Regional Training Manager
Avari Hotels International
Total years of experience :14 years, 8 Months
is one of the best selling brands of Yum Restaurants International with an ever-growing number of restaurants in
Pakistan as well as across the globe.
• Conducted centralized training in the North region.
• Ran various core group training programs using Yum curriculum.
• Led all the training programs given down by YUM International on various levels.
• Developed and executed induction and progress plans.
• Development of the Restaurant training managers for 18 restaurants in the region.
• Created development plans for managers and doing first 45 days training of newly hired managers.
• Established Brand standard awareness and execution on management and crew level.
• Bench planning with Operation leaders.
• Strategic planning and hiring of employees for upcoming new restaurants.
• Improved the quality of management at entry level to meet business needs
Responsible for developing and implementing orientation, training and development courses for current and new
employees. Handling distribution of company newsletter including editorial responsibilities.
• Editor to company newsletter
• Conducted orientation for new employees
• Designed & implemented the Internship plan
• Handled a network of 47 branches for newsletter
• Responsible for Pay Phone Payroll
efficient handling of check-in & check-out..
• Excel in personalized guest service by maintaininga comprehensive guest portfolio
• Efficient supervision ofthe reception team at Front Office.
Designing the training modules in accordance with findings of TNA
• Assist and monitor the senior management on TNA techniques.
• Oversee the implementation ofEmployee Orientation plan.
• Designing the internship plan for College graduates and identify potential candidates
Capacity Building & Employees Development Program
• Conducting“Train The Trainer”sessions to develop “buddy trainers” in the various departments and thus develop the
network of trained trainers.
• Partnered department heads to craft personal development plans of the staff.
• Designing Job Rotation &CrossExposure programs for all layers of staff to provide on spot solutions and reduce cycle
time i.e. key staff members trained on basic I.T trouble shooting.
Employee Engagement
• Running productivity projects to control waste and minimizing loss, for better efficiency and effectiveness .i.e. training
the staff on damage reduction through logical reasoning and a step by step process handling, training and awareness.
• Ensuring Chemical usage and wastage control in accordance with the SOP
Business Assignments
• Continuous research and implementation of Latest Social Media trends and strategies to increase brand visibility.
• Rolling out timely Guest Satisfaction Survey in accordance with guest feedback
• Continuous improvement ofguest satisfaction survey techniquesresulting inan increasing trend of guest response rate
from 30% to 70%.
• Designed a Product knowledge& Hotel Factsheet to aid newly inducted staff andto improve suggestive selling.
• Developed induction plan to aid new joiners in the transition period.
Awareness Campaigns for Employees
• Water Conservation
• Dengue pandemic and Control
• Energy Conservation
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. Intermediate -