Hotel General Manager
Willets Hotel and Spa
مجموع سنوات الخبرة :5 years, 8 أشهر
DUTIES:
- Full daily operations of the restaurant and the staff, stock and so forth.
- Full daily operations of the hotels rooms, housekeeping, reservations and so forth
- Full daily operations of the Spa/Wellness Studio and the 2 onsite Wellness Therapists
- Full daily operations of the Kitchen, the Chef and kitchen staff
- I was responsible for the stock, the staff, the guests, the patrons, the weekly and monthly reports, budgeting, financial and record keeping.
- - Opening and closing the restaurant.
Planning and execution of any functions and events i.e. Wine tastings, private functions, birthday
parties, any special occasion.
- I was responsible for the general upkeep of the hotel and the maintenance required by making use of our qualified plumbers, electricians, pest control, handyman and so forth when needed.
Reason for leaving: Hotel was to be sold and I had to vacate. The Hotel is currently FOR SALE.
• Planning: Translate the business strategy into the divisional strategy, preparing business plans to meet the business
Needs and Financial: Prepare and manage all financial aspects of the restaurant.
• Leadership: Leading a dynamic team, ensuring they are resourced to deliver on the business imperatives.
• Supervising that all the rooms and deluxe suites were fully equipped with the relevant toiletries, towels, bedding, etc.
• Laying out the restaurant/dining room table for breakfast, lunches and dinner, as well as clearing the tables.
• Welcoming the guests and rooming them.
• Waitron and barman duties from time to time and Supervising of the cleaning staff, laundry & garden staff
• Being on standby if any quests need our assistance 24/7.
• Online Promoting & Marketing via Social media and Dealing with any guests/patrons comments or complaints
• Ensuring the smooth running of any functions and events.
• General maintenance, both interior and exterior of the building and gardens.
• Building and maintaining relationships with all relevant suppliers and service providers
• Ensure uniforms, linen and towelling & all relevant operating equipment is controlled.
• Maintain excellent relationships with Hotel guests, ensuring staff discipline is maintained at work the correct uniform.
• Schedule and plan staff working hours and overtime.
• Manage and approve staff leave according to business operational requirements.
• Maintain an exceptional level of professionalism, maturity and emotional intelligence at all times
• Report and where possible handle cases of accident, fire, theft, loss, damage control.
• Maintaining company standards, ensuring that policies and procedures are adhered to.
Reason for wanting to leave: Seeking better options and I was earning commission only. No basic salary!
Total Staff: 25 Employees and 100 Seater
• Opening and Closing of the Restaurant.
• Actively use up-selling techniques by exceeding guest expectations and to increase revenue
• Perform all necessary tasks to service food and beverage according to the standards
• Managing/Supervising the Bar staff, Kitchen Staff. Making sure they carried out their duties.
• Welcomed the patron and seated them.
• Ensures that staff is aware of the provisions of Health and Safety regulations according to local laws and regulations.
• Establishes and maintains effective employee relationships; assists in solving problems that might arise.
• Ensures that his/her staff motivation is at the best level.
• Controls the appearance (dress code, hygiene, etc.) of the service personnel on a daily basis.
• Must have an open personality and very good communication skills to provide the best inter-departmental
and intra-departmental relationships and must be fair with employees.
• Conduct regular staff meetings to keep all associates informed.
• Ensure compliance with legislated health and safety requirements within the workplace.
• Actively promote a work environment, which cares for guests and associates alike.
• Attending to any problems, comments, complaints or misbehaving none sober patrons.
• Assisting patrons with all their wants and needs. Making sure they have a pleasant dining experience.
• Troubleshooting and very hands-on for any events, problems, etc. that may occur.
• Attended to all general managerial skills, carried-out staff meetings daily. Waitron training on alternative days.
Reason for leaving: Retrenched. Due to COVID 19 & Level 3 Lockdown.
Total Staff: 20 -60 Employees and 100 - 150 Seater
• Opening and Closing of the Restaurant.
• Actively use up-selling techniques by exceeding guest expectations and to increase revenue
• Perform all necessary tasks to service food & beverage according to the standards
• Managing/Supervising the Bar staff, Kitchen Staff. Making sure they carried out their duties.
• Welcomed the patron and seated them.
• Strict stock control of all the alcohol and food stocks for the kitchen and bar
• Placed orders for stock, checking stock and paying suppliers.
• Ensures that staff is aware of the provisions of Health and Safety regulations according to local laws and regulations.
• Establishes and maintains effective employee relationships; assists in solving problems that might arise.
• Ensures that his/her staff motivation is at the best level.
• Controls the appearance (dress code, hygiene, etc.) of the service personnel on a daily basis.
• Must have an open personality and very good communication skills to provide the best inter-departmental
and intra-departmental relationships and must be fair with employees.
• Ensure that all associates comply with the grooming and uniform standards.
• Oversee the selection and appointment of new associates within the outlet
• Conduct regular staff meetings to keep all associates informed.
• Ensure compliance with legislated health and safety requirements within the workplace.
• Actively promote a work environment, which cares for guests and associates alike.
• Making sure all was in order with the staff and the building.
• Attending to any problems, comments, complaints or misbehaving none sober patrons.
• Assisting patrons with all their wants and needs. Making sure they have a pleasant dining experience.
• Troubleshooting and very hands-on for any events, problems, etc. that may occur.
• Attended to all general managerial skills, carried-out staff meetings daily with the waitrons did training
on alternative days.
Reason for leaving: Level 5 Lock Down Started 26th March 2020. Restaurants closed.
Employment Contract expired End April 2020 Terminated after 6 months’ probation.
Total Staff: Over 200 Employees and 650 Seater
• Managing/Supervising the Waiters, Runners, Cleaners. Making sure they carry out their duties.
• Welcoming the patrons, seating them and presenting the menus.
• Ensuring the patrons receive their food and drinks order on time and timeously.
• Ensuring the floor (Front of house) ran smoothly with little to no issues.
• Attending to any problems, comments, complaints or misbehaving patrons.
• Assisting patrons with all their wants and needs. Making sure they have a pleasant dining experience.
• Troubleshooting and very hands-on for any events, problems that may occur.
• Attended to all general managerial skills and ensure that all associates comply with the grooming and uniform standards.
• Oversee the selection and appointment of new associates within the outlet
• Conduct regular staff meetings to keep all associates informed.
• Ensure compliance with legislated health and safety requirements within the workplace.
• Actively promote a work environment, which cares for guests and associates alike.
• Pay attention to the ambiance of the outlet: lights, temperature, music type, and volume, etc.
• Check the quality of food and beverage items in terms of presentation, temperature, quantity, etc.
• The set-up of stations, tables, linen, etc. and ensures that these standards are being followed.
• Carried out staff meetings daily with the waitrons and did some training on alternative days.
• Carried out Table Transfers. Supervisors had restrictions on certain functions.
The reason I left: By mutual agreement. Personal Family Matters.
Total Staff: 40 Employees and 260 Seater
• Opening and Closing of the Restaurant.
• Actively use up-selling techniques by exceeding guest expectations and to increase revenue
• Perform all necessary tasks to service food and beverage according to the standards
• Managing/Supervising the Bar staff, Kitchen Staff. Making sure they carried out their duties.
• Welcomed the patron and seated them.
• Strict stock control of all the alcohol and food stocks for the kitchen and bar
• Did basic booking keeping and filling records and staff timekeeping & payroll
• Placed orders for stock, checking stock and paying suppliers.
• Ensures that staff is aware of the provisions of Health and Safety regulations according to local laws and regulations.
• Establishes and maintains effective employee relationships; assists in solving problems that might arise.
• Ensures that his/her staff motivation is at the best level.
• Organizes and attends to daily service briefings with staff and ensures that service staff information’s are correct and accurate.
• Maintains appropriate standards of conduct, dress, hygiene, uniforms, appearance, and posture of departmental employees.
• Controls the appearance (dress code, hygiene, etc.) of the service personnel on a daily basis.
• Must have an open personality and very good communication skills to provide the best inter-departmental and intra-departmental relationships and must be fair with employees.
• Ensure that all associates comply with the grooming and uniform standards.
• Oversee the selection and appointment of new associates within the outlet
• Conduct regular staff meetings to keep all associates informed.
• Ensure compliance with legislated health and safety requirements within the workplace.
• Actively promote a work environment, which cares for guests and associates alike.
• Making sure all was in order with the staff and the building.
• Attending to any problems, comments, complaints or misbehaving none sober patrons.
• Assisting patrons with all their wants and needs. Making sure they have a pleasant dining experience.
• Troubleshooting and very hands-on for any events, problems, etc. that may occur.
• Attended to all general managerial skills, carried-out staff meetings daily with the waitrons did training on alternative days.
Reference: Matthew or Sandro (Life and Brand Area Manager. Tel 021 422 0866)
Reason I left: My 1st job abroad in Jeddah, Saudi Arabia 22nd December 2018.
Total Staff: 22 Employees and 50 Seater, with 12 self-catering cottages (Accommodation)
• Overlooking setting up of out the restaurant/dining room table for breakfast, lunches and dinner.
• Opening and closing of the restaurant 6 days per week and welcoming the guests and Seating them.
• Waitron and barman duties and all other duties and doing grocery shopping and buying of supplies on account.
• Supervising of the cleaning staff, laundry, garden staff, and Housekeeping
• Being on standby if any quests need our assistance 24/7 and online Promoting and Marketing via Social media
• Dealing with any guests/patrons comments or complaints
• Ensuring the smooth running of any functions and events.
• General maintenance, both interior and exterior of the buildings, structures and gardens.
• Building and maintaining relationships with all relevant suppliers and service providers
• Ensure uniforms, linen and toweling and all relevant operating equipment is controlled.
• Maintain excellent relationships with guests and ensure staff discipline is maintained on the premises
• Schedule and plan staff working hours and overtime.
• Checking all cottages for cleanness and they are stock with Toiletries, Towels, etc. etc.
• Self-catering Inventory list and Stock control for food and beverages
• Manage and approve staff leave according to business operational requirements.
• Provide on-the-job training to relevant staff members.
• Maintain an exceptional level of professionalism, maturity and emotional intelligence at all times.
• Report and where possible handle cases of accident, fire, theft, loss, damage control and so on.
• Bar staff, restaurant staff. Bar cash ups and balancing the business books
• Making sure all was in order with the staff, the buildings and carried out regular inspections.
• Assisting the hotel quests and patrons with all the wants, needs. Making sure they had a pleasant stay.
• Troubleshooting and very hands-on at disaster management and risk control.
The reason I left: 5 months Contract ONLY Expired. Moved back to Cape Town.
The reason I left: Retrenched. The company liquidated eventually.
Got into the Film Industry 1st March 2016 until 31st Jan 2018.
Total Staff: 40 Employees and 160 Seater
• Opening and Closing of the Restaurant from 9 am until late.
• Planning: Translate business strategy into a divisional strategy, preparing business plans to meet the Business needs.
• Financial: Prepare and manage all financial aspects of the restaurant.
• Business support: Providing support and service delivery to the business departments.
• Leadership: Leading a dynamic team, ensuring they are resourced to deliver on the business imperatives.
• Managing/Supervising the Bar staff, Kitchen Staff. Making sure they carried out their duties.
• Welcomed the patron and seated them.
• Strict stock control of all the alcohol and food stocks for the kitchen and bar
• Did basic booking keeping and filling records and staff timekeeping & payroll
• Placed orders for stock, checking stock and paying suppliers.
• Making sure all was in order with the staff and the building.
• Attending to any problems, comments, complaints or misbehaving none sober patrons.
• Assisting patrons with all their wants and needs. Making sure they have a pleasant dining experience.
• Troubleshooting and very hands-on for any events, problems, etc. that may occur.
• Attended to all general managerial skills.
• Carried out staff meetings daily with the waitrons and did some training on alternative days.
The reason I Left: Temporary Contract expired. The company since closed down end March 2016
