Played an integral part in the opening of the Captains Club Hotel on behalf of my employers who had heavily invested in the project. Putting systems in place and assisting the GM and Operations Director in decision making. Assisted the Food & Beverage Manager in sourcing quality suppliers, ensuring they were appropriate for such an establishment. Guided them through pre-opening training for front of house staff with emphasis on customer care.

Outline of duties include:•Managed a team of 35 colleagues.•Established standards in quality and quantity and its implementation and control.•Collaborated with Management to establish forecasts, budgets and guidelines.•Observed the market situation and submited proposals for sales offers adjustments when necessary.•Controlled all purchases necessary for the department, following company procedures.•Managed the storage and control of utensils to optimize usage and control costs effectively and in an entrepreneurial manner.•Menu development, liaising closely with the chef to ensure consistency and control in the kitchen. •Kept information flow between staff and management through notice board communication and daily and weekly briefings.•Conducted training sessions for all staff in order to improve ability, knowledge and productivity. Taking personal care that valuable employees will be developed for future positions to the benefit of both parties.•Carried out bi-monthly appraisals and annual reviews for all employees, ensuring development needs are indentified.

Part of the opening team.