Peter L. Email and Phone Number

Restaurant Manager of new opening hom @ IHG Phuket

Food and Beverage manager Training the team members regarding sales and quality of service• Recruiting new team members• Create a new wine list• Create a new cocktail list• Set up inventory control system• Create a kitchen and restaurant maintenance checklist• Execute weekly and monthly audits• Create the market lists, contact suppliers and set up agreements• Set up standardized purchasing system• Sales related to hotels and local businesses to create a stable guest flow during high and lowseasons• Leading the joint venture with CPN and Aquaria with the goal the combine sales activities

- Lead by example with regard to service standards as required for a Michelin Star restaurant- Ensure a truly warm and welcoming experience for all guests and visitors dining in the restaurant- Ensure that guest expectations are exceeded at all times in all areas of restaurant service delivery- Possess an outstanding knowledge of all food, wines, cooking techniques and allergy requirements to ensure guests can be advised appropriately at all times- Possess an outstanding knowledge of restaurant service styles- Oversee the day to day management of the restaurant team ensuring exceptional standards are delivered and maintained- Manage from the front by running and overseeing shifts. Remaining hands on within the operation- Ensure the restaurant is always presented perfectly, with a strong focus on cleanliness and hygiene- Competently manage the ordering and control of stock items ensuring availability at all times- Manage back of house service areas to include cleanliness, hygiene, stock control and wastage- Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position- Manage and maintain a strong and effective relationship with the kitchen team- Responsible for training and mentoring the Restaurant front of house team- Optimise sales and work alongside the F&B Manager to develop the business- Duty Management shifts as required

• Lead by example to ensure high service standard of a 2 Michelin stars Restaurant• Assisting the restaurant manager with rosters• Assisting the restaurant manager with staff training• Organizing private dinners for VIP guests• Managing staff and providing them with feedback.• Responding to customer complaints.• Ensuring that all employees adhere to the company's uniform standards.• Meeting and greeting customers and organizing table reservations.

Restaurant Luitenant Cornelis is one the most high-end modern dutch cuisine situated in the heart of Amsterdam. I have the privilege to be a part of the opening team.My main responsibilities are: • Responsible for the business performance of the two bars and restaurant• Coordinating the entire operation of the two bars during scheduled shifts.• Managing staff and providing them with feedback.• Handling customer complaints and take action• Creating the beverage menu and wine list for restaurant and two bars• Training staff.• Controlling stock levels and purchasing supplies• Helping the operational activities in any area of the restaurant when circumstances dictate.• Assisting the General manager by organizing marketing activities; promotional events andcustomer loyalty programs• Negotiate with suppliers

- Lead by example with regard to service standards as required for a Michelin Star restaurant- Ensure a truly warm and welcoming experience for all guests and visitors dining in the restaurant- Ensure that guest expectations are exceeded at all times in all areas of restaurant service delivery- Possess an outstanding knowledge of all food, wines, cooking techniques and allergy requirements to ensure guests can be advised appropriately at all times- Possess an outstanding knowledge of restaurant service styles- Oversee the day to day management of the restaurant team ensuring exceptional standards are delivered and maintained- Manage from the front by running and overseeing shifts. Remaining hands on within the operation- Ensure the restaurant is always presented perfectly, with a strong focus on cleanliness and hygiene- Competently manage the ordering and control of stock items ensuring availability at all times- Manage back of house service areas to include cleanliness, hygiene, stock control and wastage- Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position- Manage and maintain a strong and effective relationship with the kitchen team- Responsible for training and mentoring the Restaurant front of house team- Optimise sales and work alongside the F&B Manager to develop the business- Duty Management shifts as required

• Taking responsibility for the business performance of the restaurant.• Analyzing and planning restaurant sales levels and profitability• Coordinating the entire operation of the restaurant during scheduled shifts.• Managing staff and providing them with feedback.• Responding to customer complaints.• Meeting and greeting customers and organizing table reservations.• Advising customers on menu and wine choice• Recruiting, training and motivating staff.• Checking stock levels and ordering supplies.• Preparing cash drawers and providing petty cash as required.• Assisting in any outlet of the business when circumstances dictate.• Organizing marketing activities