Robert Torregano

General Manager @Candlewood Suites® Hotels

Lafayette, LA, US
EMAILS
r••••••••@ihg.com
MOBILE NUMBERS
+13•••••••26

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WORK HISTORY

May 2023 — Present

General Manager @Candlewood Suites® Hotels

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Lafayette, LA, US

EDUCATION

2006 — 2007

University of Louisiana at Lafayette

Hotel/Motel Administration/Management

2007 — 2008

South Louisiana Community College

Business Administration and Management, General

1984 — 1987

St. Augustine High School - New Orleans

High School Diploma

2003 — 2005

University of New Orleans

Hospitality

1999 — 2003

Delgado Community College

Associates of Science

SKILLS

Supervisory SkillsBudgetsFoodPre-OpeningOperaFood & BeverageCustomer ServiceHotelsLeadershipHospitality IndustryCulinary SkillsInventory ManagementTime ManagementHospitality ManagementRevenue AnalysisMarketingRestaurant ManagementEvent ManagementMeeting PlanningForecastingTeamworkCateringIncome StatementFront OfficeManagementTeam BuildingHiringProperty Management SystemsPayrollRooms DivisionRecruitingProcess SchedulerHospitalityEvent PlanningSalesFood ServiceHotel ManagementTourismYield ManagementRestaurants

ABOUT ROBERT TORREGANO

I have over 28 years of extensive experiences, with Increasing responsibilities, overseeing and actively engaging in all aspects of entry levels positions as well as being promoted to the Managerial Level, with experiences in forecasting, recruitment, policies and procedures enforcement, employee and customer relations, promotions training coach, shift management, conflict resolution, trouble shooting, inventory, marketing, cost control, payroll, P&L reconciliation, vendor outsourcing, weekly sales and decreased expenses, facility maintenance, and sanitations certifications. I have Direct responsibility of Hiring and terminating of employees: Training and development of all employees as well as assistant managers: setting and enforcement of company guidelines through the units ( Hotels, Restaurants, Security posts, Housekeeping teams, Front desk teams): scheduled co workers based upon needs and trends: controlled cash and food cost, variable and non variable cost: Ordering and placement of all stock and equipment: repair and maintenance of all equipment and ensured efficient operations And I have passion towards guest service.

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