Brendan Sarluis

Hospitality management professional with extensive experience leading hotel operations, rooms division functions, guest services, reservations, conferencing, and multi-department teams. Proven track record managing teams of approximately 15–40 employees across front office, housekeeping, reservations, and events operations while maintaining high service standards, guest satisfaction, and operational efficiency. Professional background also includes commercial sales experience within the hospitality supply sector, managing key client portfolios and building long-term business relationships.

This combination of operational leadership and commercial acumen provides a strong understanding of hotel performance, revenue generation, team development, and customer experience.

Sales Consultant at Bidfood (2021-02 – Present)

• Drive revenue growth through strategic account management, upselling, cross-selling, and new business acquisition.
• Manage and expand a portfolio of hospitality, restaurant, and food service clients, consistently identifying opportunities to increase sales volume and profitability.
• Conduct client needs analyses and deliver tailored product solutions to maximise customer value and retention.
• Negotiate pricing, product ranges, and supply agreements while maintaining margin objectives.
• Develop and execute territory sales plans, prospecting strategies, and pipeline management activities.
• Build strong relationships with key decision-makers including General Managers, Executive Chefs, Procurement Managers, and hospitality owners.
• Monitor market trends, competitor activity, and customer buying patterns to identify growth opportunities.
• Achieve sales targets through consultative selling, relationship management, and exceptional customer service.
• Manage a portfolio of hospitality and food service clients, supporting product supply and purchasing decisions.
• Develop new business opportunities and maintain long-term client relationships within the hospitality sector.
• Provide product consultation and demonstrations to hospitality operators.
• Support revenue growth through client retention and account development.

Rooms Division Manager at Black Mountain Leisure & Conference Hotel (2020-01 – 2021-02)

• Oversee operations across front office, reservations, and housekeeping departments.
• Coordinate conference and event operations for corporate and private functions.
• Manage guest relations and resolve service issues to maintain guest satisfaction.
• Supervise staff scheduling, training, and operational procedures for teams of approximately 15–40 employees.
• Monitor stock levels, operational supplies, and guest amenities.
• Perform Manager-on-Duty responsibilities overseeing hotel operations.

Operations Manager at Monte De Dios Estate (2019-05 – 2020-01)

• Managed hospitality operations including accommodation, weddings, and estate events.
• Assisted the General Manager with operational planning and daily management.
• Coordinated event logistics, reservations, and guest service delivery.
• Supervised operational staff teams of approximately 15–40 employees and ensured service standards during functions.

Front Office & Reservations Manager at Black Mountain Leisure & Conference Hotel (2016-09 – 2019-05)

• Managed reservations systems, room inventory, and front office operations.
• Developed promotional packages and room rate structures to support occupancy.
• Coordinated conference bookings and guest administration.
• Supervised front office and operational teams, contributing to the management of approximately 15–40 employees.
• Managed guest concerns and implemented service recovery where required.

Assistant Front Office Manager at Protea Hotel Bloemfontein (2015-05 – 2016)

• Supervised front desk operations including guest arrivals, departures, and reservations.
• Performed Manager-on-Duty shifts overseeing hotel operations.
• Assisted with revenue reconciliation and front office administration.
• Supported staff training and ensured compliance with brand service standards across teams of approximately 15–40 employees.

National Diploma in Hospitality Management – University of Johannesburg