Crowne Plaza Belgrade’s Post

The myths of being an F&B Leader; --> You have to work 60-70 hours a week --> Breakfast is your biggest concern --> In-House guests are your bread and butter --> Process and red tape is a pain in the ass --> It's all about bums on seats --> We've always done it this way The truths of being an F&B leader; --> You have to be present for your team --> Every service, in every outlet, has its own importance --> The local community should be your core revenue stream --> Agility and innovation is your super power --> Strategically yielding your inventory can grow revenues --> Think differently, Grow differently Agree with me? ♻️ Repost & Share Like what you see, keep an eye on my profile 👀 Want to know how we can help at Auden Hospitality? Reach out by DM Scot Turner MIH #innovation #thinkdifferently2024 #hospitality #hotels 

The myths of being an F&B Leader; --> You have to work 60-70 hours a week --> Breakfast is your biggest concern --> In-House guests are your bread and butter --> Process and red tape is a pain in the ass --> It's all about bums on seats --> We've always done it this way The truths of being an F&B leader; --> You have to be present for your team --> Every service, in every outlet, has its own importance --> The local community should be your core revenue stream --> Agility and innovation is your super power --> Strategically yielding your inventory can grow revenues --> Think differently, Grow differently Agree with me? ♻️ Repost, Share & share your thoughts in the comments Want to know how we can help at Auden Hospitality Hospitality? Reach out by DM Scot Turner #innovation #success #hospitality #hotels

Excellent book and very easy to read very relevant to reality Bravo

Introducing Michele Mariotti, Head of Bars at The Gleneagle Hotel, and our incredible #FaceOfTheWeek! 👏 🥂 Michele began his journey at Gleneagles in 2020 and currently leads the bar programmes for the hotel, including launching brand-new menus for the venue’s bars, The American Bar and Century Bar. Speaking on his love for the industry, Michele shares, “What I love most about the hospitality industry is the opportunity to create unforgettable experiences for our guests. Cocktails are not just drinks; they're crafted works of art that evoke emotions and memories. I love the creativity and innovation that goes into designing new cocktails and menus. “Moreover, the hospitality industry allows me to cultivate genuine connections with both customers and staff, fostering a sense of community and belonging within our establishments,” he adds. The future looks bright for Michele, as he shares goals for the future, revealing, “My goals at the moment are to solidify the experience that we deliver to our team here at the American Bar and Century Bar. I believe that hospitality now is going through some significant changes, and we at Gleneagles want to be at the forefront of the market when it comes to the development of our team. This will allow us to create a unique guest experience as it is delivered by a core team of passionate and committed individuals who are very well looked after.”   With extensive experience in the industry, Michele is confident on the key quality that makes an exceptional hospitality professional, as he explains, “In my opinion, there is one key defining characteristic that defines someone who will excel in hospitality, and that is empathy. Some of the best colleagues I have ever had the chance to work with can instantly recognise the state of mind of the guests they are serving and provide small thoughtful touches to elevate the experience.” To finish, Michele offers some words of advice to fellow hospitality professionals, “There are 2 bits of advice that I wish I had received early on in my career that would have helped me to progress faster. First of all, be patient. The only way you can truly reach your potential and affect cultural and behavioural change in a team is by being an active part of it for a substantial amount of time. All the best bars in the world are built by a core team of individuals who have worked together for several years. “Secondly, communication is a skill, and it is perhaps the hardest to master. Communicating with your team positively and constructively is crucial, but active listening is even more important,” he finishes. We congratulate Michele on his success so far, and wish him all the best for the future!

I have always believed, to the core of my being, that being unreasonble for the right reasons, especially in the hospitality industry is being inclusive. It is having the remarkable power to give our customers, regardless of status (VIP/ VVIP), nationality, cultural background, or ethnicity, an experience that is more than what they expect. In the words of Will Guidara, renowned American restaurateur and author of Unreasonable Hospitality, "The secret to hospitality is being present and taking what you do seriously without taking yourself too seriously." --- this I believe must be the core of every hospitality professional. #unreasonablehospitality #hospitality #culture #leadership

I've had the privilege of working for and with some of the top hotel brands in the world. 🌎 When I meet with a new client or perhaps people outside of the industry about what I do - the same question is always asked, "How do you actually increase service scores?" This is a big question! And honestly, the answer is simple - or at least the process is simple. There is nothing you can buy, give away, or say that would automatically increase scores in perpetuity. Danny Meyer wrote in his book - one of my top reads of all time - Setting The Table, about the power and need of setting and establishing standards. Without them, he writes, "just give away the keys to the restaurant." 🧂 If you want to improve service scores, the answer lies in your standards. When standards are clearly defined, well distributed, and effectively trained - service scores will be a well-earned result. 🤩 Simply put - if you want to increase your scores- focus on your standards.🎤 #hospitality #standards #service #quality #restaurants #spa #hotel #qualitycontrol #luxury #leadership

Here are four things I do to help hoteliers think differently about F&B 1/ Craft your F&B strategy and create your story. 2/ Make your F&B fun (and functional 😉) 3/ Show you how to analyse your operation differently to improve your performance. 4/ Create a framework that empowers your team to be creative. These four things make the day to day operation that much easier And create F&B outlets your guests will love Because average F&B just doesn't work anymore Who's with me 🙋🏼♂️ PS. There's a lot more to the above - visit our website via the link in my profile to learn more Scot Turner | Auden Hospitality #innovation #thinkdifferently2024 #hospitality #hotels

I often get asked if hoteliers became complacent with their F&B And that's why so many aren't strong enough today Being replaced by the innovation of independent restauranteurs I'm not sure if this is true But one thing for sure Restauranteurs have a very different mindset to hoteliers This is why; --> They focus on quality --> They embrace the local community to be successful --> They continually innovate --> They don't limit themselves with red tape --> They have a mission Far too often this is how hoteliers differ; --> They focus on function more than experience --> They ignore the local community --> They dilute concepts --> They don't employ restaurant people --> They don't treat the restaurants independently This being said... I do see a change in the way hoteliers view F&B They just need support to adopt A restauranteurs mindset into their offer. That's when the magic happens Because they start to view F&B differently And change the way it's always be done And that's why I am on a mission to help. What are you doing to make the change? I'd love to hear how you are doing things differently in 2024! #innovation #success #hospitality #hotels

95% of hotel and restaurant staff want this... It changes the whole atmosphere in your business. A present leader. Whether you are the department manager, or the general manager, the difference your presence makes is huge. It doesn't just mean you being there. It means having genuine focus on your people. Check in with them. Ask about how they are. Ask do they need anything. Ask 'How can I help'. Build a real connection with your people and transform how you lead and the performance of your business. Oh, and one last thing... It doesn't cost anything to do this! How are you showing up and being present for your team? #hospitality #hospitalitymanagement #hotels #restaurants #strategy