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Jovo Haag Sucur

38 years hotel experience in hospitality management

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Jovo Haag Sucur
76 years old
Driving License
LUZERN (6006) Switzerland
Contact me
Professional Status
Consultant
Available
About Me
Highly motivated, enthusiastic, experienced and hands-on leader with more than 38 years national and international hotel experience in executive management positions. Strong ability to lead and develop people with excellent communication skills. Target and detail oriented. Strong focus on customer satisfaction. Broad experience in hotel openings, conversions and re-brandings. Well experienced in crisis management. Innovative problem solver, solid motivator and excellent communicator.
Expert in operational and capital budgeting, profit planning, revenue forecasting, inventory control as well as analyzing and formulating of systems. Willingly adapt to change and have experience of 5 star resorts, business and luxury hotels. Personable and trustworthy with proven track record of meeting and exceeding company goals.
Experiences
  • WE ARE CREATIVITY!
    We are a global food and beverage experiential consultant that specializes in bringing all genres of restaurants, bars, & lounges in hotels, resorts, free-standing, and in-line spaces to life- long life. Our success rate is incomparable because we blend thoughtful design with operations expertise , and an acute sense of consumer behavior, preference, and spending patterns.

    We develop concepts with maximum efficiency and cost in mind- not only initial and start-up costs, but the longterm costs of labor, benefits, cost of goods, and utilities (to name just a few!). We weave years of expertise and operational savvy into every project with a personal touch that most consultants cannot offer.

    The best thing we can say about ourselves (and we LOVE talking about ourselves and our work!) !is that our clients keep rehiring us! We are not consultants who will borrow your watch to tell you what time it is, BUT, the clock is ticking so reach out to us NOW!
Company website
http://www.ecoselograbovica.com

HOTEL GENERAL MANAGER

Hotel Resort "Mediteran"
November 2010 to October 2013
Full-time
Ulcinj
Serbia and Montenegro
  • DUTIES AND RESPONSIBILITIES
    PROFILE
    My objective as a Hotel General Manager is to ensure that all facets of hotel management are moving towards meeting the company’s objective. I have a vast experience in all aspects of general hotel management - financial control, customer management, staff development, hotel maintenance, engineering and hospitality and food services. My over two years experience in a 5-star hotel had widened my knowledge in safety regulations and licensing laws required to run a hotel. I also have hands-on experience in preventative maintenance, which I believe is very essential for the safety not only of the guests but also of the hotel personnel.
  • SKILLS PROFILE
    • Admirable experience of supervising working of all staff members and ensuring comfort of all guests
    • Sound knowledge of various Health and Safety regulations
    • Profound knowledge of performing work as per customer standards
    • Ability to develop strategies to facilitate growth in hotel business
    • Ability to design various financial processes for the hotel
    • Proficient in communicating with guests
  • Hotel General Manager
    Monitored all profit and loss statements of the hotel and prepared an annual budget for it.
    • Coordinated with guests and monitored service trends by evaluating all comment cards.
    • Administered various billing related issues and coordinated with accounting Manager on same.
    • Managed and provided resolution for all media queries regarding Hotel.
    • Ensured work as per the required Standard Operating Procedure.
    • Communicated with all guests and provided resolution of all queries.
  • Hotel General Manager
    • Administered all housekeeping and guest relation activities of the hotel.
    • Supervised meal services and ensured compliance to all sanitation regulations.
    • Inspected guest rooms, common areas and ground and ensured efficient cleanliness.
    • Scheduled preventative maintenance for the facility as per the quality standards.
    • Evaluated phone charges to ensure compliance to billing and maintained check on the accounting system.
    • Reviewed all invoices generated for major projects and assisted to resolve all issues.
Company website
http://www.hotel-mediteran.com
  • Responsible and accountable for leading the overall culinary functions of the company which include: auditing of systems, establishing and maintaining food quality & safety standards, overseeing the development, implementation and execution of new menu items, ensuring recipe adherence & consistency across all brands, and developing culinary training material by performing the following duties:
    Responsible and accountable for leading the overall culinary functions of the company which include: auditing of systems, establishing and maintaining food quality & safety standards, overseeing the development, implementation and execution of new menu items, ensuring recipe adherence & consistency across all brands, and developing culinary training material by performing the following duties:

    • Develops and leads the activities of venue Executive Chefs and Kitchen Managers.
    • Teaches, coaches and develops to ensure:
    • The highest quality product reaches our guest and meets specifications
    • All productivity and quality standards are maintained
    • A high standard of service efficiency, sanitation and training
    • Proper plate presentation and adherence to product specifications and recipe guidelines
    • Quality of products and waste prevention
    • Proper inventory and ordering procedure are maintained
    • Labor control and assigning duties to supervisors and staff members
    • Catering/banquet functions are executed flawlessly
Company website
http://www.national-luzern.ch

Director of Hotel Operations

Palm Beach Hotel
April 1996 to November 2010
Full-time
KRETA - Koutsouras
Greece
  • A hotel operations manager may have assistants or assign department heads to help manage the hotel. Creating a work schedule, hiring new employees and training staff are all duties a hotel operations manager can perform. While company executives usually set various hotel polices, the hotel operations manager will sometimes get to assign special discounts or honor advertising promotions.

    • Managing two of the best 5 star hotels in the Koutsouras Crete Greece .
    • Developing Sales & Marketing
    • Directing and managing a total of 100 employees for both properties.
    • Increasing revenue
    • Aggressive sales and marketing, development of markets in
    • Increasing occupancy
    • Improving quality through consistency in product and service
    • Introduction of Hotel Expert software to control performance of the service.
Company Description
•
Company website
http://www.palmbeachhotel.de
    • planning and organising accommodation, catering and other hotel services; promoting and marketing the business;
      • managing budgets and financial plans as well as controlling expenditure;
      • maintaining statistical and financial records;
      • setting and achieving sales and profit targets;
      • analysing sales figures and devising marketing and revenue management strategies
      • recruiting, training and monitoring staff;
      • planning work schedules for individuals and teams;
      • meeting and greeting customers;
      • dealing with customer complaints and comments;
      • addressing problems and troubleshooting;
      • ensuring events and conferences run smoothly;
      • supervising maintenance, supplies, renovations and furnishings;
      • dealing with contractors and suppliers;
      • ensuring security is effective;
      • carrying out inspections of property and services;
      • ensuring compliance with licensing laws, health and safety and other statutory regulations.
Company website
http://www.hotelstgotthard.ch/
  • Responsibilities
    A wine consultant is responsible for selecting wines for an employer, often choosing vintages that pair well with menu items, wines that showcase a particular growing region or type of grape, or those that are appropriate for a given special occasion or party. A consultant must also understand the history of viticulture, as well as recent advances in the field. Most importantly, a consultant must have her fingers on the pulse of the industry and know not only what wines are popular now, but which varietals are likely to be in demand in the coming months or years.
  • Results-driven and self-motivated sales representative offering extensive years of experience in boosting organizational profitability and performance through high-impact sales within the wine industry. Powered with proven record of increasing sales, market share, and profits while outperforming competition. Knowledgeable of sales techniques, strategies for building a strong client base and systems that foster customer satisfaction.

    Equipped with outstanding ideation, analytical, and leadership abilities; able to motivate team members to achieve or exceed goal. Motivated self-starter and cooperative leader and team player, with outstanding ability to comfortably converse with various individuals and groups. Articulate communicator and problem solver possessing the initiative to meet the demands of ambitious company objectives. Exemplified knowledge in planning and implementing strategies and processes to secure the best value and continuous improvement on behalf of client.
Company website
http://www.landolt-weine.ch/
  • 03.1991 - 03.1992
  • Goal of the Banquet Manager: Effectively and proactively monitors the daily functions of the Banquet Department. This is including providing support and guidance to the banquet team, The Catering and Convention Services team, the Convention Services floor department and Banquet Beverage. This alos includes working and communicating closely with all hotel departments and to ensure a successful and effective event resulting in a positive guest experience.

    The Banquet Manager Responsibilities may include:
    • Supports and Manages the Banquet Department while working closely with the Food and Beverage Director and other hotel departments. Leadership responsibilities may also include Convention Services Set Up and Banquet Beverage.
    • Supervise, Empower, Lead, Coach and Motivate the Banquet team including captains, food servers, and lead house attendants towards achieving exceptional guest service results and complete associate engagement
    • Ability to assist the hotel in reaching top box service scores on our Meeting Planner surveys. Ensure thorough communication and understanding with guests and other departments by reviewing Banquet Event Orders. Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications
    • Responsible for proactively reviewing staffing and equipment needs
    • Responsible for ensuring coordination and execution of all events with Culinary, Stewarding, Catering/CS, CS Floor and Beverage
    • Responsible for maintaining a high energy, positive, professional appearance
    • Responsible for developing innovative and creative décor for Banquet function space
    • Responsible for short and long term banquet functions in the front and back of the house
    • Creates an environment establishing highest standards of quality service and ensures implementation through effective hiring, training development, promotion and continuous reinforcement.
    • Administrative tasks may include the facilitation of payroll, reports, forecasts, point of sale procedures, inventory and budget for food and beverage functions
    • Performing daily walk-throughs in banquet department and all function space and storerooms to ensure full compliance with Department of Health regulations and Hotel Corporate standards
    • Ability to develop ideas for special events and holiday functions
Company website
http://www.palace-luzern.ch/

Director of Food and Beverage

***** FONTAINEBLEAU MIAMI BEACH
November 1986 to December 1989
Mami Beach
United States - Florida
  • Responsibilities
    Since food and beverage directors work with a variety of staff members in a fast-paced environment, they must be excellent communicators with the ability to multitask and think quickly when under pressure. Just like many other positions in the hospitality industry, the job of food and beverage director requires working long and perhaps erratic hours, which may include nights, weekends, and holidays. Coupled with long hours, there is a great deal of physical exertion expected of a food and beverage director. They must be on their feet for a majority of the day, and there may be moderate to heavy lifting involved.
  • Job Duties
    Alongside other members of a culinary management team, food and beverage directors create and maintain menus that satisfy guests. They are responsible for managing food costs, upholding menu standards, and controlling inventory. Food and beverage directors create event-specific menus for occasions such as banquets, conventions, and catered meetings.

    In addition to menu maintenance and event management, food and beverage directors are involved with all of a full-service hospitality establishments' day-to-day functions, including staff management, guest interactions, office administration duties, vendor communications, and labor costs. They oversee the management of staff and may address issues that lower levels of management are unable to resolve. They are required to ensure that operational standards are met in regards to sanitation codes and laws, food storage, and loss prevention.
Company website
http://www.fontainebleau.com/
  • As Hotel Manager of a floating city, overseeing more than 910 crew, what does an average day look like?My usual day starts around 7 A.M., and Ill walk through a few areas of the ship whilst it is quiet, usually finishing up getting a coffee and heading for my office. No two days are the same, but suffice to say that the ships and companys business have to be attended to and e-mails never stop! I sometimes struggle to remember what we did before computers.

    Meetings take place with my senior officers regarding current and future voyagesplanning ahead is essential. It is imperative that my four most senior officers (Chief Purser, Entertainment Director, Food & Beverage Manager, and Executive Housekeeper) are involved, as the Hotel Department can only operate smoothly with interaction between the four major sections, and a great deal of cooperation is required between these key players. I am ortunate onboard Queen Elizabeth 2 to have such a fine, experienced team to work with.
Company website
http://www.cunard.com
  • Restaurant General Manager Job Responsibilities:
    Delivers revenues and profits by developing, marketing, financing, and providing appealing restaurant service; managing staff.
    Restaurant General Manager Job Duties:
    Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
    Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
    Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
    Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
    Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
    Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
    Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
    Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
    Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
    Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Company website
http://www.amrathkurhaus.com
  • Tour guides may perform the following tasks:
    • meet members of a tour on arrival and make introductions
    • coordinate pre-arranged accommodation and transport and make sure that tour members are comfortable
    • lead tour groups, drive coaches or limousines, advise tour members of local interest points, and prepare and present tour commentaries
    • coordinate pre-arranged tour activities such as visits to local attractions, restaurants or shops, train rides, cruises, extended tours, white water rafting, bushwalking and mountaineering
    • research and share general information on Australian Indigenous cultures
    • attend to operational problems such as booking errors and amendments, lost luggage or illness
    • provide first aid if needed
    • keep in touch with transportation companies
    • maintain written reports of daily activities and carry out other administrative work.
    Being a tour guide is often physically demanding. During a tour, guides must be available at all times to answer questions and sort out problems. Manual work such as loading or unloading baggage or other equipment may be required.
    Tour guides are often required to spend time away from home, especially those fulfilling the role of tour manager.
Detailed Description
  • > Full management of the bus trip, customer service during the trip, the traveler check-in at hotels, presentation and sale of the excursion program, introduction of participant in the circumstances of the target region
Company Description
Atlas is a Destination Management Company founded in 1923.
From the very beginning Atlas was the first one in many things, initiator and creator of various travel programmes in accordance with the global trends. Its long continuity is owed to the creativity of various generations of tourist workers and to its flexibility for changes. Atlas DMC with more than 80 years experience, knows exactly what is needed to provide that extra-added value, tailor made solutions, greater efficiency and a fully comprehensive service adapted to each and every individual case.
From our head office in Dubrovnik, home to Croatia’s busiest tourist port, we are in permanent contact with our own offices throughout Croatia coast working together to provide the highest quality services for cruise ships:
Company website
http://www.atlas-croatia.com
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