Eoghan O'Reilly Email & Phone Number

Ireland

The Maldron Hotel, Tallaght

Responsible for the efficient running of the hotel conference rooms, ensuring that our guests expectations are not only met but exceeded and ensuring that they are aware of the various products on offer at the property.

Dublin, Ireland

In 2009 a Central Distribution Centre (CDC) was set up, with management outsourced to Brakes. Products include fresh fruit and vegetables, meat products as well as preserved foods and general consumables.- Main interface between Compass Catering and Brakes in regard to daily operational product quality- Liaison between product suppliers, operating units and Compass Commercial department- Management of customer complaints incl. unit visits- Supplier audits to ensure ongoing conformance to KPIs- Organised Product Recall Drills to implement robust product recall procedures- Managed Product Recall from Central Distribution Depot February 2013 - Agreed procedures for handling Foreign Body complaints with Compass Vendor Assurance Team- Worked with individual units to address issues in quality and supply

Dublin, Ireland

Unit Profiles: Deli, sandwich bar, breakfast & lunch hot food canteen, full service kitchen, 24/7 shift manufacturing operation- Trouble-shooting and management of challenging client relationships- Specialised in launching or re-launching units post fit-out- Liaise with Client to establish requirements and sundry obligations- Continuously assess customer base and expectations- Tailoring service to maintain and improve turnover- To monitor and manage the performance of Catering Staff, cleaning staff and Service and ensure safe working practices are performed at all times.- Monitor the provision of a cost-effective service in all areas of the contract, including free issues and kitchen materials.- Ensure unit meets the highest hygiene standards- Manage stock levels and stock ordering incl. Quality control- Monitoring quality of goods and services provided to client- Liaise with the Area Manager on all matters to ensure the provision of service meets with the agreed conditions as set by Client Company.- Assist in providing comprehensive budget information to Head Office.- Prepare, present and return the Weekly/Monthly Trading Account.

Dublin, Ireland

Unit Profiles: Deli, sandwich bar, breakfast & lunch hot food canteen, full service kitchen, 24/7 shift manufacturing operation- Trouble-shooting and management of challenging client relationships- Specialised in launching or re-launching units post fit-out- Liaise with Client to establish requirements and sundry obligations- Continuously assess customer base and expectations- Tailoring service to maintain and improve turnover- To monitor and manage the performance of Catering Staff, cleaning staff and Service and ensure safe working practices are performed at all times.- Monitor the provision of a cost-effective service in all areas of the contract, including free issues and kitchen materials.- Ensure unit meets the highest hygiene standards- Manage stock levels and stock ordering incl. Quality control- Monitoring quality of goods and services provided to client- Liaise with the Area Manager on all matters to ensure the provision of service meets with the agreed conditions as set by Client Company.- Assist in providing comprehensive budget information to Head Office.- Prepare, present and return the Weekly/Monthly Trading Account.

Cayman Islands

December 1995 – June 1996: Demi Chef de Partie in hotel RestaurantsJune 1996 – March 1997: Demi Chef de Partie in the main kitchen.March 1997 – March 2000: Chef de Partie in the Employee Dining Room.March 2000 – December 2000: Chef de Partie, Garde Manger (main kitchen).1997 – 2000: Occasional Personal Chef to Villa guests.

Frankfurt Am Main Area, Germany

July 1991 – June 1994: Commis Chef, main kitchen.June 1994 – March 1995: Demi Chef de Partie, main kitchen.March 1995 – September 1995: Demi Chef de Saucier, main kitchen.

Hotel & Restaurant Management, Quality Control, Business Planning

Bachelors Degree in Hotel and Restaurant Management

Bachelor Of Arts (B.A.) In Hotel And Restaurant Management, Hotel, Motel, And Restaurant Management, Distinction

City And Guilds Of London Institute 706/1 And 706/2, Professional Cookery

Professional Cookery