BHAVYA SHARMA

· Lead end-to-end front office operations including reception, concierge, and night audit.

· Manage, mentor, and support Duty Managers and Front Office team members.

· Oversee rostering, payroll inputs, leave management, and daily resourcing.

· Act as senior escalation point for complex guest issues and service recovery.

· Ensure compliance with health & safety, hotel policies, and liquor licensing requirements.

· Collaborate with Housekeeping, Maintenance, Revenue, and senior management teams.

· Implement and refine front office procedures and training standards.

• Managed rates and inventory across OTAs, GDS, and booking platforms to support occupancy and ADR.
• Handled corporate, government, and travel trade contracts including RFP submissions.
• Managed group bookings end-to-end ensuring smooth coordination and guest satisfaction.
• Effectively managing inventory to ensure optimal room availability and pricing.
• Training team members and amending policies and procedures for to support smooth operations.
• Revenue Management and strategic planning to support budget targets

• Overseeing daily operations to ensure smooth and efficient hotel functioning.
• Handling guest inquiries, complaints, and emergency situations
• Supervising staff and ensuring compliance with hotel policies.
• Managed Liquor Licensing and Health and Safety Compliance.

• Managed overnight hotel operations ensuring safety, service continuity, and accurate reporting.
• Completed night audit and end-of-day financial processes.
• Acted as sole point of escalation for guests and operational issues overnight.

• Delivered front-line guest service including check-in, check-out, and reservations.
• Handled guest enquiries via phone and email with professionalism.
• Processed payments, cash-ups, and daily financial transactions.

• Managed daily restaurant operations including staff supervision and customer service.
• Handled inventory checks, reservations, and service coordination.
• Ensured compliance with health & safety and food service standards.

• Maintained guest rooms and public areas to high cleanliness standards.
• Responded promptly to guest requests and service needs.

• Provided food and beverage service in restaurant and event settings.
• Supported banquet operations and high-volume service periods.