Adam Moore
Armidale,NSW
Summary
With a career spanning over two decades in the dynamic realm of hospitality, I have garnered extensive expertise in culinary arts and restaurant management. My most recent role as the Food and Beverage Operations Manager at UNELife has been instrumental in further refining my leadership abilities, strategic acumen, and commitment to operational excellence.
Throughout my journey, I've consistently demonstrated a knack for reliability, teamwork, and a relentlessly positive attitude. I thrive in collaborative environments, where my enthusiasm and solution-driven approach foster a culture of innovation and continuous improvement.
My dedication to personal and professional growth is evident in my proactive pursuit of learning opportunities and my eagerness to embrace new challenges. Whether it's navigating the intricacies of menu development, optimizing operational efficiency, or nurturing relationships with suppliers and customers alike, I tackle each task with a blend of creativity, diligence, and a results-oriented mindset.
As I look ahead to the next chapter of my career, my goal remains steadfast: to leverage my wealth of experience, coupled with my innate personal attributes, to make a meaningful impact and drive success within any organization I have the privilege to be a part of.
Overview
13
13
years of professional experience
Work History
FOOD AND BEVERAGE OPERATIONS MANAGER
UNE LIFE
02.2023 - Current
- Managed day-to-day operations of multiple food and beverage outlets, including two cafes, 19 vending machines, Licensee and coordinator of the Bellevue Rugby Oval, The Stro (Campus Bar and event Center), off premises events and catering set ups and operation, Booloominbah function centre and food van.
- Developed and implemented operational policies and procedures to enhance efficiency and customer satisfaction
- Oversaw inventory management and procurement processes to maintain adequate supplies and minimize waste
- Provided leadership and direction to a diverse team of staff members, offering training, coaching, and performance feedback
- Analysed financial data, prepared budgets, and managed expenses to achieve profitability goals
- Conducted regular inspections and audits to evaluate operational performance and identify areas for improvement
- This role also involved guiding other silos within organization to ensure alignment across different business units
- Developed and monitored Key Performance Indicators (KPIs) to measure and evaluate performance of food and beverage operations
- Implemented performance improvement initiatives based on KPI data analysis to drive operational efficiency and excellence
- Conducted Performance Planning and Development Reviews (PPDRs) with team members to set objectives, provide feedback, and support professional growth.
- Managed budgets, forecasting sales, controlling costs, and achieving profitability targets.
- Motivated staff to perform at peak efficiency and quality.
HEAD CHEF
Cotswold Manor Restaurant (Cotswold Motel) - Armidale
08.2022 - 01.2023
- Duties include Fine dining Menu planning and food costing, recruiting, managing, and training of kitchen staff, ensuring maintenance, hygiene and hazard issues are dealt with
- Managing financial performance of restaurant, controlling costs without compromising standard, ensuring happy relations are in place with in staff
- Managing kitchen operations, administrative functions and quality management, sourcing and developing strong relationships with suppliers.
- Modernized work processes to reduce guest wait times and boost daily output.
COUPLE MANAGER
KOORAWATHA HOMESTEAD MOTEL
12.2021 - 05.2022
- Duties include Running all aspects of motel including reception, booking format UPDATE 24/7, breakfast & dinner cooking, housekeeping, ordering stock, gardening, operating a zero-turn mower, pool maintenance and making sure all guests enjoy their stay.
- Maximized performance by monitoring daily activities and mentoring team members.
- Accomplished multiple tasks within established timeframes.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
HEAD CHEF
CLUB LENNOX
03.2017 - 04.2021
- Duties include: Menu planning and food costing, recruiting, managing and training of kitchen and front of house staff, ensuring maintenance, hygiene and hazard issues are dealt with
- Managing financial performance of the bistro, controlling costs without compromising standard, ensuring happy relations are in place within the staff
- Managing kitchen operations, administrative functions and quality management, sourcing and developing strong relationships with suppliers.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Handyman
Self-employeed
01.2017 - 06.2020
- Successfully renovated two houses from top to bottom, ensuring high-quality workmanship and attention to detail.
- Conducted general house maintenance tasks, including painting, concreting, tiling, landscaping, refurbishing, and renovations as needed.
- Demonstrated expertise in executing various renovation projects, ensuring projects were completed within specified timelines and budget constraints.
- Collaborated effectively with homeowners to understand their needs and preferences, providing personalized solutions to enhance the functionality and aesthetics of their homes.
- Implemented safety protocols and procedures to ensure a secure working environment for all team members and clients.
- Maintained organized records of project materials, expenses, and timelines to facilitate efficient project management and client communication.
OWNER / HEAD CHEF
ADDY'S ON MARSH
09.2010 - 12.2016
- Duties include Leading Workers, managing money, working with a budget, decision making, problem solver, management, sales and marketing, catering for large numbers, ordering of goods, roster writing and staffing, stock control and rotation, menu writing and costing, maintenance, preparation and service of menu items, organising and serving functions.
- Oversaw business budget planning and administration, accounting functions, purchasing, and bi-weekly payroll to handle financial needs.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
Education
Advanced Licensee Course
Liquor And Gaming NSW
Armidale, NSW02.2024
Leadership Coaching
Leading Teams
UNELife01.2024
Food Handlers Supervised Certificate
Armidale Council
Armidale 11.2023
Cert III in Buisness
ETC Training Center/ UNE Armidale
Armidale 01.2015
CERTIFICATE IV COMMERCIAL COOKERY -
TAFE TAMWORTH
01.2006
HACCP REQUIREMENTS COURSE -
UNIVERSITY OF NEW ENGLAND
01.2002
CERTIFICATE III IN HOSPITALITY (COMMERCIAL COOKERY) -
TAFE TAMWORTH
01.2001
Skills
- Problem solver
- Operations Management
- Menu development
- Team Leadership
- Conflict Resolution
- Kitchen staff coordination
- Critical Thinking
- Event Coordination
- Coaching and Mentoring
- Hospitable
- Communication
- Strategic Planning
- Relationship Building
References
- PIP CARTER, President of Club Lennox - 0466881900
- Ben Bible, General Manage of UNELife - 0401905197
- Deb Love, Owner of Cotswold Gardens - 0402263540,
- Geoff Gaggin (Character Reference) - 0421500316
PERSONAL ATTRIBUTES
- Open & friendly communicator
- Determined to succeed
- Motivated & versatile
- Leads by example
- A 'doer' gets things done
- Honest
Timeline
FOOD AND BEVERAGE OPERATIONS MANAGER
UNE LIFE
02.2023 - Current
HEAD CHEF
Cotswold Manor Restaurant (Cotswold Motel) - Armidale
08.2022 - 01.2023
COUPLE MANAGER
KOORAWATHA HOMESTEAD MOTEL
12.2021 - 05.2022
HEAD CHEF
CLUB LENNOX
03.2017 - 04.2021
Handyman
Self-employeed
01.2017 - 06.2020
OWNER / HEAD CHEF
ADDY'S ON MARSH
09.2010 - 12.2016
Advanced Licensee Course
Liquor And Gaming NSW
Leadership Coaching
Leading Teams
Food Handlers Supervised Certificate
Armidale Council
Cert III in Buisness
ETC Training Center/ UNE Armidale
CERTIFICATE IV COMMERCIAL COOKERY -
TAFE TAMWORTH
HACCP REQUIREMENTS COURSE -
UNIVERSITY OF NEW ENGLAND
CERTIFICATE III IN HOSPITALITY (COMMERCIAL COOKERY) -
TAFE TAMWORTH
Similar Profiles
Jake BuckleyJake Buckley
Course Advising Officer at University of New England, UNECourse Advising Officer at University of New England, UNE
JOSEPH MUNGAIJOSEPH MUNGAI
Junior Accountant at Une SolutionsJunior Accountant at Une Solutions
Veronique LAURENSVeronique LAURENS
Directrice financière at Groupe A LA UNE CommunicationDirectrice financière at Groupe A LA UNE Communication
Yonas HabtemichaelYonas Habtemichael
Senior Lecturer, Veterinary Medicine at Arsi UniversitySenior Lecturer, Veterinary Medicine at Arsi University
Michael clarkeMichael clarke
Proprietor at Harvey Norman FurnitureProprietor at Harvey Norman Furniture