GURSHARAN SINGH

• Oversee all aspects of hotel operations, including front desk management, housekeeping, food and beverage services, maintenance, and guest relations.
• Develop and implement strategies to maximize revenue and profitability, including pricing strategies, upselling initiatives, and cost control measures.
• Lead a team of department heads and staff members, providing guidance, training, and support to ensure high levels of performance and guest satisfaction.
• Collaborate with the sales and marketing team to develop and execute promotional campaigns, drive occupancy rates, and increase market share.
• Monitor and analyze key performance indicators (KPIs) to track progress towards goals and identify areas for improvement.
• Ensure compliance with all company policies, industry regulations, and safety standards.
• Foster a positive work environment that encourages teamwork, creativity, and professional growth.

• Steering entire F&B Operation, Rooms/F&B sales & 35 rooms operations of the company; generating revenue and increasing profitability of the company, spearheading team of 55 multi-cultural team members

• (88 Villas, IRD, 3 F&B Outlets & huge catering set-up)
• Managed day-to-day operations of a large staff in multiple departments.
• Coordinated activities between different departments to ensure successful completion of projects.
• Developing and Implementing strategies that will ensure a positive experience that exceeds guest’s expectations
• Work collaboratively with all department managers to make sure operations are running smoothly in tandem with one another

• Anticipate all guest needs and respond promptly & accordingly

• (120 Rooms, IRD, 4 F&B Outlets & 3 Banquets)

• Created work environment that is high in employee morale and provided constant learning & development; used feedback from ESS (Employee Satisfaction Survey) to draw an action plan

• Ensured through regular monitoring of GSTS (Guest Satisfaction Tracking System) and feedback, prompt, efficient and accurate service
• Was heading the F&B division, Budgeting, P&L, Training of staffs, hiring, appraisals, cost control & other various tasks
• Developed annual goals for each department based on market trends and competitor analysis.
• Enhanced team member performance through use of strategic and tactical approaches, motivational coaching and training.
• Attending daily morning meeting & other operational and business meetings with Hotel GM

• Work in conjunction with the General Manager to actively manage 699 key property issues (including capital projects; customer service; refurbishment)
• Interviewed, selected, coached and supported associates, ensuring they performed in accordance with the established hotel standards and values.
• • Assisted the General Manager in preparation of forecasts and reports as well as in the development, implementation, and monitoring of the budget.
• Resolved guest complaints,

• Ensured guests received excellent service by developing and maintaining positive relationships with customers.
• Maintained accurate records of guest preferences, bookings and cancellations.
• Performed various administrative tasks such as updating databases, preparing reports and responding to emails.
• Resolved customer complaints promptly and professionally while ensuring a high level of customer satisfaction.
• Assisted guests with special requests such as arranging transportation services or providing information about local attractions or events.

• Monitored staff performance and provided feedback to ensure quality standards were met.
• Maintained records of guest room bookings, cancellations, payments and other information.
• Trained new hires on company policies, job duties and workflows.
• Prepared weekly staffing schedules based on occupancy levels and budget constraints.

• Greeted customers upon arrival and provided them with accurate information regarding services, facilities, and amenities.
• Assisted guests with check-in and check-out procedures, including registration, room assignments, key cards, and payment processing.
• Provided guidance on local attractions and dining options for visitors.
• Conducted regular inspections of the lobby area to ensure cleanliness standards are met.