Brilliant A5 8pp Management Brochure v3 .pdf

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A L L O F YO U R H O S P I TA L I T Y N E E D S U N D E R O N E R O O F

0207 256 4022
www.brillianthospitality.com
info@brillianthospitality.com
Level 17 Dashwood House
69 Old Broad Street, London, EC2M 1QS

HOSPITALITY MANAGEMENT

Our work

Revenue Management

The purpose of our work is to delight you through value
innovation and we focus our attention on your expectations,
areas of improvement, policies, preferences, goals and vision.

Implementing a revenue management strategy is perhaps
the most vital of hotel operations. It’s all about improving hotel
profitability by focusing on managing rates and inventory instead
of centering on occupancy alone.

We achieve our success by breaking our services into key areas:

We look at:
• Room Revenue Management

• Smooth running of hotel day to day operations
• Sales

& revenue optimization with the help
of centralized office
• Low

operating costs through proper audit
control - daily, weekly & monthly
• Quality circle - quarterly mystery guest audit
• Q
 uarterly review of suppliers & purchasing
system

• Channel Optimization
• Online Marketing

With extensive revenue management
experience in the hospitality industry,
our team of experts help you uncover
the true revenue potential of your hotel
and increase the bottom line.

• Customized Design Solutions
• New

Hotel Opening, Support
and Performance

• C
 reative unique dining experience with
orrect menu engineering
• M
 onthly management report and cash
flow statement
• Reporting

the hotel activities daily, weekly & monthly
• HR activities & Health and safety

Page 1

Page 2

Sales and Marketing

Operations

Whether you want to track your return on investment on
‘marketing spend’ or ‘marketing investment’, proper tools
and procedures should be in place.

Smooth running of day-to-day operations is crucial
to any successful business.

We will ensure that you get the return on all spends and investments
by assisting your sales team with the following activities:

We will make sure the following areas are focused
on by our dedicated team:

• P
 repare full annual sales and
marketing plan

• E
 ffective communication between
employees and management

• S
 trategic planning to achieve
the budgets

• C
 ustomer service delivery by leading
from the front

• Training existing staff on upselling

• R
 eview of local advertising budget
and channels
• SWOT Analysis
• Daily social media management
• E
 valuate current local corporate
contracts with displacement
calculator
• Review of inactive accounts
• Q
 uarterly meeting with OTA market
managers
• Presentation at major TMC’s
• Local sales blitz
• Public relations activity
• A
 ssist in content writing for offline
and online literatures
• Online and direct marketing
• U
 se of discounted platforms to drive
volume during need period
• N
 ational campaigns with the help
of local tourist offices
• P
 artnership marketing with the help
of local attractions

Page 3

• R
 egular email shots with gaps
and offers to our groups
operators database
• A
 ttendance at trade exhibitions
including World Travel Market, Best
Of British and Ireland, Group Leisure
Show, ETOA
• A
 rranging FAM Trips with the help
of UK Inbound
• Introducing highly targeted
‘Group Brief’ system for your
group requirements
• R
 FP negotiation and online
completion

• Implementing proper reporting
procedures at all levels
• R
 eviewing product and service
delivery standards by forming a
Quality Circle (A team including GM,
Housekeeping and Maintenance)
• C
 ontrol of operational costs through
proper audit control procedure

• M
 easurement of guest satisfaction
through various guest survey tools
• M
 ystery guest shopping by using
external consultants
• M
 aking sure all legal compliances
are adhered to
• B
 enchmarking against
competitors

• Forecasting at all revenue outlets

• N
 ational Corporate Account
management
• T MC Review using Hotelligence
Reports
• A
 ctive Membership and attendance
of Hotel Bookings Agents Association
(HBAA) meetings
• A
 ttendance at corporate and
meetings exhibitions including Confex
• Introducing an Online Sales Planner
for your sales team to utilise

Page 4

Finance

Procurement

To ensure smooth control
of the business, we can
provide the following
finance management
functions.

We ensure that all purchases
for the business are made at
best market prices from a list
of nominated industry
suppliers.

We offer you many tools to help
with and support this function:

Our services include:

• Monthly management report

• F ood purchasing

• Cash flow Analysis

• L iquor purchasing

• Debtors analysis

• L aundry

• Creditors analysis

• E
 nergy

• P
 urchasing analysis and supplier
purchasing advice

• B
 oiler plant, fire alarm system and
kitchen maintenance contracts

• L iquor stock management including
monthly reports

• G
 uest supplies

• F ood stock management including
monthly reports
• W
 age cost management – including
weekly and monthly variance report.
• P
 urchasing nominated supplier
controls and purchase requests to
agreed limits
• A
 ccount processing from daily
banking and cash control to full
P&L accounting
• P
 resentation at the monthly
management meeting

Page 5

• S
 tationery

Employment
and Health
& Safety
As one of the highest cost in
the business it is crucial that
your organisation has the
right skills and knowledge to
develop your business.

The aim of our food and
beverage operations is to
provide a quality experience
for you while maximising
the revenue opportunities
through those outlets.

We offer you many tools to help
with and support this function:

Our services include:

• Assist in recruitment

• F & B concept development
or new projects or alterations

• Maintaining training records
• Employee file management
• A
 ssist in appraisal, and other
disciplinary procedures
• Statutory training

Regular benchmarking exercises are
conducted to ensure we continue
to purchase at the most favourable
rates and our open book policy
ensures maximum benefit to individual
properties. Our Procurement Manager
will meet all the suppliers every quarter
to review and negotiate the prices.

Food and
Beverage

• Team development
• Multi-skills training
• C
 onducting periodic Health
& Safety procedures
• Annual review of risk assessment
• H
 osting various activities for
employees such as sports day
and annual award ceremony
• B
 enchmarking against
industry norms.

• General product improvement
• D
 eveloping service standard
in your outlet
• R
 egularly train and improve the
quality of the F&B offering and
trying new creative ideas.
• A
 dapt our ideas to your business
and create events such as Wine
Tasting, Live Music , Food Wine
Pairings, Meet the Chef, Get To
Know Your Regulars etc.
• M
 enu Engineering by correctly
sourcing the local produce that
will help your business grow and
retain guests

Page 6


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