Guy Lindt

5* property, member of “The Leading Hotels of the World” until October 2019 and since then
member of “Small Luxury Hotels of the World”, 92 rooms of which 25 suites,
130 employees, 2 restaurants, 2 bars, conference facilities, swimming pool, fitness and Spa.
• Number 1 Hotel in Jerusalem on Tripadvisor since August 2022
• Conde Nast Traveller, Reader’s choice award 2023
• Increased the occupancy by 20%, ADR by 30% and GOP by 20%, achieved the best
year ever in 2023.
• Extensive sales trips in the US, Europe and in the Middle East area.
• Implemented a sound marketing strategy as well as revenue management.
• Budget, cash-flow, FF&E
• Total kitchen and restaurant renovation with a new concept.

4* plus Hotel and Thermal Center, 250 staff, 120 rooms, 3 restaurants, 2 bars, 16 conference
rooms, fitness, European Spa and Beauty Center, medical treatment center with
physiotherapists and medical staff.
• Overlooking both properties and increasing business and occupancy.
• Implementation of the sales and marketing strategy by developping new markets in
corporate and leisure.
• Complete turn over of the Food&Beverage offer with new Chef and new concept.
• Developping Human Ressources, maintaining and developping infrastructure.
• Preperation of budgets, analysis, profit and loss statment

1350 Members, 50 staff, 13 tennis courts, 2 squash courts, fitness, spa, swimming pool,
children nursery, restaurant and bar with lounge.
• Implementation and follow up of the Marketing Strategy, doubled the number of
members in 5 years.
• Developping Human Ressources, maintaning and developping on site infrastructure.
• Preparation of budgets, analysis and presentation of profit and loss statment.

4* Hotel, 100 staff, 172 rooms, 2 restaurants, bar, terrace, conference facilities, banquetting.
• Search and implementation of the branding « Best Western »
• Total refurbishment ot the Matara restaurant terrace
• Budgets, recruitment and renovation of the infrastructures

4* Hotel located on the shores of lac Temblant, 230 staff, 248 rooms, 2 restaurants, bar,
conference center, Spa with 14 treatment rooms, ski school, golf course.
• Total restructuration and positionning of the hotel.
• Implementation of quality standards.
• Expenses cuts, increase of the total revenue, break even after 3 years

Pre-opening and opening of a 4* Hotel, 80 staff, 55 rooms, 1 restaurant, 1 bar, 1 beach snack,
diving center.
• Follow up of construction, evaluation of the needs in FF&E with architects and owners.
• Recruitment of department heads and staff with adequate training and coaching.
• Implementation of standard operating procedures.
• Development and follow up of the sales and marketing strategy.
• Implementation of budgets, financial analysis and presentation of the profit & loss
statments.
• Planning and implementation of phase II with 40 more units.

Opening fo a 4* Hotel, 230 staff, 220 rooms and suites, 2 restaurants, 2 bars, 1 night club, banqueting, conference center up to 1'000 persons.

Opening of a 5* hotel, 180 staff, 47 suites, members of SLHW, 1 restaurant, 1 bar, 1 beach snack, diving center.

Management of Food & Beverage and Finance of a 5* hotel, 150 staff, 52 bungalows suites, member of Relais & Châteaux, 1 restaurant, 1 bar, diving center.

Food & Beverage Manager of a 5* hotel, 85 staff, 120 rooms, 2 restaurants, 2 bars, banqueting and conference facilities, nautical center.