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 departments of the Hotel to deliver a consistent guest and teammate experience in line with the company core values and brand standards. Responsible for all aspects of the hotel operations including driving the Net Promotor Scores, departmental profitability, revenues, guest service excellence all in a safe environment in accordance with public health, environmental, and safety protocols in place.• 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• Lead and directs all operational planning for future voyages ensuring the delivery of industry leading guest experiences.• Working with outside stakeholders and business partners to ensure incredible guest experiences.• Drives the brands MedallionClass Service Excellence program thru ongoing training and development.Achievements:• Second in the fleet of 16 ships in Q3 for NPS results – exceeded all NPS targets thru the Alaska season.• Led the planning and logistical readiness for Crown Princess inaugural season in Australia from Oct 2024• From December 2023-March 2024 led teams to increased overall NPS scores vs target in Overall NPS, Entertainment, Guest Services, Rooms Division, Revenue as well as Officer Visibility & Engagement, Embarkation & Disembarkation. Over each of the months a positive increase has taken place month over month – Australia / New Zealand season.

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 Operations Managers as well supporting the fleets on-board Food & Beverage Managers in their day to day operations. I regularly undertake ship operations visits ensuring that the highest day to day standards of Guest and Crew Experience are being met, proactively engaging with the teams and guests to identify opportunities for continuous improvement. Driving food and beverage revenues, controlling costs (food and hotel supplies and ensuring that the teams are delivering against the BBSC and NPS targets. My role acts as on call function for all Hotel Operations on rota basis to handle and advise on any business critical Hotel Operational issues and emergencies. Overall responsibility for the welfare of over 4000 fleet F&B crew thru galley, restaurant and beverage operations. The main focus of my role is to contribute to the growth and profitability of the brand by ensuring that the on-board Guest Experience is in line with the Brand Promise, driving change and making recommendations for the future. I am responsible for all aspects of the on-board Food & Beverage Guest Experience including team strength, workforce planning of F&B leadership teams as well as coaching on-board leaders , recruitment and development of our existing teams. Ensuring that highest Public Health and safety standards as well as ensuring the fleet are in compliance with all environmental requirements. Revenue responsibility of over £80m annually thru the fleet as well as food cost and Hotel cost lines in excess of £50m.

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 ships. This position is responsible for supporting the shipboard F&B Directors and their teams to achieve company goals/targets/KPI’s. The position represents shoreside leadership while onboard sharing accountability for shipboard results and building constructive relationships with the onboard teams in order to be successful. They are the link between ship and shore for the onboard leadership teamsOversee 4 of the fleets 9 Modern luxury cruise ships with 2000-3200 guests per vessel as well as a luxury ship in the Chinese market - 2000 guests.Completed new openings and refurbishments of F&B venues and am responsible for new SOPs and suggesting and implemented new F&B ideas and revenue concepts.• 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.• Revenue streams of approx $60m net per annum with ops budgets exceeding $100m

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 cruisePlanning of strategic F&B events per cruise as per Celebrity Life entertainment programmeLiaise daily with other departments in the hotel organisation and marine department to ensure smooth running of F&B department10 restaurants, 2 level Main dining room with 1500 seats serving serving a la carte menu, 750 seat buffet and various speciality dining venues, Asian, French, Healthy, Pool Grill, Mediterranean, Bistro, Italian15 bars of various stylesEnsuring compliance with USPH VSP 2011 regulations and ensuring sanitation standards are upheld on a daily basisPassed the last 4 United states Public Health inspections with 96% in December 2012 and 100% in April 2013, 98% in October 2014, 100% May 2015.In May 2014 achieved 100% in Canadian Public Health Liaising with shoreside management where required on operational needsEnsuring highest levels of guest service & satisfaction and ratings and other KPI'sInvolvement with many guest contact events as well as day to day interactionsHandling special events, meetings and functionsCrew restaurant standards up to the highest standardsRevenue targets to be achieved per cruise driven thru sales and marketing opportunities...Approx $15 million per annumOperating budget USD 40 million per annumFinancial planning and budgets as required including all C&R, R&M, food cost, overtime and revenuesManaging food cost on a daily and per cruise basis within the companies APD budgetHandling team related issues, HR, training, discipline and oaching and developmentRegular meetings, workplace safety and other safety related matters to ensure safety of guests and crew on board

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•Currently Chairman of “Team Verdes” (Green policy and initiatives) for the 2 Rosewood Riyadh properties. Won the annual award for 2010 from Head Office for best initiatives 2010.Other role details:•Financials, budgets & forecasting, Annual budget for F&B department of USD 7 million (SAR 23 million)•World Hotels compliances, Scores in 2010 were 87% for Italian restaurant and 93% for breakfast.•Team of 70 employees as well as liaising with Exec Chief Steward & Executive Chef•Set up many new operational & administrational procedures in the department that were not previously in place•Involved in the organisation of the 2009/2010 King Faisal International Prize Award Nomination Dinners•World Hotel standards of service, wrote & launched new service sequences for all the F&B outlets in Jan 2009•Performance management of the F&B service employees, contract renewals & annual appraisals •Planning FF&E, Capex & operating supplies expenditure•Liaise with Executive Chef on new menus, menu engineering

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 legal dispute (on 3rd party side) and that my position was no longer required. In my time there I achieved the following Achievements and job role• 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• Implemented new standards and procedures of operation• Budget planning and writing• CAPEX and FFE planning• Improving beverage menus within the operations• Planning for the opening of 2 new operations in Beijing

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• Complete reorganisation of the department in terms of manning as well as service and standards of operation inline with Golden Tulip brand standards• New F&B menus in the outlets, costing and development in conjunction with Executive Chef • Financial control of the department, departmental Budget AED 10 million. Re costed all menus in line with budgeted F&B cost margins• Put together a new kitchen team and started working on HACCP implementation in line with local authority standards. All F&B staff were put thru Basic food Hygiene training• Organising banquets, events and conferencing, put together a whole new package for dept. Liaise with Sales and Marketing for special deals, promos and all inclusive packages• Training and development of new and existing colleagues, SOP and service sequence implementation and creation, Staff training, development and succession plans• Acted as “Senior Manager on duty” 2 evenings per week• Held daily briefings, weekly meetings and attended EXCOM meeting daily

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 star deluxe hotelAchievements:• 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• Hotel was voted Best Resort Hotel in the World by Business Traveller magazine several times• Hotel is a member of Leading Hotels of the World and is ISO certified• I was responsible for 45 staff of various nationalities• AED 13 million revenue in 2006/7, average of 20000 covers per month in my outlets• Certified internal quality reviewer to ensure that we were achieving the ISO standards. • Ensure that outlets were ready for Sheikh visits (Hotel was owned by the now Ruler of Dubai and Vice president of the UAE)• Carried out 4 LHW internal audits per month on other F&B outlets in the hotel• Staff training on all areas of service, standards and other F&B / hotel related topics, a minimum of 6 hours per employee per month. Designed and planned training sessions• Full financial accountability, budget writing and planning and daily forecasting• Menu engineering and new menu planning with the outlet chefs• Capex and FFE planning for the outlets on an annual basis• Health & Safety rep for F&B, collated all other outlets monthly H&S issues• Colleague opinion survey chairman for F&B

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 middle floor a bar and restaurant with Band and DJ, The top floor a 100 seat open air Steak House (All inclusive price package offer applied here). My job role was:• 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• Attending meetings and other F+B Related duties as with a 5 star hotel• Financial controls and all admin duties in line with Hyatt requirements

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 provides an extensive “American/Western” food menu, Live Bands and DJ and has a 700 capacity. I was also in Bahrain Rock Bottom Café for 3 months to assist in sales development.• 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• Staff training and development• Financial management of the operation• Looked after membership database

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• Beat annual budget of £765k, took £1.2 million before leaving. Average weekly 30K. Became a member of the companies “Millionaires” club for financial achievement• Developed 2 staff to assistant managers and 1 assistant manager to manager level• Staff training and development, from recruitment seminars thru to individual development• Developed the first assistant manager to general manager within the brand• Sat on the brand development committee which decided the direction of the brand in terms of sales, marketing and service and standards of operation• Left to work outside the UK

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”• Implementation of new service and standards for the brand

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.