Experience

Viceroy Hotel Group

• United States
• Hospitality
• 200 - 300 Employee

• Restaurant Manager

  • Aug 2022 - Present

  Saint Lucia



Fairmont Southampton

• Bermuda
• Hospitality
• 100 - 200 Employee

• Assistant Restaurant Manager/ Task-force Member

  • May 2017 - Oct 2020

  Southampton Parish, Bermuda By managing and leading the F&B Outlet team in various aspects of departmental operations, I ensured exceptional service levels and guest satisfaction. Conducted regular outlet inspections ensuring adequate stock of supplies. Continuously gave proactive support to guests and the team while managing reservations, queries, and complaints. Responsible for our 350-label (1800 bottles) wine consignment program and leveraged leadership skills to train, motivate, and evaluate the in-house team. •… Show more By managing and leading the F&B Outlet team in various aspects of departmental operations, I ensured exceptional service levels and guest satisfaction. Conducted regular outlet inspections ensuring adequate stock of supplies. Continuously gave proactive support to guests and the team while managing reservations, queries, and complaints. Responsible for our 350-label (1800 bottles) wine consignment program and leveraged leadership skills to train, motivate, and evaluate the in-house team. • Maintained and ensured operational process in compliance with safety/sanitation policies. • Effectively managed productivity through applied historical data, forecasting, and scheduling. • Achieved successive net profit of years 2017, 2018, and 2019 by performing with a high degree of accuracy. • Accomplished the following: ➢ Team of the quarter (3), 2017; Team of the Year 2017. ➢ 100%, Employee Engagement Survey 2018. • Offered leadership (interim F&B Director)at other Fairmont properties in the Americas in lieu of management. ➢ Bridged gap between F&B leadership and team with opened dialogue. ➢ Boosted staff morale through inclusion, resulting in reduced absenteeism and increased productivity. ➢ Ensured staff training and skills were refined back to company policy to enhance service techniques for ultimate guest satisfaction. Show less



Grotto Bay Beach Resort

• Bermuda
• Hospitality
• 1 - 100 Employee

• F&B Server/Trainer

  • Mar 2007 - May 2017

  Hamilton, Bermuda As Bermuda’s only resort with an all-inclusive supplement on offer, I joined the team lending 15 years’ experience in service execution to the F&B department. Provided training to all new service members in compliance with the hotel’s SOPs. Independently organized private meetings/functions for clients and stakeholders that fostered business growth. Provided leadership in lieu of captains creating a more cohesive team. Executed professional and engaging service in compliance with… Show more As Bermuda’s only resort with an all-inclusive supplement on offer, I joined the team lending 15 years’ experience in service execution to the F&B department. Provided training to all new service members in compliance with the hotel’s SOPs. Independently organized private meetings/functions for clients and stakeholders that fostered business growth. Provided leadership in lieu of captains creating a more cohesive team. Executed professional and engaging service in compliance with company standards that ensured guest satisfaction. Show less



The Regent Hotel

• United Kingdom
• Hospitality

• Restaurant Manager

  • Apr 1998 - Aug 1999

  Holetown, Barbados With a recent buyout of the condominium complex, The Regent Hotel was born. A new concept to mind, The Regent was transformed to become a fully operational hotel with significantly improved dining options. Through a collaborative effort with the Executive Chef, we were able to create memorable dining experiences through our menu offerings and service execution. • Successful pre-opening of newly converted restaurant. • Created training manuals and service standards. • Collaborated with… Show more With a recent buyout of the condominium complex, The Regent Hotel was born. A new concept to mind, The Regent was transformed to become a fully operational hotel with significantly improved dining options. Through a collaborative effort with the Executive Chef, we were able to create memorable dining experiences through our menu offerings and service execution. • Successful pre-opening of newly converted restaurant. • Created training manuals and service standards. • Collaborated with chef to create menu, cocktail and wine list complementing each other. • Leveraged experience for all recruiting, training, scheduling, motivating, and evaluating in-house team. • Proactively assisted guests and team as needed. • Managed all guests’ queries, reservations, and complaints. • Conducted frequent outlet inspections. • Solely responsible for beverage purchasing, ensuring supplies were adequately stocked. • Ensured safety and sanitation policies were followed. • Managed labor and productivity. Show less



Sandy Lane

• Barbados
• Hospitality
• 100 - 200 Employee

• Food And Beverage Supervisor

  • 1992 - Apr 1998

  Sandy Lane, Barbados As part of a world-classed organization considered the premier resort of the Caribbean, I was able to quickly hone my skills through extensive in-house training. This training made me fully cognizant of the importance of exceptional customer service and satisfaction, coupled with excellent communications skills. • Oversaw the successful day-to-day running of assigned station and company assigned goals. • Trained and motivated all incoming and existing staff on hotel policies and… Show more As part of a world-classed organization considered the premier resort of the Caribbean, I was able to quickly hone my skills through extensive in-house training. This training made me fully cognizant of the importance of exceptional customer service and satisfaction, coupled with excellent communications skills. • Oversaw the successful day-to-day running of assigned station and company assigned goals. • Trained and motivated all incoming and existing staff on hotel policies and standards while maintaining focused service levels for guest satisfaction. • Reported all service and maintenance issues. Show less