Hotel General Manager
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Productive General Manager with over 20 years of experience in leading strategies to facilitate the company's ambitious growth plans. Throughout my career, I have provided leadership to a team consisting of about 150 employees. I was successful in mitigating ongoing operating losses also implemented strategies to enhance margins by rationalizing staff, optimizing food costs, and minimizing unnecessary operating expenses. Additionally, I spearheaded the recruitment of a proficient management team to assume departmental responsibilities and enforced top-down accountability for service quality and delivery. I maintained consistent involvement through weekly management meetings and daily department meetings to offer ongoing support and align with company objectives.
the General Manager of Donatello Hotel since 2014, I have provided leadership and oversight for a hotel encompassing 132 guest rooms, multiple restaurants, and banquet rooms. Upon transitioning from the Director of
Finance role to General Manager, I was tasked with mitigating ongoing operating losses. Immediate actions included a comprehensive assessment of budget line items and the implementation of strategies to enhance margins by rationalizing staff, optimizing food costs, and minimizing unnecessary operating expenses. Additionally, I spearheaded the recruitment of a proficient management team to assume departmental responsibilities and enforced top-down accountability for service quality and delivery. I maintained consistent involvement through weekly management meetings and daily department meetings to offer ongoing support and align with company objectives.
Here are some key accomplishments during my tenure:
➢ Slashed losses in half within the first year.
➢ Expanded cost-control initiatives in the second year, further reducing deficit.
➢ Reduced operating expenses 50% while improving quality of services, staff morale, and customer satisfaction.
➢ Generated new revenue sources including the addition of a new outlets within the facility and maximized by increasing the number of special events such as banquets, pool parties, theme nights, various irresistible promotions and offers, and multiple retail and F&B outlets.
➢ Empowered every employee to promptly resolve issues and satisfy guests through the development of an employee operations manual to be signed by all employees, defining company vision, policies, procedures,
and priorities.
➢ Increased occupancy from 65% to 85% through redirecting marketing effort to business clientele,
Exploring new markets and ensuring repeat business through complete customer satisfaction.
➢ Produced profit after a loss through comprehensive departmental restructuring to improve quality of services, customer satisfaction, inventory management, and cost controls.
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