Cedric Browning

* Ensured excellent customer service, addressing guest concerns, and maintaining high standards of guest satisfaction.

* Assisted in hiring, training, and supervising staff, creating schedules, and fostering a positive work environment.

* Overseeing daily operations, including front desk, housekeeping, maintenance, and food and beverage services, while maintaining cleanliness, maintenance, and safety standards.

* Handled issues, resolving conflicts, and making decisions to ensure smooth operations.

* Communicating effectively with staff, guests, and other stakeholders.

* Provided guidance and support to staff, motivating them, and leading by example.

• Oversaw efforts to update computer systems with pricing and specials for optimal recordkeeping.
• Prepared staff work schedules and assigned team members to specific duties.
• Assisted in the recruitment process by conducting interviews with prospective candidates.
• Coordinated with the General Manager to develop and implement strategic plans.
• Implemented campaigns and promotions to help with developing goods and services.

• Address employee issues and ensure adequate staffing levels across all departments.
  * Directly supervised department heads (e.g., Front Office Manager, Housekeeping Manager, and F&B Manager) and indirectly oversees all line-level staff within those departments. They ensure departments are working together efficiently and effectively.
  * Monitored expenses, analyzes revenue, and identifies opportunities to improve profitability. Often responsible for creating departmental budgets and managing inventory.
  * Ensured that all departments adhere to brand standards and hotel policies regarding cleanliness, maintenance, safety, and service. Conducted regular inspections and implement corrective actions when necessary.
  * The go-to person for resolving operational issues, whether it's a guest complaint, a maintenance emergency, or a staffing shortage. Able
  *Held regular meetings with department heads to discuss operational issues and ensure everyone is aligned.
  * Constantly looking for ways to streamline operations, improve efficiency, and enhance the guest experience. They may implement new technologies or procedures to achieve these goals.
  * Ensured the safety and security of guests and staff is a top priority. As well as ensured compliance with all health and safety regulations and implements emergency procedures.
  *Regularly report to the General Manager on operational performance, including key metrics like guest satisfaction scores, occupancy rates, and revenue.
• Handled complaints, provided appropriate solutions, and alternatives within appropriate timeframes and followed up to achieve resolution.

• Ensured all Front of the house/service employees provide friendly and professional service to all guests
• Directed and coordinated all event/activities related to the Front Desk, Reservations and Guest Services
• Responsible for training of Front Office, Concierge, Night Auditor staff and 'First Contact Team Members'
• Communicating Job Expectations and enforcing policies
• Responsible for providing or assigning service coaching, counseling, and disciplinary action
• Prepared Monthly departmental reports for the general manager
• Handled all in-house complaints relating to service and staff handling

• Responsible for managing food costs, upholding menu standards, and controlling inventory
• Manage all F&B and day-to-day operations within budgeted guidelines
• Preserve excellent levels of internal and external customer service
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Establish targets, KPI's, schedules, policies and procedures
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity
• Purchase goods and continuously make necessary improvements