I AM LOOKING TO RELOCATE IN JERSEY. I AM CURRENTLY WORKING AND LIVING IN ITALY AND I WOULD WELCOME AN OPPORTUNITY TO MOVE ON. MANY THANKS. TEL. 00393385250066

IN CHARGE OF 3 REVENUES : 280 COVERS MULTIFUCTIONAL RESTAURANT: Breakfast up to 500 people, conferences lunches up to 300 people, pre-dinner drinks up to 500 people. 70 INDOOR AND 80 OUTDOOR COVERS BRASSERIE AND COCKTAIL BAR: open all day open, brunch lunch and dinner. ROOM SERVICE: room service for 300 bedrooms, minibar and business center. TEAM OF 25 STAFF MEMBERS PLUS 8 CASUALS IN THE PEAK SEASON. In charge of the business's day-to-day operations, coordinating the entire operation of the restaurants during scheduled shifts. Evaluate and maintaining high standards of quality control, hygiene, and health and safety.Recruit , guide, direct, motivating and train staff andensuring that all employees adhere to the company’s standards.

IN CHARGE OF:Restaurant – 48 seats Bar – 52 seats Bar Terrace – 32 seats Function Room – 120 seats Responsible to Owner/Director/General Manager Organized, planned, prioritized and overseen all Food & Beverage operations. Worked closely with Head Chef on evaluation of: quality and size of the servings.Worked closely with suppliers/distributors as wine menu needed updating/changing/improving – chosen wines were placed on the menu based on quality/presentation/price Suggested to Ownership/Directorship investment in converting part of hotel in a restaurant – resulted in a restaurant with a pleasant and more contemporary interior decor – old restaurant transformed in a large guest lounge Suggested to Ownership/Directorship changing the silverware/china/table clothing for redefining the service style and appearance - resulted in a more pleasurable viewing service display Emphasized the importance of marketing a diversified range of functions held within capability, from business meetings, private parties and events, wedding receptions – resulted in increased revenue and popularity Dealt with customer inquiries/matters/interests related to quality of the food/service inquiries/potential restaurant and function bookings

Restaurant and Cocktail Bar Brasserie – 97 seats Together with Owner and General Manager managed to start up/design from scratch apart from architectural input, a cocktail bar/brasserie on ground floor and an “A La Carte” restaurant on the first floor – a historic building that used to be a spirit warehouse/wine cellar Responsible to Owner/General Manager Taken over the category license whilst General Manager on holiday Worked closely with island suppliers (Randalls/Bucktrout/Sommelier) in constructing and maintaining a quality and profitable selection of alcoholic/non alcoholic beverages Recruited staff from a very small employees market taking in consideration the size of the island, trained and motivated them to perform to the best of their capabilities in order to reach the requirements – guest reviews were consistently positive Implemented a totally new service system , organized and supervised shifts, helped in any area of the restaurant when circumstances dictated and in order to sustain a welcoming environment for customers and a team work atmosphere amongst staff Estimated consumption and scheduled deliveries based on analyses of restaurant sales levels and profitability .