1. A Self Analysis profile for top management positions in City Hotels ,Projects ,Resorts
Unique skills an Idealistic overview
My overall view and concept of managing hotel s is the hospitality
facilitations you offer to guests , the rooms with an exquisite elegance providing an
environment Slated for leisure , commercial , honeymooning , group travel accommodations
for long stay and an excellent cuisine with a multiple restaurants with coffee shop , speciality
restaurants , homely room service haughty fast food concepts of food, brunches splendorous
buffet spreads , food carnivals and festivals , with a sober bar Facilities offering a wide range
and variety of wine liquor ,Banqueting events Function Rooms -multiple ,weddings
,conferences, with buffet and fine dine arrangements out door catering Take Away , flight
catering and kitchen ,Entertainment –SPA –Karaoke Discos , bowling alleys and a score of
Revenue Avenues
SKILLS IN ME
computerisationX ManagerialX project identification s and ImplementationX HotelsX Front
OfficeX Food & BeverageX RestaurantsX Inventory ManagementX TourismX Hospitality
IndustryX Revenue ManagementX HospitalityX Hospitality ManagementX ResortsX Cost
ControlX Hotel ManagementX ForecastingX BudgetingX Pre-openingX ProfitX Operations
ManagementX Team BuildingX PurchasingX Strategic PlanningX PricingX Business PlanningX
NegotiationX Customer ServiceX AccountingX Guest SatisfactionX Customer RelationsX
Restaurant ManagementX P&LX Employee RelationsX Feasibility StudiesX Financial AnalysisX
FoodX HiringX PlanningX Guest ServiceX Customer SatisfactionX Business StrategyX Problem
SolvingX AdministrationX Supervisory SkillsX Staff TrainingX New Business DevelopmentX
Event ManagementX Sales ManagementX Competitive AnalysisX Performance ImprovementX
With an hotelier career spanning for more than over 30 years, I have specialized in
challenging, high risk and diverse assignments in difficult environments which have
demanded complete focus, due diligence and a large dose of common sense. Whilst the
majority of my assignments have been to set up new enterprises and to assess and
move forward existing concerns, my focus has always been to provide a quality customer
experience, increased profits and a happy, hard working and accountable team of
professionals delivering a consistent brand. analytical skills, day to day management
experience and immense passion for delivering quality and increased revenues to good use.
Service standards, I would always reassure my self, in the decisions of the total product value
of the hotel, whether it has the potential to scheme the prices are only a gradual increase in
effective increase in prices , an effective increase
Means an impact on the the value of The Gross operating margins
Commercial policy should enunciate an increase in prices should be compatible to the service
standards and facilitations--- a mark up in price should not detoriate the intangible portion of
the product value, as also should not affect the competitive pricing policy , operators ,
corporates would always insist on, with sufficient pricing AVERAGE ROOM RATES/REV PAR
,with sufficient facilitations , although rooms are the main contributors to total revenue its
food and beverage support is necessary to obtain room revenue targets
Revenue penetrations and occupancy ratios are significant factors
The breakfast board which nowadays is inclusive of room tariffs, an elegant
Break fast buffet increases the product strength and the capacity to sell is obvious its not that
guests are hogs but guests look at their appetites and the palate, the same is true of the
lunch and dinner buffets, out door catering and take away food
2. Standardization of service is usually made from SOPs, these collectively makes guideline to all
service staff on the hotel standards the guests are given
These SOPs are hotel manuals which standardize the service
I was always insistent that in my jobs that we should maintain a GOP of 40 To 45% around
55% on departmental margins ,and around 30 % on net margin.
These are magic figures I would like to achieve takes a lot of team effort , training associates
on changed management strategies and Business Process Re-engineering management style
should be adaptive for an effort increasing Revenue Generations , profit center management,
effectively would decisively increase GOP and cash flow , break even analysis, would
determine the contribution generations and as it indexes the gross margin, with variable cost
and fixed cost decisions, lower fixed cost, would set low break even points thereby increasing
the GOP margins , GOP- realistic- are figures ,which maintains our standard profitability ,
surplus –profit again after taxes should be deployed
Business plan –KRA s And KPI
The hotel Ambience setting up the hotel ambience and façade gives the product value
impetus setting up the business plan always gave me the satisfaction that it is the goal setter
for achieving the business targets without affecting the business policy of the hotel every
sales and marketing plan is drawn and phased out , while negotiating sales contracts, its quite
sensitive on the mode of payments terms should clearly spell out the deposits ,advances
interest on delayed payments cancellations etc are aspect one should look into , if there is a
centralized marketing and reservations system , this would advance sales strategies more
emphatically and effectively segments like Travel agents ,Corporate , leisure , airlines crew ,
non crew , internet , groups , walkins ,others are market leaders tour operators , corporates
and group contribute as follow
A report on market shares
SHARE 2008
AIRLINE NON CREW 0.7%
AIRLINE CREW 6.3%
CORPORATE 28.7%
INTERNET 9.9%
5. Whilst as per the market segment report done by me I have Analyzed the fact that Travel
and Trade and corporate formulates 80% of the market segment All the other segments are
also equally important
Modern managements appoint revenue managers to explore new avenues of revenue Thus
the thrust for increased revenue are the priorities of the general manager , what is my vision
of selling is to standardize the product and product line is to satisfy the clients , the tour
operators and corporate are demanding on the guest services , generally guest always look
for classy hotel stuff , like the deluxe room executive floor suites now a days are marketable
at high competition levels , reaching the room banquet and outlet sales thru advertisement
,sales calls , complimentary , taking care of tour operator ,corporate clientele are all the
assets of the company , every year throwing a corporate sales party , conducting a tour of the
house are all nowadays sales gadgets , training of staff on the eticacies of the hotel, on
speaking to guests salutations to the guest, telephonic conversations are all guest services ,
speaking in world languages are essential features of the upfront selling
Discounts promotions are looked upon by guests for as incentives
Country tours side trips, airlines and travel desks, shopping arcades ,drug stores doctors and
medical aid spa discos and package tours are revenue management
I have made a sales and marketing business plan prepared by me for the hotel service
hospitality industry – a brief document
On the marketing strategies focusing relevant events statistical inputs , justifications, profile
and history of the company the objectives the planning strategy of the company , I did this
report to support the budgetary implications as how to arrive at the financial targets , the sale
and marketing can be prepared more elaborative based market research and made a
voluminous in exposing the product to all facets of the market , develop the key message for
relevant advertisement strategies , timing of advertisement, the media selection key message
development timing and the segment targets , the cost involved and the results measured
leasing is a new form of business enterprise these days
modeling and brand managers are the prospective marketing strategy to the company, our
company can undertake advertisement
Consultant Business to a certain profitable proposition, we can have a team of staff to develop
copy writing, message, key words, selection of media , timing strategies for the
advertisement or promotions , target market segments , make advertisement films and have
royalty rights on all our advertisement business promoted , the success of this business
would be the models and brand managers whom we can deploy
Front office accommodations management –computerized reservations check in
checkouts Foreign currency systems handled Fidelio and protel , infront systems at the front
office House keeping and accommodations systems, making up of beds cleaning Minibar
6. management and clearances, check out clearances, guest supplies, lost and found
management , occupancy reports guest amenities , computerized I have made many SOPS
on managing the hotel , It is essential that the guest are given the best housekeeping
services , reservations are handled with minimum discomfort to guests , guest complaints are
handled with immediate attention daily briefings of staff , checking of arrival departures
arranging airport pick ups , VIP status reports , complimentary drinks and fruit baskets
special attention of suite guests lift handling concierge servicing group handling , VIP
treatment of tour operators
Staff with well spoken English, Telephone eticacies
Revenue management –is a product mix segments markets and allows the guest inflow in a
structured manner taking into accounts market fluctuations
Revenue Management is based on complex optimization methodologies developed from
advanced statistical and analytical models Therefore, the most critical challenge facing the
hotel industry is predicting potential capacity, and developing a pricing strategy that will
encourage maximum capacity and revenue, The statistical tools of least square methods, can
determine the effective demand for room s segment wise it’s a forecast demand analysis
side trip tour conducted by hotels , Dolphin park, casinos , Deep sea diving , sea sports ,pearl
diving training ,trip to wild life sanctuary parks trips to historical places ,safari s in Africa ,
queen Elizabeth national park, Queen Victoria park ,Kazinga channel the zero equatorial
points amusements parks in the middle east are all scope for additional revenue , the
inventory of rooms , Raw material ,overbooking management in reservations are all revenue
management techniques hence constant exploring of additional revenue for the hotel is
revenue management , the break even sales analysis gives the maxim as to how much of
sales you should generate for the breakeven and how sales volume you can generate above
the break even sales .
AIRLINES MANAGEMENT –worked in Qantas airways as Manager
In the role of a district manager , built up a good clientale and promoted the frequent flyer
programme , was incharge of the QANTAM –operating system and had control of many travel
agents, Sub Agents , , IATA approved , had total ticket stock under control , Managed Tour
Operators for INBOUND and OUTBOUND TOURS .
FOOD and BEVERAGE –the setting up of buffets in coffee shops , menu and menus
planning multi cuisines chefs caliber in serving to the guest palate organizing events wedding
, conferences setting fine dine , make or buy , to produce pastries ice creams to identify
specialty restaurants knowledge of working of Arabic, Chinese-Dim sum , Lebanese food, Thai
food, Indian south chettinad , Biriyanis , Tandoori, Indian currys various type , chat food ,
continental , Italian pizza and pastas , the steaks ,
Fast food ,Desserts, salads ,Grills , Liquors , wines , French wines Cocktails Mocktails ,
barbeques , fast food concepts food festivals ,food promotions sponsorship events , In my
experience the coffee shop and room service usually 24 hours , round the service menu ,
have been responsible for opening many restaurants , in Kuwait I was responsible for the
opening of two franchise restaurants , Richoux , Specialty restaurants with English Gourmets
in Africa I had set up ,tree top restaurants ,the matoki is a special recipe , in Maldives sea
food restaurants , the Gardia menu in Maldives is a superb Maldivian cuisine , so also their
cuts, Among the desserts we have the black forest , an exclusive Pastry , in Afghanistan and
Iran the bread the local made of wheat flour is a recipe ,the omlettes and the Conji are quite
popular so also the breads , ice creams , soft beverages
Bars the liquor sale of beers and wines are the most popular beverages , we have whiskies ,
brandy’s also sold bloody Marys screw drivers are all cocktails Draught beers ,
7. In Iran I was in charge of the dolphin’s park also a property of the owners in Bahrain and
Saudi Lebanese restaurant was very successful, Lebanese salads were the most popular food
of the Arabs apart from their Dumba –Meat lamb of 9kgs weight
Apart from the revenue from Rooms Food and Beverage, we have entertainment and other
utilities revenue, such from health clubs, spa. Karaoke. Discos,laundry , telephone , business
centre - internets video conferencing facilities , hotline , mobile telephone , landlines , valet
services , shopping –arcades , banking facilities
PROMOTIONS –are usually Indented to Increase Revenue with Discounted sales ,It assumes
futuristic sales , New Year Events , Diwali celebrations , Christmas celebrations the German
Oktober festival, exhibitions , sponsorships
Its an expense on Complimenatries and a credit to raw material cost
Business plans now have as a back up tool to astute Revenue Management to assess future
sales-or deferred income , but modern managements do not accept too many expenses on
this , however opportunity cost plays a major role to reascertain Expenses which are not
proportionate to revenue
SAVINGS
The hotel industry a service oriented facilitative industry –the product is now having a
tough competition in economic analysis we call this the perfect competition, where the supply
and demand are Analyzed, The price settles at the point where the supply is Equal to
Demand, the profit on the price depends upon the average cost the difference between the
price and average cost is the profit –surplus
The Budget Document of the business plan makes guideline for Revenue and Expenses, The
Revenue are the targets set and the Expenses are the cost incurred to meet the Revenue ,
the costs are operational and fixed cost ,
As much as we concentrate to increase sales as a manifest of our budgeted analysis its
equally imperative to cut down cost and effect savings, the profit center outlets with an
uniform system of accounting the international standard system of accounting, would provide
a realistic view of the targets set and achieved and expenses set and expenses realized and
saved , ie the budget with realistic figures are compared and the variances analyzed
Materials procurements
The food and beverage management is governed by cost Boards, as also there are cost board
for any other profit centers –like laundry ,telephone and for cost centres such as electricity
consumptions
The cost board make rigid expenses –some are hidden expenses like complimentaries to
guest which are evaluated on the cost board daily market purchases are monitored , Material
procurements standardize material with specifications-contracts
Value analysis An important tool for savings and reducing costs
: The answer for to this is inappropriate as the guru of management is not alive but his
conceptual frame work exists in all facets of ,management where Peter s Drucker has
emphasized the costs AND CONTROL OF COST as the mechanism for modern sound
management practice s where he feels sales is hardcore selling and insists that the marketing
concept of the product is selling by itself -Marketing the product ,the next phase of the
question Any person could become a potential client in the market if you could convince him
of the value and added values concept of your product , you should demonstrate to the
decision makers who would decide on your product or services By analyzing to them the
product characteristics, the product line , the definition of your product in terms of its value,
8. the convincing abilities of your demo should be brief brisk and effective , the communication
should be clear and the presentation should really add value to the product
Water leaks , gas leaks are some factors of mitigating costs
Break even –hotel-KRA –KPI –KEY PERFORMANCE INDICATORS
BREAK EVEN ANALYSIS
01/01/2008 ,JANUARY 2008
01/01/2008
MONTH JAN008
JAN -
actuals
008
BUDGET
VARIANCE
REPORTINGFO
JANUARY008
STATISTICAL REPORT
Budget
USD actuals WPH
AVAILABLE ROOM 12,059 12,059
ROOMS OCCUPIED 11,000 10,736 -26
AVERAGE ROOM RATE 72 71 -
PERCENTAGE OCCUPANCY 91% 89% -2%
Variable cost per unit 74 100 2
Average Price per room unit 171 198 2
Fixed cost per unit 26 39 1
CONTRIBUTION PER UNIT 97 98
REV PAR 66 64 -
The TOTAL COST PER UNIT 99 139 4
GROSS REVENUE 1,876,305 2,129,936 253,63
ROOM REVENUE 794,072 42% 767,013 36% -27,05
TOTAL FB REV 880,639 47% 1,261,966 59% 381,32
OTHER REVENUE
LAUNDRY REVENUE 4,113 0.22% 4,677 0.22% 56
BUSINESS CENTRE 5,955 0.32% 4,449 0.21% -1,50
TELEPHONE 3,425 0.18% 3,734 0.18% 30
MASSAGE 39,178 2.09% 18,924 0.89% -20,25
DISCO 145,823 7.77% 60,130 2.82% -85,69
other income- 2,600 0.14% 0 0.00% -2,60
other income 500 0.03% 9,043 0.42% 8,54
TOTALREVENUE 1,876,305 100% 2,129,936 100% 253,63
VARIABLE COST
ROOMS
COST OF SALES 47,396 6% 3,855 0.50% -43,54
ROOMS -PAYROLL RELATED 45,820 6% 36,367 4.74% -9,45
451
OTHER EXPENSES 105,993 13% 144,499 18.84% 38,50
9. Total Variable cost 199,209 25% 185,172 24.14% -14,03
Department profit 594,863 75% 581,841 75.86% -13,02
FB
FOOD & BEVERAGE COST 302,949 34% 471,404 37% 168,45
FB –SALARIES 141,239 16% 146,670 12% 5,43
FB OTHERS 73,411 8% 139,260 11% 65,84
FB Replacements 11,282 1% 4,349 0% -6,93
Total Variable cost 528,881 60% 761,683 60% 232,80
Department profit 351,758 40% 500,283 40% 148,52
OTHER UTILITIES
LAUNDRY
COST OF SALES 2,300 56% -1,444 -31% -3,74
SALARIES COST 10,419 253% 6,278 134% -4,14
OTHER COSTS 3,895 95% 7,435 159% 3,54
COST TO CREDIT -25,750 6- -8,560 -183% 17,19
Total Variable cost -9,136 2- 3,709 79% 12,84
Department profit 13,249 3 968 21% -12,28
BUSINESS CENTRE
COST OF SALES 716 12% 685 15% -3
PAY ROLL RELATED 1,510 25% 939 21% -57
OTHER EXPENSES 715 12% 4,992 112% 4,27
Total Variable cost 2,941 49% 6,616 149% 3,67
Department profit 3,014 51% -2,167 -49% -5,18
TELEPHONE
COST OF SALES 2,268 66% 0 0% -2,26
PAYROLL RELATED 2,280 67% 1,464 39% -81
OTHER EXPENSES 781 23% 3,603 96% 2,82
COST TO CREDIT -1,675 -49% 0 0% 1,67
Total Variable cost 3,654 107% 5,067 136% 1,41
Department profit -229 -7% -1,333 -36% -1,10
MASSAGE
COST OF SALES 1,119 3% 61 0% -1,05
PAY ROLL RELATED XPSES 6,489 17% 7,229 38% 74
OTHER EXPENSES 5,925 15% 10,173 54% 4,24
FFE REPLACEMENTS 275 1% 433 2% 15
Total Variable cost 13,808 35% 17,895 95% 4,08
Department profit 25,370 65% 1,029 5% -24,34
DISCO
COST OF SALES 36,462 25% 27,143 45% -9,31
10. PAY ROLL RELATED XPSES 23,473 16% 18,638 31% -4,83
OTHER EXPENSES 10,002 7% 44,114 73% 34,11
FFE REPLACEMENTS 1,085 1% 4,221 7% 3,13
Total Variable cost 71,022 49% 94,116 157% 23,09
Department profit 74,801 51% -33,986 -57% -108,78
GIFT SHOP 627 0% 62
TOTAL VARIABLE COST 810,379 43% 1,074,884 50% 264,50
CONTRIBUTION 1,065,926 57% 1,055,052 50% -10,87
FIXED VARIABLE COST
A and G Cost 101,838 5% 89,364 4% -12,47
Sales and Marketing 57,130 3% 56,845 3% -28
Repair andMaintenance 67,997 4% 208,500 10% 140,50
Human resources 10,784 1% 20,268 1% 9,48
Transport 13,955 1% 26,543 1% 12,58
Security 29,165 2% 13,809 1% -15,35
Total of fixed cost 280,869 15% 415,329 19% 134,46
Total of Variable and fixed cost 1,091,248 58% 1,490,213 70% 398,96
OPERATING MARGIN 785,057 42% 639,723 30% -145,33
Taxes, -3,310 -3,31
mgt fee 18,763 1% 0% -18,76
Interest on loans 0 1,332 1,33
Depreciation Reserve 198,310 11% 168,992 8% -29,31
FFE-reserve replacement 9,382 0% 0 0% -9,38
TOTAL FIXED COST 280,869 15% 415,329 19% 134,46
The total cost for the month in
2007 1,091,248 58% 1,490,213 70% 398,96
GAIN/LOSS 558,603 30% 472,709 22% -85,89
Break Even Analysis
BREAK EVEN UNITS 2,898 4,226 1,32
price per unit yield 171 198 2
Total sales volume 494,401 838,465 344,06
variable cost 213,533 423,136 209,60
11. fixed cost 280,869 415,329 134,46
Total break even sales 494,401 838,465 344,06
Cost Per Unit 171 198 2
loss or gain per unit 0 0
BE Vc cost per unit 74 100 2
BE Fc cost per unit 97 98
Total Payroll cost 412,055 332,467 -79,58
% on payroll 22% 15.61%
Break even for restaurant
FOOD AND BEVERAGE BREAK EVEN COST
ANALYSIS
STATISTICAL REPORT
AVAILABLE SEATS 1,632,336
BUDGETED COVERS 653,283
AVERAGE COVER RECOVERY 15
PERCENTAGE OCCUPANCYSEATS 40%
Variable cost per unit 8.12
Average Price per room unit 15
Fixed cost per unit 1.0
CONTRIBUTION PER UNIT 7
REV PAR 40%
The TOTAL COST PER UNIT 9.71
GROSS REVENUE 9,972,252
TOTAL FB REV
FOOD INCLUSIVE BF 8,541,692.00 86%
BEVERAGE 1,020,036.00 10%
OTHER INCOME 58,200.00 1%
SERVICE CHARGE 421,657.00 4.23%
LESS DISCOUNTS 69,333.00-
-
0.70%
TOTALREVENUE 9,972,252 100%
VARIABLE COST
FB CAFÉ CENTRAL
FOOD & BEVERAGE COST
FOOD COST 2,967,409 35%
BEVERAGE COST 276,545 27%
KITCHEN FUEL CHEMICAL 181,967 2%
12. FB –SALARIES 1,638,393 16%
FB OTHERS 134,400 1%
FB Replacements 106,840 1%
Total Variable cost 5,305,554 53%
TOTAL VARIABLE COST 5,305,554 53%
CONTRIBUTION 4,666,698 47%
FIXED VARIABLE COST
ELECTRICITY 355,200 4%
WATER 42,050 0.42%
SALES AND MARKETING XPSES 30,000
EMC FEES 247,365
Total of fixed cost 674,615 7%
Total of Variable and fixed cost 5,980,169 60%
GROSS OPERATING MARGIN 3,992,083 40%
Depreciation Reserve 361,224 4%
0
TOTAL FIXED COST 6,341,393 64%
The total cost for the month in
2007 6,341,393 64%
GAIN/LOSS 3,630,859 36%
3,630,858
Break Even Analysis
BREAK EVEN UNITS 887,721
price per unit yield 15
Total sales volume 13,550,902
variable cost 7,209,509
fixed cost 6,341,393
Total break even sales 13,550,902
Cost Per Unit 15
loss or gain per unit 0
BE Vc cost per unit 8
BE Fc cost per unit 7
Total Payroll cost 1,638,393
% on payroll 16%
Financials –project Identifications , renovations –making the product compatible
Headed a hotel project the sun island project at Maldives partially funded by IFC
It was an environment protection funded project
13. The resource mobilization would be by making appropriate project viability reports ,
ascertaining the net cash flow and derive the ROI and PAY BACK
If the ROI is around 12 to 14% and the pay back is around 9 to 12 years the
proposition would be quite viable
The project cash flows projections should be supplemented by market researched
business plan , from incorporation of the company to pre opening , Appropriate
Management skills in planning , organizing , coordinating and controlling , sales and
marketing plan and financial plan to support and justify the augmentation of capital
from public borrowing and public issues
Preopenings , New Product Development , Product Line
Financial planning –cash flows –fund flows Profit and loss ,break even ,internal audit , funds
management banker consortium, project accounts
Inventory Management –store and circulating inventory ,valuation wac
External auditors , corporate investors etc
CORPORATE PLANNING and GOVERNANCE
The replacement analysis the business venture should have a clear policy on equipment
replacements to ensure an increased output
The company should have a progressive development plan to increase the revenue
The corporate marketing plan, the business plan the concurrent financial plan are all
prospective tools
Computerization is the modern tool where the computation of data is customized for effective
decision making
Conservative product selling should be replaced to innovative product line selling
We must add value to product to retain the selling capacity
We must conserve on costs both operational and fixed cost options
Minimize fixed cost to achieve better break even sales
Advertising strategies should include copy and message writing innovative
Sourcing of funds , sourcing of raw material, sourcing of human resources
MIS –selection of computer packages for point of sales, front office and backoffice an ERP
System
INTERNATIONAL MEMBERSHIPS
PATA , IATA
Security And property management –camera network –surveillance
Owning company operator-agreements –Enforcement of contracts –insurance
coverages, management fee, incentive
Human resources-Recruitment and Selection of staff, Planning and Development ,
is really an art of skill which you can impart training and identifying needs in
making the hotel operations a successful one ,further you should motivate the staff
for better results as the staff form the primary option for guest services , thus
traing staff both management and online is the basic agenda of complete service
14. oriented organisations , worked as the Human Resources Manager at the taj group
of hotels.
union management
Was incharge at Chennai and managed multiple unions , made settlements under the
industrial disputes act and got the safety award for the factory in 1989 when I had worked for
Aruna sugars and enterprises and at the taj group created a management union and
strengthened the work relationship between the management and the work force-Associates
TRAINING/REENGINEERING
The objective is to achieve maximum contribution from the employee for company's growth.
To identify the job needs of the organisation..
FOCUS Human resources-Recruitment and Selection of staff, Planning and Development ,
is really an art of skill which you can impart training and identifying needs in making the
hotel operations a successful one ,further you should motivate the staff for better results as
the staff form the primary option for guest services , thus traing staff both management and
online is the basic agenda of complete service oriented organisations , worked as the Human
Resources Manager at the taj group of hotels.
• Human resources management—Hotel human resources are treasure to the company
and service being the main factors employees are the main contributors to the
marketing concept ,Service facilitation ,Professionalization of employees for growth -
vertically
• ,--- Motivation retention of employees—performance appraisal on SWOT BASIS ,
recruitment and manpower development , ABILITY to PAY-NIKKEREAN TO PAY,
MANPOWER UTILISATIONS ,leadership Grid Analysis –X and Y Theories
• Manning Guide ,-Executive Team/HOD-Team –Operational and UtilityEmployees Payroll
,computerized payroll system Set goals, motivate/ discipline employees; perform labor
expense control, control of general expenses and resolve guest related issues in
accordance with the company goals ,staff welfare , staff facilitations
• Overview HR matters including interviewing, hiring, training, assigning work,
coaching/counseling and performance appraisals Commercial laws , Labor laws
Licensing ,Effective security System
MODELS Of TRAINING
EXECUTIVE DEVELOPMENT PROGRAMMES EXTERNAL OR INTERNAL –For
Managerial Staff-Dept Heads and HODs
TEAM LEADERS –SUPERVISORS
ON THE JOB TRAINING –MANAGEMENT TRAINING PROGRAMME
LINGUAL TRAINING, FIRST AID , FIREFIGHTING AND
HURRICANE
The Above Training Can be Done By Appointing a TRAINING MANAGER-who would
primarily Focus on improving the Service Standard in the Food and Beverage , Front office
and Housekeeping and Generally in all Aspects of Guest Interactions
15. Department Heads –HODs in conjunction apart from operational training should ensure
Training on FINANCIAL, HR, SUPPLY CHAIN , PREVENTIVE ENGINEERING ,SALES AND
MARKETING SKILLS .
TRAINING OF LANGUAGE SKILLS –ENGLISH, FRENCH ,ITALIAN ,GERMAN
TRAINING IN TELEPHONE ETICACIES TO GUEST,
All Necessary efforts should be enabled to ensure Guest Service standards are met ,SOPs are
Implemented and all staff are trained to Adapt to Standard procedures set, Computerisation –
ERP programmes is an important Issue of Training to generate MIS reports and identify and
Risk or Fraud elements .Its Important Trainers are Trained
WELFARE
Responsible for the safety award for Aruna sugars and enterprises
INDUSTRIAL RELATION
The objective is to maintain a good and harmonious industrial relation contribution.Well
versed with the provisions of the Industrial Disputes Act 1947 with regard to conciliations and
settlements 12 1 and 12 3 , retrenchment, lay-off, strike and lockout and domestic enquiries.,
Well aware of the statutory provision of the standing orders act, payment of wages act,
minimum wages act. Workmen compensation act, maternity benefit act.. Well versed with
union recognition stipulations,Contract regulation and abolition act.
SALARY AND WAGES ADMINISTRATION
The objective is to pay salaries on the basis of ability to pay complying to statutory provision..
Well versed with the provision of the payment of bonus act , minimum wages act, payment of
gratuity act, provident funds administration and ESI administration.etc
PERFORMANCE APPRAISALS, COUNSELLING , INDUCTION
To identify the employee in their area of strengths and weaknesses ,TO counsel employees in
their areas of weaknesses.
MOTIVATION
Staff issues have surmounted on the companies I have worked, there was absolutely chaos
in the
HR functioning ,no grading,, there were no job descriptions ,salary levels were haphazard,and
demotivating , the supervisory staff were paid ,less than waiters ,
receptionists etc ,service charges were not correlated to,any guideline at all in payments
, after the introduction of performance appraisals on the basis of SWOT ,.job descriptions
, counselling of staff,, staff welfare schemes , payment of service charges , development ,
of clear hierarchy structures, establishing communications,, and reporting relationships
,implementation of statutory legislations, the HR function looked ,very healthy and is now
playing
a bench marked role,
,the attendance and payroll ,were computerized ,,the finger print impressions,were
implemented
,leadership styles Managerial Grid , the macgregors theory x and theory y, , Maslows needs ,
Freudian Concept of PARENT ADULT CHILD , conceptualisation ,helped in personality
development , with Positive Attitude, and Team Building
INCENTIVES
16. –like Bonus, ,Service charges ,Performance Based Incentives , Annualised Increments, Merit
Ratings , External Training Programme Form employee Motivations , Wage Structure
Rationalisation
Short Term Goals
1 My overall view and concept of managing hotel s is the hospitality facilitations you offer
to guests , the rooms with an exquisite elegance providing an environment Slated for
leisure , commercial , honeymooning , group travel accommodations for long stay and an
excellent cuisine with a multiple restaurants with coffee shop , speciality restaurants ,
homely room service haughty fast food concepts of food, brunches splendorous buffet
spreads , food carnivals and festivals , with a sober bar Facilities offering a wide range and
variety of wine liquor ,Banqueting events Function Rooms -multiple ,weddings
,conferences, with buffet and fine dine arrangements out door catering Take Away , flight
catering and kitchen ,Entertainment –SPA –Karaoke Discos , bowling alleys and a score of
Revenue Avenue Management
2 COST
the guru of management is not alive but his conceptual frame work exists in all facets of
,management where Peter s Drucker has emphasized the costs AND CONTROL OF COST
as the mechanism for modern sound management practice s-Set up cost Board –FB,
Laundry, power and Fuel ,Telephone ,Man power
the budgets and Variance Analysis, the KPI and KRAs
3 To enhance the company stature in terms of growth through the Process of 4 M of
management Market ,Money, Materials and Manpower through a coordination process of
operational and utilities Management for achieving a surplus and Gainful road Map of
Harmonious hospitality
• 4 The replacement analysis the business venture should have a clear policy on
equipment replacements to ensure an increased output
• The company should have a progressive development plan to increase the revenue
• The corporate marketing plan, the business plan the concurrent financial plan are all
prospective tools
• Computerization is the modern tool where the computation of data is customized for
effective decision making
• Conservative product selling should be replaced to innovative product line selling
• We must add value to product to retain the selling capacity
• We must conserve on costs both operational and fixed cost options
• Minimize fixed cost to achieve better break even sales
• Advertising strategies should include copy and message writing innovative
• Sourcing of funds , sourcing of raw material, sourcing of human resources
• MIS –selection of computer packages for point of sales, front office and backoffice an
17. Long Term Goals
• With an hotelier career spanning for more than over 28 years, I have specialized in
challenging, high risk and diverse assignments in difficult environments which have
demanded complete focus, due diligence and a large dose of common sense. Whilst
the majority of my assignments have been to set up new enterprises and to assess
and move forward existing concerns, my focus has always been to provide a quality
customer experience, increased profits and a happy, hard working and accountable
team of professionals delivering a consistent brand. analytical skills, day to day
management experience and immense passion for delivering quality and increased
revenues to good use.
• Thus the LONG TERM VISION is a making the hotel to perform to a Business Plan
,priorities guest needs set Through Room and Food and Beverage service standards ,kitchen
planning , and cost Boards , Optimise Guest Satisfaction through a highly skilled
management and work force Team , to Train and adopt CHANGE MANAGEMENT STRATEGIES ,
to consistent quality of supply chain Movement and Inventory operations , to set GOPs and
Generate Cash flows
• to Identify new Projects , Add value , Diversify business , ensure Corporate Governance and
control Multi Unit Operations , optimize Taxation, customs Duties and tariffs , monitor VAT ,
ensure Growth of the Company , with an insight for the Growth of Employees , to plan and
procure Raw material and standardize them with
Ensure corporate and group Management Vigilance on Risk and an effective
containment of Fraud Management practices ,Through SOPS and Stringent Disciplinary
process
Owning company –Operating company ---To coordinate between the owners and the operator
in matters such as opening of operating Accounts, Insurances, GOPs , management fee ,
Incentive fee ,Implementation of Agreements and property Management, To manage the
company’s cash flows , Monitor Performances on Budgets, Companys growth plans
diversifications project planning and a corporate role
• LEGAL –corporate laws –company regulations and act , board meeting and resolutions
, appointment of auditors , directors remuneration ,conduct of ordinary and spl
business in AGMS , company law board issues ,Income tax and VAT –revenue and vat
purchases set off
Labor statutes governing discipline , wages payments , gratuities etc, law of contracts , sale
of goods act , liquidated damages employment contracts , eng and IT contracts Purchase
vendor contracts hotel facilitations service contracts and agreements , GSA –SALES
CONTRACTS
Medicals and welfare schemes legal and management
Hotel Successes
1)Working long hours hotel industry is a continuous process and service industry
on the spot decisions and solutions to problem are absolutely required dedications
and the experience is required to handle guest service requirements whether they
are in the room or in their leisure or in their task
2) Governance of rigid control and prevention of revenue leaks like good financial
controls good human resources management practices
18. 3) Interpretation of a good management information system and through adequate
computerisation
4)To build a good market , clientele and marketing strategies carefully planning
high season and low season , reduce costs ,and try to provide the best product and
service available , procurement of quality products are essential , the sun Island
funded by IFC , the material procured was of high standards , the food and beverage
cost parameters have eroded to managing with lower engineering costs , selection
of low quality results in poor service however competent the staff are
5) MARKETING STRATEGIES, the selection of CRITICAL OPERATIONAL STAFF
,OPERATIONAL PLANNING , FOOD AD BEVERAGE SERVICE AND CUISINE, FRONT
OFFICE AMBIENCE, EFFICIENT HOUSE KEEPING , MAN POWER PLANNING,
PREVENTIVE MAINTENANCE SCHEDULING,FINANCIAL RESOURCES
MOBILISATIONS,BUDGETING DECISIONS INCLUDING CAPITAL BUDGETING,
SUPPLYCHAIN DECSIONS , OTHER UTLITIES MANAGEMENT.
The Companys Management of Accommodations ,Front office , Food and Beverage ,
House keeping,Out door catering , flight kitchen
Handled the front office operations ,reservations concierge , business centre ,
telephone
Handling the core F&B service and F&B production
Menu planning for an expansive repertoire of menus, along with portion
standardization and supervision of food preparation.
Handling all aspects of kitchen management including monitoring food production
and aesthetic presentation of food and beverages.
Coordinating the work of the kitchen staff and managing the preparation of meals.
Experimenting & presenting innovative ideas, styles new dishes and ensuring cost
control measures.
Maintaining quality and consistency of food for enhancing satisfaction amongst
customers
The companies marketing plan budgeted documents setting up departmental
targets ,marketing strategies
The company s ability to satisfy guests and customers
The company’s ability to procure and standardise material
The company ability to pay
The company’s relationships, public and liaison, governmental relations
The company’s in house traning and management development programmes
The company’s financial liquidity, profit centre management, break even analysis
The company Ideal Market Matrix
Professional ambiguities
Very few at standard tolerance levels
HAVE DONE IMPLEMENTATIONS OF SYSTEMS
( Xn.POS. protel and Sun systems EAM check system, 2a DATA –PRO , ADACO
Inventory,ABACUS-Pos,RDP-Front End 2 Intap, Infront, Inmat, Inact pay roll
3 Prologic back office and front office 4 Micros and Fidelio 5 orion 6 Agpac 7
micro soft project 8 Daceasy /IDS 9 CPM /PERT 10 Micro soft –Excel, word, power
point,Outward,Access,Telecomunication )
19. ---OWNERSHIP , PASSION, AND COMMITTMENT,Worked in the following countries India
,Bahrain, Uganda, Maldives, Saudi Arabia ,Kenya, Afghanisthan, Iran, Kuwait, Vietnam
Tanzania and at the Caribbean
Have worked in two projects ---at villa group –IFC project of world bank and Silver
Springs hotel at Uganda, EAST AFRICAN DEVELOPMENT BANK
And TWO RESTUARNT PROJECTS
,-STARBUCKS, RICHOUX , LEBANESE REST AT KUWAIT
