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Hermann F. Hadayer
Haunspergstrasse 17/4, 5020 Salzburg, Austria
Mobile: 0043 676 4900987
Skype : hermann.hadayer
www.hadayer.com
Email: hadayer@gmx.net
PROFILE
A proactive, focused and committed professional, with extensive expertise gained within the leisure/hospitality/cruise sector. Commercially astute, with the ability to identify business opportunities and implement effective promotional/marketing activities to raise corporate profile and consolidate year on year expansion. An accomplished time manager, organiser and change manager, capable of conceptualising, introducing and integrating innovative strategies, streamlining resources to maximise performance and quality standards to ensure the ongoing provision of the highest standards of customer care. A well presented, confident and articulate communicator and negotiator at all levels, who commands respect and credibility through the projection of a professional image.
KEY SKILLS
Operational Management:
Maintaining excellence in customer care.
Allocating resources, both human and material, to maximise performance and efficiency.
Planning, organising and co-ordinating special events and functions, e.g. conferences, banquets, concerts, weddings etc.
Identifying and following up business opportunities, instigating initial contact with decision-makers to raise corporate profile and awareness of services.
Ensuring compliance with Health & Safety and Health & Hygiene (HACCP) legislation.
Stock management, rotation, replenishment and stocktaking.
Identifying and selecting suppliers/wholesalers to ensure cost-effectiveness in balance with quality requirements.
Financial Management:
Autonomous P&L control with responsibility for maximizing year turnover and profitability.
All aspects of Yield Management and production of annual budgets.
Preparation of business plans.
Payroll Management.
Personnel Management:
Interviewing, assessing and recruiting suitable applicants across disciplines.
Devising, implementing and delivering in-house training.
Conducting regular reviews and appraisals.
Communication:
Negotiating and finalizing corporate contacts, e.g. government departments and external authorities.
Writing and implementing “Standards of Performance” manuals.
PROFESSIONAL DEVELOPMENT
Computer skills : Micros/Fidelio, Gastrodat (Hotel management for Windows), MS Office (Word, Excel, Power Point)
1989 - Hotel Nikko, Philippines, Bar & Restaurant Management -Seminar
1990 - Sulo Management Company, Philippine Village Hotel, Hotel Operation on Cruise Ships - Seminar
1993 - On board MS Oceanic, Leadership Workshop/Train the Trainer - Seminar
1995 - Sofitel Grand Hotel, Philippines, Managing for Peak Performance & Personality Enhancement – Seminar
Clean Driving License (B) since 1968.
Languages: German (Mother tongue), English (Fluent), Tagalog (Basic)
EDUCATION
1960 – 1964 High School (Steyr-Gleink)
1966 – 1967 Apprenticeships – DDSG Linz, Austria – MS Mozart (River Cruise Vessel) - Purser
1964 – 1967 Trade School – Schiffswerft Linz - Technical Designer/Shipbuilding
1981- WIFI (Wirtschaftsförderungsinstitut) Academy – Hotel & Restaurant Management (Konzessionsprüfung)
PERSONAL DETAILS
Born on: July 30. 1949
Nationality: Austrian
Marital Status: Married
CAREER HISTORY
HON TAM ECO GREEN ISLAND RESORT, 5* HOTEL (300 rooms), NHA TRANG, VIETNAM
March 2008 – June 2008 (Pre-opening period/4 month only)
Position: General Manager
Duties - Responsibilities - Achievements:
Preparing Business Plan (monthly/yearly forecast, P&L, budget, manpower list), Company Profile, S&M plan, Operations Manuals, Hiring Procedures, Training Manuals, Kitchens & Restaurants Layouts. Evaluate Designer/Suppliers.
AFRICAN SAFARI CLUB HOTELS, MOMBASA, KENYA
September 2007 – February 2008 (Hotels closed because of critical political situation)
Position: Group General Manager
Duties - Responsibilities - Achievements:
Overseeing the day to day operation of 9 Hotels and 6 Camps/Lodges. Interviewing/hiring and evaluating Managers.
Supervision of all Resort Managers. To manage all the direct reports in a professional and motivating fashion.Review performance on a regular and consistent basis. Preparing Training Manuals. Offer coaching and guidance when appropriate. Recommend relevant salary reviews. Deal effectively with instances of poor performance.Identify development needs and future career paths. Conduct monthly Operations meetings including all direct reports. Control of F&B purchases for all hotels, camps/lodges. Project Management. P&L /Budget Control. Yield Management. Forecasts. Identify and Analyse new Market opportunities. Guaranteeing that brand values and standards are never compromised. Ensure highest possible levels of customer service across the operation. Actively follow up on GSTS & mystery reports instituting corrective actions in a fast and effective manner. Actively investigate what further reforms to the operation may be necessary to raise standards. Ensure that brand standards/use of logo are never compromised. Ensure/Control that HACCP (Hazardous Analyses Critical Control Points) are documented.
INSTITUTE FOR ADULT EDUCATION (bfz), SALZBURG, AUSTRIA
August 2006 – July 2007 (Relocate to Kenya)
Lehrgang – Coaching AkademikerInnen & Führungskräfte
Content - Responsibilities - Achievements:
Personality Development (Profiling). Motivation & Handling of Crisis (Conflict Management). Self Marketing. Communication (Leadership). Develop Personal Core Competences. Train the Trainer.
SPORT & SEMINAR HOTEL DZ RESORT, Salzburg, Austria
November 2002 – April 2004 (End of contract)
Position: General Manager
Duties - Responsibilities - Achievements:
4* Country House Hotel
Oversees and directs all aspects of the hotel operational departments which include: Front Desk, Housekeeping, Laundry, Food & Beverage, Kitchen, Engineering & Purchasing. Ensure that these departments are well run by focusing on the following aspects: Ensure highest levels of guest satisfaction. Ensure highest levels of team member’s satisfaction. Maximization of Revenues, profits and incremental conversion. Implementation and follow up on Brand Service Standards. Responsible for occupational Health & Safety levels in the hotel are adhered to & maintained at all times in order to ensure safe, efficient operating conditions, thereby safeguarding team members and facilities. New Hotel Identity with new Branding. Establish/update/expand web presence. Developing and training new Heads of Department in all areas of the operation. Recruit high quality employees. Ensure sound performance management practices, through recognition and disciplinary action if necessary. To ensure the employees within Operations are well managed with clear objectives and well trained and that they are deployed in the most productive way. Set clear tasks for each employee. Allocate employees to tasks in the most flexible and productive fashion. Investigate opportunities for outsourcing. Ensure a fully trained team of departmental trainers is in place with departmental training action plans, rolling 3 month training plan. Ensure all employees are fully trained in job skills and customer service based on departmental service standards and records are maintained. Ensure effective standards of two-way communication exist for all employees. Ensures that all team members attending training sessions are being briefed before and debriefed after. Ensures that work schedules/roasters are written according to hotel needs and compliance to labour laws. Implementation of new operating standards
Sales & Marketing. Total P&L, capital control, receivables and debtors control of operation. Payments. Payroll. Revenues. Identify top goals for the current month, quarter and year.
PIAST HOTELS & RESTAURANTS, Breslau, Poland
February 2001 – June 2002 (End of pre-opening contract)
Position: General Manager
Duties - Responsibilities - Achievements:
1st Class Restaurant with 800 seats. Managing 100+ staff. Pre-opening and grand opening of the “Schweidnitzer Keller”.
Organizing and managing the entire refurbishment. Pre-ordering of equipments and supplies.
Set up Reception and F&B Department:
To oversee the running of all Food & Beverage operations ensuring that all department service standards are met consistently. Ensure the most cost-effective F & B purchasing/menu engineering to meet cost/revenue priorities. To investigate and implement new F & B concepts. Ensure the most cost-effective promotion of all aspects of the F & B (menu presentations/menu/pricing/promotions and ongoing activities. Establishing an efficient and competitive conference & events strategy including all pricing. Implement HACCP (Hazardous Analyses Critical Control Points). Banqueting functions for up to 2000 covers. Member of the advisory board.
HOTEL BOEHLERSTERN, Kapfenberg, Austria
February 1998 – December 1999 (End of contract)
Position: General Manager
Duties - Responsibilities - Achievements:
4* City Hotel. Oversees and directs all aspects of the hotel operational departments which include:
Front Desk, Housekeeping, Laundry, Food & Beverage, Kitchen, Engineering & Purchasing, P&L/Yield Management/Cost/Budget & Capital Control:
To support the overall strategic management of the hotel by establishing effective working relationships with senior colleagues. Fully contribute to the design of the hotel’s business strategy. Actively participate in the key management issues in the property (Capital projects, refurbishment, training, customer service). Actively support the DBD by ensuring that Front Desk and F & B staff are fully trained and committed to up selling. Conduct routine inspections of all areas of the hotel Operational Profit Margins. To achieve the planned operational profit margins in both Food & Beverage and Rooms· Ensure that costs are controlled in a detailed and structured manner. Analyze costs on a monthly basis and prepare action plans (Cost per occupied room; food cost; beverage costs; payroll including overtime; other expenses; other outsourced labour or services). Ensure that all labour costs are flexed according to levels of demand / activity / season and those opportunities for a better balance between quality and cost through clustering or outsourcing or both are explored fully. To jointly develop and maintain the closest possible understanding of revenue (in rate, volume or Banqueting) from the DBD to ensure the greatest level of alignment between revenue and cost. Ensures that purchasing delivers best quality for the most competitive price is purchased. To oversee the running of all Rooms Division operations ensuring that all departmental service standards are met consistently. To ensure that the Front Desk operation, including telephone and all uniformed services, works to the highest standards for customer satisfaction and cost-effectiveness. To ensure that all Front Desk systems are fully and effectively utilized and that regular, ongoing training is organized. To ensure that the housekeeping function is run to the highest professional quality standards at the lowest level of cost. Ensures good work liaisons between Departments. Guides FDM on daily strategy (overbooking-out/booking). Responsible to ensure best quality of cleanliness throughout the hotel. Preparing Training Manuals. Marketing Collaterals. Reconstructions and Developments. Committee member of the Tourism and Trade Association. Organisation of Events up to 2500 guests. Implementation of a party service /outside catering. Planning, organisation and managing refurbishment of the in-house concert hall.
ABOITIZ SHIPPING, Manila, Philippines
October 1994 – October 1996 (End of contract and transfer with family to Austria)
Position: Director of Hotel Operations
SuperFerry 1, 2, 3 & 5
Duties - Responsibilities - Achievements:
Managing/Supervising all Hotel Managers. Up-grade standards of all 4 ships. Planning, organisation and managing reconstruction and standardization of all galleys. Pre-opening of the cruise ship MV Mabuhay Sunshine. Quality Manager for ISO 9002 Certification. Planning, supervising and managing an in-house training school. Member of the hotel association.
WORLDWIDE CATERING – LEWIS A. FRASER GROUP, Miami, Fl., USA
STELLAR MARITIME SERVICES, INC. & INTERNATIONAL PACIFIC CRUISE
September 1991 – February 1994 (End of 5th contract)
Positions: F. & B. Manager & Hotel Manager
MS Daphne, MS Costa Riviera, MS Tropic Star, MS Majestic, MS Atlantic & MS Oceanic
Duties - Responsibilities - Achievements:
4* Hotel Operations. Managing from 220 – 600 staff. Interviewing, assessing suitable applicants in the Philippines.
USPH Inspections. F&B cost control. Improvement of storing system.
HOLIDAY INN LHASA (NOW - TIBET GRAND HOTEL)
March 1990 – September 1990 (Health problems)
Position: Food & Beverage Manager
Duties - Responsibilities - Achievements:
4* Hotel with 450 rooms. Managing 200 staff. Cost/Stock Control. Duty roaster. HACCP. Purchase.
WINDJAMMER CRUISES, Manila, Philippines
October 1988 – December 1989 (Project frozen and end of contract)
Position: Food & Beverage Manager
MS Ang Pangulo
Duties- Responsibilities – Achievements:
Managing 100 staff. Pre-opening of the presidential yacht of the Philippines. Conversion of the yacht to tourist attraction. Coordinator and negotiator with government officials. Planning, organising and managing the refurbishment of the entire ships hotel department. Introducing an effective company training scheme. Developing and training staff in all areas of the operation.
BADIAN ISLAND BEACH RESORT, Cebu, Philippines
December 1987 – September 1988 (End of contract)
Position: Food & Beverage Manager
Duties - Responsibilities - Achievements:
5* Beach Resort with 50 chalets. Managing 100 staff. Refurbishment/Pre-opening of the Restaurant. F&B Operation in general. Training plan.
CAFÉ EUROPA, MANILA, PHILIPPINES, September 1983 – November 1987, Director of Food & Beverage (Company sold)
HOTEL DOLPHIN, MALLORCA, SPAIN, April 1979 – November 1980, Hotel Manager (End of contract, seasonal work only)
RESTAURANT TAGOMAGO, HAMBURG, October 1970 – May 1979, Restaurant Manager (End of contract)
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