Dear all, I have taken over a new hotel project, i have selected as operations head. hotel will start from 15 jan'11, Please advise me what basic things I should keep in mind to start a new hotel so…Continue
Seeking senior level assignments in the hospitality industry
Over 22 years experience in the hospitality industry. Extensive experience in planning, supervising and managing the entire operations including infrastructure development, resource planning, procurement and maintenance of inventory levels for smooth functioning of all outlets. Proven track record of developing procedures, service standards and operational policies, planning & implementing effective control measures to reduce running costs of the units. A consistent performer with a proven track record of increasing revenues and streamlining workflow. Proficient at overseeing operations and responsible for managing the catering for all kinds of social events, seminars & conferences as well as outdoor catering. Deft at maintaining customer & employee satisfaction. Excellent written, communication, inter personal, liaison and problem solving skills with the ability to work in multi cultural environment.
Profit Centre Operations
Identifying & developing new streams for long term revenue growth and maintaining relationships with customers to achieve repeat/ referral business.
Utilizing the public information and personal network to develop marketing intelligence for generating leads.
Food & Beverage Operations
Developing and implementing procedures, control systems for maintaining hygiene & quality standards.
Leading efforts for streamlining processes and generating cost savings in operations.
Making banquet reservations & coordinating with guests for resolving their concerns/ needs.
Ensuring profitability of operations and supervise all aspects of Restaurant management including menu-planning, monitoring food production to ensure compliance with quality & hygiene standards.
Co-ordinating manpower planning, recruitment, selection, induction and socialisation activities in the organisation and involve in policy formulation.
Organising training/development programmes for employees for enhancing their technical and soft skills.
Liaisoning with operating staff for upkeep of restaurant and kitchen equipment in perfect working order.
Supply Chain Management
Interfacing with other departments for all requisitions, re-stocking and inventory according to set standards.
Handling the procurement of necessary equipment for the banquet facility and food items for the F&B department.
Effective inventory planning for raw materials and spares, based on business requirements and utilisation forecasts.
Ensuring high quality services, resulting in customer delight and optimum resource utilization for maximum service quality.
Providing maximum customer satisfaction by closely interacting with in-house and potential guests to understand their requirements and customizing the product and services accordingly.
Delivering high-value services to upscale clients for exalting their satisfaction levels.
Organising different promotions to offer variety to the regular customers and help in creating new ones too.
Leading, mentoring & monitoring the performance of the team to ensure efficiency in process operations & meeting of individual & group targets.
Creating & sustaining a dynamic environment that fosters development opportunities & motivates high performance amongst team members.
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