• Responsible for exceptional and reliable service to all customers since arrival at the airport.
• Ensure customers a safe and efficient transfer to their resort.
• Regular hotel visits for support and advice at any time during customers stay.
• Ensure all customers a safe arrival at the airport at the end of their vacation.

Management of properties for holiday lettings

• Dealing with clients from initial enquiry to final check out, including bookings, contracts,
transfers, welcoming them, providing a local information pack.
• Negotiating with suppliers, cleaning companies and maintenance firms.
• Managing all advertising and promotions.

Oversee all food and beverage activities, including conferences and banqueting. Direct and control all
catering outlets in hotel according to required standards within agreed budgetary limits and
parameters of law. Produce annual budgets and provide forecasting levels for all expenditure
throughout division with key aim of driving sales and profitable business growth in all areas of
accountability. Manage 150+ staff, with annual turnover of £5M. Perform regular duty management
shifts. Recruit and train staff, determining need for further training and implementing that training
within department. Ensure stringent practice of health and safety industry regulations, specifically
HACCP, COSHH, and CCP. Negotiate supplier arrangements for food and beverage products,
obtaining optimal contract terms. Establish client contracts for use of facilities for catering, parties,
banquets, and other functions. Direct production of price lists, menus, and beverage and wine lists in
alignment with customer needs, market trends, and competitor activities. Coordinate comprehensive
entertainment programme for all seasons. Attend senior management meetings, liaising with key
individuals and reporting on performance.

Financial Enhancements
· Drove profit margin increase of 15% by optimising sales, containing costs, and identifying any
areas for action.
· Delivered 25% increase in food and beverage sales over 4 year period.
· Generated increase from 32% to 48% of in-house guests using restaurant and room service
through achievement of high customer satisfaction rates.
· Maximised profit margins via yearly increase of pax spending at minimum of 5%.
· Surpassed and/or met financial goals on yearly basis, setting achievable budgets and other
short-and long-term functional goals.

Developed hands-on knowledge in several departments, including accounts, reservations, front-of-
house, guest services, sales, and all food and beverage operation outlets (including kitchen).
Observed experienced workers to acquire knowledge of methods, procedures, and standards
required for performance of departmental duties.
· Cultivated solid understanding of operations, management viewpoints, and company policies
and practices that affect each phase of business.
· Accomplished programme that consisted of learning all different job aspects and logging time
in each operational outlet.

Directed and organised all staff/direct reports; average of 20 casuals). Implemented, controlled, and reviewed all procedures relating to stock
control, cash handling, purchasing, and stock & waste disposal in bar department. Oversaw
operations of 5 bars. Performed duty management functions as required. Attended weekly
HOD meetings.
· Achieved high rate of customer satisfaction.
· Maintained open and accurate channel of communication with entire management team.

To ensure that an efficient and professional service was provided to the client through a high standard of supervision in line with laid down departmental standards.