Assistant Manager/Senior Guest Service Manger
Hilton Hotels and Resorts
Total years of experience :5 years, 1 Months
Achievements:
1.Spearheaded a team of over 30 associates to deliver exceptional guest experiences and raised the standard of service at the hotel as an interim Assistant Food and Beverage Manager.
2.Successfully increased food and beverage revenue by 24% as a direct result of newly implemented marketing efforts both inside and outside the hotel.
3.Achieved 40% improvement in restaurant guest satisfaction (SALT) through hands on training and a can/will do attitude combined with attention to detail.
4.Negotiated with suppliers to reduce cost and consistently achieved 14% department profitability
5.Analyzed the Revenue and Forecast figures resulted in better understanding and accuracy of the reports.
6.Increased over 12 spots on Trip Advisor within the year being with the company.
7.Provided high-quality hospitality to all guests through responsive issue resolution and assistance, serving as Manager on Duty for this 320 keys 5 star property.
Achievements:
1.During the interim period in the absence of Food and Beverage manager efficiently handled the All Day Dining breakfast for more than 4 months and achieved the Highest Guest Satisfaction Score in Heartbeat for the Year.
2.Have been acknowledged and appreciated by General manager of the hotel for tremendous Contribution towards the Guest Satisfaction Score YTD.
Achievements
1.Won the Award of Best Front Office Department of Club Mahindra for the Front Office Department in the
year 2011- 2012.
2.Certified Club Mahindra Fort Kumbhalgarh as a RCI Gold Crown resort for the year 2011- 2012.
3.Pre-Opening associate for setting up an Front Office Department with PMS training at Club Mahindra
Mahabaleshwar
1. Acquiring good knowledge on all the aspects of the industry that are applicable for the job of a trainee in hotel management, there is a need to understand who the top opponents for a particular hospitality industry are.
2. Understanding the present situation of the hotel and developing strategies for improving.
3.Learning to provide reports on status as per the requirement of the organization, this has to be done on a regular basis.
4.Studying the feedback on customer satisfaction and giving a report on these results so that necessary suggestions.
can be made on improving the customer relationship.
5.Understanding the organizational protocols so that he or she can follow all these rules during his or her tenure in the hotel.
6.Coordinating and fulfilling the requirements regarding the proposed budget.
7.Analyzing the requirement of different divisions and providing useful suggestions with a potential to make
significant changes.
National Council for Hotel Management & Catering Technology (NCHMCT) is an autonomous body under Ministry of Tourism, Government of India The Bachelor of Science program in Hospitality and Hotel Administration is offered jointly by the National Council for Hotel Management and the Indira Gandhi National Open University. The Three-Year (Six Semester) full time regular course equips students with all the required skills, knowledge and attitude to efficiently discharge supervisory responsibilities in the Hospitality sector. The program also involves in-depth laboratory work for students to acquire required knowledge and skill standards in the operational areas of Food Production, Food & Beverage Service, Front Office Operation and House Keeping. It also provides managerial inputs in Hotel Accountancy, Food Safety & Quality, Human Resource Management, Facility Planning, Financial Management, Strategic Management, Tourism Marketing and Tourism Management.
