Louis Steyn

• Conducted regular performance evaluations for housekeeping staff, identifying areas for improvement and providing constructive feedback for professional development.
• Developed comprehensive standard operating procedures to guide the housekeeping team in delivering consistent service quality.
• Assisted in budget creation for the Housekeeping Department, ensuring accurate forecasting of expenses related to staffing, supplies, equipment, and other costs.
• Trained and mentored all new personnel to maximize quality of service and performance.
• Managed team productivity and workflow to exceed quality standards.
• Assigned housekeeping staff to specific shifts and room blocks based on abilities and daily requirements.
• Evaluated employee performance and developed improvement plans.
• Communicated repair needs to maintenance staff.
• Managed inventory levels effectively, ensuring adequate supplies for daily operations while minimizing waste and costs.
• Investigated customer complaints promptly, seeking timely resolutions to maintain positive guest experiences throughout their stay at the hotel.
• Enhanced guest satisfaction by maintaining a high standard of cleanliness and orderliness in all hotel areas.
• Managed staff of 23 housekeepers
• Developed a strong network within the housekeeping community to stay informed about best practices and industry trends for continuous improvement in department operations.
• Promoted safety by demonstrating proper operation and training staff on power equipment tools.
• Improved overall cleanliness scores with thorough inspections and prompt corrective actions as needed.
• Utilized chemicals and cleaning equipment in accordance with safety protocols and proper operating standards.
• Worked with front desk to respond promptly to all guest requests.
• Increased room readiness rates through close monitoring of room status reports and effective communication with front desk personnel.
• Ensured adherence to safety regulations by conducting regular safety meetings, trainings, and drills for staff members.
• Managed laundry sorting, washing, drying, and ironing.
• Streamlined housekeeping operations by implementing efficient scheduling and task allocation systems.
• Completed schedules, shift reports, and other business documentation.
• Established strong relationships with vendors to negotiate favorable pricing on linens, amenities, and cleaning products.
• Placed orders for housekeeping supplies and guest toiletries.
• Implemented a preventative maintenance program for guest rooms that resulted in fewer service requests from guests during their stays.
• Coordinated household cleaning service operations and managed client relations.
• Collaborated with other departments to coordinate special events and ensure seamless execution of services across all areas of the hotel.
• Reduced staff turnover by providing ongoing training, support, and mentorship to team members.
• Managed labor costs effectively by monitoring staffing needs based on occupancy levels and adjusting schedules accordingly to maximize efficiency without compromising service quality.
• Investigated guest complaints and resolved issues to increase customer satisfaction and establish trust.
• Conducted regular room inspections to verify compliance with housekeeping standards.
• Increased employee performance through effective supervision and training.
• Addressed customer feedback and complaints to maximize satisfaction.
• Completed financial tasks by estimating costs and preparing and managing budgets.
• Maintained required records of work hours, budgets and payrolls.
• Implemented daily, weekly and monthly cleaning routines for staff to follow.
• Drove continuous commitment to product quality and safety, reducing downtime and overtime with effective budgeting and assignation of talents as well as resources.
• Established and enforced safety protocols and guidelines for staff.
• Developed and implemented staff recognition programs to motivate and reward employees.
• Monitored staff performance and provided feedback to drive productivity.
• Trained and mentored new staff on cleaning and safety protocols.
• Scheduled and prioritized tasks to staff, overseeing work completion.
• Developed and maintained comprehensive inventory system to track equipment and supplies.
• Managed staff of [Number] housekeepers.

• Performed cash handling activities and secured nightly bank deposits.
• Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
• Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
• Developed and maintained relationships with vendors and other business partners to establish trust and build rapport.
• Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
• Resolved guests complaints while maintaining positive customer environment.
• Analyzed customer feedback and implemented strategies to improve customer satisfaction.
• Addressed guest concerns and resolved all issues to guests' satisfaction.
• Adhered to safe work practices, food safety regulations, and corporate guidelines.
• Collaborated with chefs to create seasonal menus and promotional offers.
• Utilized upselling techniques to maximize revenue and increase customer satisfaction.
• Boosted staff morale and reduced turnover by establishing recognition program that highlighted outstanding employee contributions each month.
• Managed cash handling procedures, reconciling daily sales reports, and maintaining accurate records for financial reporting purposes.
• Streamlined operations for improved efficiency and cost savings by overseeing staff scheduling, inventory, and ordering processes.
• Developed and executed comprehensive inventory management system, leading to significant reduction in waste and improved cost control.
• Enhanced team communication and efficiency with introduction of digital scheduling system, streamlining shift planning and time-off requests.
• Partnered with back-of-house management in order to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
• Reduced wait times for customers by optimizing seating arrangements and implementing effective table management practices.
• Oversaw daily financial transactions, including cash handling, deposits, and reporting, maintaining accuracy and accountability.
• Improved guest satisfaction scores by implementing new training program for all front-of-house staff, focusing on customer service excellence.
• Reduced wait times during peak hours, orchestrating more effective seating strategy that maximized dining room flow and guest experience.
• Implemented health and safety protocols to ensure compliance with local regulations, conducting regular training sessions for all staff.
• Addressed and resolved guest complaints with empathy and professionalism, turning potentially negative experiences into positive ones.
• Maintained high standards of cleanliness and organization throughout dining area and front-of-house operations, ensuring welcoming environment.
• Improved staff retention by fostering a supportive work environment and providing ongoing training opportunities.
• Conducted regular training sessions on new menu items and service techniques, keeping team informed and engaged.
• Regularly reviewed performance metrics to identify opportunities for improvement and implemented changes accordingly which resulted in increased customer satisfaction rates.
• Monitored inventory levels closely to minimize waste while keeping costs under control through careful planning and purchasing decisions.
• Fostered a culture of teamwork among staff members by encouraging collaboration in problem-solving tasks related to front-of-house operations.
• Facilitated team meetings to discuss performance goals, operational challenges, and to share best practices among front-of-house staff.
• Enhanced customer loyalty by developing feedback system that allowed for real-time adjustments to service and menu offerings.
• Boosted team morale through regular performance feedback sessions and recognition of exceptional work.
• Trained new hires on company policies, procedure, s as well as proper food handling techniques which resulted in reduced turnover rates.
• Acted as the main point of contact for guest inquiries, addressing concerns promptly and professionally while maintaining a positive rapport with clientele.
• Developed strong relationships with guests, addressing complaints promptly and ensuring a positive dining experience.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.

The owner sold the business. Moved overseas.

Worked as the Receiving Manager

• Managed and motivated employees to be productive and engaged in work.
• Accomplished multiple tasks within established timeframes.
• Maximized performance by monitoring daily activities and mentoring team members.
• Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
• Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
• Controlled costs to keep business operating within budget and increase profits.
• Improved marketing to attract new customers and promote business.
• Cross-trained existing employees to maximize team agility and performance.
• Maintained professional, organized, and safe environment for employees and patrons.
• Developed and maintained relationships with customers and suppliers through account development.
• Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
• Achieved departmental goals by developing and executing strategic plans and performance metrics.
• Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.
• Mentored junior team members for career advancement, fostering a pipeline of future leaders within the organization.
• Improved safety procedures to create safe working conditions for workers.
• Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
• Managed budget allocations to prioritize spending on high-impact projects, optimizing resource utilization.
• Increased market share with strategic business development efforts, expanding into untapped markets.
• Implemented customer feedback mechanisms to gather insights, using this information to guide strategic planning and decision-making.
• Improved customer satisfaction scores by overhauling customer service protocols and training staff in customer engagement techniques.
• Oversaw inventory management, optimizing stock levels, and reducing waste.
• Negotiated favorable terms with suppliers, cutting operational costs while maintaining quality of service.
• Conducted market research to identify customer needs and adjusted product offerings accordingly, increasing customer satisfaction.
• Defined clear targets and objectives and communicated to other team members.
• Evaluated employee performance and conveyed constructive feedback to improve skills.
• Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
• Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.