• 2-year degree from an accredited university in Business Administration, Hotel and Restaurant Management, or related major; 8 years’ experience in the management operations, sales and marketing, or related professional area.
Ability to coach themselves and others through change by using various forums to engage and solicit constructive feedback. Displays the ability to transform feedback into efficiencies and knowledge
Leading a team and monitor team processing to ensure accuracy, timely execution and in compliance with accounting principles.
Contact point for Locations for any escalation for all R2R operational activities by providing solution to location promptly to resolve the issues and making sure that services provide are meeting service levels and quality.
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Degree or Diploma in Marketing, Sales, Business Administration or a related field.
Minimum 4 to 6 years’ experience in a similar capacity, preferably in a property of similar standing.
Excellent interpersonal skills, coupled with a well ingrained sales & service mindset. The incumbent also needs to be equipped with a proven track record of business negotiation and customer / stakeholder management skills.
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Develop and implement programs, pricing strategies, and retention initiatives. and events that meet the interests and needs of club members to increase membership, sales and profitability.
Liaise with business partners to develop strong revenue channels and keep updated on new development within the golfing fraternity
Manage the club's budget to meet the financial performance, including revenue generation, expense control, and profitability.
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Put forward the catering service by creating a personalized relation to the clients (quality of the welcome and the service in the restaurant)
Organize and coordinate your team members by giving them seasonal goals as well as supervise their attitude and working behaviour basing on Club Med standards
Participate in optimizing your service budgets by handling the expenses and improving the profitability so your service will be able to become a profit source
...
Put forward the catering service by creating a personalized relation to the clients (quality of the welcome and the service in the restaurant)
Organize and coordinate your team members by giving them seasonal goals as well as supervise their attitude and working behaviour basing on Club Med standards
Participate in optimizing your service budgets by handling the expenses and improving the profitability so your service will be able to become a profit source
...
Put forward the catering service by creating a personalized relation to the clients (quality of the welcome and the service in the restaurant)
Organize and coordinate your team members by giving them seasonal goals as well as supervise their attitude and working behaviour basing on Club Med standards
Participate in optimizing your service budgets by handling the expenses and improving the profitability so your service will be able to become a profit source
...
Put forward the catering service by creating a personalized relation to the clients (quality of the welcome and the service in the restaurant)
Organize and coordinate your team members by giving them seasonal goals as well as supervise their attitude and working behaviour basing on Club Med standards
Participate in optimizing your service budgets by handling the expenses and improving the profitability so your service will be able to become a profit source
...
Put forward the catering service by creating a personalized relation to the clients (quality of the welcome and the service in the restaurant)
Organize and coordinate your team members by giving them seasonal goals as well as supervise their attitude and working behaviour basing on Club Med standards
Participate in optimizing your service budgets by handling the expenses and improving the profitability so your service will be able to become a profit source
...
Put forward the catering service by creating a personalized relation to the clients (quality of the welcome and the service in the restaurant)
Organize and coordinate your team members by giving them seasonal goals as well as supervise their attitude and working behaviour basing on Club Med standards
Participate in optimizing your service budgets by handling the expenses and improving the profitability so your service will be able to become a profit source
...
Put forward the catering service by creating a personalized relation to the clients (quality of the welcome and the service in the restaurant)
Organize and coordinate your team members by giving them seasonal goals as well as supervise their attitude and working behaviour basing on Club Med standards
Participate in optimizing your service budgets by handling the expenses and improving the profitability so your service will be able to become a profit source
...