Hotel Manager
Trinidad Hotels & Suites
Total des années d'expérience :16 years, 1 Mois
Job Scope in Kuala Lumpur (Transferred from Johor)
• The job scope for the position in Kuala Lumpur involves leading the team for the pre-opening and branding of a new hotel brand under the hotel group.
• Leading the central kitchen project for all hotels' food and beverage (F&B) outlets.
Job Scope in Puteri Harbour, Johor
Spearheaded the daily operations of the 206 suites hotel to be one of the top accommodations in Iskandar Puteri (consisting of 9 suites category, food & beverage as well as events)
• The achievements include increasing the GOP by 36% and ARR by 23%
• Streamlined strategies for hotel packages, developing and executing marketing plans
• Launched a hotel restaurant, increasing breakfast upsells by 7%
• Project Leader for the new events space of 17, 778 sqf
• Achieved high guest satisfaction ratings on social platform, #48 to #11 on TripAdvisor
• Heading the renovation and repositioning of the property.
• Remotely managing marketing collaterals with Head Office.
• Implemented new PMS and accounting system for the hotel and expanded to the other properties within the group.
Successfully managed the business of 88 suites, 2 outlets, and 5 event spaces.
• Strengthened TripAdvisor ranking from #47 to #11 & ratings from 4 (Good) to 4.5 (Excellent).
• Achieved an average Hotel GOP of 26% from the 2nd month onwards (post lockdown).
• Successfully converted return guests to direct booking from OT, resulted in commission paid out reduced by 7% (within 3 months).
• Introduced and redesigned a level of the hotel to be premium suites category.
• Surpassed F&B revenue with achievement of 80% against budget during lockdown with various dining initiatives.
• Improved ARR on monthly basis by 12% from post lockdown (June onwards).
Acted as the face of the Group at multiple industry events and trade shows, elevating the division's 9 hotels' brand visibility.
• Implementing cost control measures led to a 1.5% reduction in food expenses and a 2% decrease in beverage costs within a span of 2 months.
• Organized and executed community events, both for local and expatriate populations.
• Spearheaded the introduction of a new concept for the 5-star property.
• Forecasted and devised a plan to attain the revenue goals for the fourth quarter of 2019, successfully achieving the targets.
• Launched the Food Safety and Hygiene program by creating a FSMS manual.
Won two World Luxury Restaurant Awards in 2019: one for Eden Secret Garden in the Indigenous | Heritage Cuisine Indian Ocean Category and another for Seyshima Japanese Outlet in the Teppanyaki Style Cuisine category, where it was also named the Global Winner.
• Completed 2018 with a departmental profit margin of 3.3% above the projected budget.
• Managed and controlled expenses, leading to a 3% decrease compared to the budget.
• Achieved a reduction of 1.5% in expenses in 2018 against the budget.
• Implemented a waste segregation project in the department and adopted a zero plastic usage policy in operations.
• Accomplished a 1.3% decrease in beverage costs within the first three months of employment at the hotel.
• Exceeded the GOR budget by 12% as of October 2017.
• Provided training and mentorship to 5 associates, helping them reach supervisory and managerial positions.
• Established a Breakfast Upsell Incentive Program at the Front Office.
• Established productive partnerships with Yellow House, a non-governmental organization focused on providing employment opportunities for urban poor and homeless individuals, as well as Seven Tea One, an organization dedicated to supporting individuals with autism.
• Start-Up with a capital of RM300, 000 in 2012 and had a net worth of RM650, 000 in 2017.
• Started the operations by supplying to 3 retailers, expanding to serve 85 retailers, wholesalers, and resorts across Seychelles by the end of 2014.
• Served as Project Manager for the development of 3 properties, including a 3100 sqm commercial complex with dry storage, frozen storage, and office spaces for rent.
Managed 3 international schools, Yacht Club and Marina Club outlets, a Golf Club, a 24-hour buffet restaurant, outdoor and stadium events, catering, and events at 12 venues.
• In the first quarter of 2011, decreased labour costs by 2% by reducing the total headcount to 225 to increase efficiency and productivity.
• Directed 12 department heads, including Human Resources, Catering & Sales, Quality Assurance, Finance, and 8 Operation Managers.
• Developed and forecasted the budget for 2011.
• Guided team members in obtaining HACCP certification and ISO 9001:2008.
• Organized the first on-site Food Festival, featuring over 30 vendors from Jeddah.
Successfully completed the opening for the 5-stars Resort consisting of 187 rooms & villas in March 2010.
• Developed departmental objectives, work schedules, budgets and policies.
• Implementation of policy & procedures and standard operating manual.
MBA in International Hospitality
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