John Watson Email & Phone Number

New Zealand

Auckland, New Zealand

Auckland, New Zealand

ŸHeritage Hotels and CityLife Hotels is New Zealand's largest suite style accommodation provider, and offer New Zealand's pre-eminent collection of four star plus hotels in prime locations in all major New Zealand destinations. I Direct all aspects of food and beverage operations for the hotel, including restaurant, bar, lounge, room service, and banquets..

Hamilton New Zealand

• Novotel Hamilton Tainui is a 4-star hotel in the city centre. It has a a restaurant and bar with 10 conferencing rooms. Some of my duties included
• Control payroll and equipment costs through efficient allocation of department budget.
• Oversee inventory management and requisition of materials and goods.
• Managing and developing Events & Service Team of +35
• Managing of internal and external marketing & promotions to increase revenue & business growth
• Support the Hotel Manager with End of Month Reporting and analysing P&L reports

Rotorua, New Zealand

• Conducted departmental meeting pre-shift and prior to events to communicate pertinent changes and direct staff accordingly.
• Promoted Restaurant and function facilities through regularly interacting with guests.
• Held direct accountability for overall set-up, break-down, cleaning, and food and beverage presentation and specifications, for all company events.
• Monthly reporting
• Support of collecting data to evaluate trends, improvements & guests needs
• Control & manage wage cost, stock and expenses in line with budget guidelines

Auckland, New Zealand

• Beverage menu planning and costing
• Ordering of beverage supplies
• Training and developing front of house staff
• Reviewed banquet event orders to determine staffing and food quantity
• Interviewed, selected, trained, and guided new Food & Beverage Department staff

International

• Assisting the dining room manager in restaurant service and mini bars
• Directly responsible for 14 beverage outlets and approximately 80 bar staff
• Training and development of staff
• Scheduling the working hours and timing for the team.
• Meeting sanitation codes and laws and minimising food and beverage wastage's

• I was directly responsible for the beverage department and run it in such a way that all company service and operational procedures are fully utilised, yet revenue opportunities maximised.
• Ensure all revenue areas reach company targets and provide incentives and motivation to encourage personnel to maximise sales.
• Training and development of staff
• Liaising with department heads, local supplies, and local authorises.
• Meeting sanitation codes and laws and minimising food and beverage wastage's

Auckland, New Zealand