Experience

Park Hyatt Melbourne

• Australia
• Hospitality
• 1 - 100 Employee

• Outlet Team Leader (Supervisor)

  • Nov 2022 - Present

  My areas of responsibility includes outlets such as: Park Hyatt Tea lounge, Radii Restaurant & Radii Bar. As Outlet Team Leader (Supervisor) My main role is to lead the shift and deputise for the Restaurant Manager in his/her absence. My other duties include: • To conduct daily pre-shift briefings to associates on preparation, service and menu. • To plan and implement the outlet weekly roster and work schedules in a timely manner to ensure that the outlet is adequately staffed to handle all level of business. • To establish a rapport with guests maintaining good customer relationship. • To ensure all associates deliver the brand promise and provide exceptional guest service at all times. • To keep a positive and professional relationship between Radii Service and Radii Kitchen associates. • To ensure all associates provide excellent service to internal customers in other departments as appropriate. • To obtain and account for the correct settlement of all sales. • To handle voiding, correcting, changing of restaurant, checks in accordance with the prescribed procedures. • To account for all guest checks – those used during the shift, those remaining and those voided. • To assist in the training of Food & Beverage cashiers ensuring that they have the necessary skills to perform their duties with the maximum efficiency. • To ensure that health and safety practices and procedures are implemented and reviewed in accordance with OHS policies & procedures. • To liaise with the Kitchen and Beverage department on daily operation and quality. • To ensure table reservations are taken properly in order to maximise the restaurant turnover. • To ensure that the outlet is kept clean and organised, both at the front as well as the back of house.



Accor

• France
• Hospitality
• 700 & Above Employee

• Food & Beverage Team Leader

  • Jul 2022 - Nov 2022

  Previously employed full-time with the position of Team Leader/Bar Supervisor @ Spoonbill Restaurant & Bar, Nestled into The Olsen hotel on Chapel street. ———————————————————————— My duties include: • Provide passionate, knowledgeable and friendly service to external and internal guests at all times. • Ensure all Team Members maintain smooth and efficient food and beverage service within their allocated section, anticipating guest needs before being asked. • Assign Team Member allocation of duties, ensuring rotation of job tasks and maximising productivity. • Actively participate in, and oversee, the skills training of the department. • Maintain par levels and order stock as required. • Monitor rosters in accordance with legislation and business levels, ensuring at all times the department is staffed appropriately and operating within budgetary guidelines. • Complete all operational reports on a daily basis establishing workable records of the department history for future forecasting. • Ensure food items offered in the outlet are of a consistent standard and provide the Chef with feedback in relation to sales, wastage, menu changes or special requests. • Ensure the department is consistently ready for service at the scheduled operating times. • Perform the reconciliation of daily takings • Demonstrate the ability to upsell specials or items as directed by the Head of Department. • Perform all opening and closing duties in the outlet as requested.



Langham Hospitality Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Food & Beverage Attendant

  • Nov 2021 - Jul 2022

  For Melba Restaurant, I worked on the floor as well as the Restaurant bar. Often ensuring maximum guest satisfaction by providing excellent food and beverage service in a competent and professional manner and to obtain maximum efficiency and productivity in a 5-star hotel. Was nominated “Langham Legend” of the the month. June, 2022 For Melba Restaurant, I worked on the floor as well as the Restaurant bar. Often ensuring maximum guest satisfaction by providing excellent food and beverage service in a competent and professional manner and to obtain maximum efficiency and productivity in a 5-star hotel. Was nominated “Langham Legend” of the the month. June, 2022



Chef Richard

• Melbourne, Victoria, Australia

• Barista

  • Apr 2015 - Nov 2021

  • Serving/taking orders for customers at the cash register. • Producing coffees at a fast-paced environment while maintaining quality. Plan the shift roster for other baristas • Socialising with customers while maintaining the speed and quality of the work. • Dealing with complaints from customers in a polite and professional manner. • Cleaning and maintaining tidiness of the work area. • Going through the organizational policy regarding post-shift responsibilities with fellow team members after lunch service. • Trained all new floor staff and servers about customer service requirements, proper food handling guidelines, and safety procedures



William Angliss Institute

• Australia
• Higher Education
• 400 - 500 Employee

• Food & Beverage Attendant

  • Jul 2018 - Feb 2019

  As part of my Certificate III In Hospitality. I did 300 Hours as an F&B Attendant trainee in the Angliss restaurant. Serving customers in both Banquet & A-La-Carte style with full sequences of service. As part of my Certificate III In Hospitality. I did 300 Hours as an F&B Attendant trainee in the Angliss restaurant. Serving customers in both Banquet & A-La-Carte style with full sequences of service.



The Big Group

• Australia
• Events Services
• 1 - 100 Employee

• Bartender

  • Nov 2018 - Nov 2018

  • Serving customers in a high end & luxurious environment. • Making endless basic cocktails Serving the marquee with a tray of hors d'euvre. • Socialising with customers and ensuring their money is well spent. • Problem solving e.g: minimizing the hazardous environment due to excessive flooding from the rain. • Responded to customer concerns and inquiries to ensure all drinks and food exceeded expectations. • Serving customers in a high end & luxurious environment. • Making endless basic cocktails Serving the marquee with a tray of hors d'euvre. • Socialising with customers and ensuring their money is well spent. • Problem solving e.g: minimizing the hazardous environment due to excessive flooding from the rain. • Responded to customer concerns and inquiries to ensure all drinks and food exceeded expectations.



Sugar Bowl Cafe

• United States
• Restaurants

• Barista

  • Mar 2016 - Jul 2016

  • Serving/taking orders for customers at the cash register. • Producing coffees at a fast-paced environment while maintaining quality. • Took on closing duties and ensured visual presentation of store was prepared for next day Socializing with customers. • Memorised menu options and seasonal specials to provide guidance to customers • Accurately recorded orders and worked with baristas to ensure proper flow and swift service • Serving/taking orders for customers at the cash register. • Producing coffees at a fast-paced environment while maintaining quality. • Took on closing duties and ensured visual presentation of store was prepared for next day Socializing with customers. • Memorised menu options and seasonal specials to provide guidance to customers • Accurately recorded orders and worked with baristas to ensure proper flow and swift service