Glenn Cools Email & Phone Number

Sint-Niklaas, Be

Gent, Vlaanderen, België

Sint-Martens-Latem, Vlaanderen, België

Eind-verantwoordelijke voor alle interne en externe operaties die betrekking hebben met het hotel, Food and Beverage gebeuren, housekeeping, klantenservice en HACCP. Controleren en onderhouden van food en personeelskost. Verantwoordelijk voor de planning en aanmaken van contracten en dimonas van 108 personeelsleden (inclusief extras, flexies en jobstudenten)

Selected for the opening team of Virgin Voyages’ first vessel; Scarlet Lady. I joined the new build team in Fincantieri 3 months prior to her first sailing, to assist in the preparations of the newly set-up restaurants, training of the staff and launch of a new fleet. Fully responsible for the implementation of the refined and elegant steak and seafood restaurant onboard. Manage and evaluate the performance of 2 assistant restaurant manager, 2 host and 60 staff

Greater Seattle Area

Responsible for driving revenue and ratings in main dining room, Buffet restaurant and all specialty restaurants.Ensure a smooth and efficient operation of all dining outlets onboard.Manage and evaluate the performance of all restaurant maître Ds, assistant maître d’s. supervisors , hosts and staff.Selected for the opening team of the Nieuw Statendam and joined the new build team in Fincantieri 4 months prior to her first sailing to assist in the preparations and launch.Achievements: Highest guests satisfaction and financial results of the fleet in the first financial year for all restaurants.Successful implementation of 5 brand new menus for all specialty dining venues with opening of the shipMain Responsibilities but not limited to:- Organizing schedules for all Maître Ds and Assistant Maître Ds.- Training and overseeing the performance of all managers, supervisors and restaurant staff, this to improve weak areas in productivity and performance.- Providing of input to forecasting and budgeting requirements for the restaurants.- Overseeing and coming up with new marketing idea's of all specialty restaurants and other F&B events.- Driving of the guest's satisfaction rating and revenue performance of all outlets.- Responsible for the performance appraisals of the restaurant management team and review the performance of the wait staff.- Controlling and maintaining all inventory levels for all outlets.- Follows up with guests concerns and issues within the company set timeframe.

Greater Seattle Area

Provide administrative and managerial support to the F&B Director Adhere to strict United States Public Health standards for both front and back of house Approve & manage supply orders and inventory against General Supplies budgetAchievements: 3 favorable public health inspections from USPHBudget on target for general supplies for financial year

Greater Seattle Area

Deliver exemplary customer service, training and leading a team of 25 staffChosen for the opening team of the Koningsdam and joined the new build team in Fincantieri 4 months prior to her first sailing to assist in the preparations and launch.Managed multiple restaurant outlets including: an American steakhouse, a French Brasserie and a Farm to Table.Achievements: Consistently highest revenue and guests satisfaction results of the fleetSuccessful implementation in 2015 of 2 brand new concept restaurants, where each restaurant won several awards in their first yearDuties:- Perform daily inspections of the restaurants and lounge for readiness and accordance to standards.- Supervision of tabletop presentation for meal service.- Handle guests complaints in the most diplomatic matter- Ensuring a quality dining experience for all guests.- Supervision of the everyday operations in both restaurants and VIP lounge.- Scheduling, managing, and training of all restaurant employees; overseeing billing of guests food charges. - Ensure training in the key areas of food and beverage service and USPH(United States Public Health).- Demonstrate team building.- Effectively communicate with staff and guests and ensure that standard operating procedures are followed.-Delivers excellent guests service to all guests by acting with a "guests comes first" attitude and connecting with the guest. Consequently exceeding our guests service scores.- Maintain fast, accurate service, positive guests relations, and ensure products are consistent with company quality standards.- Monitoring and controlling Micros system in appliance to guests checks and hotel reports.- Promote and maintains good employee relations between service kitchen and restaurants; professional and cultural wise.- Maintaining inventory of equipment, linen and other supplies.

Sydney, Australia