Martin Frampton Email & Phone Number

Somerset, England

I have been here 1 month, its a lovely hotel, Georgian Period Hotel, 2 rosette restaurant set in lovely Gardens and surrounding grounds just out side Wincanton.

Pidley, Cambridgeshire

Very nice establishment, 18 hole golf course, Club House can cater for functions and private dinner parties up to 100 pax.Gets very busy during the summer month with Golf brake packages, so if your near stop by and enjoy lunch or just a nice cold beer. Cheers

Kuching Sarawak, Malaysia

Duties:  Responsible for revenue generation and repeat business.  Working closely with exhibition organisers, designers and contractors.  Developing, implementing and managing events.  Organising trade fairs, conferences and product launches.  Managing all group rooms and banqueting processes and procedures.  Liaising with clients at a high level.  Making sure that insurance obligations are adhered to.  Overseeing procurement of catering, audiovisual, security & rental needs.  Managing relationships with clients and sponsors.  Preparing media packs and promotional material for the press release.  Maintaining a calendar of events for effective long term planning & management.  Supervising & coordinate the activities of personnel, subcontractors & vendors.  In charge of accommodation, schedules, travel, day plans and registration  Daily operations and delegation of duties as per event order highlighting any special requirements by our clients. KEY SKILLS AND COMPETENCIES  Experienced in running events for up to 1,000 delegates.  Ability to delegate.  Able to work effectively with different personalities and races. Can work effectively on several projects simultaneously.  Aware of health & safety, disability access regulations and legislation.

Corfe Castle, Dorset

Work at the Grey Hound for a short while, because of a illness in the family, i returned to Malaysia to be with my family at this difficult time.Besides that a enjoyed working here learning new skills developing new friend ships.Basic duties: Responsible both food and beverage operations Staff training and Development. Ordering all beverage stocks. Compiling Rosters. Cash Reconciliation

New Market And Ely

Checking accounts and posting entries, Closing down and restarting Comtrex (Restaurant Management System) and Opera (Front of House Accommodation System.

Kucking, Sarawak, Malaysia

Organizing Toyota Tran Sarawak Road Shows, every quarter, visiting remote area in the interior, organizing logistic, erecting canopies and setting up of furniture and fittings for such road shows, duration on road show 6 weeks, 6 man team. The work load for my age is no problem as i love my work and always go and beyond my duties. This stems back to my hotel training in customer service and providing a better product and customer experience.Erecting canopies and marquees, stage set up with sound and lighting systems. (Borneo Rain Forest Music Festival). Over a three day period. Once away from home base very hard for resupply, so checking and double checking of supplies was paramount for the success for any road show.Other Clients: Samsung, Sony, LG, Mitsubishi Motor, BMW, Ibraco Property Developer, UMW Toyota Motor and Borneo Rain Forest Music Festival.I loved going to work every morning, every day was different, this is a up and coming company, nothing is too big for the Team, with the James passion for perfection it can only be first class all the way, Thank you James for your help over the years.NB i took leave of absence for 4 mouth mid term, so i worked for 4 years.

Kuching, Sarawak, Malaysia

Piccadilly's became one of the most popular night spots in Kuching, we were busy 7 days a week, are core value we offered our clientele, a venue offering live entertainment, wide range of international beverages and snack counter foods all package to represent true value for money while experiencing the Piccadilly's Experience.Customer service and training of our staff was paramount to the success to our operation. Piccadilly's floor space is 2000sf we could have a door entry over a promotion night of 450 to 700 patrons, hours operation 4pm to 3am 7 days a week..Venue was Marketed towards professional higher income earners, 25 years and older. Promotions, held: Monthly Theme Nights (Bollywood Night, Disco Fever, Traffic Light Party, Halloween, and Santa Helpers Party) and live entertainment Thursdays, Fridays and Saturday Nights

Sir Walters And Little Walters Cafe

•My area of responsibility was ensuring a sound operational department, where our customers received an exceptional meal experience.•Drawing up marketing plan and setting of short-term and long-term objectives to achieve department’s main objectives.•Conduct and report on stock take results. Taking action when needed to achieve results. I designed a stock take system for the Guild to enhance the speed of results for the guild.• Main responsibility is to plan and cook meals for Sir Walters Cafe. For up to 100 meals per day over a 5 day week. For Student Guild Outlets•Building a strong team. •Communication meeting held weekly for all staff. This stimulated two-way communication.•Writing up of training programs, organising training and development.•Sustaining profitability within the department by holding monthly food and beverage promotions.•Costing of all beverage menus and re-costing after CPI increases of such menus.•Working closely with Marketing Manager to develop new marketing plan.•Setting new Policy and Procedures for all catering area.•Ensuring all Health Regulation are being carried out.•Organized outside Cater for Murdoch University Campus

Alice Springs, Nt

• Drawing up Short-term and long-term objectives to achieve department’s vision as per company policy and procedures.• Conduct and report on stock take results. Taking action when needed to achieve results. • Building a strong team and demanding the best from my staff. • Communication meeting held weekly for both kitchen and restaurant staff. This stimulated two-way communication between these areas.• With the GM, I worked on planning and organizing the new hotel restaurant and banquet department. At the time of opening the Bara on Todd Seafood Restaurant. We were and as far as i know the only seafood restaurant in the Alice, our seafood was flown in fresh every Morning, from all regions within Australia.• Writing of monthly business plans and setting of such plans in action.• Organizing and redesigning of Banquet Policy and Procedures Manual.• Working closely with Executive Chef to redesign menus within the department and costing such menu’s• Redesign of function and wedding function packs.• Organize and work closely with the Alice Spring Festival committee• Member of the Health and safety committee within the hotel writing up of training programs, organizing training and development.• Worked and organized two Camel Cup race, worked on outside catering for this event.

Perth, Western Australia

• Internal transfer to the Banquets Department,• In charge of 14 function Rooms, 2 ball room, Catering for all types of Functions from Weddings , Conference, Exhibitions, Corporate dinners, and Meeting rooms.• In charge of 100 personal plus 20 chefs back of house.• This was a busy Banqueting Department with a gross Revenue of 14,000,000 PA.• Drawing up of staff Rosters, • Ensuring all factions are set up as per banquet function sheet,• Ensuring all function turns are completed on time and to hotel standards,• Customer service and training within the department,• Working closely with other departments and attending meetings,• Source out new business partners and building are relationship with outside technical companies. NB. Only in this position a short time because of business opportunities in KL Malaysia

Perth, Western Australia

Internal transfer to the Accounts Department to Cost Controller. I transferred to this position to up date my skills in all areas of product knowledge, stock control, stock taking, writing reports and analyzing Food & Beverage reports.My objective is to work in this area for two years then move back to food and beverage in the position of Assistant Food and Beverage Manager

Perth, Western Australia

Dragon Palace, Silver Service, Restaurant Manager Banquet Operations Manager For Chinese Weddings. Achievements Relief Savannah’s Manager. Relief as Room Service Manager.Please note Hotel Management Changed from Radisson Observation City to Rendezvous Observation City. • My area of responsibility was ensuring a sound operational department, where our customers received an exceptional meal experience.• Training of staff in service techniques and standard of service as set out in our policy and procedure manual• Forecasting and assisting Food & Beverage Manager in setting of operational budgets.• Formulating and implementation of main a la cart menu.• Organizing of Chinese Weddings in our main ballroom for large functions up to 600 covers. Eight course Chinese banquet menu.• Organizing and operations manager on night of function. • Drawing up of three month marketing plan and setting of short-term objectives to achieve outlets main objectives.• Building a strong team and demanding the best from my staff. Training was of the prime importance; you are as good as your staff. Communication meeting was held once a month for both kitchen and restaurant staff. This stimulated two-way communication between these areas.

Perth, Western Australia

• My area of responsibility is the hiring and training of all personnel within the Spice Market.• Organizing all aspects of food and beverage service.• Food and Beverage Cost Control and ordering of stocks.• Setting of budgets and controlling all areas of cost management.• Organizing food and beverage promotions within the outlet.

Perth, Western Australia

• My area of responsibility is the hiring and training of all hotel employees employed within The Pines. • Organizing all aspects of food beverage service within the outlet.• Food and liquor control and ordering of stocks.• During the peak of our seasonal trade, I am responsible for up to a total of forty staff all inclusive.• During this period I also worked in the Ocean Room the hotels fine dining room, working on the celebrity dinner parties. Which were held once a month.• Golden Oldies Rugby Conference held around Perth, 8000 delegates. Worked with Mr A Musu on this function, in formulating the Food & Beverage operational plan.• Organizing all food promotions within The Pines, Italian Festival, Christmas in July and the British Festival.

London

In June 1983 I was appointed Restaurant and Cocktail Bar Manager with responsibility for employing and training staff, the smooth running of the Restaurant, Food and Liquor control and the ordering of stocks. Banquet Operations Manager covering six function rooms. I have been trained on the Remenco Computer systems. I also cover the Food and Beverage Controller’s duties while the Controller was on holiday. Hotel Duty Manager, covering duty manager shifts.

Knightsbridge, London

British Army Household Cavalry Regiment, The Life Guards Member of Queen Elizabeth II, Ceremonial Body Guard Period February 1978 to February 1982 Position Mounted Duty man.• Station Knightsbridge Barracks, London. Ceremonial duties, such as Trooping the Colour, Garter Service, Royal Wedding 1981 and Queen’s Life Guard. • After my ceremonial duties I was moved to the Warrant Officer’s Mess where my duties included Head Barman, Head Waiter and chef de rang (when parties were held in the Mess).

Sait Lawrence, Jersey Ci

Cleaning bar and cleaning bar area prior to opening.Restock bar.Clean cellar.Sign for any deliveryService of beverages to general publicServing food items.Closing bar and cashing up.

Saint Lawrence Jersey Ci

Saint Ouens Jersey

Training to become a Wine Waiter, Cleaning and polishing glassware, clean the cellar, service of fine wines, Learn and service of beverages from the cocktail bar. Gaining knowledge on different style of wines and the different wine regions in the world.

Supervising To Succeed

A stitch in Time Conflict to Collaboration Coaching and Counseling Top Teams Achieve Making meetings Matter Select the Best Managing.

Brilliant Service

Thhbfb09B Provide Responsible Service Of Alcohol

Thh21802 Certificate 2 In Hospitality Operations

23060 Accounting To Trail Balance And 23061 Basic Reports

Customer Service Program

Managing Change In The Workplace

Gold Selection

Activities and Societies: Gold Selection Techniques Coaching and Counselling Performance Appraisals

Advance Food Service Course

Train The Trainer, Ocrh

Senior Management Course

Higher Wine And Spirit Trust Certificate, Pass

Hcima Part A, A100 Business And Supervisory Studies, Economics, Accounts, Law And Accommodation Studi, Pass

Diploma Hotel Management, Hotel Management, Personnel, Front Office, Accounts, Distinction

Diploma, Hotel Management, Distinction