Jovo Haag Sucur
38 years hotel experience in hospitality management
76 years old
Driving License
LUZERN (6006) Switzerland
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.
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.
Restaurant General Manager
***** Kurhaus Hotel
October 1974
to October 1979
Full-time
Scheveningen Den Haag
Netherlands
- 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.
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