Manager Management
Resume:
CURRICULUM VITAE
Michael D Britz
** ******* *****, ********, *******, TW19 7EZ
r57llu@r.postjobfree.com
SUMMARY
I do believe that in my studies and in my work experience that I have gained over the past 14 years of working and studying in the Hospitality industry has given me a strong base to draw off, what I mean by this is that the challenges and the goals that I have been given and that I have been given myself allows me to understand and deal with stress full and difficult tasks that one might encounter in the Hotel Management field, I am looking to set my roots into a company and build and grow not only my reputation but grow within the company as a whole. Within the jobs that I have done in the UK, with no fault of my own I have not been able to set my roots in. So that is why my CV does not have a stable footing within the UK hospitality market.
CAREER DEVELOPMENT
The White Horse Hotel and Brassiere (Romsey), {31 rooms} 1 Rosetta, Deputy General Manager 23rd November 2010 – 01 January 2011
Duties and Responsibilities:
• Oversee guest service; ensure that superior service is a priority.
• Running the F&B/C&B Departments due to no F&B or C&B Manager.
• Ensure adherence to the rules, regulations, policies, procedures and the pricing & marketing philosophy, as set forth by the hotel brand in an effort to maintain maximum occupancy, revenue, efficiency, accuracy, and most importantly, superior guest service.
• Meet or exceed the budgeted profit margin for the hotel.
• Personally display exemplary performance for staff to follow.
• Ensure hotel staff, including new-hires, knows how to identify the needs of each guest and provide relevant information regarding hotel policies, services and amenities.
• Responsible for arranging the proper training of front desk staff members to meet service standards.
• Anticipate revenue or cost problems and manage the timing of discretionary expenditures to stabilize cash flow.
• Analyze financial and operating information on an ongoing basis to adjust business plans, labour requirements and operating costs.
• Ensure the hotel staffs are trained in financial control procedures for cash, vouchers, inventories and receivables, and that these procedures are regularly followed.
• .Produce accurate and timely financial reports.
• Foster a positive, cooperative work environment between staff and management.
• Emphasize selection, training and development as a way of doing business.
• Ensure all hotel employees know hotel objectives via effective channels of communication (meetings, posted memos, one-on-one discussions, etc.).
• Resolve employee issues justly and timely.
• Ensure training objectives and development plans are completed.
• Monitor and maintain acceptable turnover levels.
• Know local health & safety codes and regulations that apply to the hotel.
Reason for leaving: Contract came to an end.
The Stanwell Hotel, Food and Beverage/C&B Manager {52 Rooms} 3 star – 18 April 2010 – 30 July 2010. (New Build Hotel)
Duties and Responsibilities:
• opening the C&B department and running it.
• opening the F&B department due to being a new build and running it.
• bringing sales in line with GP.
• renegotiating prices with suppliers.
• managing F&B & C&B budget and financial plans and controlling expenditure;
• recruiting, training and monitoring staff;
• planning work schedules for individuals and teams;
• meeting and greeting customers;
• dealing with customer complaints and comments;
• addressing problems and troubleshooting;
• dealing with contractors and suppliers;
• ensuring compliance with licensing laws, health and safety and other statutory regulations.
Reason for leaving: wanted to get back into hotel management/operations.
B+B Weymouth, General Manager {26 Rooms} 4 Star – 05 May 2009 – 11 April 2010
Duties and responsibilities
planning and organizing accommodation, catering and other BB services; promoting and marketing the business;
managing budgets and financial plans as well as controlling expenditure;
maintaining statistical and financial records;
setting and achieving sales and profit targets;
analyzing sales figures and devising marketing and revenue management strategies
recruiting, training and monitoring staff;
planning work schedules for individuals and teams;
meeting and greeting customers;
dealing with customer complaints and comments;
addressing problems and troubleshooting;
ensuring events and conferences run smoothly;
supervising maintenance, supplies, renovations and furnishings;
dealing with contractors and suppliers;
ensuring security is effective;
carrying out inspections of property and services;
ensuring compliance with licensing laws, health and safety and other statutory regulations.
Reason for leaving: Got internal company transfer to The Stanwell Hotel as F&B/C&B Manager.
Quality Hotel (United Kingdom) {76 rooms} 3 star – Assistant General Manager - 5th August 2008 – 17 March 2009. (Position made redundant.)
Duties and Responsibilities:
As the assistant general manager my responsibilities include administration, recordkeeping,
Human resources, maintenance, and other duties as requested by management.
And to maintain a positive attitude that promotes team work within the company and a favourable image of the cooperative.
Oversee guest service; ensure that superior service is a priority.
• Ensure adherence to the rules, regulations, policies, procedures and the pricing & marketing philosophy, as set forth by the hotel brand in an effort to maintain maximum occupancy, revenue, efficiency, accuracy, and most importantly, superior guest service.
• Meet or exceed the budgeted profit margin for the hotel.
• Personally display exemplary performance for staff to follow.
• Ensure hotel staff, including new-hires, knows how to identify the needs of each guest and provide relevant information regarding hotel policies, services and amenities.
• Responsible for arranging the proper training of front desk staff members to meet service standards.
• Anticipate revenue or cost problems and manage the timing of discretionary expenditures to stabilize cash flow.
• Analyze financial and operating information on an ongoing basis to adjust business plans, labour requirements and operating costs.
• Ensure the hotel staffs are trained in financial control procedures for cash, vouchers, inventories and receivables, and that these procedures are regularly followed.
.Produce accurate and timely financial reports.
• Identify major revenue and expense opportunities and possible problems.
• Accurately forecast occupancy changes based on the changing market conditions. For example, increased competition, travel and tourism trends, etc.
• Foster a positive, cooperative work environment between staff and management.
• Emphasize selection, training and development as a way of doing business.
• Ensure all hotel employees know hotel objectives via effective channels of communication (meetings, posted memos, one-on-one discussions, etc.).
• Administer company policies fairly and objectively.
• Resolve employee issues justly and timely.
• Ensure employees understand policies, pay procedures and applicable benefit plans.
• Ensure training objectives and development plans are completed.
• Monitor and maintain acceptable turnover levels.
• Know local health & safety codes and regulations that apply to the hotel.
• Recognize and report potential safety hazards such as broken doors or railings, fire hazards, etc.
• Identify and correct potential security problems such as locking doors after hours, maintaining proper lighting, etc.
• Understand and follow policies and procedures for the hotel’s key control system and ensure other staff members are trained in the same.
Reason for leaving: Job/position was made redundant.
Ramada (Hatfield) International (United Kingdom) {126 rooms} 3 star - Operational Manager – 1st April 2007 - August 1st 2008
1 In the short time that I was in this role at the Ramada Hatfield I managed to get a pass rate which has not been achieved for over four years on two of its audits the one was a E.X.E.E.D audit and the health and safety audit, which the hotel passed with a 96% rating over-all in the group. I too increased the sales of the food and beverage for the December period by 10% for the last 3 years.
2 I too recruited a new restaurant manager and a new restaurant supervisor, to achieve the results that I had set myself to achieve at the end of my period there.
3 The main role/responsibilities were
• Leadership - To provide positive leadership, clear vision, direction and appropriate support for Hotel team
• Health & Safety - To proactively minimise risk to staff, customers and contractors fostering a strong Health & Safety Culture at all times. To implement/champion energy conservation measures and environmentally friendly working practises.
• Brand Integrity - To ensure stringent compliance with relevant brand standards defined for service delivery, product presentation, systems of work and customer interaction.
• Commercial Impact - Commercial Impact to deliver the planned revenues margins and profit targets and exploit opportunities in way that optimises results.
• Customer Focus - To consistently reflect on the needs and perspectives of customers when taking action and planning activity.
• Management Effectiveness - To consistently demonstrate professional management behaviours with decisions taken in line with company's values.
The Excelsior Hotel (New York City) {198 rooms} 4 star – General Manager - January 2003 - December 2006
1. My responsibilities were the day to day running of the hotel, some of my duties were:-
• Rooms Revenue
• Rooms Forecasting
• Budgets (set-up and approve)
• P&L
• Staff assessments
• Reporting to the regional director.
2 In the four years of being there I achieved a 36.7% increase in total turn over
3 I too refurbished the entire hotel in a French motif design, which brought it up from a three star hotel to a four star hotel.
4 The restaurant in the hotel is a 3 rosette fine dining restaurant.
5 My portfolio that I was given to run was $ 35 000 000.00
6 Overall profit per an annum was 11-12 Million dollars.
Cape Grace Hotel (South Africa) {122 rooms} 5 star - Operations Manager - January 2000 - January 2003
1 Through the skills and the training that I got through working for a five star hotel helped me secure the position in New York as Hotel Manager, the fine art of food/drink presentation/service and over-all hotel pride.
2 The hotel has a Spa on the grounds that above other had:-
• Massage Therapies
• Facial therapies
• Body treatments
• Hands and feet care
• Hair care
3 The restaurant while I was there was a two rosette restaurant.
4 Overall budget that I was running was R 12 000 000.00
5 Profit per an annum was 7-8 million Rand.
QUALIFICATIONS.
Swiss Management University (Switzerland)
• Masters of Arts (Hospitality Management.)
• Student Committee Representative Chairman.
University Of Derby (United Kingdom)
• Masters of Arts (Hospitality Management.)
Educational Institute (America)
• Degree (Hotel Management and Operations.)
Education/Training.
• Food and Beverage Service – Level I, II, III
• Accommodation Operations – Level I, II, III
• Front Office Management – Level I, II, III
• Hygiene and Sanitation
• Hotel Accounting
• Hotel Economics
• Food and Beverage Service - Practical
• Business Mathematics and Statistics
• Computer Application
• Applied Behavioural Science
• Engineering and Maintenance
• Food and Beverage Management
• Environmental Studies
• Human Resource Management
• Financial Management
• Marketing Management
• Business Law
PERSONAL
Date of Birth: 3rd May 1979
Marital Status: Engaged
Interests: Horse riding, Tennis, Squash, Hiking, Reading, and Travelling.
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