The Hotel Sales Manager will be entrusted with the comprehensive responsibility of achieving defined sales targets and revenue objectives within Chinese market. This role demands a strategic and results-oriented individual who can ensure the company attains and sustains a competitive market share, while optimizing profitability and long-term business viability.
Key Responsibilities:Manage the entire sales cycle—from lead generation and customer engagement to negotiation and closingConduct frequent in-person sales visits, execute targeted telemarketing campaigns and plan strategic business trips across China (Guangzhou or Shanghai)Elevate brand visibility, network with key stakeholders and stay abreast of market trends and competitor activitiesCollaboration with local sales & marketing team and all on-site operations team to ensure a cohesive approach to market demands and customer satisfactionRefine business strategies that enhance operational efficiency and drive sustained revenue growth in China
Qualifications:Candidate must possess at least a Bachelor’s Degree in Hotel Restaurant Management, Tourism, Business Studies, Sales Administration, Marketing or any related fieldOver 2 years of managerial-level experience in the hospitality/tourism industry with a strong focus on sales and marketing functions within hotel operations.Extensive knowledge of both corporate and leisure travel segments in China with a deep understanding of market trends, client behavior, and strategic partnershipProven success in driving revenue growth and surpassing business objectives, including expanding market share, increasing direct bookings and securing key accountsProficient in both English and Mandarin with strong skills in reading, speaking and writing
***This role is open to Chinese Expats based in the Philippines
Own and manage the culinary P&L for all dining outlets.Achieve and sustain targeted food cost percentages, labor costs, and contribution margins.Develop, monitor, and control annual budgets, forecasts, and CAPEX plans.Implement strict recipe costing, portion control, yield management, and waste reduction programs.Analyze purchasing patterns, inventory turnover, and supplier pricing to optimize cost efficiency.Lead contract negotiations with suppliers in collaboration with procurement to improve margins.Establish KPIs for food cost variance, waste, spoilage, and productivity.Design and execute menu engineering strategies to maximize profitability and average check value.Collaborate with F&B, marketing, and revenue teams on promotions, seasonal offerings, and upselling initiatives.Drive new concept development, menu refreshes, and signature dining experiences that increase footfall and market share.Support banquet, MICE, and VIP events with scalable, cost-effective menu solutions.Analyze sales mix, menu performance, and guest trends to continuously optimize offerings.Contribute to resort-wide revenue strategies, including premium experiences and cross-outlet synergies.Set and maintain culinary standards across all kitchens, ensuring consistency and brand alignment.Oversee menu development, recipe standardization, and product innovation.Ensure all food offerings meet or exceed guest expectations for quality, presentation, and value.Lead tastings, quality audits, and performance reviews across outlets.Maintain compliance with food safety, hygiene, and regulatory standards.Lead, mentor, and develop Executive Sous Chefs, Sous Chefs, and culinary leadership teams.Build a high-performance culture focused on accountability, efficiency, and results.Implement structured training programs in culinary skills, financial literacy, and cost awareness.Drive workforce planning, succession development, and retention strategies.Control labor productivity through effective scheduling and multi-skilling initiatives.Oversee kitchen operations across multiple outlets, ensuring smooth service and operational discipline.Optimize kitchen layouts, equipment utilization, and production processes for efficiency.Collaborate with Engineering, Stewarding, and Operations teams to minimize downtime and losses.Lead pre-opening, rebranding, or renovation projects for dining venues.Partner closely with Finance, Procurement, Marketing, Sales, and Operations teams.Provide regular performance reports and insights to senior leadership.Support VIP guests, high-profile events, and brand partnerships as required.Effectively manage priorities across multiple outlets and service periods.Ensure proper planning for staffing, production, and service to meet operational demands.Maintain visibility across operations while balancing strategic and administrative responsibilities.
Qualifications:
Minimum 10–15 years of progressive culinary leadership experience, including multi-outlet or large-scale operations.Prior experience as an Executive Chef or Cluster Chef in an integrated resort, luxury hotel, or high-volume stand-alone concepts.Strong understanding of financial management, menu engineering, and cost control systems.Proven track record of driving revenue growth and margin improvement.Formal culinary training: degree or certification in hospitality management is an advantage.Experience working with international teams and diverse cultures.
Conceptualizebig ideas and elevate the creative work alongside the Senior ManagerExecute concepts into high-standard visuals for big campaigns and ensure the quality of the work for the rest of the deliverables (such as promotions, interactive advertisements, websites, packaging, sales materials and informative and instructional materials)Must remain abreast of technological advances in the field and be able to identify areas of use in the organizationAbility to effectively supervise the rest of the team who are less senior (or junior) to prioritize workloads and meet strict deadlines according to the needs of the business.Assist in creativeasset management and project coordinationInterpret needs, objectives, and direction from multiple sourcesto ensure the design meets brand standards and business goalsArt direction, management, conceptualization, supervision
Qualification:Bachelor’s degree in Fine Arts,Communications, Graphic Design,Digital Media, Advertising, or equivalent experience requiredMore than 10 years in a creative position
Support the implementation and maintenance of the resort’s service quality assurance program across operational areas.Conduct regular service audits, inspections, and observations to monitor compliance with established standards.Document audit findings, service gaps, and non-compliance issues accurately and in a timely manner.Monitor quality performance metrics, departmental KPIs, and operational trends.Consolidate audit results, guest feedback, and operational data for reporting and analysis.Assist in identifying recurring issues and improvement opportunities based on audit findings and performance results.Follow up on corrective actions and support departments in addressing service and compliance gaps.Support the review of guest touchpoints and service recovery cases to improve the overall guest experience.Prepare regular reports, summaries, and updates for the Senior Manager of Quality Assurance.Perform other related duties as assigned in support of the department’s objectives.Detail-oriented, organized, and proactive; able to work with accuracy and consistency.Possesses good communication and interpersonal skills; able to coordinate effectively with operational teams.Has working knowledge of quality assurance, audit, and compliance processes.Proficient in data gathering, report preparation, and performance monitoring.Able to conduct service audits and support follow-through on corrective actions.Has a good understanding of guest service standards and service recovery.Able to manage multiple tasks effectively in a fast-paced resort environment.Proficient in MS Office and other relevant systems; knowledge of audit or reporting tools is an advantage.Has good command of both written and spoken English; knowledge of another foreign language is an advantage.
Qualifications:Bachelor’s degree in Hospitality Management, Business Administration, or a related field.Minimum 3–5 years of relevant experience in service quality assurance, hotel operations, guest services, audit, or a related role.Experience in a hotel, integrated resort, casino, or luxury hospitality environment is preferred.Familiarity with service audits, compliance monitoring, KPI tracking, and operational reporting.Proficiency in MS Office and other relevant reporting or audit systems are preferred.
