Apologies for the oversight. Let's incorporate the six years of experience:
At Sofitel Barú Calablanca Beach Resort, I spearheaded quality and training initiatives, achieving guest satisfaction to increase and securing Forbes recognition. With six years of experience in customer service, food and beverage, reservations, MICE, front desk, and process standardization in lodging establishments, I bring expertise in managing and directing tourism organizations. I also have extensive experience in luxury standards such as Forbes Travel Guide, LQA, and Sofitel Brand, gained from my tenure in Sofitel hotels. Oriented towards guest service and aligned with the execution of business strategies, I consistently seek the greatest benefit for the company.
- Conducted hotel-wide training on brand and chain onboarding program, encompassing 400 employees, ensuring a comprehensive understanding of service standards from the outset.
- Assisted Area Managers in developing trainings aimed at improving mystery shopper results, fostering a culture of excellence and guest satisfaction.
- Provided training to outsourced hotel service providers to ensure consistency in quality and luxury service, maintaining high standards across all aspects of guest experience.
- Successfully obtained Forbes Travel Guide Recommended Property for 2022, highlighting the hotel's commitment to excellence and superior service.
- Established a cross-training program for hotel ambassadors, covering transversal service standards, promoting a cohesive service approach across departments.
- Developed on-site trainings for various areas including rooms, restaurants, bars, beach, and pool service, facilitating better incorporation of information and service standards through hands-on practice.
- Achieved growth in LQA and Forbes evaluation results compared to those received at the beginning of 2022, with Forbes increasing by 4% and LQA by 3%, demonstrating continuous improvement and dedication to excellence.
- Wedding, leisure, corporate, and incentive group quoting.
- Execution of Banquet Event Orders (BEO).
- Group entry into Opera, closing of group accounts, and group billing.
- Customer inspection visits.
- Commercial follow-up with clients.
- Developed and coordinated the first Jewish wedding at the hotel, including management of Kosher dietary requirements.