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.

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.

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.

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.

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.

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.

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.

Level 4 Certificate, Hospitality

Certificate, Hospitality

Level 2 Nzqa