Patrick Berry Email & Phone Number

Australia

Vietnam

Supporting GM with hotel operations while overseeing the F&B department.Employment ended due to work permit being declined by local government who want a Vietnamese candidate to fill the role.

Melbourne, Victoria, Australia

Overseeing the development of the restaurant and bringing it in line with Accor operations.

Hoi An, Vietnam

Initiated new concepts, outlet development and team development while Increasing F&B revenue and sentiment. Employment ended with hotel closure due to Covid.

Vũng Tàu

3 month pre-opening Task Force for 250 room ibis Styles Hotel. 250 seat restaurant, roof top bar and banquets.

Sapa, Vietnam

One of the largest, but most stunning M Gallery. 3 F&B outlets, Cafe, cocktail bar and 160 seat restaurant. Also boasts conference and events spaces catering to a ball room of 320pax and multiple meeting rooms. I am leading a team of 40+ staff bringing together luxury service in the town's first luxury brand hotel. Focusing on local ingredients, local people and ensuring all guests who join us are made to feel welcome and valued.

Melbourne, Australia

Pre-opening team of 347 room Hotel. 1 Restaurant, 1 Bar, 1 Cafe/Lobby Bar, In Room Dining and Mini Bar. Developed F&B concepts, purchased equipment and designed beverage lists and offerings to enhance guest experience. After our first menu, we were able to listen to our guests and introduce a new menu which has had significant results and seen growth in revenue month on month. Team of 20+ who are trained and able to work in all areas of F&B.

Responsible for a 150 seat restaurant that operates Breakfast, Lunch and Dinner and 30+ staff within my operation while maintaining hotel Brand Essentials.I have ensured the business has remained profitable and also making record gains in my time as well as record cover numbers for breakfast and dinner service during my time.Due to the restaurant being part of a luxury hotel, the demands are very high from guests and hotels management. I need to ensure that I am aware of operations… Show more Responsible for a 150 seat restaurant that operates Breakfast, Lunch and Dinner and 30+ staff within my operation while maintaining hotel Brand Essentials.I have ensured the business has remained profitable and also making record gains in my time as well as record cover numbers for breakfast and dinner service during my time.Due to the restaurant being part of a luxury hotel, the demands are very high from guests and hotels management. I need to ensure that I am aware of operations within the hotel as these can and will effect the restaurant.I liaise closely with Marketing, event sales, finance, front office, purchasing and house keeping departments as well as the other F&B outlets with in the hotel.I have overseen large scale events of 150-300pax. Ranging from cocktails parties, degustation dinners and cat walk shows with major companies within Melbourne.I work closely with the kitchen to ensure quality is maintained throughout and that we keep challenging ourselves to be better.I also look after wine purchasing within the hotel. I work closely with the Purchasing Manager and F&B Operations manager as well as other F&B outlet managers to ensure wine lists are maintained and consistent. I have successfully implemented a Winery of the Month promotion that operates with a new winery each month to grow revenue.I was also involved in the changing of the overall strategy of the property for the next 3 years.I am also pleased to have managed No35 to being named Victorian Deluxe restaurant of the year 2017 for TAA awards.I see Accor hotels as a great career path that I am excited to continue to grow with Accor. Show less

Melbourne, Australia

Responsible for an 80 seat restaurant and function's venue. Reported directly to business owners and drive their vision in the business. Along with day to day operations of the venue I was responsible for functions, weddings and the award winning wine list of 600 bottles. Catering for corporate events which include Breakfast, Lunch and Dinner events. Wine dinners and members nights are special event's which I also organise to coincide with events happening within the city. Some of these events… Show more Responsible for an 80 seat restaurant and function's venue. Reported directly to business owners and drive their vision in the business. Along with day to day operations of the venue I was responsible for functions, weddings and the award winning wine list of 600 bottles. Catering for corporate events which include Breakfast, Lunch and Dinner events. Wine dinners and members nights are special event's which I also organise to coincide with events happening within the city. Some of these events are a vision of the direction of the industry while other events are to give something back.Financial control of wages and wine purchasing are just some of the implementations I brought forward to ensure profitability. Show less

I joined the company and operated in the Acland Street venue. This is a 200 seat restaurant that on the busiest of days would do 1400 guest's or more. I implemented a number of new procedure's to lift the standard of service successfully and changed the service culture to a more well trained and finished operation. I also opened Rococo Fitzroy street a 180 seat restaurant. I also operated the Glenferrie Road restaurant. This was also a 180 seat venue with a staff level of 20. Once again… Show more I joined the company and operated in the Acland Street venue. This is a 200 seat restaurant that on the busiest of days would do 1400 guest's or more. I implemented a number of new procedure's to lift the standard of service successfully and changed the service culture to a more well trained and finished operation. I also opened Rococo Fitzroy street a 180 seat restaurant. I also operated the Glenferrie Road restaurant. This was also a 180 seat venue with a staff level of 20. Once again this was a high pace high turn over environment. Along with being in charge of such a large venue, tight wage control and staff training were expected. Rostering to business trends was essential for this Breakfast, lunch and dinner company. Show less

The training of staff and ensuring SOP's were followed were my two main responsibilities.I was also the assistant sommelier for a 900+ bottle wine list. Ordering for the venue was a big priority.Along with wine list maintenance i looked after guests requests for wine and food and wine matching. I was required to offer wine assistance for VIP clientele and for organising wine dinners.

Assistant Manager for the Breakers Bar. It was a cocktail lounge bar. A team of 9 staff. Responsible for maintaining effective operations while maintaing cost control and following S.O.P's

Parnell, Auckland

This was my first job in the Industry. I was hired as a bar back to learn the trade and be a team player. Over time I took more and more responsibility on. Stock control, staff management and wine were all part of my role. I eventually became the Bar Manager during my time with this company. I was also responsible, along with the business owner for writing the wine list. Maintaining the wine list and smooth bar operations with a team of 4 were my main responsibilities by this time. I was also… Show more This was my first job in the Industry. I was hired as a bar back to learn the trade and be a team player. Over time I took more and more responsibility on. Stock control, staff management and wine were all part of my role. I eventually became the Bar Manager during my time with this company. I was also responsible, along with the business owner for writing the wine list. Maintaining the wine list and smooth bar operations with a team of 4 were my main responsibilities by this time. I was also competent on working with the restaurant manager to ensure smooth operation of the 100 seat restaurant. Training, cash up and venue lock up were part of my role.While I was working for Non Solo Pizza we were awarded Italian Restaurant of the year in Metro magazine restaurant awards for 2008. Show less

Level 4 Certificate, Hospitality

Certificate, Hospitality

Level 2 Nzqa