Bill Nassikas is a successful hotelier and founder of Westroc Hospitality in Scottsdale, Arizona. He has spent more than four decades working in the industry. Prior to founding Westroc Hospitality, he served as the Senior Vice President of Operations at the Grand Bay Resorts. “I was responsible for all accommodations, restaurant, spa, golf, and other guest service operations for the organization’s’ luxury resort properties,” he explains. As the Vice President of Operations, he was required to wear multiple hats to fulfill his daily responsibilities. The best hotel managers possess the following key traits, that allow them to be leaders in the industry.
- They have excellent listening skills. In order for you to have insight into which programs are working and which programs need improvement, you have to actively engage with your employees and listen to what they are saying.
- Successful hotel managers are able to effectively motivate their employees. When employees feel appreciated and are motivated, their positive feelings will result in better interactions with guests.
- They have to be willing to share their knowledge with their employees. It is vital for people-centric organizations to practice an open and free exchange of industry best practices.
- The best hotel managers have integrity and set the bar high, not only for themselves but their employees as well. Employees are able to follow instructions more easily when they come from someone who is honest and who they trust.
Bill Nassikas started his career in the hospitality industry as a steward at the Fairmont Hotel San Francisco. He has spent more than forty years climbing the ladder of success. As the President and Chief Operating Officer of Westroc Hospitality, he has been responsible for leading operations and the design and development of resorts.
Also can read: Bill Nassikas: How to Succeed in the Hotel Industry
For more than forty years, Bill Nassikas has worked in the hospitality industry. Since beginning his career as a steward at the Fairmount Hotel in San Francisco, he has held numerous management and executive positions in the industry. Over the last several decades, the success factors for the hotel industry have changed. They are now being driven by global competitions and higher customer expectations. For a hotel to be successful, they need to focus on the following critical success factors.
The most important success factors that hotels traditionally focus on is location. A hotel located off a seldom used highway will not likely find success. However, while the location is still important, there are other factors that matter.
As tourists are able to choose from destinations around the world and can easily research the quality the hotel, it is important to be aware of what hotels around the world are doing to attract new customers and earn their loyalty. Hotels can no longer compete solely on price and location, rather they have to create a quality experience for their customers as well.
A multifaceted approach, quality management goes beyond customer service to include employee satisfaction and involvement in the daily operations. When you concentrate on employee satisfaction, as well as customer service, you can increase the likelihood that all of your employees will provide excellent customer service.
Hotel managers need the authority and flexibility to make decisions to accommodate customers who may have different expectations of a hotel. Be flexible with your policies can earn a customer’s loyalty and good word of mouth in the future.
Before becoming the President and Chief Operating Officer of Westroc Hospitality, Bill Nassikas served as the Senior Vice President of Operations at Grand Bay Resorts.
Also can read: Bill Nassikas: Wines in the United States
Bill Nassikas has over four decades of experience working for hotels and restaurants, including the creation of food, beverage and hospitality programs from scratch.
The United States is a great example of what happens when vineyards and winemakers are not facing any restrictions when it comes to the grapes they plant and wines they produce. In the beginning, the American wineries chose to grow the same grapes that were popular in Europe. As the industry developed, so did the varieties of wines. Different regions of the United States became centers of excellence for certain varieties of wines.
Traditionally, the wines in the United States have been labeled by their grape variety and not by the region of origin because it seemed like an easier way to distinguish between different wines. This approach is not as common in Europe, even though certain European regions, such as Alsace and Germany, have always labeled their wine creations by grape variety. While the variety of the grapes does play a significant role in what drives the wine’s flavor, the style and quality of wine also depend on when the grapes were harvested. This does not mean that the longer grapes stay on the vine, the better the wine. Vineyards need to get the highest degree of balance between sugar and acidity. In many regions of Europe, this has been affected by a fungus that covers the grapes and consumes a large part of the grape’s sugar content and acidity. A lot of European wines have a very sweet flavor and resemble syrups even though their complexity makes it clear that they come from distinguished varieties of grapes. This is something Bill Nassikas experienced during three years of his studies in Switzerland.
Also can read: Bill Nassikas: Different Kinds of Wines
Bill Nassikas has decades of experience in the hospitality industry, including jobs in the capacity of food and beverage manager. He has been in the industry since 1972 and witnesses many changed firsthand.
A lot of new wineries and vineyards started to appear in the United States, Australia, and New Zealand after World War II. These wineries were very different from their European counterparts. They didn’t have centuries of local traditions or experience. They looked at their prospects and export markets, identified what customers liked, and created wines that matched the requests.
Globalization has played its role, too. Today, winemakers from different parts of the world gather together, visit each other, and share both ideas and advances in technology. Quality control has become a necessity and has led to even cheap wines having good quality. However, this does not mean that all wines are starting to taste the same. Wines from different producers, made of distinctive local grape varieties, also have distinctive flavors and significantly differ from each other. While there are currently over four thousand different varieties of grapes, there are only a dozen or so of the most important kinds of wines. The whites are Chardonnay, Riesling, Semillon, Sauvignon Blanc, and Muscat. The reds are Merlot, Cabernet Sauvignon, Grenache, Pinot Noir, and Shiraz.
If you have ever tasted wild strawberries, you know that the size of a berry can have a huge impact on its flavor. The same is true of grapes. The bigger the grapes, the lighter the wine. The smaller the grapes, the more flavorful and concentrated the wine is going to be. At the same time, it is the skin of a grape that holds most of the taste that lets it stand apart from the rest. Grapes with thick skins usually produce wines with very strong flavors. If the winemakers were to remove the skins and then press the grapes, there wouldn’t be much difference between the juice from red and white grapes and not many factors that an executive like Bill Nassikas could use when choosing wines for his resorts.
Also can read: Bill Nassikas: Becoming a Food and Beverage Director
Bill Nassikas is a highly experienced hospitality professional. During his career, he spent many years as a Food and Beverage Director for several popular resorts. As the food and beverage director, he was responsible for overseeing the entire food and beverage service aspect of the resorts.
In order to become a food and beverage director, you have to have a Bachelor’s degree in food management or hospitality management. Through the course of the program, you will learn about hiring, menu planning, training, event management, purchasing and inventory control, marketing, and other related skills. Once you receive your degree you will need to gain experience in the field. The experience will help you to gain insight into the field and gain confidence working in a kitchen or restaurant environment.
Food and beverage directors are ultimately tasked with all the purchasing decisions, human resource decisions, as well as which products to carry and the design of the menu. They are responsible for implementing training and overseeing all aspects of guest services. Successful food and beverage directors are creative individuals who take initiative and establish standards for the entire food and beverage operations of a company.
Bill Nassikas is the President and Chief Operating Officer of Westroc Hospitality, a company he founded in 1999. Before starting the company, he served as a Food and Beverage Director for Deer Valley ski resort in Park City, Utah.
Bill Nassikas has more than forty years of hospitality industry experience. Early in his career, he spent time as a Food & Beverage director at a resort, in which he was responsible for creating the entire food and beverage program as well as managing the restaurant. Managing a restaurant requires a balance of business savvy, creativity, and customer service skills. Here are some tips to consider for successfully managing a restaurant.
- Write down what lies ahead for the next day. This includes everything from scheduling to inventory. By writing this down ahead of time, you won’t be caught short during your busy times. Always have a backup plan in place and keep your team busy when things are slow.
- Communicate with both your customers and your staff. Hold regular staff meetings to communicate your goals and make sure to give credit when credit is due.
- Delegate tasks to capable employees. You can’t do everything, so let your employees take on some of the responsibilities.
- Always watch your bottom line. Make sure you are constantly managing your inventory, tracking your sales, and reducing shrinkage so that you know where you need to be at the end of the night, week, month, and year.
- Treat your employees with respect and keep a positive environment. When your employees are happy, they will work harder for you.
Being a successful restaurant manager, like Bill Nassikas takes a patient and pleasant demeanor, a positive team attitude, and excellent customer service skills.
Bill Nassikas is the President and Chief Operating Officer of Westroc Hospitality in Arizona. For more than thirty years, he has been operating and managing resorts across the United States. For hotels to attract and engage new customers, they have had to increase their presence on social media sites like Facebook and Twitter. Here are some simple tips to help you make the most out of your social media marketing efforts.
- Start a blog and keep it updated with the latest hotel news, activities, shopping and attractions. A blog allows you to provide your guests with suggestions about what to do while staying with you.
- Take control of your online reputation by asking your guests to post reviews on various sites like Yelp and TripAdvisor. It is important that you continually manage your profile on these sites and respond to every review that is left.
- Use your Facebook page to engage your guests by having them post pictures of their recent stay at your hotel.
- To grow your sphere of influence online, be sure to link local companies and attractions in your Facebook and Twitter posts. This can be done by using ‘@’ and their profile name.
These simple things can help you grow your online reputation and fan base and allows you to interact with your guests. Bill Nassikas has been working in the hospitality industry for more than thirty years and has created many successful resorts across the United States.