Managed daily hotel operations and staff performance for high guest satisfaction.Developed and implemented service standards to enhance guest experiences.Oversaw budgeting and financial planning for efficient resource allocation.Coordinated staff training programs to improve service delivery and team skills.Handled guest complaints and resolved issues promptly to maintain quality service.Established marketing strategies to promote hotel services and increase bookings.Collaborated with vendors for supplies, maintaining quality and cost-effectiveness.Maintained high standards of quality control, hygiene, health and safety.Conducted daily meetings with front desk and housekeeping personnel to discuss arrivals, special requests and operational challenges.

Supervised daily hotel operations and ensured high service standards.Resolved employee disputes in a professional manner while upholding company policies.Implemented training programs for staff to enhance skills and performance.Prepared detailed reports on monthly financial results from various departments within the hotel.Trained staff on customer service techniques and operational procedures.Built and maintained productive relationships with employees.

Work varied shift schedule including lunch and dinner shifts, opening and closing the restaurant
Oversee inventory control, ordering, food sanitation and quality control of food products.
Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction.
Supervised the preventative maintenance and upkeep of equipment, and facility.
Supervised the overall performance of food service facility and kitchen operations.

Greets, register and assign room to guests.
Handles confidential information, including guest record with high degree of integrity.
Promptly and effectively deals with guest requests and complaints.
Responsible for cash drawer contents and transactions during shift.
Maintain accurate check in including cash flow, registration card, reservation cards, and walk in guests.

Food and Beverage Department: • Plan, coordinate, arrange and develop the food and beverage services of groups and businesses, while meeting customer expectations make sure that food and hygiene standards have to be met. • Participating on Managing the food and beverage provision for functions and events • Participating on supervising catering and waiting for staff at functions. • Organizing, leading and motivating the catering team. • Planning staff shifts and rotation
Front Office Department: • Ensure accurate and efficient running of reception including check in/out procedures. Respond to Guest queries in a timely and efficient manner. • Understand thoroughly all hotel room categories, room rates, packages, promotions and other general product knowledge necessary to perform daily duties • Maximize room occupancy and use up-selling techniques to promote hotel services and facilities • Understand correct procedures regarding the acceptance of foreign currencies, credit cards and cash in accordance with the hotel credit policy • Act in accordance with fire, health and safety regulations and follow the correct procedures when required

Recording the orders received by the cashier and forwarding them to culinary workers.
Monitoring the status of placed orders.
Assuring the quality of food and arrangement of dishes are as per the standards marked by the higher authorities.
Maintaining detailed records and assisting the cashier in generation of the daily cash reports.