum 10 years of progressive hotel management experience, with at least 5 years in a General Manager or equivalent executive leadership role.
• Proven success in managing 5-star international hotels, preferably within a branded environment like Radisson.
• Strong background in hotel operations, including front office, F&B, housekeeping, engineering, and guest services.
• Demonstrated expertise in revenue management, budgeting, cost control, and driving profitability.
• Proven ability to lead large, diverse teams and drive engagement and performance across all departments.
• Strong decision‑making, conflict resolution, and crisis management capabilities.
• Ability to foster a positive organizational culture aligned with brand values and service standards.
• Deep understanding of hotel financials, P&L management, forecasting, and ROI analysis.
• Strong commercial mindset with experience co‑owning sales, revenue, and marketing strategies.
• Skilled in pricing strategy, distribution management, and competitive analysis.
• Experience in overseeing cost management, productivity improvements, and workforce planning.
• High standards in guest service and operational excellence, with experience maintaining brand compliance and quality assurance.
• Ability to manage VIP relations, guest complaints, and reputation management.
• Passion for delivering memorable guest experiences while balancing efficiency and innovation.
• Data‑driven with the ability to interpret KPIs, market trends, and financial reports to inform strategic decisions.
• Willingness to relocate and work in dynamic, fast‑paced, and sometimes remote environments.
• Strong professional ethics, integrity, and discretion.
• Flexible, adaptable, and resilient under pressure.

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