Jovo Haag Sucur
38 years hotel experience in hospitality management
77 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.
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Teacher
Football teacher: practical courses the carrier acquires football teachers professional.Football (SOCCER)
Zeist the Netherlands with this diploma the right to be active after receipt of the license as coaches of professional and/or amateur Soccer association. -
Trainer
The carrier acquires coaches I Zeist the Netherlands with this Diploma the right to be active after receipt of the license as coaches of amateur soccer associations or as auxiliary coaches in the professional football. -
Diploma Training course
* Training course to the football teacher in professional football Zeist the Netherlands
* Training teachings 9 (nine)
* Football theory 8 (eight)
* Guidance/management 9 (nine)
* Medical fan 8 (eight)
* Further training course for 1. League coach, SFV 153 Sursee Switzerland certification
* Member of the K.N.V.B. KONINKLIJKE NEDERLANDSCHE VOETBALBOND
Certificate,Course, Federal Centre for training of personnel in the hospitality industry - Hotel Adriatic Opatija
Description
Details and Extracurriculars, Being a Vocational School, is closely linked with the economy. Cooperation with the catering - tourist companies is good, because of practical training and professional practice as well as the realization of other content from the professional field.
Description
Details and Extracurriculars, Being a Vocational School, is closely linked with the economy. Cooperation with the catering - tourist companies is good, because of practical training and professional practice as well as the realization of other content from the professional field.
ESA, European Spa Academie, Baden-Baden, Germany: Program included summit seminar for hotel directors and managers. In the form of Symposium and workshops. Seminar for enterprise leadership.
Who has completed the satisfaction all the requirements of the curse of the study appionted by the statutes of the the degree
Swiss Certifcate
Practical - Grand Hotel Victoria Interlaken, Switzerland. (July 1969 - June 1970)
July 1969
to June 1970
Swiss Certificate,combines the excellence of traditional Swiss Hospitality and Tourism education with international standards of business and management training.
Learn more
Professional economists - a specialists for public relations in tourism
Practicum in Continental, Master of Arts, Hotel Restaurant and Institutional Management: Palace Hotel Banja Luka, Bosnia and Herzegovina.
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.
Executive Chef - Director of Culinary Services
*****Grand Hotel National
September 2000
to June 2010
Lucerne
Switzerland
- 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
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.
Hotel Manager
*****Hotel St. Gotthard
January 1993
to March 1995
Zurich
Switzerland
- 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.
- managing budgets and financial plans as well as controlling expenditure;
- planning and organising accommodation, catering and other hotel services; promoting and marketing the business;
Wine Consultant
St. Martin Landolt Weine AG
March 1992
to May 1993
Full-time
Cham-ZUG
Switzerland
- 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.
Event - Banquet Manager
*****Palace Hotel
March 1991
to March 1992
Full-time
Lucerne
Switzerland
- 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
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.
Hotel Manager
*****Cunard Ultra Luxory Line Ltd
September 1980
to October 1986
Port Lauderdel
United States - Florida
- 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.
Tour Guide
Atlas – InfoCenter
June 1972
to October 1974
Full-time
Dubrovnik
Croatia
- 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.