Self analysis[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

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%

TOUR and TRAVEL 52.1%

OTHERS 2.3%

TOT % 100.0%

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

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 ,

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,

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

REPORTINGFOR

JANUARY008

STATISTICAL REPORT

Budget

USD actuals WPH

AVAILABLE ROOM 12,059 12,059 0

ROOMS OCCUPIED 11,000 10,736 -264

AVERAGE ROOM RATE 72 71 -1

PERCENTAGE OCCUPANCY 91% 89% -2%

Variable cost per unit 74 100 26

Average Price per room unit 171 198 28

Fixed cost per unit 26 39 13

CONTRIBUTION PER UNIT 97 98 1

REV PAR 66 64 -2

The TOTAL COST PER UNIT 99 139 40

GROSS REVENUE 1,876,305 2,129,936 253,631

ROOM REVENUE 794,072 42% 767,013 36% -27,059

TOTAL FB REV 880,639 47% 1,261,966 59% 381,327

OTHER REVENUE

LAUNDRY REVENUE 4,113 0.22% 4,677 0.22% 564

BUSINESS CENTRE 5,955 0.32% 4,449 0.21% -1,506

TELEPHONE 3,425 0.18% 3,734 0.18% 309

MASSAGE 39,178 2.09% 18,924 0.89% -20,254

DISCO 145,823 7.77% 60,130 2.82% -85,693

other income- 2,600 0.14% 0 0.00% -2,600

other income 500 0.03% 9,043 0.42% 8,543

TOTALREVENUE 1,876,305 100% 2,129,936 100% 253,631

VARIABLE COST

ROOMS

COST OF SALES 47,396 6% 3,855 0.50% -43,541

ROOMS -PAYROLL RELATED 45,820 6% 36,367 4.74% -9,453

451

OTHER EXPENSES 105,993 13% 144,499 18.84% 38,506

Total Variable cost 199,209 25% 185,172 24.14% -14,037

Department profit 594,863 75% 581,841 75.86% -13,022

FB

FOOD & BEVERAGE COST 302,949 34% 471,404 37% 168,455

FB –SALARIES 141,239 16% 146,670 12% 5,431

FB OTHERS 73,411 8% 139,260 11% 65,849

FB Replacements 11,282 1% 4,349 0% -6,933

Total Variable cost 528,881 60% 761,683 60% 232,802

Department profit 351,758 40% 500,283 40% 148,525

OTHER UTILITIES

LAUNDRY

COST OF SALES 2,300 56% -1,444 -31% -3,744

SALARIES COST 10,419 253% 6,278 134% -4,141

OTHER COSTS 3,895 95% 7,435 159% 3,540

COST TO CREDIT -25,750

6- -8,560 -183% 17,190

Total Variable cost -9,136

2- 3,709 79% 12,845

Department profit 13,249

3 968 21% -12,281

BUSINESS CENTRE

COST OF SALES 716 12% 685 15% -31

PAY ROLL RELATED 1,510 25% 939 21% -571

OTHER EXPENSES 715 12% 4,992 112% 4,277


Department profit 3,014 51% -2,167 -49% -5,181

0

TELEPHONE 0

COST OF SALES 2,268 66% 0 0% -2,268

PAYROLL RELATED 2,280 67% 1,464 39% -816

OTHER EXPENSES 781 23% 3,603 96% 2,822

COST TO CREDIT -1,675 -49% 0 0% 1,675


Department profit -229 -7% -1,333 -36% -1,104

MASSAGE

COST OF SALES 1,119 3% 61 0% -1,059

PAY ROLL RELATED XPSES 6,489 17% 7,229 38% 740

OTHER EXPENSES 5,925 15% 10,173 54% 4,248

FFE REPLACEMENTS 275 1% 433 2% 158


Department profit 25,370 65% 1,029 5% -24,341

DISCO

COST OF SALES 36,462 25% 27,143 45% -9,319

PAY ROLL RELATED XPSES 23,473 16% 18,638 31% -4,835

OTHER EXPENSES 10,002 7% 44,114 73% 34,111

FFE REPLACEMENTS 1,085 1% 4,221 7% 3,136


Department profit 74,801 51% -33,986 -57% -108,787

GIFT SHOP 627 0% 627

TOTAL VARIABLE COST 810,379 43% 1,074,884 50% 264,505

CONTRIBUTION 1,065,926 57% 1,055,052 50% -10,874

FIXED VARIABLE COST

A and G Cost 101,838 5% 89,364 4% -12,474

Sales and Marketing 57,130 3% 56,845 3% -285

Repair andMaintenance 67,997 4% 208,500 10% 140,503

Human resources 10,784 1% 20,268 1% 9,484

Transport 13,955 1% 26,543 1% 12,588

Security 29,165 2% 13,809 1% -15,356

Total of fixed cost 280,869 15% 415,329 19% 134,461

Total of Variable and fixed cost 1,091,248 58% 1,490,213 70% 398,966

OPERATING MARGIN 785,057 42% 639,723 30% -145,334

Taxes, -3,310 -3,310

mgt fee 18,763 1% 0% -18,763

Interest on loans 0 1,332 1,332

Depreciation Reserve 198,310 11% 168,992 8% -29,318

FFE-reserve replacement 9,382 0% 0 0% -9,382

TOTAL FIXED COST 280,869 15% 415,329 19% 134,461

The total cost for the month in

2007 1,091,248 58% 1,490,213 70% 398,966

GAIN/LOSS 558,603 30% 472,709 22% -85,894

Break Even Analysis

BREAK EVEN UNITS 2,898 4,226 1,328

price per unit yield 171 198 28

Total sales volume 494,401 838,465 344,064

variable cost 213,533 423,136 209,604

fixed cost 280,869 415,329 134,461

Total break even sales 494,401 838,465 344,064

Cost Per Unit 171 198 28

loss or gain per unit 0 0 0

BE Vc cost per unit 74 100 26

BE Fc cost per unit 97 98 1

Total Payroll cost 412,055 332,467 -79,588

% 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%

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

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

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

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

–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

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

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 )

---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

Self analysis[1]

Documents

business policy

hotel standards

hotel manuals

hotel everysales

business targets

kpithe hotel ambience

food carnivals

revenue generations