General Manager
Sitara Hotel Apartment ( Deluxe Hotel Apartment
Total years of experience :28 years, 9 Months
As a General manager I was responsible for all aspects of operations of Rooms, and Food and Beverage . Provide leadership and strategic planning to all
departments in support of our service culture, maximized operations and guest satisfaction. Work Very closely with
the hotel owner.
Responsible for managing the Hotels management team (HOD's) and overall hotel targets to deliver an excellent
Guest experience.
DUTIES AND RESPONSIBILITIES:
Oversee the operations functions of the hotel, as per the Organizational chart.
Hold regular briefings and meetings with all head of departments.
Ensure full compliance to Hotel operating controls, SOP’s, policies, procedures and service standards.
Lead all key property issues including capital projects, customer service and refurbishment.
Handling complaints, and oversee the service recovery procedures.
Responsible for the preparation, presentation and subsequent achievement of the hotel's annual Operating
Budget, Marketing & Sales Plan .
• Report directly to the Managing Director. Responsibilities include managing all financial activity for a 100 + 250 room , 9 Food and Beverage Outlets ( Fine Dining Restaurant, Clubs, Pubs, Coffee shop, Banqueting Dhow Cruise and Food and Beverage Production) of all activities of the property including employees, maintenance, sales, and profit/loss controls.
• Set goals, motivate/ discipline employees; perform labor expense control, control of general expenses and resolve guest related issues in accordance with the company goals.
• Coordinate, direct and manage the hotel operation to achieve maximum profitability, ensure guest satisfaction, protect the financial aspects of the business and maintain the building.
• Direct and manage property operations to assure optimum performance and continual improvement in the five Key Result Areas (guest service, employees, sales/marketing, property appearance, and profit/financial control).
• Overview HR matters including interviewing, hiring, training, assigning work, coaching/counseling and performance appraisals.
• Ensure that product quality standards are met in all areas of the hotel as it relates to the appearance, levels of maintenance and cleanliness; establish and maintain preventative maintenance programs to protect the physical assets of the hotel.
• Consistently deliver results that contribute to the mission and overall success of the hotel by accomplishing performance objectives focused on business revenues, guest and associate satisfaction and effectiveness and efficiencies.
• Oversee the guest service function to ensure corrective action is taken to resolve guest complaints and ensure that superior guest service is delivered.
• Performed other duties and responsibilities as assigned.
• Planed, directed and organized the entire hotel services, while taking a strategic proactive approach and planning ahead so the hotel maximizes its profits.
• Demonstrated leadership while paying attention to details: Set the example for the hotel employees, strived to the highest standard of service to meet guests’ expectations and needs.
• Supervised the entire hotel functions such as: reservations, reception, concierge, food and beverage departments, restaurants operations and housekeeping.
• Focused on the both important element of the role - Business management as well as people management.
• Strong leadership skills
• Managerial approach - delegation and supervision
• Excellent communication skills
• Representative
• Great organization skills
• Customer Service focused - Customer handling skills
• Ability to motivate teams and employees
As Director of Food and Beverage I had the privilege of Conceptualizing 11 F& B outlets From Restaurants, to
Pubs, Clubs with different themes Which were very Famous and Known in Town..(Sports bar: with a capacity of 150pax, opened Multi cuisine restaurant : with a capacity of 90 covers, opened a Pilipino club :with a capacity of 350 pax Opened a pub : with a capacity of 80 pax)
-Responsible for making menus, Managing the food quality of the hotel, Managing the food inventory,
Ensure the hygienic environment in the hotel, Managing the food cost, coordinating with the chef for the requirements, Sending the requirements to the purchase department and make sure that quality goods purchased, As per the requirement hiring the staff and organizing training for them, Ensure the room services are done on time, Checking for the customers complaints and taking action on them, More working towards customer satisfaction, Interacting with the guest, In case of requirement organizing parties and events for the Guests, Responsible for complete management of the events including food, music etc., Managing the team of 8 food and beverage supervisors and a team of chefs, Scheduling the working hours and timing for the team, Ensure that all the policies are being followed