Hotel ManagerAMALotus Mekong RiverJun. 2012 – Oct. 2012 Hotel ManagerM.V. DiscoveryWorld Cruise08.09.08 to 15.11.08. Food & Beverage ManagerM.V. DiscoveryCruising06.06.08 to 07.08.08 Food & Beverage ManagerM.V. DiscoveryCruising29.03.08 to 26.04.08 Hotel DirectorM.V. Saga RoseCruising23.07.06 to 31.10. 06 Food and Beverage… Show more Hotel ManagerAMALotus Mekong RiverJun. 2012 – Oct. 2012 Hotel ManagerM.V. DiscoveryWorld Cruise08.09.08 to 15.11.08. Food & Beverage ManagerM.V. DiscoveryCruising06.06.08 to 07.08.08 Food & Beverage ManagerM.V. DiscoveryCruising29.03.08 to 26.04.08 Hotel DirectorM.V. Saga RoseCruising23.07.06 to 31.10. 06 Food and Beverage ManagerSpirit of Adventure (Shakedown cruise)03.04.06 to 29.04.06 Hotel DirectorSaga RoseWorld Cruise 28.12.05 to 07.03.06 World Cruise, Tenerife to Southampton to Sydney Australia. Food and Beverage ManagerSaga Rose04.06.05 to June 17.06.05Food & Beverage ManagerCarnival Cruise LineTwo U.S.P.H. InspectionsCarnival Victory – ( 97 )Carnival Triumph – ( 99 )Worked for Eight monthsOct.03 to May.04Food & Beverage Manager Pre-OpeningGilligan’s Backpacker Hotel & Resort Cairns QueenslandJan. 2003 – Oct. O3 Show less

I joined Radisson Seven Seas Cruises in 2000. My interview was in Darling Harbour, Sydney, Australia on board the Rasisson Seven Seas Navigator. I was interviewed by a panel - 1 Maitre D' Hotel, 2 Hotel Directors, 2 Food and Beverage Managers, Raphael Sauleau from V Ships and Andres Nordseth H.S.D. After the meeting I was congratulated by Raphael and told I had the position.I sailed with the Navigator as Maitre D'Hotel as a prelude to joining the New build, Radisson Seven Seas Mariner… Show more I joined Radisson Seven Seas Cruises in 2000. My interview was in Darling Harbour, Sydney, Australia on board the Rasisson Seven Seas Navigator. I was interviewed by a panel - 1 Maitre D' Hotel, 2 Hotel Directors, 2 Food and Beverage Managers, Raphael Sauleau from V Ships and Andres Nordseth H.S.D. After the meeting I was congratulated by Raphael and told I had the position.I sailed with the Navigator as Maitre D'Hotel as a prelude to joining the New build, Radisson Seven Seas Mariner as Dining Rooms Manager, in Saint Nazaire dockyard France.. After a number of cruises I went to Saint Nazaire where I was put up with several other crew members in comune style dwellings. We established who would be housed with whome and then as the crew started to arrive where they would be housed and where thir Dining Rooms would be. By the time the ship was ready to be handed over all crew knew where their accommodation was, where they would be working, Uniforms distributed, rotas distributed etc.Guests on the Inaugral crossing were regular Radisson guests traveling gratis, by the time we reached the USA accolades were flying, I never received one complaint from the 450 guests. On arrival at Port Everglades we started showcasing Mariner on five overnighters, again the compliments flowed.I stayed with the Mariner through the Panama Canal up to San Francisco where I debarked and flew home to Sydney. Show less

• Full responsibility for the entire Food & Beverage operation. Preparing annual budget and marketing plans. Fully responsible for all Food & Beverage revenues. • Set up and staff, Night club, Reception dining area, Western fine Dining Restaurant, Asian Village Restaurant (500 covers) Muslim Restaurant, 10 Pin Bowling area Snack Bar, Food court Comprising Dim Sum, Asian BBQ and Muslim Kitchen, Health Club food bar. Twelve bars, seventeen Karaoke rooms seating twenty persons in each… Show more • Full responsibility for the entire Food & Beverage operation. Preparing annual budget and marketing plans. Fully responsible for all Food & Beverage revenues. • Set up and staff, Night club, Reception dining area, Western fine Dining Restaurant, Asian Village Restaurant (500 covers) Muslim Restaurant, 10 Pin Bowling area Snack Bar, Food court Comprising Dim Sum, Asian BBQ and Muslim Kitchen, Health Club food bar. Twelve bars, seventeen Karaoke rooms seating twenty persons in each. • Trio of Room Service 24 hour menus (Western, Chinese and Muslim) • Control and forecast for all capital expenditure. • Conducting daily operational briefings with all outlet managers and the Executive Chef. Fully responsible for all Food and Beverage personnel matters, (recruiting, training, counseling, discipline etc.) • To control labour costs through monitoring statutory holidays, annual leave, vacations, overtime etc. • Produce Policy and Procedure Manuals. Produce Job Descriptions, Job Specifications and Person Specifications• Decide on promotional concepts for all outlets. • Assist the Director of Sales & Marketing with promoting the hotel to the World.• Developed and implemented the F&B operation Manual,• Hiring and training of 390 F&B staff, 242 Service staff and 148 Kitchen Brigade.• Assist Executive European Chef and Chinese Chef with set up of the three main Kitchens.• Procurement of foods, beverages, chemicals, utensils, kitchen and restaurants equipment. • Contracting suppliers, Setting budgets for all key areas Show less