Ian O Broin
About
COMMUNICATION: •Clear, concise, oral and written communication skills to present verbal and written arguments in a simple way. LEADERSHIP, MOTIVATION AND PEOPLE MANAGEMENT: •Provide effective management and directions to subordinates. •Monitor and maintain performance by effective motivation. •Identify training needs where necessary, to correct weaknesses and develop new skills. PROFESSIONAL/INDUSTRY KNOWLEDGE: •Maintain a good understanding of regulations/procedures and of marketing/operational strategies in order that business is promoted effectively. CREATIVITY AND INNOVATION: •A good understanding of unmet business needs. •Ability to identify core issues and solutions. DECISION MAKING/PROBLEM SOLVING: •Ability to solve problems, by applying common sense and good judgment. PERFORMANCE AND RESULTS: •Sets clear objectives for the job for subordinates, monitors results and takes corrective action where necessary. SELF-MANAGEMENT AND DEVELOPMENT: •Show vigilance in monitoring personal performance and identify areas for personal development. •Have a realistic view of my own strengths and weaknesses.
Work Experience
Guest Relations Manager / Quality Control Manager
Managed guest relations and quality control operations at 5* M Gallery by Sofitel resort.
Front Office Manager/Guest Relations Manager / Quality Control Manager
Managed front office operations, guest relations and quality control. Responsible for PCI DSS compliance and Accor's Mgallery and Loyalty Audits.
Owner and Manager
Director of Guest Experience/ Quality Control/Operations
Overlooked guest experience, front office, housekeeping. Coordinated with all departments for daily operations and high guest satisfaction. Accor Le Club Ambassador.
Director of Operations
Responsible for pre-opening and opening of 5* resort with 63 rooms, 51 villas and 4 outlets. Developed brand culture, SOPs, guest satisfaction indicators and managed 240+ staff.
Education
Swiss Diploma in Culinary Arts
Validated by DCT, Switzerland
Bachelors Degree in International Hospitality and Tourism Management
Validated by the University of Wales