Driving Profitability in Hotel & F&B Operations

Driving Profitability in Hotel & F&B Operations

Introduction

In the fast-paced and competitive landscape of hospitality and F&B, the ability to balance exceptional service with financial acumen is what sets industry leaders apart. Driving Profitability in Hotel & F&B Operations is a transformative program designed to equip hospitality professionals with the strategic insights and practical tools needed to turn operational excellence into measurable financial success.

This program goes beyond the basics, diving deep into the critical connection between service operations and profitability. Participants will gain a comprehensive understanding of Profit & Loss (P&L) statements, learning how to analyze financial data, identify key drivers of revenue and cost, and make informed decisions that boost the bottom line. Through real-world case studies, interactive exercises, and actionable strategies, this training empowers teams to align their day-to-day operations with organizational goals, optimize processes, and unlock new opportunities for growth.

Leading this program is Kelvin, an accomplished hospitality professional with over 30 years of combined experience in Hospitality, Sales & Marketing, and Food & Beverage. As a seasoned industry veteran, Kelvin brings a wealth of hands-on expertise to the table. His passion lies in transforming service delivery into memorable customer experiences while driving revenue and profitability goals. Kelvin’s unique ability to blend operational excellence with financial acumen is a big plus, bridging the gap between service excellence and financial success.

Who Should Attend: From Crew to Supervisors, Managers & Assistant Managers at Food & Beverage establishments and Hotels - Revenue Team - Sales & Marketing - Finance & Accounting - Banquet & Catering Sales - Chefs - Restaurant Operation Managers.

Outcome

At the end of this program, participants will be able to:

- Learn Key Financial Terminology.
- Apply and describe the components of Revenue and Costs.
- Analyze Opportunities for Revenue Generation and Cost Reductions.
- Evaluate and reflect on actionable procedures to drive Strategic Profitability.
- Demonstrate simple and practical Standards for the overall benefit of the organisation.

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No	Topic	Topic Description
1	Introduction to Profit & Loss (P&L) and Financial Concepts	Provide an understanding of the company’s Mission, Vision, Values in relation to P&L What is a Profit & Loss Statement (Store P&L, Division & Organization P&L)? How do you read a basic P&L and its relevance to Service Operations. Basic Financial Terminology
2	Revenue Streams in Service Operations	Definition of Revenue Types of Revenue Streams Cross Selling & Up-selling (Daily, Weekly targets) Who up-sells?
3	Cost Management and Optimization	What are Operational Costs? What are Fixed Costs and usage maximization What are Variable Costs? (COGS, Wastage) Strategies for Cost Reduction without Compromising Quality & Quantity
4	Analysing and Calculation of Profit Margins	What is Gross Profit vs What is Net Profit Point of Sale (POS) Systems and Ordering Systems Impact of Service efficiency to Profit margins Basic Turnover Revenue per square foot and Revenue per hour Concepts Customer Relationship Management Tools Handling Transactions (Cash, Credit & QR Payment) Q&A Sessions & Group Discussion
5	Budgeting & Forecasting for Operations Team	Non-Financial Budgeting Budgeting F&B Inventory Budgeting Non-Food & Beverage Inventory Budgeting Labour Scheduling Matrix Forecasting F&B Inventory Forecasting Non-Perishable Inventory Forecasting Labour Budgeting & Forecasting Emergency Situations
6	Driving Profitability through Operational Excellence	Aligning Service Operations with Organisation’s Financial Goals Culture of Financial Accountability Standard Operating Procedures Hygiene & Safety Practices Developing an Incentive plan for Service Operations (Incentive Matrix)
7	Technology & Tools for Financial Management	Financial Software tools – real time Revenues, comparative analysis Real time Attendance reports Effective usage of CCTV Store Communications Protocol – clear lines of communication External Communications Protocols
8	The Customer	What is the Expectation? What is the Experience? How to make it Memorable and Profitable S.C.O.N.E. (Smile, Clean, One Interest, Name, Experience) – Role Play Types of Conflicts & Resolutions in Customer Service Conflict Resolution Framework (Listen, Apologize, Solve, Thank) Role Play on conflict resolution Attitudes \| Skills \| Knowledge Time Management Balancing Customer Service with Operational Tasks Team Building Activity

Expert

Kelvin Lai Kwek Keong

Kelvin is an accomplished professional specialising in Hospitality Front Line Service, Rooms & Events Sales and Food & Beverage Operations with a passion for infusing Service delivery with memorable Customer Experiences. He was a former Front Office Manager, Director of Sales, Head of Catering and General Manager, F&B Operations. His passion in these areas encompasses Facilitation of performance disciplines and transforming team members who support and rally together as dynamic teams to achieve revenue and profitability goals. Kelvin is a HRDC certified and accredited trainer & facilitator of the Human Resources Development Corporation Malaysia (HRDC). With 16 years of experience in the Hospitality Industry from Front Office Division to Sales and Marketing Divisions, 14 years in Food and Beverage Operations, Kelvin’s strengths lie in learning and leading, managing, training and building Performance Teams. His diverse skills in Front Line Service, Sales & Marketing and Food & Beverage Operations provides a unique view into: Providing Memorable Guest Service Experiences by training staff to look beyond tasks and to creating impressions. Selling by building Long Term Client Relationships and meeting clients with objectives and goals in mind. Creating successful F&B operations by fastidiously meeting client Expectations and Coaching team members on being customer centric and equipping them with practical Standard Operating Procedures (SOPs) and knowledge of Operational Profitability: Costing, Revenue, Profit & Loss Methodology. Kelvin has facilitated sessions ranging from formal training settings to small group environments, to one-to-one facilitation sessions; over the course of his career and believes that Training and Development is a Lifelong Learning journey to improvement in Attitudes, Skills and Knowledge. Diploma in Hotel and Catering Management (Kolej Damansara Utama Malaysia) HRDC Certified & Accredited Trainer Certificate – Advanced Sales Training (Tafe South Australia) Certificate – Finance for Non-Finance Senior Management (CeDR)