Albert Smit Email & Phone Number

Cape Town, WC, ZA

Western Cape, South Africa

Cape Town, Western Cape, South Africa

General Manager of the 124‐bedroom hotel, 6 conference rooms that accommodate up to 120 delegatesOversee the management of the following departments: Housekeeping, Maintenance, Sales & Marketing, Third‐Party food and beverage operator, and securitySet the tone for a positive and professional work environment for all staff, fostering teamwork and.

South Africa

Successfully managed two hotels with a combined total of 325 rooms (201 and 124)Effectively led and delegated tasks to a team of 300 staff members across diverse departments, including Cost Control, Payroll, Reception, Sales & Marketing, Revenue, Human Resources, Banqueting Reservations, Guest Relations, Maintenance, and Food & BeverageEnsured adherence to.

Cape Town, Western Cape, South Africa

Successfully led a 201-bedroom hotel with 5 conference rooms accommodating up to 400 delegates, achieving consistent guest satisfaction and exceeding revenue targetsOversaw multiple departments, including Housekeeping, Maintenance, Sales and Marketing, Food and Beverage, Security, and Guest Relations, ensuring seamless operations and a positive work.

Successfully led a 103-bedroom hotel with 4 conference rooms accommodating up to 120 delegates, consistently exceeding occupancy rates and guest satisfaction targetsDemonstrated strong operational expertise by effectively overseeing key departments – Housekeeping, Maintenance, Sales & Marketing, Food & Beverage, Security, and HR – fostering a collaborative.

Successfully led the Food and Beverage operation of a hotel, encompassing management of 3 restaurants and bars, in-room dining, and a robust banqueting operation catering to 10 conference rooms with a capacity of up to 600 delegatesDemonstrated a keen understanding of guest preferences and market trends, consistently exceeding revenue targets and enhancing.

Successfully led the Food and Beverage operation of a hotel, encompassing management of 3 restaurants and bars, in-room dining, and a robust banqueting operation catering to 10 conference rooms with a capacity of up to 600 delegatesDemonstrated a keen understanding of guest preferences and market trends, consistently exceeding revenue targets and enhancing.

Managed the Food & Beverage department

Assisted in managing the Food and Beverage department