Why operations drive revenue
The rate a hotel can charge depends on its reviews, and reviews depend on operations: how check-in goes, how clean the room is, how quickly a problem is solved. A well-run hotel sells at higher rates and keeps its staff.
What we take on
Structure and roles
We define departments, the org chart, job descriptions and reporting lines for each hotel, so every employee knows what they do and who they report to.
Procedures (SOPs)
We document the core procedures for front office, reservations, housekeeping, maintenance and F&B: check-in and check-out, complaint handling, shift handover. The SOPs become the training tool for every new team member.
People: recruitment, appraisal, training
We write job ads, search for candidates, interview and recommend who to hire. We set up an appraisal system with criteria for each role and train the team in guest service, procedures, PMS and upselling, and managers in leading their teams.
F&B and quality
We organise the restaurant, bar and breakfast, cost the menus and propose changes. We monitor guest reviews and turn feedback into specific corrective actions.
Breakfast without a kitchen
For Athens boutique hotels without a kitchen or breakfast team, we work with our partner B·Cube. Guests receive a premium breakfast box carrying your hotel's branding, in the room or for take-away, delivered daily to match occupancy, in three tiers (Standard, Premium, Ultra) chosen at check-in. No equipment, staff or suppliers needed.
B·Cube is owned by Aggelos Petsi, partner at SV Hospitality. The service covers Athens and its surroundings.
For seasonal hotels
For seasonal hotels and resorts, the work starts before opening: staffing plans, recruitment and training, so the team is ready from the first day of the season.