Bradd Broom

Responsible for the daily operation of the restaurant floor to include:

• Opening and closing procedures
• Management of daily bookings and table allocations
• Guest services
• Stock management and reporting
• Cash handling and processing of orders
• Maintained clean and organized dining areas for an enjoyable guest experience.
• Developed strong relationships with regular customers, leading to increased loyalty and repeat business.

• Opening management team of the newly appointed SK Steak and Oyster restaurant that forms part of the prestigious Callie Hotel in Brisbane
• Responsible for - design / software / equipment and staff uniform / recruitment / operational systems and procedures / supplier intervention and account set up / establishing most effective booking system / liaising with hotel management
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Carefully interviewed, selected, trained, and supervised staff.
• Assisted with consolation process of opening a further 3 venues within the hotel
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Reconciled cash and credit card transactions to maintain accurate records.
• Correctly calculated inventory and ordered appropriate supplies.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.

• Was head hunted for the position from previous guests now owners of the establishment
• Formed part of the opening team
• Acclaimed as Australians No.1 best hotel in Australia world wide
• Awarded further accolade for both Hotel and Restaurant recognition
• Oversaw daily operations, addressing any issues promptly to minimize disruptions to guest services.
• Conducted regular inspections of facilities to identify areas in need of maintenance or improvement.
• Optimized room inventory management, maximizing occupancy rates while minimizing overbooking incidents.
• Facilitated open lines of communication between staff members across various departments for smooth collaboration.
• Coordinated events and conferences, ensuring smooth execution of all logistical aspects.
• Monitored online reviews and ratings from guests, implementing changes as necessary to address concerns or capitalize on positive feedback.
• Streamlined front desk operations for improved efficiency and enhanced guest experiences.
• Ensured compliance with local regulations and industry best practices regarding health, safety, and accessibility standards.
• Maintained high standards of cleanliness throughout the property by enforcing strict housekeeping procedures.
• Improved employee retention rates through effective recruitment strategies, comprehensive onboarding processes, and ongoing support initiatives.
• Negotiated favourable contracts with suppliers, securing competitive pricing for goods and services without compromising quality.
• Hired and trained new employees, demonstrating best methods for serving clients and guests.
• Greeted and assisted guests by gathering information pertaining to reservations or requests.
• Provided services efficiently and with high level of accuracy.
• Increased customer service ratings through personable service.

• Newly appointed business that was established in Burleigh Heads having worked for the company previously and to date they appointed me to form part of the opening team
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Reconciled cash and credit card transactions to maintain accurate records.
• Correctly calculated inventory and ordered appropriate supplies.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
• Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
• Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.