The first year of a hotel / resort / restaurant is fundamental for its positioning. An organized opening of the hotel assures a greater efficiency of service and guest satisfaction and as consequence they assure better cost effectiveness, revenue opportunities and operating projects.
- Brief Feasibility study (revenue verses expense)
- Hotel /Resort/Restaurant and facilities brief
- Consulting / inputs during design and build stages of the project
- Development of pre-opening and manning budgets and working capital guidelines
- Developing of food and beverage operating concepts
- Supervision of kitchen layout designs
- Identification, hiring, training of unit / department heads / supervisory level team
- Recommendations on sourcing of all necessary operating equipment FOH / BOH
- Development and implementation of marketing, advertising, public relations and sales plan