Visionary Operations Executive with solid experience in the hotel and resort industry, managing all levels of full service luxury tier hotels including budgeting, administration, long range planning and renovations.
Highly skilled in opening new hotels in several parts of the world and working with diverse multi national labor pool and being able to adapt to both comfortable and challenging environments. An Executive who is hands on, hard working, innovative, passionate and inspiring and above all a proven mentor who delivers results regardless of the most severe challenges.
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Project Management:
Completed transition from The Guam Marriott Resort and Spa to the new brand which we created as The Pacific Star Resort and Spa. Was instrumental for the complete re-branding and the creation of the new brand.
Was assigned the role of Director of Operations as no suitable General Manager job was open after assignment in Cebu and assigned to help the GM of Guam with renovations project of the hotel. In January 2012, after the GM was transfered and while management agreement was being re-done, was assigned the role of being in charge of total hotel and continuing the role of Director of Operations.
In charge of the hotel and assigned with the project of securing the renovations and completing them.
In charge of all Food and Beverage and Rooms discipline operations and serves as the number two Executive in the hotel.
In charge of all Rooms Operations of the hotel and served as the number two executive in the hotel.
After economic downturn after 911, took on assignment as one of the first Director of Operations position among A size hotels within the United States.Served as the Director of Operations with total hotel responsibility from 2001 until January 2004 while the General Manager managed two hotels in addition to area hotel responsibility.
Annual F&B sales of $8 million, A category Hotel, re-concepted all the F&B outlets in the hotel and changed the whole public area space of the hotel and achieved this with a budget of $450k, utilizing own ideas, designs, independent contractors and on property staff. Implemented Ethnic catering by utilizing the resources in the hotel. Took the hotel GSS from a Red Zone hotel to yellow to very close to clear. Created a new design of portable Banquet Bars, buffets and podiums which is being used in Marriott Hotels throughout the United States.
Opened the first JW class hotel in the MIddle East and opened the first Champions Sports Bar outside the United States, modified the theme to fit European and Asian sports while highlighting US sports.
Implemented large outside catering position and achieved targeted results from first year of operation. Recommended additional F&B outlets which were later added on.
Opening team of the 500th hotel of Marriott and in charge of one half of all fourteen F&B outlets in one of the largest F&B operations in the International arena of Marriott. Then served as the Director of Catering and established one of the largest outside catering operations of all Marriott Hotels in the International arena.
Assistant Restaurant Manager on the opening team of the hotel and then promoted to department head as Restaurant Manager
My very first job in the second International hotel of Marriott.
Fluent in English
Fluent in Malayalam (South Indian)
Fair in Arabic (conversational)
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