Greg started working at Travel Charme Strandhotel Bansin in 2021 as a food and beverage manager and was quickly promoted to deputy general manager - and then to general manager of the hotel. The property has two restaurants – a classic restaurant with 110 seats and a terrace area with 24 seats. They also have a bistro and bar on the property’s patio as well.
Greg Smlatic General manager
While guests enjoy having multiple options for dining on the property, it creates operational challenges. One of those is managing food and beverage around events, a key feature of the hotel’s operations. “We’ve developed a big entertainment program,” Greg said, “It’s very common for teams to have to accommodate live concerts and events like that.”
The food and beverage team also needs to figure out how to deliver a wide range of culinary options efficiently. “We serve a lot of Mediterranean dishes in our classic restaurant. Down in the bistro, we focus on more regional specialties. Delivering creativity and quality poses a challenge because not only do you need chefs who can design the dishes, but you also need teams that create them. Our F&B team consists of about 30 people, and everything we do is to work towards our goal of ensuring happy guests.”
It is difficult to reconcile all of this in a hotel, especially in a large establishment with complex processes and events such as the Travel Charme Strandhotel Bansin. The hotel team previously used a different technology to manage F&B activities and found it somewhat difficult to use. “It was often not updated in a timely or sufficient manner,” Greg confided. “It was slow to use. I couldn't have my team members wasting their time with the technology and taking time away from guests.”
Providing hospitality and delighting guests, of course, takes time, but that was just the start of the challenges Greg faced.
“I found myself wasting time searching for things in the system. When we needed to change a new menu, it took us an unbelievable amount of time. Time that could’ve been spent on better things than sitting on the computer and taking days just to input something into a system.”
I have to talk to my guests, said Greg. That's the part of the job that's the most fun. As a hotel manager, sometimes you have to work in the office. I try to use the time here as efficiently as possible, because the time on the computer probably won't change the experience for the guests.
Of course, engaging with guests wasn't just about making Greg feel good. The guests notice and appreciate it too. “I think it's always important as a manager to be there with your team, talk to them often and support them. Sometimes there are problems and you have to be there to intervene and protect your employees. I always stand behind my team and am there for them.”
For all of these reasons, it was clear a change was needed.
