Greg Macisaac Email & Phone Number

Halifax, Nova Scotia, Canada

Sackville Sports Stadium

Dartmouth, Nova Scotia

I am responsible for the SMERF, Athletic, Travel and Leisure markets. I create relationships with prospective clients to establish new business for the hotel and continue to promote the hotel and its services. Through the production and review of daily and weekly forecasting reports, I successfully am able to determine the probable revenue to be garnered.

• Responsible for all aspects of the Front Desk, Night Audit and Guest Services
• Monitor and respond to all guest satisfaction reports, via guest surveys or online review sites such as TripAdvisor.
• Act on guest feedback and ensure that corrective action is taken in order to ensure 100% guest satisfaction to promote a Service Empowerment Philosophy within the team and the hotel.
• Oversee the hiring and training of all Front desk personnel to maintain a positive, guest driven environment whose focus is on guest service.
• Ensure the hotel maintains and achieves franchise standards put in place by IHG.
• Assist leadership team with development of special reports and /or special projects.

• Responsible for payroll, scheduling and business forecasting for a three outlet restaurant
• Established and implemented action plans to achieve departmental service goals for 2010. Department awarded “Department of the Year” for the first time in hotels 10 year history
• Creation and implementation of Standard Operating Procedures for departmental efficiency and success.
• Market analysis and menu development to remain competitive and successful in a saturated downtown marketplace.
• Work closely with culinary department to keep menu currant and competitive; development of new promotions and specials to capture local clientele
• Development and implementation of the rejuvenation project for the hotel restaurant

• Conducted staff evaluations of lower management and staff
• Daily operations of the dining room, lounge, and delivery services and communication and collaboration with Kitchen Manager to maintain productivity
• Food integrity inspection, daily quality assurance
• Labour control, and daily financial reconciliations
• Alcohol and administrative supplies inventory upkeep and control
• Month and Year end inventory and control

Tourism & Hospitality Management

Ba, History - Political Science