John Devine Email & Phone Number

London, United Kingdom

Ireland

Dangan, Upper Newcastle Galway

Dangan, Galway City, Galway, Ireland

In my role as Deputy General Manager I am also responsible for a number of other key roles within the Hotel which come under the umbrella of this title. The main other roles are, Operations Manager, Conference & Banqueting Manager & Wedding Coordinator. From my day to day duties I have gained an extensive insight in the fields of Financial Forecasting, Wage Cost % and control as well as expanding and perfecting organisational skills and attention to detail. Other duties include completing the Management Roster on a weekly basis making sure all areas were covered by the correct management. Also check all other HOD rosters. Partake in weekly meetings to discuss Management Reports detailing sales, wage %, P & L etc. Also involved in a fortnightly stock take of all Food & Beverage while monitoring where improvements are needed. Actively lead the Conference & Banqueting team in our Function Suite. Actively involved in Wedding Show Cases of the Hotel with potential new Brides & Grooms as well as helping them tailor make and agree their perfect packages with them for their special day. I then assist them to coordinate their big day from start to finish as well as being there on the day itself to welcome them to the Hotel and make sure their Banquet is served to the highest of standards. Others key tasks involved in daily operations of the Hotel include booking smaller functions, training of existing staff which are to name but a few of the other duties needed to operate a successful hotel on a daily basis. Proficient use of tools such as Microsoft Word, Microsoft Excell, Microsoft Powerpoint and also Hotel PMS System, Opera is one most familiar with.

Galway

Was employed as a Food and Beverage Duty Manager in the Harbour Hotel in Galway city. While on duty the role consisted of the use of various different management and practical skills depending on a particular day including the following, deligation, cash handeling procedures, using IT and audio equipment, meeting and event preperation and execution and of course dealing with and addressing any issues guests may have experienced during their stay. When working the main duty was to ensure the smooth and sucessful running of all the various departments within the hotel. In addition to this a key part of the job was to assist the food and beverage manager in the daily operation of the bar, restaurant and function facilities. Her some of the responcability included training and developing new and existing staff, ensuring a efficent and consistant delivery of service while trying to maximise potential sales and also the preparation of menus.

Great Milton, Oxfordshire

While studying to gain my degree, I had to undertake a thirty - week work placement in a international environment. For my placement I was very lucky to have secured it at one of Britians most prestigious hotels and restaurants,the two Mitchlin stared, Le Manoir aux Quat`Saisons. My internship allowed me to spend various different time periods, in various different areas of this thirty-two bedroomed luxury hotel and to learn more about how a operation of this caliber, achieves such high levels of quality and of service to its guests on a daily basis. The position I occupied was a bartender, while also assisting the sommelier team when required. While here I gained a new found wealth of knowledge into mixology, wine, spirits and of course a level of service very special to this type of establishment. The opportunity to work in a two Mitchlin stared restaurant and hotel was a truly unique one, and I have no doubts it was a pinnacle in my career and also made me more eager for sucess and progression.

Secured a job focusing on food/beverage in the McWilliam Park Hotel which boosts two bars, a busy hotel bar, and also a large function room bar which caters for weddings and other large gatherings. Over my time there I have been very fortunate to gain invaluable experience in other key areas of the hotel, which would apply to all hotels and especially for future managers to understand and learn. Some of these areas include the following bar supervision, day porter shifts, night porter shifts, restaurant shifts, sales and marketing shifts, and general maintenance of the building. These were very beneficial areas I believe as they have given me the power of knowledge not only in the above mentioned, but also in the related areas for example, even thought you work as a night porter you also gain vast experience in using the front office software. The time spent in carpentry also proved very useful as I was now able to use other skills I learned for maintenance of the hotel but also in the construction of props for sales and marketing events etc.

"Hotel And Catering Management", (Block Release Course)

Activities and Societies: Was part of a Team of 5 people who were picked to represent GMIT in the 2014 Irish Hospitality Institute.

Junior And Leaving Certificate