Shiju Nair

Hotel Manager, Turn around Expert, Pre-opening experience.

• Hotel Ranking to be on Top in the Area & segment.
• All F&B outlets to be the talk of the town for its hospitality & concept.
• To be a Market leader in MICE
• To keep the revenue in line with the Budget
• To keep food cost under 23%
• To keep F&B cost below 28%
• To keep HLP cost under 10%
• Hotel Discarded line, CGS to be under 0.5%
• To maximize Revenue per employee 
• To ensure Training man-hours are completed by all leaders
• Preventive maintains schedule to be followed 
• Itinerary for the VIP to be personally follow. 
• To track all negative comment cards & ensure to turn around their emotions in a timely manner. 
• Debtors and Creditors report
• Weekly Sales forecast & Analysis 
• Promotion Calendar 
• 4 sales call per month by myself
• Twice a year Staff position calibration meetings
• All Menu item & price review twice a year
• KRA review & appraisals 
• Celebrating & encouraging staff to participate in creating WOW story by motivating staff for the same.
• To check on security post & development 

Bsc Hotel Management & catering science