I completed 5 contract while working for Princess Cruises and worked on 7 of their vessels (Royal, Star, Island, Coral, Regal, Caribbean & Tahitian Princess). I worked in the food and beverage department starting out as a 1 stripe officer (Assistant Food & Beverage Officer) being promoted on my second contract to 2 stripe officer (Food & Beverage Officer). During these contracts I was either in charge of the bars operation onboard the ship or the food operation looking after Food safety standards and practices throughout the galleys and restaurants on board and the logistics of food ordering for each voyage.On my final contract I was promoted to First Purser Food & Beverage overseeing the entire F&B operation on the Tahitian Princess.

I returned to the Nellie as Assistant Food & Beverage Manager for a short period but was then transferred to be Conference & Banqueting Manager until I left in 2003.

I was part of the opening team who set up the food and beverage operation for the theme park. The theme park had 29 fast food outlets, 6 resturants and 10 bars and we set these operations up from the ground up doing recruitment, training, layout and set up of operating equipment and IT systems (POS)

I began at the Nellie as Assistant Restaurant Manager and then moved on to be the Lounge Manager. I was then then moved to Assistant Conference and Banqueting Manager before I left for an 18 month period.

I worked in a varierty of roles within the hotel begining as a butler and moving to housekeeping supervisor. A shift to the food and beverage department as a restaurant supervisor followed by Lounge Manager and duty manager.