Kevin Castro

• - Financial/technical Management

• - Collection of long-stay rents, reminders, formal notices + short-stay management

• - Implementation of the establishment's policy

• - Participate in the development of pricing policy

• - Analyze the quality of service delivery

• - Pricing strategies management (yield)

• - HR, accounting, and administrative management of the site

• - Measurement of site performance (KPI, performance indicators…)

• - Management of reception, rooms, activities, entertainment, boat transfers.

• - Customer support for ancillary activities

• - Billing and payment management

• - Supervision of a team of 10 people (housekeeping/reception/technical)

• - Supervision of the evening service in the restaurant (HACCP compliance, service times, service quality)

• - Organize and coordinate the work of the waiting and dining room staff.

• - Ensure the daily management of operations, including taking orders, service, and reservation management.

• - Ensure the maintenance of the restaurant.

• - Site opening management (hygiene standards/regulatory controls)

• - Guarantee the safety, health, and well-being of holidaymakers and employees.

• - Guarantee good relations with partners (Owners, local stakeholders, union, etc.).

• - Optimization of the reservation schedule and management of accommodation allocation requests in relation to the head office reservation department.

• - Budget management

• - Monitoring performance indicators (Revpar/ADR/Occupancy Rate/Occupancy Rate/average basket), gross margins, and ratios (Cost per Occupied Room, Cost per Service, staff costs)

• - Control and optimization of the quality of cleaning and common areas.

• - Invoicing for additional services, purchasing management, suppliers, small accounting.

• - Application of procedures related to the staff in charge (reception and cleaning team, maintenance), staff recruitment, working time management, DPAE...

• - Reporting/Feedback to head office.