JOSANNE BOODASINGH

· Formulate annual budget and develop comprehensive plans to achieve owner requested occupancy (minimum 30%) despite deteriorated international tourist arrivals and pandemic restrictions

· Create and monitor teams to optimise resources and minimise maintenance expenses

· Monitor workflow and coordinate administrative processes to achieve efficient and cost effective operations while working remotely

· Draft and distribute reports including financial statements, facility improvement recommendations, analysis of market trends and rental performance for strategic marketing and promotion of properties

· Devise and implement individual properties’ rental sales and marketing strategies to create new revenue streams and streamline operational costs

· Develop human capital by training and retraining unskilled housekeeping staff to maintain high quality accommodation standards

· Conduct meetings with staff to discuss operational challenges and progress and to attain rental revenue targets

· Remain composed and highly professional in a fast-paced and dynamic environment, effectively handling challenging situations and difficult individuals to achieve business objectives

· Oversee operations and provide corrective feedback to achieve daily and long-term goals and an impeccable customer satisfaction record.

• Established thriving food and beverage business, growing monthly revenue to TT$75,000 in first year and increasing incrementally by 30% annually
• Recruited, trained and developed team members to build human capital with long term objectives
• Maintained 35% (average) food cost
• Assessed supplier quality and implemented stringent procurement procedures
• Conducted target market research to discover customer needs and analyze competitor trends
• Discovered areas of improvement by generating monthly operational and sales reports utilising Amigo point of sale software
• Used knowledge of market trends to create value-added solutions resulting in significant increase in revenues
• Worked with outsourced marketing agency to create print and online advertisements to bring in new customers
• Enhanced operational efficiency and productivity by managing budgets, accounts, and costs
• Developed and implemented marketing strategies to generate new customers and increase sales and profit margins
• Monitored market conditions to set accurate product pricing and take advantage of emerging trends
• Trained and motivated employees to perform daily business functions
• Consulted with customers to assess needs and propose optimal solutions
• Planned business' budget and administration, accounting functions, purchasing, and weekly payroll to handle financial needs.

• Delivered course content to the local tourism businesses including hundreds of industry personnel and students of the hotel school in specific areas of study and training in Front Office Operations, Housekeeping Management, Hospitality Marketing, Hospitality Law & Quality Customer Care
• Demonstrated a high level of initiative and creativity when creating lesson plans and outreach programmes for participants with different backgrounds and literacy levels
• Managed time efficiently in order to complete all tasks within deadlines
• Maintained passion for constant learning and committed to continual improvement for personal growth and to enhance the experience of students and colleagues
• Cultivated interpersonal skills by building positive relationships with industry stakeholders.

• Demonstrated high level of initiative and creativity while tackling difficult tasks implementing stringent administrative, reservation, check-in and checkout procedures
• Maintained profitable rental pool of fifty (50) luxury villas achieving 60% (average) occupancy and competitive and lucrative average daily rates for luxury properties
• Resolved problems, improved operations and provided exceptional service evidenced by 50% (average) repeat guests and maintained 98% owner participation in rental pool
• Demonstrated respect, friendliness and willingness to help wherever needed.

• Lectured on-campus and delivered outreach training programmes in Accommodation Management, Front Office Operations, Housekeeping Management, Quality Customer Care, Public Relations and Hospitality Law
• Developed excellent communication and organizational skills through working on industry training programmes.

• Managed departments within the Rooms Division overseeing the 135-room property and (often exceeding) fifty employees over 24-hour shifts
• Innovated local marketing campaigns and assisted with international marketing of the resort
• Hired and trained new employees in standards and hotel procedures
• Participated in financial activities such as setting room rates, negotiating group bookings, establishing budgets and allocating funds to departments within the Rooms Division
• Promptly resolved guest complaints to maintain high satisfaction rates
• Greeted and assisted guests by gathering information pertaining to reservations or requests.
• Functioned as the on-site administrator for information systems (network interface, servers, call accounting, point of sale and property management systems)
• Performed as Duty Manager on specific shifts
• Analyzed financial performance of property and recommended strategies and procedures to improve outcomes
• Upheld high standards for customer service and led by example.

• Managed marina reservations, marina operations and Housekeeping department and also, shared the portfolio of management of the Guest Relations and Marketing departments
• Performed as Duty Manager on specific shifts with attention to issues arising at the hotel and Lighthouse Restaurant
• Supervised team of two Dockmasters, five dockhands and ten housekeeping staff and helped to resolve issues arising during shifts
• Assisted in development and execution of sales and marketing plans and activities to improve property brand and increase revenue
• Implemented successful strategies to increase revenues and customer satisfaction.

• Assisted the Food and Beverage Manager in all aspects of the department's operations
• Supervised cashiers and corrected incorrect postings (menu items and transactions)
• Managed subordinate managers and supervisors
• Managed various personnel functions including: payroll calculations, interviewing of potential line staff and supervisory candidates, disciplinary action, staff grievances, staff appraisals and training
• Maintained open dialogue with the culinary team by collecting guest feedback and exchanging information
• Worked with sales and culinary teams to ensure success of conferences, banquets and other events
• Ensured that staff maintains proper sanitation practices in all areas of the bar, front and back of house and in-room minibars
• Scheduled and managed routine housekeeping and specific preventive maintenance
• Formatted menus for two restaurants, bars, lounges and room service
• Ensured proper input of menu items into POS systems and effective and efficient interface between departments
• Provided table service to guests as required and ensured guest complaints were resolved.