If your not seen, your not doing your job.

A huge part of being a resort manager is to be seen. You always need to be active around the resort; visiting villas, conversing with guests, and helping out associates. As the resort manager you should be positive and helpful at all times. One example would be if you saw an associate doing something in an inefficient way, you are there to bring in a fresh perspective. Most of the time the person will be very thankful and not realize how much time and effort could be saved by just tweaking their plans.

As the manager you also want to be available to guests at all time. Even just being that smiling face is important. You want this to be the best trip your guest has ever had, so you have to be there to make it like that. For them to leave and mention that it was the most amazing week of their lives would be a very uplifting experience for any associate, but as manager you can take a little more pride in it.

Getting around the complex and interacting with employees is the best way to get others around you thinking about the most positive and efficient way to do their jobs. People love input but be sure to not take over what they are doing, be patient. Guide them into a better way of completing the task don't jump in and do it for them or they will never learn. Make sure to be active around your resort and always keep a positive attitude.

The Challenges to Resort Management

To many, working in a luxury resort sounds like all fun and games. Nothing sounds better then relaxation, spas, and parties. With the benefits put aside, resort management isn’t as relaxing as it appeals to be. There are a variety of challenges and sacrifices that are taken in order to be successful in this field of business.

The bottom of the, working their way up, is where most begin in the Resort Management field. It can often time be a slow and exhausting climb up the corporate ladder. Even though most believe the toughest jobs are those you go through to get to the top they will soon find out the opposite. Resort positions are on a different level than resort management.

Managers do not have to deal with cleaning, facing complaining guests, or serving food, they have their own set of challenges which they face on a daily basis. Some of which include lack of communication, contacting and, controlling a variety of different and it’s demanding time.

Lack of communication is the main obstacle to overcome in the workplace. Whether it be phone, email, or in person, reliable communication is essential. Resort managers must oversee a variety of wholesalers such as those who provide food, towels, sheets and much more. With a lack of communication with these outside businesses a resort will fail to run smoothly. Therefore running a resort has its benefits and it also faces its own set of difficulty. Proper communication can eliminate many of these obstacles.

Our Vision Statement

Within resort management there are many steadfast approaches to becoming one that will make you stand out among the rest. Among those approaches would have to be firstly the proper knowledge needed to succeed within this area of work. In the preceding blogs you may have read we so far have been discussing Communication, The Multiple Aspects of the job and how they Impact those Within the Organization, The Management Process, and Special Event planning. But understand that these are broad subjects and we will give them the proper justice (detailed description) they deserve when discussing them in time but not all at once.

Under the proper techniques we want to appeal to those whom are high clientele, the employees and future generations of the trade.

We plan to discuss different forms of professionalism within the industry and how they will make or break your business with prospective clientele.

These professional aspects could include:

• Manners of the manager to employees and clients
• Relationships with the managers with the employees and clients
• Effective Communication with both employees and clients
• How to form a, business to client relationships and keep it
• What it really takes to run the resort
• Not only how to properly run the resort but go above and beyond to make your resortexperience the best for both resort culture (staff) and the clients.
• Satisfactory needs of the client
• and many more...
  

With these subjects among many others that will be discussed for your benefit in this field, we hope that our knowledge and assistance will help you in your journey to becoming a resort manager or becoming a better existing one and its success.

Expanding Your Communication

In my last post I spoke about the important aspects behind being a Resort Manager and working with your banquet facility. There are many different parts that go into play when handling the little details when it comes to your banquet facility.The most important aspect is communication between your clientele and you and your staff.

Many times the clientele that you will work with in the banquet aspect of resort managment are your higher end of your business. These clients want nothing but that best and are looking for you to go above and beyond to take care of there needs. Being in the banquet aspect requires, high level of communication skills to ensure success. Professionalism whenever speaking to a client weather it be through E-Mail or over the phone, remember to ensure that your are using complete professionalism in your tone and vocabulary. Many of your clients will be having parties at your facility, in turn they will be very excited for there event the closer there special night is. Share that excitement with them to help bring the communication down to a more personal level, so that the client is very confident in the service that they are going to receive on there special day.

When preparing any type of documentation, such as invoices to your clientele be sure to be precise and have concrete wording to not allow for misinterpretation of what you are looking to relay to your client. One pointer I always give is to use basic vocabulary, but maintain professionalism. Remember, not everyone has the same education and knowledge as you, so keeping the vocabulary basic will help to lower communication errors.

I look forward to perusing my blog posts to further help Resort Managers such as myself and others, be better prepared for this booming industry.

Bringing Multiple Aspects of a Resort under 1 Management

The "Ins and Outs" of The Resort

My last post was speaking of my progress in the resort business. The way that I worked up through the ranks to be a manager. This post I want to speak about the behind the scenes and less glamorous parts of the job. Being a manager, I hold a high stature amongst many different employees and members. Members and guests expect to be informed about everything that goes on in the club or the resort. Being a middle man between the board and the customers can be tough at some times. I am constantly writing letters to guests and members and to the board. The way that things work is that guests will complain about an instance and I have to go through all the letters to see what needs to be changed and fixed. After reviewing these letters, I have to publish my own letter to the board to explain a certain problem. This letter has to be at the highest degree of professional.

As we all know, there are problems that occur in the different departments of the Resort field. My job is to make sure all departments and problems are resolved to a perfection. Our resort holds high expectation amongst guests and members. Any little circumstance can ruin a reputation for a club. The professionalism for employees is a must, not only for management is essential. Employees are in constant contact with the guests and members, management cant always be around, so when writing letters to members or to patrons, it must be done with a high stature and professionalism.

I love what I do and requires high amounts of education and professionalism. I keep using the word professionalism, because I can reiterate it enough. Guests want to be taken care of and feel like there are no worries. Writing is a huge part of my job, the instance of memos and informative letters are done on a weekly basis and need to be done on a well written level.

I hope everyone is having a great week at the resort, and if there is anything I can do please let me know.

Resort

As a resort manager, I have learned all the advantages and disadvantages to Resort and Hospitality. I focus mainly on the event planning in resorts and hotels. I have planned all of the corporate events as well as events of the hotel guests. There are many qualities that I have gained from this position. Quality and Quantity are both important but have two different meanings. For example, in an event it is a great to have lavish decorations and lavish decorations but in the end quality is just as important.

I began my journey into resort management by being a server at a resort restaurant. Through gaining observation and gaining experience I have worked my way up the corporate later from server to front desk and catering to management. I specialized in event planning for large corporate resorts because not only is it fun but it also gives a resort its reputation. A resort with elegant events will get much farther than a general hotel.

I believe that all of the positions I worked in helped me with being where I am today. Through serving and catering I learned the importance of pleasing your customer as well as the quality and quantity of food. As part of the front desk staff I learned how to work with customers and meet their needs. In my future blogs I will share in depth how each position molded me into my current stance in the resort business.

Resort Managers Special Events

As a Resort banquet coordinator, this is a very essential part of the resort and hospitality industry. There are many financial opportunities that can arise from having a good banquet hall. There are many different aspects that many managers need to look into to create a quality facility. As I have worked in some of the most lavish hotels, including the Ritz Carlton Corporation. Through my experience working in these hotels there is many ways to create a great location for parties, special events and corporate meetings.

Having a quality facility for special events is a must for any hotel that is looking to succeed. The key is your staff. Before I became a banquet manager I worked in a banquet location as a server and have moved my way up the ladder. As I have worked these other positions within the industry, I have a good understanding of why it is so important to have a strong team for your banquet facility. Your team will either make or break your location.

Another aspect that is one that should be taken into consideration is your food quality. It is very important to have a good catering department to team up with your banquet team. Having a good catering department will help the flow of your facility tremendously.You need to have full trust in your catering department, as they are the backbone of your banquet hall. Having good food quality, will also allow your facility to bring in the more wealthy clientele, that is looking for a upscale location for there private events.

first post

Being a Resort and Hospitality manager, there are many things that are needed to run a smooth business. In a typical resort, I have many things to oversee. The resorts that I have managed, there has been a tennis facility, golf courses, restaurants, club houses, and a faculty to manage. This being my first blogging experience, I am going to try to reiterate to the readers my day to day duties that transcend a normal business day. My day to day blogging will be on the work process and how I started in the resort business and till where I am today.

I started as a valet working mostly everyday, this was a position that was beneficial for me because I got to meet all of the members and became acquainted with them and their interests. Being a valet, I really learned the ins and outs of the resort hospitality industry. I became friends with all of the guys and girls that worked outside. I realized the hard work that goes in to the day to day operations for the outside industry.

After working hard and proving myself to inside management and outside management, I decided to take a position serving. Long story short, I worked really hard at this and later became head server. I went above and beyond in this position to meet and talk with all of the members. A postion opened a few years later and this is where I became the food and beverage manager. This was a huge step in pay and obligations. I was now in charge of an inside kitchen staff and was incharge of the inventory for all food and drinks. This was a huge learning expierence for me. I learned how to manage people and work with others to achieve a common goal.

In upcoming posts, I will explore the ideas that I had when I was offered a postion that I later denied. For now, I will leave it at the point where my background met my future. Untill then good riddens.