Stanley Powell

Oversaw daily operations of high-volume restaurant, ensuring exceptional guest service.

• Streamlined food and beverage operations to enhance guest experience.
• Conducted regular staff training, improving overall service standards.
• Perfected scheduling practices reducing staff overtime yet maintaining operational efficiency.
• Monitored inventory levels for optimal stock management and reduced wastage.
• Elevated dining experience through implementation of unique presentation styles for food and beverages.
• Implemented effective cost control measures to optimise profitability.
• Oversaw routine maintenance checks on equipment contributing to uninterrupted operation.
• Achieved 15% revenue growth through implementation of innovative marketing strategies.
• Cultivated strong relationships with local suppliers to enhance ingredient quality.
• Introduced staff incentive programmes, decreasing turnover by 20%.
• Negotiated contracts with vendors, securing best prices and terms.
• Assisted in recruitment process of F and B staff ensuring high-quality personnel selection.
• Reviewed sales reports to identify business opportunities and areas of improvement.
• Managed day-to-day F and B operations, ensuring smooth restaurant functioning.
• Collaborated with marketing team to drive promotional activities increasing brand visibility.
• Led team to deliver outstanding hospitality operations.
• Maximised company profits through rigorous analysis and control of both portioning and waste.
• Controlled food and beverage inventory, strategically ordering supplies and anticipating consumer demands to prevent out-of-stock items.

• Opening team of new Resort.
• Managed all F&B outlets throughout Resort.
• Including F&B Managers, Executive and Sous chefs, Bar Manager and supervisors.
• Monitor all restaurant managers front of house service staff.
• Assist and guide food & beverage department achieve financial and operational targets.
• Select, train and develop colleagues to ensure timely recruitment and career growth.
• Execute delivery of all Food & Beverage promotions and new menu rollouts, creating destination of choice for both hotel and external guests.
• Forecasts and manages procurement and purchasing, labor and departmental expenses to budget.
• Assist in day-to-day operations of Food & Beverage division, ensuring all service standards are followed and executed.
• Monitor all guest service standards, constantly seeking ways to improve product and service as well as increase volumes and profits.
• Devised marketing strategies for increased patronage during holidays and special events.
• Ensured adherence to legal regulations regarding alcohol consumption within premises, upholding brand integrity at all times.
• Assessed performance of individual team members regularly, identifying areas of improvement or commendable effort promptly.
• Delivered functions and events to required standards in collaboration with events coordinator.
• Identified and maximised upselling opportunities to increase sales and profits.
• Assisted management in conducting annual staff appraisals with team members working within area of responsibility.
• Grew restaurant profits through improved marketing and staff development initiatives.
• Fostered positive work environment that encouraged teamwork and improved morale amongst staff members.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
• Increase sales by 10%

• Led team of over 50 staff, achieving 25% increase in service efficiency through workflow redesign.
• Enhanced guest satisfaction scores from 85% to 95% by personalising experiences and implementing training.
• Managed Food & Beverage inventory, reducing waste by 10% through rigorous stock management.
• Spearheaded marketing campaign for private dining area, increasing bookings by 50% in six months.
• Executed F&B system upgrade with zero downtime, ensuring seamless transition to Micros Symphony POS.
• Cultivated partnerships with local suppliers, achieving 15% cost reduction while maintaining high-quality standards.
• Implemented new marketing strategies, resulting in 25% increase in yearly revenue.
• Developed risk mitigation strategies, ensured business continuity during crises.
• Analysed performance metrics, identified areas for improvement in operations management.
• Encouraged innovative thinking in team, fostered environment of growth and development.
• Reduced overhead costs through efficient resource allocation and budget management.
• Implemented quality control measures, enhanced product standards.
• Maintained smooth-running business operations by delegating priorities to staff abilities.
• Oversaw facility maintenance and allocated needed resources to meet standards.
• Optimised workflow procedures with strategic planning and team coordination.
• Represented organisations at seminars, conferences and business events.

• Assisted General Manager in all facets of restaurant operations, adhering to cultural guidelines and objectives.
• Maintained high-quality standards for food production and presentation.
• Ensured compliance with all HAACP sanitation regulations.
• Oversaw evaluation and assignment of work, recommending personnel actions based on performance.
• Managed over 50 customers calls per day
• Executed Food and Beverage operations, managing full P&L responsibilities for fine dining group.
• Fostered professional relationships and promoted open communication with managers and staff.
• Carried out day-to-day duties accurately and efficiently.
• Successfully delivered on tasks within tight deadlines.
• Used Microsoft Word and other software tools to create documents and clear communications.
• Applied critical thinking to analyse problems, evaluate solutions and select best decisions.
• Delivered exceptional customer service by proactively listening to concerns and answering questions.
• Oversaw daily operations to achieve high productivity levels.

• Directed team to enhance food operations, boosting customer satisfaction and positive reviews.
• Maintained high food quality and hygiene standards while controlling stock effectively.
• Managed branded menu in compliance with health regulations.
• Trained and inspired team members to excel in their roles.
• Ensured timely dish delivery through oversight of food ordering and preparation.
• Achieved financial targets via cost control and waste reduction.
• Sustained clean kitchen workspace for operational efficiency.
• Controlled inventory to manage stock levels and minimise waste.
• Increased annual sales by 8-10%
• Collaborated with suppliers for fresh and quality ingredients procurement.
• Ensured high-quality dishes with meticulous attention to detail.
• Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
• Oversaw quality control measures, maintained consistency across all dishes served.
• Trained junior staff for optimal performance and skill development.
• Instituted rotation system to minimise food waste.