HOTEL OPERATIONS MANAGER
LABRANDA RIVIERA HOTEL & SPA
Total years of experience :17 years, 2 Months
4-star island resort, 355 rooms, 4 restaurants, private beach club, spa & wellness, conference and events facilities.
• Leading the hotel operations with team of 180 members
• Oversaw the hotel Sustainability program and achieved Travelife certification
• Increased guest satisfaction scores by 25% through cordially service and attention to details
• Exceeded $6M annual food and beverage revenue for fiscal year 2022, representing a 20% increase from the previous year.
• Reported to Chief Executive Officer
5-star luxury island resort, 192 suites & cottages, 4 restaurants, spa & wellness, catering and events facilities.
• Setup the hotel according to international standards
• Actively involved in Sales and Marketing team, signed off 40+ contracts with tour operators and travel agencies, generated $1.3M revenue
• Reduced manning cost by 15% through effective training and development plan
• Led the menus' refinement project that impacted food and beverage revenue increase by 28%
• Reported to hotel owner
5-star palace hotel, 129 suites and villas, 3 restaurants of total 1000 seats, 2000sq.m. conference and events facilities
• Rebranded the hotel from Rixos to palace resort concept
• Initiated organizational restructuring, reopened the hotel with 34 team members less.
• Implemented efficiency measures that improved productivity and profitability of the team without harming the quality of guest experience
• Oversaw the renovation processes, increased the room inventory resultant to additional 18% room sales
• Re-conceptualized food and beverage venues, introduced fine dining concept, hosted high-profile guests which generated additional $1.2M revenue
• Reported to Group Chief Operations Officer
5-star boutique luxury hotel, 85 rooms, 1 restaurant, 1 lounge, 3 conference and banquets facilities
• Setup the food and beverage department overseeing from initial construction phase to day-to-day operation
• Recruited and trained the team to be competent to serve the highest-profile guests
• Initiated outside catering, organized and hosted high-end events that added $0.65M revenue; guests included Head of State, VVIP and royal families
• Overachieved the food and beverage budget by 18%
• Introduced first fine dining restaurant of the city, restaurant achieved number 1 in TripAdvisor
• Collaborated with the management, put all efforts to Orion Hotel Bishkek get nominated the Best New Opening within Central Asia.
• Reported to Managing Director
4-star golf resort, the biggest hotel of Baltic region, 25ha area, 240 rooms, 5 restaurants, 20 conference and event halls with total 8000sq.m. space
• Hybrid employment; spearheaded the elevation in profitability of hotel's food and beverage department
• Implemented initiatives to optimize department’s financial performance from £1.9M to $3M. Achieved.
• Reorganized the department's manning budget, reduced number of employees by 13%
• Collaborated with domestic and international sales team, signed off contracts with state for conferences / summits as well as with prestigious companies such as Rolls Royce, L'Oréal Baltics, the World Latino Dance Festival that resulted revenue growth by $0.65M
• Reported to Group Chief Finance Officer
4-star city business hotel, 223 rooms, 2 restaurants, 2 lounges, 5 conference and event facilities.
• Pre-opening and opening the food and beverage department according to IHG standards
• Initiated, successfully opened, and operated 150-seat capacity restaurant in business center building that generated $320K additional revenue.
• Achieved 9% more revenue comparing to budget.
• Reported to General Manager
5-star ultra-luxury hotel, 142 room & 29 suites, 1900sq.m. conference & event facilities.
• Successfully led the pre-opening and opening of in-room dining department being nominated as second- most successful operating department within Four Seasons hotels & resorts worldwide
• Added outside catering services for private jets that resulted 12% additional revenue of department
• Oversaw the main restaurant; modifying the grand café to Italian fine-dining concept & improving wine list resulted $0.3M increase restaurant's sales with 11% contribution of department's revenue
• Elevated the guest service excellence ranking by 15% through intensive training and development activities
• Initiated and opened the outdoor dining venue featuring 65 seats that was nominated most unique outdoor venue of Baku which added 30% more revenue during summer and 16% more during winter
• Reprted to Director of Food & Beverage
Pre-opening and opening managerial tenures for four dining venues within company portfolio.
• 1) Setup food and beverage department of boutique hotel with 1 restaurant, 1 lounge, in-room dining. 2) Zakura - Japanese Izakaya bar & dining. 3) Dragon Fine Asian Dining. 4) French café & lounge - art café "expression"
• Led the pre-opening processes $12M projects starting from planning to opening
• Collaborated with Corporate Finance office for budget workshop
• Headed international FF&E, OS&E and LTB procurement, saving a total of 23% less than designated budget
• Sourced, recruited and trained teams
• Designed and constructed food and beverage menus
• Successfully signed off, planned, organized and achieved delivery of top-notch execution of catering events from niche gatherings to galas for high-profile guests with a revenue of $1.2M
• Reported to Company Director
focus on hospitality marketing and hotel revenue management
The George Washington University ft Project Management Institute (PMI)
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