Orlaith McCann

Skills: Coaching · Operational Excellence · Driving Results · Operations · Performance Metrics · Strategy · Service Delivery

Skills: Coaching · Operational Excellence · Driving Results · Operations · Performance Metrics · Strategy · Service Delivery

Yield to maximise revenue 3rd party management for 10 3rd party sites. With the absence of rate tiger all sites are managed individually Training of reception and reservations team Constant managing of front office and reservations team Interview and hire new staff for roles. Overall management of hotel PMS system. Ensuring all calls are maximised and converted into revenue for the hotel. Ensuring all scripts are followed for call/check in and out procedures and dealing with guests within the hotel. Weekly yield and revenue management. Compiling daily, weekly & monthly reports for head office in rooms revenue. This would look at comparisons to budget, last years figures, occ % and ARR. Disciplinary actions taken where needed. Ensuring guest satisfaction at all times. Group follow up, meeting and event enquiries and confirmation of events. Weekly function schedule typed up and printed and given to relevant departments. Overseeing all invoices and billing through the front desk. All meetings are followed up for payment if not paid on departure. All groups are followed up for deposits, payment, rooming lists etc. All relevant information is supplied to accounts before bills are sales ledge red off the open accounts. Working with accounts to ensure all hotel revenue is going through PMS correctly. All items must have correct Vat rates, all departments must have correct allocations for each guest, all Department finances must be posted correctly before night audit is complete. Rostering in compliance with wage % in weekly targets.

Daily operations management of hotel. Cash management. Safe control. Stock taking. Wedding co ordination. Event co ordination. Function management from the kitchen right through to the floor. Rostering in accordance with wage % requires for weekly budgets. Interview, hire and discipline staff throughout the hotel.

Stock taking and ordering. Rostering in compliance with wage % for week. Dealing with customer compliments and complaints. Each are equally important. Staff management. Cash management. Working with head chef to ensure any feedback is communicated and all dishes are equally enjoyable for guests. Ensuring guest satisfaction at all times. Ensuring all staff comply with HACCP compliance procedures at all times.