Handling the entire hotel operations of the group( 7 hotels), ensure revenue enhancement, profitability, to ensure that the desired GOP is achieved, implementing human resource policies and systems, implementing new hotel project

Take responsibility of the entire operations of the food and beverage department.Responsible for planning menu, promotions and events and parties. Coordinate, direct and manage the hotel operation to achieve maximum profitability, ensure guest satisfaction, and protect the financial aspects of the department.Take all the responsibility of entire operations of catering managers and food and beverage department. Consistently deliver results that contribute to the mission and overall success of the hotel by accomplishing performance objectives focused on business revenues, guest and associate satisfaction and effectiveness and efficiencies. Oversee the guest service function to ensure corrective action is taken to resolve guest complaints and ensure that superior guest service is delivered.Price out of all menus for catering, room service and restaurant. Responsible for bringing food cost and wage budgets under budget. Responsible for cost controlling for entire food and beverage department.

Work directly with the Regional Director to manage all activities of the property including employees, maintenance, sales, and profit/loss controls. Set goals, motivate/ discipline employees; perform labor expense control, control of general expenses and resolve guest related issues in accordance with the company goals. Coordinate, direct and manage the hotel operation to achieve maximum profitability, ensure guest satisfaction, protect the financial aspects of the business and maintain the building. Direct and manage property operations to assure optimum performance and continual improvement in the five Key Result Areas (guest service, employees, sales/marketing, property appearance, and profit/financial control). Overview HR matters including interviewing, hiring, training, assigning work, coaching/counseling and performance appraisals. Ensure that product quality standards are met in all areas of the hotel as it relates to the appearance, levels of maintenance and cleanliness; establish and maintain preventative maintenance programs to protect the physical assets of the hotel. Consistently deliver results that contribute to the mission and overall success of the hotel by accomplishing performance objectives focused on business revenues, guest and associate satisfaction and effectiveness and efficiencies. Oversee the guest service function to ensure corrective action is taken to resolve guest complaints and ensure that superior guest service is delivered.

Reorganized all kitchen aspects.Overseeing the preparation of all foodsAssisting the Executive Chef in organizing and preparing catering engagements.Supervising the commis and junior kitchen team members.Managing food preparation and storage.Purchasing and making requisition for materials.Ensuring hygiene and sanitation in the kitchen and all the storage areas.