Sakthi Balan Subramaniam

KEY RESPONSIBILITIES

• Supervising the operation of the hotel maximum efficient to achieve to the highest volume of sales and profit goals as outlined in the budget planning.
• Ensures operational efficiency of hotel operating departments - Room Division, Food & Beverage, Kitchen, Engineering and Security.
• Manage of operating and labour cost effectively.
• Ensures guests satisfaction.
• Develops staff competency.
• Prepare annual budget.

· Develop long term and short term strategies for achieving departmental revenues.

· Developed and implemented cost-saving initiatives, reducing operational expenses..

· Implemented strategies to improve guest satisfaction scores.

MAJOR ACHIEVEMENTS

· Rebranding in charge from Holiday Inn Glenmarie to Glenmarie Hotel and Golf Resort

· HALAL Certification compliance

· Star Rating for Hotel 5* compliance

· Handing Fully renovation Project for whole hotel.

• Monitors day-to-day operation of all Food & Beverage outlets – Coffee House, Lobby Lounge, Golf Club Cafe, Japanese Restaurant and Banqueting
• Work closely with Sales & Marketing Department to fill up banqueting spaces to enhance the revenues
• Ensures operating standards and guest experiences
• Prepares yearly budget report of Food and Beverage Department
• Prepares monthly Profit & Loss reports
• Develops and implements marketing plan of Food and Beverage
• Conducts competitive analysis to determine competitive position
• Conducts market survey to determine pricing
• Plans adequate staffing to meet operation needs
• Develops training plan to train staff to attain competency level
• Conducts weekly revenue meeting of Food and Beverage Department.

• Act as Project Director; oversee the construction of the Hotel and Cafe
• Provide pre-opening technical support in all areas of the hotel operations
• Provide pre-opening guidance; strategies on hotel operations in areas of concept, positioning, target market, pricing strategy, organisational development of human capital
• Provide post-opening support to trouble shoot the various challenges encountered by the Hotel.

• Supervising the operation of the hotel maximum efficient to achieve to the highest volume of sales and profit goals as outlined in the budget planning
• Ensures operational efficiency of hotel operating departments - Room Division, Food & Beverage, Kitchen, Engineering and Security
• Manage of operating and labour cost effectively
• Ensures guests satisfaction
• Develops staff competency
• Prepare annual budget
• Developed and implemented cost-saving initiatives, reducing operational expenses
• Implemented strategies to improve guest satisfaction scores.

• Monitors day-to-day operation of all Food & Beverage outlets
• Work closely with Sales & Marketing Department to fill up banqueting spaces to enhance the revenues
• Ensures operating standards and guest experiences
• Prepares yearly budget report of Food and Beverage Department
• Prepares monthly Profit & Loss reports
• Develops and implements marketing plan of Food and Beverage
• Conducts competitive analysis to determine competitive position
• Conducts market survey to determine pricing
• Plans adequate staffing to meet operation needs
• Develops training plan to train staff to attain competency level
• Conducts weekly revenue meeting of Food and Beverage Department.