VIJAY VAMJA

Achieved record-breaking turnover in 2023, marking the highest revenue and Gross Operating Profit (GOP) since the hotel's 2007 inception.

Elevated guest reputation scores from 88% to 90.5% in 2023, maintaining 91% into 2024, and boosted Net Promoter Score (NPS) to 67% over two years.

Developed and executed comprehensive budgets and capital expenditure plans for 2023-2024, guiding department heads to maintain a tight 5% forecast variance month-to-month.

Led strategic initiatives including service standard enhancements, Green Globe certification, and technology upgrades, enhancing operational efficiency and sustainability.

Attained a 91% HACCP and an industry-leading 80% LQA score, ranking highest within Accor group's Bangkok category.

Directed a dynamic team of 145 F&B professionals across service, kitchen, stewarding, and administrative departments, optimizing operational workflows.

Innovated and launched a signature brunch concept, comprehensively overhauling all-day dining buffets to enhance guest offerings for breakfast, lunch, and dinner.

Revamped banquet menus and curated new culinary selections for all on-site restaurants, improving guest satisfaction and revenue.

Managed a team of 4 delivery drivers and 5 warehousemen, overseeing order preparation and client delivery operations.

Reduced petrol costs by 10% within 6 months by optimizing transportation routes and maximizing round trip efficiency.

Implemented comprehensive Standard Operating Procedures (SOPs) for drivers and back-end operations, enhancing efficiency and delivery processes.

Oversaw full operational management for a 250-member team, ensuring seamless hotel functioning and service delivery.

Provided strategic assistance to the Hotel Director across administration, finance, and marketing, driving sales strategies and promotions to enhance hotel performance.

Directed and optimized the performance of an 85-member F&B team, ensuring seamless front-of-house and back-of-house operations.

Achieved $3.3M turnover with 45% GOI in 2018, sustaining strong performance with $3.1M turnover and 51% GOI in 2019.

Reduced Direct Operating Expenses (DOE) and payroll across all business units, boosting revenue by up to $150K in 2018 while meeting cost targets.

Managed complex F&B operations including customer service, inventory, procurement, sanitation, menu development, pricing, promotions, and distributor negotiations.

Oversaw front and back-end operations for 3 wine and delicacy shops, ensuring smooth retail functioning and customer satisfaction.

Streamlined scheduling and payroll processes within months, significantly reducing operational costs across 3 shops.

Developed and executed monthly wine and bundle promotions, conducted sales calls, pop-up shops, and beverage trainings, enhancing sales and staff expertise.

Increased company revenue by 30% within 6 months and 50% within 1.5 years, simultaneously reducing variable costs by 10%.

Achieved all strategic objectives for 2015 and 2016, demonstrating consistent performance and goal attainment.

Revitalized marketing strategy by incorporating corporate events and introducing new menus, enhancing market appeal and customer engagement.

Implemented new Standard Operating Procedures (SOPs), conducted comprehensive staff training, and managed a major club renovation project.

Directed F&B operations across multiple venues, including a 403-room hotel, banquets for 450+ guests, 2 ballrooms, 7 meeting rooms, a restaurant, bar, and poolside bar.

Ensured top-tier service and guest satisfaction by implementing robust Standard Operating Procedures (SOPs) across all F&B outlets.

Optimized administrative operations at 'The Square Restaurant' as Assistant Manager, enhancing workflow efficiency and supporting F&B management.

Coordinated and executed high-profile events for up to 300 attendees, including exclusive VIP receptions, ensuring seamless guest experiences.