Other skills
Other skills
Meticulous, Open-minded, Discreet, Passionate, Multitask, Ambitious, Creative, Intellectually Curious, Team-player & Autonomous.
Some of my weak points can be too direct, occasionally impulsive & stubborn.
I work & live with a basic code Honesty & Respect; below is the description of my working style which split 60-70% with team members or guests and 30-40% office work & related.
Organizational Style – Independent and delegate to take the broader view. Working best in informal environments as unity allow better result than distancing & formal approach where I can leave the managers/HOD free to manage themselves.
Thinking Style –Always inclined to innovative approach at problem-solving and attentive to implementation.
Leadership Style – Respect, honesty, supportive approach to leadership. Staying engaged and available to all departments as well demonstrate, when necessary, the skills to be exemplary.
Motivation Style – Very ambitious, always looking to improve, pursuing new challenges, approaching them with always a solution to be found and never alone.
Guest Relation – started in 2003
F&B – started in 2005
Finance – started in 2008
Sales & Marketing – started in 2008
Security – started in 2008
Front Office – started in 2013
Housekeeping – stated in 2013
Other Project – started in 2015
Maintenance – started in 2019
Work hard, Play harder mentality allows me to reach those achievements over the years even when the challenge can be difficult or potentially out of reach.
14 años y 8 meses
A boutique hotel of 11 villas & 2 rooms remotely located with only access boat or seaplane. Switch from Small Luxury Hotel to Relais & Chateaux on August 1st, 2020 World Luxury Awards 2020 - Luxury Eco/Green Hotel - The Bahamas Oversee the reservation, restaurant, kitchen, spa, activities center, housekeeping Take care of payroll, work schedule of all departments. Personalize the stay of each guest. Ensure the guest full experience satisfaction Training of new restaurant staffs’ member. Created new price table and contract for the upcoming season 2020-2021 Setup of the new PMS system and Synxis under Relais & Châteaux Created new promotions & packages Participated in the development of new website Manage the production of water on-site Development of skills in maintenance of villas & boats.
self employed
Establishment of 200 to 350 beds in 4 Tridents (Equivalent to 4 stars – Upscale standard) Oversee the smooth traffic of over 500 guests arriving & departing in the village over the weekend. Rev +28% on extension (VSL), +12% on meal plans (VRL) and +18% on overall sales Adjusted, revised the financial follow up and strategy in the sales by front office to meet objectives. Introduce new techniques of the upscale market with rigor and professionalism. Insure of guests satisfaction and the application of standard / process. Managed 5 services; Front Office, Guest Relation, Housekeeping, Meeting & Event, E-Go, Transportation
31 suites (14 Suites, 14 Junior Suites, 3 Satri Suites), 2 Pools, 1 Spa, 1 Restaurant & 1 Bar Revised and corrected entire Finance & Accounting reports for January to September 2016. Reconfiguration of POS & PMS to receive the correct numbers with the support team. Manage the Front Office & Guest Relation departments. In charge of the Reservation, Sales & Marketing departments. Create a new set of prices and work on yield/revenue management. Worked on improving the hotel qualities and service. Provided training to Front Office, Restaurant & Kitchen team. Creation a new menu, wine lists & cocktail list. Process of SOP implementation for the operation teams. Welcome and oversaw a Law Conference of 20 delegates and relatives for 3 days.
Part-time. - Banquet - member of a team in charge of the Republic Ireland Football team during Euro Cup 2016. - Restaurant - La Veranda - Bar - La Galerie
Pre-opening and opening period - reporting to general manager. 119 rooms, 2 Restaurants, 1 Bar and Spa Center. Assist the general manager in the daily operational tasks during the pre-opening & opening period. Supervising the operations of the hotel in partnership and coordination with all Head of Departments. Creation and Implementation of our safety & security standards and operating procedures (SOP). Managing the operations to maximize profitability and ensure superior guest service & product. Ensuring optimal compliance with corporate operation requirements, standards and audits. Effectively communicating with leadership team members and rank & file. Involving in employee training, welfare and satisfaction. Anticipating guest needs and establish proactive processes to promote guest experience. Identify problems in operations process and resolve them in quickly and timely manner. Creation of our SPA concept, inclusive of naming “Woosah”, design, set up & business plan. Refurbishment and lay-out of the lobby, inclusive of furniture and artworks. Took part of all HODs meetings and morning briefings.
10 practical weeks at the hotel of the school: 2 weeks as night audit 1 week as assistant general manager 2 weeks as front desk agent 1 weeks at the gastronomic restaurant 1 weeks in housekeeping 2 weeks in kitchen 1 weeks for Front desk agent during Christmas
Internship At the Pullman Marseille Provence 4* hotel.
Supermarket business.
Completed Master 1
3 idiomas
Inglés
Nativo o fluido
Francés
Nativo o fluido
Español
Nociones
Nacionalidades
Alemán
Fecha de nacimiento
November 24th 1987
Permiso de conducir
Sí
7 aptitudes
1 información compartida
Other skills
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