Mark Beattie Email & Phone Number

Sydney, New South Wales, Australia

We provide safe, consistent and cost effective free range egg solutions for the hospitality industry

Sydney, Australia

General Manager for the 1 Hat Pendolino Restaurant Group consisting of Pendolino, a 1 Hat fine dining restaurant and La Rosa The Strand, a unique casual dining experience for Sydney CBD’s corporate guests.I focus on the delivery of exceptional guest experience, innovative and on trend food and wine selection and running an efficient, profitable business. I AM ACCOUNTABLE FOR:Managing a team of 80 staff across two restaurants.Strategic planning for sustainable business growth.Financial management for food and labour costs, P&L and forecasts.HR development, employee engagement and industrial relations.Business development.Food innovation, menu development.Guest experience and customer satisfaction management.Operations management and daily running of the business.KEY SUCCESSES:Successfully launched La Rosa into the Pendolino 1 Hat Restaurant Group; designed and implemented Standard Operating Procedures, HR processes, financial management systems and Menu development.Implemented robust recruitment, retention and training strategies for domestic and international hires to create a highly talented and engaged workforce committed to quality service and brand advocacy.Bulk procurement through supplier negotiation improving food cost efficiencies and strengthening supplier relationships.

Sydney, Australia

Unique, independently run restaurant and wine bar, showcasing independent, family run Australian wineries and high quality food. ACCOUNTABILITIES:Management of a 40 seat restaurant, function rooms and theatre room.Kitchen operations management.Staff management for performance, rostering, employee relations.Financial management for kitchen costs including food and labour.Menu planning, food sourcing and researching.KEY SUCCESSES:Orchestrated the complete set up and launch of the Wine Odyssey restaurant including development of kitchen operating procedures, labour and food cost strategies, staff management plans, supplier relationship management and quality and compliance controls.Built a strong food brand in its own right aligning with the concept of Wine Odyssey, using well researched food innovations and consistency in delivery from a strong team with zero staff turnover from launch.Manifested expertise from large hospitality groups into small business practices to deliver a streamlined operation, exceptional quality controls and a proactive can do attitude that filtered through to staff.

Dubai, United Arab Emirates

Five star hotel with three restaurants and function areas spread across three locations.ACCOUNTABILITIES:Managed a team of 20 team leaders and a brigade of 120 staff.Management of 150 seat restaurant with functions of up to 700 people.Recruitment, training and engaging diverse international employees.International supplier management for all imported food and stock.Logistics and storage management for all stock across all restaurants.KEY SUCCESSES:Supported the design, developed and implemented a detailed and robust training program for all new starters providing them with foundation skills for a hospitality career and delivering hospitality and food services to the hotel.Expertly planned stock requirements, procurement and logistics from international suppliers and stock storage and management over multiple locations incorporating guest requirements and food cost efficient practices.Demonstrated significant management expertise through training and managing a culturally and experientially diverse workforce to deliver results beyond expectations and develop their own careers.