Overseeing daily operations, ensuring employee productivity and monitoring efficiency of all processes while ensuring that the guests expecatations are not only met, but exceeded.Work with management to assess and improve processes and policies.Uphold and enforce company policies.Addressing guest issues and complaints.Meeting regularly with senior management to stay informed on company issues.

Monitor Front Office personnel to ensure guests receive prompt, cordial attention and personal recognition. Managed departments: Reservations, Front Office, Call Center and Guest Relations.Control the availability of rooms, rooms types, accuracy of room count and rate categories.Maximize occupancy, revenue and average rate while maintaining high service standards. Liaise closely with Executive Housekeeper to ensure special guest needs, amenities and other room related requests are met.Be aware of credit policies and procedures and liaise closely with Finance Department to ensure that credit procedures are properly carried out.Preparing three course dinners up to 18 pax when chef is off duty.Maintain stock levels for Guest Amenities, Laundry, and Cleaning stock.Responsible for resolution of guest complaints/issues.Administer all routes of reservations.Manage Functions, Weddings & Events.General Maintenance - Swimming Pool, Hot Water Cylinders, Water Pipes and Water System Maintenance.Since April 2020, I was the sole Management Employee employed at the time in the unofficial capacity of Acting General Manager prior to being retrenched as a result of the global Covid-19 Pandemic.

Manage Front Office, Reservations and Guest Relations.Rooms Division – lead, manage and supervise Front Desk, Guest Services and Housekeeping.Maximize occupancy, revenue and average room rate while maintaining high service standards.Optimised data capturing by 40% resulting in accurate forecasting.Knowledge and implementation of credit policies and procedures.Responsible for accurate and efficient accounts and guest billing processes.Work with the accounts team and reservations to record accurate payments and monitoring of debtors. Ensure that all administration is recorded and carried out in accordance with company Policies and Procedures.Food and Beverage: Assisting Head Chef with curated menus. Creating menus and preparing three course dinners for up to 18 pax in the absence of the Chef.Assist with functions, weddings and events Inventory and Purchase Management. Responsible for implementing, monitoring and ensuring all policies are adhered to with stock controls.Wine Distribution and Sales.Facilitate and oversee general maintenance of the entire property, including and not limited to, buildings, gardens, pool, geysers, and water system, including borehole infrastructure.

Achieve budgeted revenue and profit goals, balancing cost with guest satisfaction.Ensure effective operation and maintenance of facilities, infrastructure and services.Manage, assist, train, develop and motivate staff Promote Inter-hotel sales and in-house facilities.Assist with the formulation of forecasts and budgets.Compile statistics for front office and provide reports. Guest Relations, resolving of complaints and providing feedback to guests and/or Tour Operators.Coordinating and manage all conferences, wedding and events.Coordinate and manage guest activities.Lead F&B team by attracting, recruiting, training and appraising qualified personnel.Stock control and purchasing authority for Food & Beverage and guest supplies.Weekly reconciliation of food and beverage expensesAssist Head chef with purchasing, deliveries and storage control.Assist with meal service and host dinner guestsAuthorised to approve upgrades and special amenities. Ensure compliance with all health and safety regulations.

Management of various departments in the day-to-day operations.Ensure rooms and facilities were kept up to 5 Star standards.Stock control and purchasing.Assist Head chef with purchasing, deliveries, storage control.All Lodge Reservations, Typing, Filing, Correspondence, Guest records, Data capturing.

Responsible for Reception and Front office staff coordination & Management.Controlled and Managed Housekeepers & laundry.Ensured daily Room checks, controlling room standards.Implemented a financial management system to record supplier income and expenditure.Assisted Head chef with menu planning, service, purchasing, deliveries, and storage control.Conducted monthly stock takes.

Pumba Private Game Reserve - Msenge Lodge (5 Star)Welcoming and checking-in of guests.Completing all month end duties.Stock takes and control at month end.Operational business reports to General Manager.Attendance of Management meetings.Arranging guest activities.Management of maintenance issues.Hosting guests at meal times.Assist with Front Desk and Curio sales.Place orders & monitor guest supplies and cleaning materials.Assist at sister Lodge when required.

Protea Hotel Umhlanga Ridge (4 Star)After completing my 3 years of training, I was offered a permanent position as Assistant Front Office Manager.

Protea Hotel Umhlanga Ridge (4 Star)My duties included acting as the Head Of Department for various departments within the Hotel (Front Office, Reservations, Housekeeping, Food & Beverage, Cost Controller and Debtors Clerk) while that Head Of Department was on their annual leave.

Protea Hotel Victoria Junction (4 Star)Worked 6 months as a Receptionist and Night Auditor and the remaining 6 months as a Waiter and Barman

Protea Hotel President (4 Star)Worked for a full year in a the kitchen