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Luxury Hotel Operator

New York City, NY
December 23, 2019

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Fizz Malik

Tel: 201-***-****) - Email:

Strengths and Interests:

Dynamic leader with over 15 years of global experience in Hotel Management with all major brands (Marriott, Hilton, Independent & Boutique hotels).

Proven record of accomplishment in strategic planning; setting realistic, measurable, achievable, time framed plans and goals for individuals and teams, analyzing market and customer trends, technology and competitive advantage, conducting various analysis such as SWOT, (Strengths, Weaknesses, Opportunities, and Threats) PEST (Political, Economic, Social, and Technological)

Skilled in managing and leading Hotel Operations with 30-60 million Revenue; Food & Beverage (hotel restaurants, bars, cafes, private dining, VIP lounges and banquets/catering) Rooms Division, Restaurant Management, Banquet & Catering Operation, Pre-Opening, PNL, Budgeting, Forecasting, Renovations, Multi-Project Management, Sales and Marketing & Revenue Management

Proficient in using Marsha, Fidelio, PMS, OnQ, Opera, Birchstreet, Guest-ware, Hot SOS Micros, ServSafe & Certified TIPS Trainer


DCT International Hotel and Business Management School, Vitznau, Switzerland

Hotel and Tourism Management (Bachelor of Arts)


The Benjamin Hotel NYC (209 Rooms-2800 Sq Ft Events Space)

Acting General Manager/Hotel Manager February 2019-October 2019

• Direct weekly Revenue Management calls to determine best strategy that will capitalize on market share and maximize revenue.

• Analyze Pace reports, Average Daily Rate (ADR) and Revenue Per Available Room (RevPar) on a weekly/monthly basis to better understand the hotels performance against its competitive set and recommend changes if needed.

• Oversee cost management; schedule labor in accordance with occupancy levels and control other expenses. Create annual budget and monthly forecast.

•Worked with the food network celebrity chef Geoffrey Zakarian. Rolling out new seasonal menus, private dining, advertising, costing and maximizing profits (15M).

• Responsible for Guest Service Scores – work with Dep’t heads to develop action plans to increase and maintain scores in accordance with brand thresholds.

Hilton Hotel, Marshall Hotels & Resorts (400 Rooms -55,000 Sq Feet Events Space)

Assistant General Manager May 2018-February 2019

•Monitored employee performance and offer regular evaluation meetings designed to improve service.

•Improved Union (Local 6) and management relations by understanding and resolving the pending conflicts.

•Kept track of the large event schedule for our property, and ensure events are well managed

•Maintained a close watch on P&L reports to determine areas where profitability can be improved

•Collaborate with the hotel accounting group to keep the general ledger books up to date and accurate

•Completed the hotels 2019 budget plans in detail.

•Monitored, controlled and improved the food and beverage cost by (12 and 7 points lower)

•Improved Salt scores by 9 points in overall service within the first 3 months.

•Revamped all banquet, catering, restaurant, bar and coffee shop menus (pricing, packages and offerings) and increased sales by 48% along with a 19% profit margins.

•Hired and trained department heads for proper SOP’s resulting in improved customer satisfaction.

Columbia Sussex Corporation Oct 2011-May 2018

I have led successful teams in the capacity of General Manager, Hotel Manager, Area Director of Food and beverage to Area Director of Operations. I have been a corporate trainer and have developed food & beverage directors to successful hotel and restaurant General Managers.

I have been a part of the corporate takeover team of new and old hotels, mergers, buying and selling. Over these years I have been very successful in elevating the hospitality experience for the establishments I have represented and have exceeded budgets while doing so. I have managed a variety of portfolios from 20M-70M.

Hilton Hotels & Marriott Hotels (579 Rooms-77,000 Sq Ft Events Space)

Area Director of Operations - June 2016-May 2018

Marriott Hotels & Hilton Hotels Columbia Sussex Corp (579 Rooms, 77,000 Sq Ft Events Space)

Area Director of Food & Beverage- April 2015-June 2016

Hilton Hotels NJ, Columbia Sussex Corporation (502 Rooms,40,000 Sq Ft Evets Space)

Director of Operations- Mar 2013-April 2015

Marriott Hotels NJ, Columbia Sussex Corporation (241 Rooms, 8803 Sq Ft Event Space

Director of Rooms - Oct 2011-March 2013

Corruboard Industries

Regional Director of Sales and Marketing Sept 2009-Sep2011

Led a team of 40 employees in Sales and Marketing and Operations

Developed and implemented brand strategy that increased corporate client accounts by 20%

Managed and increased corporate clients (10%) through strong PR and communication skills

Developed and implemented action plans and corrective operational procedures to increase efficiency, productivity and improve internal coordination

Marriott Hotel & Spa, CT, USA (540 Rooms)

Front Office Manager-Overnight Aug 2007-Aug 2009

Monitored guest satisfaction processes and initiate corrective action plans

Awarded for showing exceptional customer service and ability to multi-task while maintaining accurate structural harmony and discipline in all supervised departments

Maximize room revenue and occupancy by reviewing status daily

Provided developmental training and opportunities to associates decreasing turnover rate by 20%

Movenpick Hotel, Zurich Switzerland

Banquets & Caterings Assistant Manager Jul 2006-Jul2007

Demonstrated remarkable organization skill for preparing and setting up seminar rooms and caterings for up to 2500 people

Demonstrated excellence in time management and teamwork by successfully preparing, setting up and providing service at the Circus Roncalli VIP Catering with an average of 180 guests a day

Responsible for keeping a smooth inflow and outflow of inventory in general

Cotswold House and Hotel Noel Arms, Gloucestershire UK

Food & Beverage Assistant Manager Jul 2005-Jan 2006

Implemented cost controlling strategies to maximize revenue from kitchen

Upgraded lunch and dinner menus and created a friendly and courteous team that led to a 15 % increase in customer satisfaction surveys

Managed bar inventory and shipments and ensured quality and hygiene standards are met

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