Kim Heang Hoeun

• Managed budget implementations, employee evaluations, and contract details.
• Developed and maintained relationships with customers and suppliers through account development.
• Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
• Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
• Introduced new methods, practices, and systems to reduce turnaround time.
• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Implemented operational strategies and effectively built customer and employee loyalty.
• Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
• Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
• Developed and executed strategic plans for business growth and expansion, resulting in increased market share.
• Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Championed continuous improvement initiatives that enhanced operational performance across all departments.
• Developed and implemented strategies to increase sales and profitability.
• Collaborated with cross-functional teams to develop innovative solutions.
• Formulated policies and procedures to streamline operations.
• Directed comprehensive sales efforts to exceed revenue targets consistently while maintaining customer satisfaction levels.
• Analyzed market trends and competitor activities to create competitive advantages.
• Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
• Analyzed market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.
• Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
• Implemented robust inventory management systems to optimize stock levels and minimize waste/costs associated with excess product storage.
• Collaborated effectively with cross-functional teams on various projects/initiatives aimed at enhancing organizational performanceresults.
• Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
• Reported issues to higher management with great detail.
• Trained new employees on proper protocols and customer service standards.
• Negotiated price and service with customers and vendors to decrease expenses and increase profit.
• Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• Monitored daily cash discrepancies, inventory shrinkage and drive-off.
• Interacted well with customers to build connections and nurture relationships.

• Reviewed performance results to target and take corrective measures with authorization and escalation.
• Oversaw departmental budgeting, ensuring financial sustainability and responsible resource allocation.
• Led employee performance reviews, aligning individual goals with organizational objectives.
• Increased customer satisfaction by addressing concerns promptly and implementing effective solutions.
• Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
• Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
• Boosted employee morale through engaging team-building activities, open communication channels, and a supportive work environment.
• Improved customer satisfaction levels by addressing concerns promptly and implementing effective solutions.

• Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
• Identified and resolved unauthorized, unsafe, or ineffective practices.
• Introduced new methods, practices, and systems to reduce turnaround time.
• Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
• Developed processes to save on costs and prevent losses.
• Analyzed market trends and customer feedback to develop new strategies for improving operations.

• Ensure product and service the optimum level at all time
• Review financial statements sales activity report and performance data in order to measure productivity goal achievement and to determine area needing cost reduction and program improvement
• Manage relationship with travel agency partners, OTAs and medias, overseas travel agent Ensure business running with high profitable
• Implement internal control system cashier minimize inventory turn down saving utility cost control ensure cost transparency from all supplier minimize housekeeping cost
• Monthly meeting with board one per month
• Do the budget plan every 6 months to the low season and high season strategy to maximize the profit

General Activities Management of the Department of Operation

• Oversee F&B Department
• Oversee House Keeping, Purchasing Procedure Inventory control clear stock housekeeping kitchen and restaurant
• Oversee front office department
• Oversee accounting and finance department direct and coordinate finance budget activity of the organization to fund operation Maximize profit increase efficiency and fun investment opportunity
• Oversee product and contracting develop products and over certain service set prices and credit term based on market and customer demand
• Over HR and administration including training staff prepare work schedule and assigning specific duty identify staff requirement involved in staff recruitment and termination process for all department
• Oversea sale and marketing department plan and direct activity such as sale promotion coordinating with other department head as required

• Ensure product and service the optimum level at all time
• Review financial statements sales activity report and performance data in order to measure productivity goal achievement and to determine area needing cost reduction and program improvement
• Manage relationship with travel agency partners, OTAs and medias, overseas travel agent Ensure business running with high profitable
• Implement internal control system cashier minimize inventory turn down saving utility cost control ensure cost transparency from all supplier minimize housekeeping cost
• Monthly meeting with board one per month
• Do the budget plan every 6 months to the low season and high season strategy to maximize the profit

General Activities Management of the Department of Operation

• Oversee F&B Department
• Oversee House Keeping, Purchasing Procedure Inventory control clear stock housekeeping kitchen and restaurant
• Oversee front office department
• Oversee accounting and finance department direct and coordinate finance budget activity of the organization to fund operation Maximize profit increase efficiency and fun investment opportunity
• Oversee product and contracting develop products and over certain service set prices and credit term based on market and customer demand
• Over HR and administration including training staff prepare work schedule and assigning specific duty identify staff requirement involved in staff recruitment and termination process for all department
• Oversea sale and marketing department plan and direct activity such as sale promotion coordinating with other department head as required

• Ensure the smooth and affection operation in the department through prom effective and proper reservation service to achieve maximum room revenue in order to meet or exit the revenue Target supervisor in general job performance of reservation staff employment thing of policy and procedure and the guidance of Sales Director
• Training responsible and perform any other required might be requested by Sales Director
• To handle all type of room reservations and achieving the forecasted room occupancy as well as the average room rate, meanwhile, assuring to the guests the best suitable accommodation.

Sales and Reservation Supervisor Duty and Responsibility

• Having knowledge of entire sale and reservation procedure according to international hotel manual system
• Responsible for hotel and local reservation and reservation link to Best Western worldwide
• To assist the Reservations Manager or the Reservations Officer in the supervision and control of the reservations operational procedures.
• To be responsible or maintaining a complete and up-to-date reservations filing system.
• To promote room sales through phone contacts. To maintain good relation with business services especially local travel agents.
• To answer, confirm and process all requests for reservations according to the established procedures.
• To attend enquiries and obtain the correct and necessary information regarding the exact details of the reservations made, noting down any special requests.
• To prepare and file all processed reservation forms accordingly.
• To assist the Front Office in advance blocking of rooms on special requests.
• To make sure the cleanliness and maintenance of own work area/ equipment.
• To check and verify reservations for the day's arrival before printing out the expected arrival list.
• To assist the Reservations Manager or the Rooms Division Manager in the maintaining proper filing and recording of all correspondence pertaining to contracts established by the Sales & Marketing Department with commercial companies, travel agents and others.
• To have knowledge of handling the Front Office Fidelio System's operation and to maintain the computer discipline at all times.
• To assist the Reservations Manager or the Rooms Division Manager in maintaining low operating costs and achieving maximum sales and profitability in Reservations Department.
• To assist the Reservations Manager or the Rooms Division Manager in maintaining high staffs morale through motivation, productivity and communication.
• To maintain close liaison with other operating departments.
• To perform any other job-related duties assigned to him or her by the Reservations Manager, Rooms Division Manager, General Manager and the Management.

B: PURPOSE

• To courteously and promptly serve guests according to the service standards.

C: MAJOR DUTIES AND RESPONSIBILITIES

• To ensure a sufficient supply the dining room and individual tables with clean chinaware, silver, glassware and utensils as needed.
• To maintain complete knowledge of table/seat/station numbers room capacity, hours of operation, proper table set up and dress code of the restaurant.
• To set up of the tables according to service standards.
• To set up side station with supplies and equipment.
• To checked assigned station and ensure readiness prior to guest arrival.
• Review reserved tables and names of such; follow up on special arrangements for pre-assigned tables according to standards.
• Review daily specials or not available items and maintain awareness throughout the shift.
• To greet guests at assigned tables and to ensure that each guest receives a menu.
• To take guests to a table when there is no hostess available.
• To take a drink-order and give it to the bar personnel for preparation.
• To be able to answer all questions on menu selections accurately and offer suggestions.
• To be able to recommend and describe special cocktails.
• To have a good knowledge of menu prices and composition of food and beverage menu items, and be able to give guests information about these areas in clear language.
• Communicate and work closely with the captain and runners in assigned station on service timing, additional tablewares for courses and items to serve.
• Served all food courses to the guest in accordance with departmental standards.
• To remove dirty dishes, glassware and silverware from the table according to standards.
• Ensure each table is properly crumbed after the main course is removed.
• Not to leave the respective station assigned during operation hours, unless necessary and have to inform station captain.
• Not to consume any food or drink in the kitchen or restaurant areas, or remove any food or drink for consumption elsewhere.
• To talk as little and as quietly as possible in the restaurants, and to behave extremely politely at all times.
• To be able to make short, polite conversation with guests when appropriate.
• To make sure that all food service areas are clean and look tidy at all times.
• To bring items to a guest upon request.
• To discretely pick up and remove litter and leaves lying on the restaurant floor.
• To ensure that linen are used for the correct purpose.
• To transport from storeroom to restaurant all necessary supplies
• To help ensure that at closing time all equipment is returned to the proper locations, that all lights and fans are turned off and all doors and cupboards are closed, and that the stations are left clean and tidy.
• To provide a fast, efficient and friendly service at all times.
• To maintain the highest standard of personal hygiene and appearance.
• To cooperate fully with his/her colleagues and work as a team at all times.
• To make sure that all food and beverage store rooms are left looking tidy.
• To thank guests when they leave their table at the end of their meal for eating in the restaurant, and to wish them a pleasant day or evening.
• To help set up tables for dinner.
• To follow and obey all hotel regulations.
• To be able to answer any question about the hotel's services and facilities and to be able to give tourist information.
• To provide service to all guests in a friendly, efficient and polite manner at all times.
• To look out for any fire, health and hygiene hazards, and to report them to a supervisor at once.
• To correctly use, preserve and protect all restaurant equipment.
• To ensure that his/her uniform is always kept clean, in good repair and neatly pressed, and that his/her name badge is worn.
• To hand in lost property to the Housekeeping Office as soon as it is found.
• To attend all skills training sessions as required.
• To carry out other duties as and when requested by a supervisor or management.
• To ensure that his work meets the “standards of performance” for his position.
• To make a continuous effort to increase his/her knowledge of his/her profession, and to improve his/her skills.
• To protect the environment in every way possible.
• To be as economical as possible with materials used in the job, including paper and water.