Alparone CRISTIANA

En résumé

Entreprises

• STARWOOD HOTELS & RESORTS - Temporary Revenue Manager

  Lancaster 2013 - maintenant I coordinate the field room division with the commercial field of the hotel.
  My activity comprises to assume the tariff decisions, to establish the web marketing action, to manage the dealing with the channels off line and on line, to monitor, to analyze and to define the actions strategic to put into effect for the brand reputation (benchmarking).
  My main activity is carried out is through the intermediation portals or through the channel manager that facilitates the job to change rates continuous, is and above all through the analysis of booking reviews on the perceived quality of the customers and the feedbacks left from the travellers in the several social networks.
  I establish prices, I estimate the forecast demand, I manage inventory and distribution and I evaluate results, giving support at marketing department to study the best way to create value for our customers
  Definition of budget plan and monthly forecast.
  My background in F&B and M.I.C.E permits me to apply revenue management also in these divisions, valuing every space of the hotel.
  Finally, I analyze every cost department, to translate my work into a margin of profit for my company.

• AMATI DESIGN HOTEL - Resident-Revenue Manager

  2013 - 2013 Revenue management.
  Construction and insertion of a new grill Bars and its derived. Management of the same ones on the portals based on the market question, the period, the type of consumer and the occupation.
  Development, through an excel file, of a program to define accurately forecast and budget.
  Realization and implementation business plan. Management human resources (Formation, development, efficiency).
  Analysis and optimization of the costs (construction and management through sheets excel of the unit costs).
  Management and resolution complains

• IDEA HOTEL - Resident Manager

  2010 - 2012 My essential responsibility was:
  To monitor the performance of the hotel through verification and analysis of guest satisfaction systems and
  financial reports.
  To maintain product and service quality standards by conducting on going evaluations and investigating
  Complaints.
  To develop accurate and aggressive long and short-range financial objectives consistent with the Company's
  mission statement.
  To prepare financial reports for management
  Management human resources (Formation, development, efficiency). Drawing up of monthly forecast and variation of the same one based on the found data to consumptive.
  Revenue management (management and tariff politics in order to optimize the profit).
  Yield management and optimized management of the overbooking
  Analysis and optimization of the costs (from housekeeping to the restaurant).
  Mice Management.
  Management and tariff politics groups. Relationship with the customers and management book review channels

• HOLIDAY INN - Food & Beverage Manager

  Paris 2007 - 2010 Manage all the activities of catering of hotel and restaurant structures , from the economic resources of the services, to the personnel management, from supplying to the control quality of the production and distribution of foods and drinks.
  I had the task to guarantee the respect of the image, from the point of view of the efficiency and the standards of quality.
  Main activities: definition budget and control of the costs; control of the respect of the standards of quality of the produce-services; control of the hygiene of premises, destined equipments from kitchen, systems to the preparation, conservation and consumption of foods and drinks.
  I was occupied directly of the organization of not ordinary events, which for example , meeting, conventions, suppers to topic, etc
  Relationship with new suppliers and dealing purchase lists.
  Drawing up along with the chef of a menu for the optimization of the costs and verification of the satisfaction of the client

• SHERATON HOTELS & RESORT - Mice Manager

  1998 - 2003 My role in the organic of the structure was that to direct field M.I.C.E, assuming the responsibility of the organization of events of every type, estimating some feasibility from the financial point of view, planning the budgets and coordinating the several phases that carry to concrete realization of the same event, comprised those of promotion and successive analysis of the results reached.
  Check customer satisfaction

Formations

• THE HOSPITALITY MANAGEMENT SCHOOL (Roma)

  Roma 2010 - 2010 MASTER
  
  (International Hospitalty Managemet Accademy) ITALY
  CERTIFICATE AS REVENUE MANAGER

• DEGREE AT THE BUSINESS AND ECONOMICS UNIVERSITY (Bologna)

  Bologna 1979 - 1984 MASTER
  
  * REVENUE MANAGEMENT FOR THE HOSPTALITY INDUSTRY- CANADA ;

Réseau

• Niry RANDRIANOELY