My main responsibilities are:Oversee the operations functions of the hotel, as per the Organizational chart.Hold regular briefings and meetings with all head of departments.Ensure full compliance to Hotel operating controls, SOP’s, policies, procedures and service standards.Lead all key property issues including capital projects, customer service and refurbishment.Handling complaints, and oversee the service recovery procedures.Responsible for the preparation, presentation and subsequent achievement of the hotel's annual Operating Budget, Marketing & Sales Plan and Capital Budget.Manage on-going profitability of the hotel, ensuring revenue and guest satisfaction targets are met and exceeded.Deliver hotel budget goals and set other short and long term strategic goals for the property.Closely monitor the hotels business reports on a daily basis and take decisions accordingly. Ensure that monthly financial outlooks for Rooms,Food & Beverage, Admin & General, on target and accurate.Maximizing room yield and hotels / resort revenue through innovative sales practices and yield management programs.Prepare a monthly financial reporting for the owners and stake holders.Draw up plans and budget (revenues, costs, etc.) for the owners.Helping in the procurement of operating supplies and equipment, and contracting with third-party vendors for essential equipments and services.Overseeing and managing all departments and working closely with department heads on a daily basis.Respond to audits to ensure continual improvement is achieved.Corporate client handling and take part in new client acquisition along with the sales team whenever required.Assisting in residential sales as and when required and development with strong sales prospects.Responsible for safeguarding the quality of operations both (internal & external audits).Responsible for legalization, Occupational Health & Safety Act, fire regulations and other legal requirements.

https://www.revivalsa.com/hotel-owner-1-w-54864

My main duties is to choose the appropriate facilities based on the event's size and needs, stay within budgets and oversee staff. I answer in customers' initial inquiries about hosting banquets, wedding receptions or other events, giving them tours of the facilities and discussing room options and possible menus. As a representative of the hotel.I am responsible to arrange all details of the event within the hotel or in other facility-venue, from start to finish. After discussing details with the customer the steps are to book the banquet room that's appropriate for the number of guests, double-check the date, plan the room set-up and work with the chef to finalize the menu. As the date for the banquet approaches, I confirm all details with the customer, the chef and staff.I am planning meetings on regular basis with banquet and catering staff to review arrangements for upcoming events , parties or outside caterings. During events I oversee staff, making sure all policies and safety regulations are followed. When new staff members are needed, I am responsible for making interviews, hire and train workers for the needed jobs and evaluates their performances.I determine annual gross-profit plans by forecasting and developing annual sales quotas for all outlets (sales points); projecting expected sales volume and profit for existing and new venues; analyzing trends and results; establishing pricing strategies; recommending selling prices; monitoring costs, competition, supply, and demand.Another important duty is, networking with contacts and using social media marketing to create new business on an ongoing basis. This requires knowing the space available at all times and marketing to keep the facility as full as possible -- and therefore as profitable as possible at all times.

My responsibilities are:Responsible for making menus.-Managing the food quality of the hotel.-Managing the food inventory.-Ensure the hygienic environment in the hotel.-Managing the food cost.-coordinating with the chef for the requirements.-Sending the requirements to the purchase department and make sure that quality goods purchased.-As per the requirement hiring the staff and organizing training for them.-Ensure the room services are done on time.-Checking for the customers complaints and taking action on them.-More working towards customer satisfaction. -Interacting with the guest.-Organizing parties and events for the customers.-Responsible for complete management of the events including food, music etc.-Managing the team of 5 food and beverage supervisors and a team of chefs.-Scheduling the working hours and timing for the team.-Ensure that all the policies are being followed.

My job is through discussion, developing food industry trends, management services, and individual capabilities. As a result, I am able to provide assistance and problem-solving expertise for virtually any area within the food industry.In today's competitive environment, more and more companies are realizing that it is not cost efficient to maintain in-house expertise in all functional areas. They are finding that by utilizing outside consultants, as the need arises, they can both save money and tap into a wealth of experience that they simply can not afford to maintain themselves. This is the point where my 19 years of experience create the "Foodalist"That's where we come in. Through us, you have access to the right consultants when you need them, and all without the cost associated with large consulting firms or permanently adding to your overhead with new employees. We can refer you to a single consultant or assemble a team that is perfectly matched to meet your objectives. You pay only for what you need, when you need it.

My job is to ensure that restaurants operate efficiently and profitably while maintaining their reputation and ethos. I also coordinate a variety of activities, whatever the size or type of the outlet. Other responsibilities are to increase business performance of all restaurants, as well as maintaining high standards of food, service, health and safety.Responsible for strategic planning and day-to-day management activities, such as shift pattern organisation. Depending on the nature of the outlet, the role may have creative aspects, particularly in marketing and business development.

My job is through discussion, developing food industry trends, management services, and individual capabilities. As a result, I am able to provide assistance and problem-solving expertise for virtually any area within the food industry.In today's competitive environment, more and more companies are realizing that it is not cost efficient to maintain in-house expertise in all functional areas. They are finding that by utilizing outside consultants, as the need arises, they can both save money and tap into a wealth of experience that they simply can not afford to maintain themselves. This is the point where my 19 years of experience create the "Foodalist"That's where we come in. Through us, you have access to the right consultants when you need them, and all without the cost associated with large consulting firms or permanently adding to your overhead with new employees. We can refer you to a single consultant or assemble a team that is perfectly matched to meet your objectives. You pay only for what you need, when you need it.

Accomplish marketing and sales human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees, communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.I achieved marketing and sales operational objectives by contributing marketing and sales information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; identifying trends; implementing change.I was reaching marketing and sales financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.I was determine annual and gross-profit plans by forecasting and developing annual sales quotas for all outlets (sales points); projecting expected sales volume and profit for existing and new venues; analyzing trends and results; establishing pricing strategies; recommending selling prices; monitoring costs, competition, supply, and demand.I was also monitoring the daily operation of the Athens Concert Hall & Exhibition center

My main duties was to choose the appropriate facilities based on the event's size and needs, stay within budgets and oversee staff. I was answering customers' initial inquiries about hosting banquets, wedding receptions or other events, giving them tours of the facilities and discussing room options and possible menus. As a representative of the hotel.I was responsible to arrange all details of the event within the hotel or in other facility-venue, from start to finish. After discussing details with the customer the steps was to book the banquet room that's appropriate for the number of guests, double-check the date, plan the room set-up and work with the chef to finalize the menu. As the date for the banquet approaches, I was confirming all details with the customer, the chef and staff.I planned meetings on regular basis with banquet and catering staff to review arrangements for upcoming events , parties or outside caterings. During events I oversee staff, making sure all policies and safety regulations are followed. When new staff members are needed, I was responsible for making interviews, hire and train workers for the needed jobs and evaluates their performances.Another important duty was, networking with contacts and using social media marketing to create new business on an ongoing basis. This requires knowing the space available at all times and marketing to keep the facility as full as possible -- and therefore as profitable as possible at all times.

Ensure that all company's activities run smoothly on a daily basis. I was setting parameters to judge how efficiently and effectively the organization operates. Most of my time was spent reviewing and evaluating business procedures ranging from the less to the max operational cost. Overseeing the work of other upper-level management executives such as restaurant managers and chefs.Also targeting specific areas in which the company may need to improve operational efficiency. This was including monitoring revenue margins and worker productivity, as well as implementing new directives for growth. Another responsibility was setting the needed guidelines for personnel evaluations, recruitment, and advancement.

General Manager in two separate hotel units belong to Thomas Cook (Tour Operator). My primary goal was to secure the smooth renovation of the units and secondary the daily operation of all departments in both hotels as hotel manager

I worked in all Athens Hilton’s F&B outlets as supervisorfor 1 ½ years. After accomplish my first task I moved in Banquets as Operation Manager for the rest of my time (till the closing due to the renovation)

I was overseeing and directing Banquets, Restaurants, In-Room Dining, Lounges, and Stewarding. I was responsible to develop and recommend the budget, marketing plans and objectives, implement and maintain F&B sales/marketing programs, direct and oversee development of employees, hire, train, empower, coach and counsel, performance and salary reviews, direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations, coordinate food and beverage operations with other hotel departments to ensure efficient guest service, resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality, exercise quality control for both food and beverage

My duties was to sit in on job interviews, train newly hired associates, place supplies orders, and ensure customer satisfaction. Processing payroll, updating time sheets, demonstrating protocol, tracking supply and different orders, communicating with the company regional offices. Responsible also for marketing activities as well as budgeting and cost control of each area in P&L.