Brendan Trestrail Email & Phone Number

Australia

As the Product Owner for Oracle ERP and Funerals Software Solutions, I lead the product roadmap, from conception to delivery. I focus on enhancing the user experience while aligning with corporate strategies using agile, lean methodologies, and design thinking to continuously improve product offerings.♦ Managed end-to-end product roadmap and delivery for.

Australia

In this role, I acted as the main point of contact between the business and the Oracle ERP project team. I ensured that all ERP system updates were aligned with national business processes, communicated changes effectively, and supported senior executives and stakeholders in driving continuous improvement.♦ Led national ERP changes to align with business.

Western Australia, Australia

As Regional Manager, I was responsible for the implementation of the Protect & Grow project strategies across various brands and regions. I led transformational projects, deployed the Oracle Operating System, and optimized regional operations, focusing on cultural change and efficiency.♦ Led regional and national transformational projects for business.

Perth, Western Australia, Australia

In my role as Banquet Chef at VenuesLive, I collaborate with the senior culinary team to manage and coordinate the kitchen operations for special events and functions at Optus Stadium. I ensure the highest standards of food preparation, service delivery, and kitchen management to meet event-specific requirements.♦ Supported senior team with kitchen.

Geoje, Gyeongsangnam-do, Korea

As the Shipyard Operations Preparations Director, I managed large-scale projects for Living Quarters/Hotel services across multiple Asian shipyards. My role included leading the design, outfitting, and mobilization of services for over 200 new build projects, ensuring compliance with industry standards and project requirements.♦ Managed large-scale.

Singapore

In this role, I was responsible for the regional management of Sodexo’s services for Seadrill, a key client in the offshore industry. I oversaw the operational delivery and performance for new build contracts and operating sites across Asia, ensuring consistency and alignment with Seadrill’s global directives.♦ Managed operational delivery for Seadrill’s.

Malaysia

As the Operations Director for Sodexo in Malaysia, I was responsible for the overall business development, sales, mobilization, and growth of both onshore and offshore operations. My focus was on ensuring operational excellence through quality assurance, strong management capability, and client satisfaction.♦ Led business development and growth strategies.

In my role as Operations Manager in Thailand, I managed day-to-day operations to meet budgetary goals and client expectations. I focused on maintaining high operational standards and continuous improvements in service delivery across multiple sites.♦ Managed daily operations to achieve budget and meet client expectations.♦ Ensured compliance with global.

Perth, Australia

As Area Manager at Sodexo, I was responsible for overseeing multiple operations, ensuring that service standards were consistently met and client satisfaction was prioritized in a high-volume resort environment.♦ Oversaw operations of Sonaisali Island Resort to meet guest expectations.♦ Managed service quality and operational efficiency across multiple.

Fiji

In my role as Executive Chef, I was responsible for the culinary operations of a 330-room, five-star resort. I focused on menu development, food quality, and training staff to deliver exceptional dining experiences for guests.♦ Developed new standardized menus for five restaurants and bars on-site.♦ Oversaw food preparation and service for high-profile.

Lorne, Australia

As the Executive Chef at Erskine on the Beach, I led culinary operations at Victoria's largest resort. My responsibilities included managing a diverse range of dining venues and ensuring exceptional service for functions catering to over 2,000 guests.♦ Coordinated catering for functions serving up to 2,000 guests effectively.♦ Oversaw food and beverage.

In my dual role as General Manager and Executive Chef at WestShore Group, I managed day-to-day operations for a $4.2 million property. I focused on staff development, operational excellence, and profitability across multiple locations.♦ Managed daily operations for a $4.2 million property with multiple outlets.♦ Recruited and trained over 100 staff across.

As a Freelance Executive Chef with Chefnet Pty Ltd, I engaged in various short-term projects, providing culinary expertise for annual leave cover and consultation work to improve kitchen operations.♦ Managed short-term culinary projects for diverse clients across the industry.♦ Provided consultation services to enhance kitchen operations and efficiency.♦.

Masters, Business Managment (Hospitality)

I pursued my Master’s degree in Business Management with a focus on Hospitality at Murdoch University. This program equipped me with.

Bachelor, Information Technology

At Edith Cowan University, I earned a Bachelor’s degree in Information Technology. This program provided me with a strong technical.

High School, Senior High School

At Newman Senior High School, I completed my high school education, which laid the groundwork for my future studies. The diverse.

Middle School, Junior High/Intermediate/Middle School Education And Teaching

During my time at Newman College, I completed my middle school education, which played a crucial role in shaping my academic journey. The.