Simon C. Email & Phone Number

• Responsible for leading and directing the Hotel Operations teams in Guest Services, Rooms Division (Housekeeping / Laundry), Revenue Partner areas - (Photo, Spa, Casino, Retail, Shore Excursions) and Entertainment.
• Lead and direct all elements of the Hotel operations (Exc F&B) for up to 4000 guests.
• Responsible for circa 500 teammates
• Driving revenue of circa USD 2m - 5m per voyage (dependent on length – average 10-14 days)
• Collaborate with F&B, Deck and Tech to ensure smooth and aligned guest experiences.
• Responsible also for delivery of the guest product in line with the companies’ operational standards

Southampton, United Kingdom

Corporate Senior Manager Food & Beverage - Guest ExperienceLead and direct all aspects of the on-board Food & Beverage Operations for P&O Cruise’s fleet of 6 ships. Offering between 1000-1500 staterooms and with dining concepts ranging from 700 seat buffets, 500 seat dining rooms to casual and fine dining restaurants. My role leads a team of Travelling.

Worldwide

Various

• FLEET FOOD & BEVERAGE DIRECTOR – Various locations July 2015-March 2017The fleet Food and Beverage Director position is responsible for the overall guidance and support of the Food and Beverage Operations onboard the.
• Support the ships F&B Directors and ensure that the overall operations are in line with company SOP’s
• Travel from ship to ship based on business needs and conduct supportive ships visits, implement new company initiatives and conduct regular reviews of the F&B operation
• Responsible for all operational aspects of F&B as well as supporting people development
• Successfully ran 2 Atlantis Charters in 2015 and 2016, 10 days 2800 guests $1m bar revenues for each one.
• Closed 2015 with all ships meeting or exceeding ratings and revenue targets.

Worldwide

Lead & direct the smooth running of the Food & Beverage operation on board Celebrity Cruises 5 star "Modern Luxury" floating hotels with 1200 stateroomsLead a team of 615 F&B Service, production, bar and galley operations personnel12000+ meals a day produced & served to guests and crew in various dining venues and concepts2800-3000 guests per.

Riyadh, Saudi Arabia

• Lead and directed a department of 5 restaurants as well as room service, Lobby Lounge, sports centre & bowling F&B and C&B Operations.Achievements:. -Selected for 3 International recruitment trips during 2010
• Restructured the F&B department manning Successfully arranged & catered several VIP outside caterings within the Riyadh social community, includes events for Ambassadors
• Set up the 1st British & Irish Food Festival (May 2010) here in Riyadh, opened by HRH Prince Andrew the Duke of York
• Successfully set up & ran the 1st ever “Holland Food Festival” in Riyadh during November 2009 at the hotel
• Set up and successfully implemented a new F&B guest comment card in May 2010
• Handling and selling of several C&B events thru 2009/10/11

• Recruited to open 2 new outlets in Beijing and further outlets in China following this. The career plan given was that I would be group F&B Manager. The owner was advised that Beijing openings would be delayed due to a.
• Implemented training and development plans for the employees
• Worked on improving food standards in the operation, menu engineering and costing
• Helped develop P+L’s for Beijing and other planned outlets
• Written SOP and Hygiene manuals for the company
• Started the implementation of HACCP within the company

• Golden Tulip Resort UAE was a smaller franchised 4 star resort with 80 bedrooms and 20 private villas offering another 80 rooms. Achievements and job role
• 6 Outlets, All Day dining Brassiere, coffee shop, English bar, pool bar, Turkish restaurant, Beach grill plus a Room service & Mini Bar.
• Ensure all service and standards were implemented and that outlet supervisors were carrying out their duties
• Ensure that all VIP delegations were looked after as well as Sheikhs and officials
• In addition was also responsible for ensuring the kitchen and stewarding departments were run correctly. Responsible for 60 staff and reported to Resident manager
• Responsible for looking at all purchasing and procurement in the department both FFE and operating supplies

Dubai

• F&B Outlets Operations Manager (Reporting to Director of Food & Beverage)(3 outlets, Al fresco bar and restaurant, lobby lounge & Private VIP bar): Jumeirah Beach Hotel is a 600 bedroom resort with 20 F&B outlets, 5.
• A runner up in what’s on awards 2005 Dubai for Dhow & Anchor at Jumeirah Beach Hotel. Finalist in 2006 & 2007 awards
• Successfully developed 5 service staff to promotion as Team leaders at Jumeirah Beach Hotel
• Increased the Customer service average from 93% to 96%. In Jan 2006 achieved 99% Internal mystery guest score in the Dhow & Anchor and 90% Leading hotels assessment in Feb 06 & Sept 2006
• Achieved and exceeded the annual budget in 2004, 2005 and 2006Other role details:
• Joined looking after 1 outlet, then was allocated to look after the Lobby & private lounge

• Manager Club Safari Entertainment Complex (Grand Hyatt is a 5 star resort hotel) Muscat, OmanI was at the Grand Hyatt in Muscat for 1 year. I ran a 3 floor operation. The Ground floor a games room and Cigar Café, The.
• Looking after all staff issues,15 Staff plus door and entertainers, weekly training
• Hiring of Bands and DJs and looking after the entertainers and entertainment
• Ensuring the smooth running of the Grill house to 5 star standards
• Promotions and dealing with sponsors
• Training and development of all staff

• Manager Rock Bottom Café (Located at Regent Palace a 4 star business hotel) Dubai, UAEI was the Manager of Rock Bottom Café and nightclub in Dubai. The site is an American nightclub in the heart of Bur Dubai. The site.
• Menu and new product development, implementation
• Service, standards and guest interaction
• Looked after Bands and DJs as well as tribute acts, hiring new entertainers via agents
• Responsible for30 staff of various nationalities
• Sales and marketing for the outlet

• Opened Flares in Birmingham a 750 capacity club in the heart of the city. I was responsible for all areas of running and set up and opening of a busy City centre venue. The venue operated over 3 floors.Achievements:
• 3 Awards at the Birmingham Nightlife awards ceremony in May 2002 in UK
• Achieved Millionaire status for £1 million net sales Flares Birmingham also beat annual budget after 30 weeks June 2002
• Flares Birmingham Number 1 Flares in the UK 2002
• Achieved above budget sales of AED 185000 for the Football World Cup in 2006Other role details:
• Won several awards at Birmingham nightlife awards in May 2002

• General Manager Flares Nightclub Cardiff, UKOpened and set up this site as a” Flares” refurbishment in November 2000. The venue has a 210 capacity branded operation
• Beat annual budget after 21 weeks, budget was £480k sales on leaving were £700k
• Awarded manager of year in August 2001…”Gung Ho Gold Award”
• Developed 2 staff to assistant manager level
• Recruitment and pre open training of all colleagues
• Developing brand standards as a member of the “Brand development committee”

Opened a new site in Staffordshire as a new opening projectWas responsible for all areas of assisting in the running of this busy bar and late night outlet. Involved in catering as kitchen manager for a short while at Yates's HanleyYates's ran all day dining & late night operational venues

Key staff trainer award gainedPre opening training and experience of 2 sites in kitchen and bar managementGeneral pub and restaurant management duties in 11 sites for the company mainly in The Midlands.

Started as a P/T Bar person in 1989 and from June 1994 trained full time from Barperson to Assistant Manager Learnt all about the basics of pub management and kitchen managementSpent time as a kitchen manager following a break to work in Mallorca Spain during periods April 1995 till May 1997.