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The Following is
a high light of my qualifications, skills and values- continue
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HOSPITALITY
Reservations,
Guest Services, Front Office
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· Checked
an average of 50 guests in and out of the hotel per shift
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· Prepared
rooms forecast at a 90 bed hotel property
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· Assisted
in the planning and coordination of hotel housing activities by working with
Catering, and Housekeeping Departments
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· Assisted
in the development of package plans for large groups and loyal customers
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· Coordinated
group arrivals and departures
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· Checked
daily for out-of-order rooms, VIP rooms, and special accommodation requests
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· Provided
effective sales effort at Front Desk to maximize rooms revenue
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· Coordinated
special billing arrangements for loyal customers and frequent customers
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· Revised
daily forecast whenever status changed, informed department heads as
necessary
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· Checked
and revised night clerk Source of Business Report
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· Coordinated
billing with Accounting Department
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· Addressed
guest comments and concerns pertaining to accommodations and rates
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· Controlled
open and closed dates, availability and condition of rooms
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· Provided
effective key controls and followed-up on all matters relating to room
security
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· Ensured
efficient handling of guest mail and delivery of guest messages
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· Monitored
advance deposit procedure
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· Maintained
statistics on rooms and reservations, customer arrivals/departures, as well
as average occupancy rates
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· Fulfilled
guest requests for rooms and amenities
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· Provided
business services including faxing, photocopying, messenger service, and
message delivery
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Arranged accommodations for overbooked situations
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· Performed
proper front desk closing procedures, as well as food and beverage closing
audits
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· Maximized
revenues by applying the following techniques:
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Revenue driven incentive programs –
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Adhering to sales strategy guidelines
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Promoting in-house features and benefits –
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Posting charges for additional business services
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Selling
hotel rooms at “rack rate” whenever possible
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TOP
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· Assisted
in coordinating special event parties for up to 200 people including
weddings and events
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· Maintained
accurate records of each banquet:
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· Prepared
reports as necessary, to develop data base and improve strategic management
capabilities
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· Monitored
presentation of food product; reviewed areas of concern with Executive Chef
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· Successfully
built a loyal base of repeat customers by developing rapport with guests
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Sales/Convention
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Solicited appropriate
information from potential guests for both individual and group sales
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Arranged meeting and
function space for clients
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Coordinated guest room
blocks and arranged group billing of clients
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Front Desk
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Assisted in checked an
average of 25 guests in and out of the hotel per shift in low season, and an
average of 50 on high season
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Assisted in performing
proper front desk closing procedures, as well as food and beverage closing
audits
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FOOD SERVICE /
HOSPITALITY MANAGEMENT
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Effectively managed a
kitchen staff of 10 employees
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Conducted kitchen meetings
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Negotiated conflicts in a
fair but firm manner
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Developed cleaning
check-list
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Monitored food handling
procedures
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Maintained par-stock
inventory levels
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Supervised front of the
house staff of 20:
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Reviewed upcoming day’s
activities
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Developed and communicated
action plan
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Maintained budgeted food and
beverage costs
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Maximized productivity and
profits through proper budgeting, scheduling, and utilization of cost
controls
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Established staff
recognition program (Rewards and employee of the month)
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Reviewed budget information,
flash reports; analyzed profit and loss statements
TOP
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