Executive General manager/Consultant
Prism hotel and Resorts
Total years of experience :35 years, 9 Months
a new Chain of preopening properties at Oman Muscat….
The Secure Inn (Muscat -Oman) Property Details: 132 Keys Four Star
24000sq Feet one outlet three banquet facilities, staff strength of 70
ESCOBAR/RICE TO RICHES, GROUP OF RESTAURANTS
CONSULTANT (Setup &F&B Management Operations
In the below mentioned role, along with my team I was able to contribute to the bottom line, and in turn educated managers down the line to manage the business more effectively going forward. Most hotels average a 6-8 week ROI. In real terms, this is usually hundreds of thousands or even Millions of Riyals over the course of the year. One of our hotel success stories added OMR 40 Million to our top line in just 6 months
Quality Fine Dining Restaurant)
Working
I was associated with various hotel properties in Mumbai (India). Following is a brief of my associations and key achievements:
in year 1987 as a
•Taking corrective measures to rectify Pms ( Inn Key) systems and there functioning and interface properties are utilised as per hotel standards
•Ensure that reduce cost and increase revenues. And targets through planned market strategies
•Responsible for setting of a New EOC that works to achieve common goals set and drawn up by self.
•Ensure that property assets that need to be replaced due to depreciation. Keeping in mind that the same would be as per revenue turnover
•Ensure that people are made aware of our brand through customer and public relations..
•Ensure purveyors payments are looked into in order to ensure smooth and timely supplies..
•.Ensure ageing accounts are looked into and the recoveries are maintained
•.Responsible for holding dual position of Hr Manger
•Ultimately responsible for financial performance of the property by generating appropriate sales levels, controlling financial resources.
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Major Achievements
•A snapshot of the hotel operating revenue increase from Inr 17lacs To 23-25 lacs a month. during my tenure here
•Through strategic customer relations managed to increase occupancy by 80-85%
•Worked together with the F&B manager increased revenue through strategic menu planning pricing and promotions .increased revenue from Inr 3.5 lacs to 8.5lacs
•Organized improvement in property management system by coordinating with the pms system operators to ensure certain options not featured were rectified
•Used the conservation principle that calls for recognizing expenses as soon as possible. And recognition of revenues until they are ensured
•Developed also used the materiality principle -events or information must be accounted for if they made a difference
•Analysed operating ratios and there effects on occupancy so as to control and have rate agreements drafted
•Recruit hire and train and promote for service quality..
Key Responsibilities
•Analyzing and Interpreting cost control numbers in order to understand the real operations in a restaurant
•To provide Management with information needed for day to day operations.
•To prevent Fraud and Theft
•To Inform Management of expenses been incurred and incomes received and whether they fall within standards and budgets
•Understand what our Patrons wants and ways to delight them. Promote the Property
•Evaluate the Website. Marketing the Website.
•Assessing the Finances
•Suggesting Inventory, Receiving and Storage Procedures.
Major Achievements
•To provide grounds for business Goals(not discovering where it has been)
•Emphasized on prevention, Not correction
•Formatting the Menu, Developing the Menu sections, limiting the Menu.
•.Planning for the un foreseen
•To provide Management with information needed for day to day operations
•Organized improvement in property management system
•Developed and executed a strategic plan that streamlined operations and reduced expenses.
•Emphasized on a service philosophy and involved in all operating issues, cost To Maximize profits, not minimize losses.
•Containment, technology and economic issues.
•Improve Quality while increasing Productivity.
Property Details: 70 rooms, 11, 343 SF mid-service hotel with facilities like meeting space, 2 outlets, Kafee Korner and a steak lounge. Staff of 56 employees.
Major Achievements
•Planned and implemented a new management structure along with new service levels.
•Conceptualized and designed a unique website featuring incentives to secure more bookings and ensuring higher revenues.
•Organized improvement in property management system
•Developed and executed a strategic plan that streamlined operations and reduced expenses.
•Provided each guest with an exceptional stay which facilitated an increase in average daily rate of 11%.
•Emphasized on a service philosophy and involved in all operating issues, cost containment, technology and economic issues.
•Improve Quality while increasing Productivity.
Key Responsibilities
•Oversee the overall operational activities of the hotel to ensure that the various operating units operate in line with the company’s
in
Currently pursuing a online course in yield and revenue management through e