Summary
Overview
Work History
Education
Skills
Additional Information
Certification
Timeline
Generic

Bryan Seeborun

East Bentleigh

Summary

Encouraging manager and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success. Dedicated to applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance.

Overview

20
20
years of professional experience
1
1
Certificate

Work History

Catering- National Process and Product Innovator

Regis Aged Care
02.2023 - Current
  • Design recipes in collaboration with Multi stakeholders Nationally
  • Generated innovative ideas by actively participating in brainstorming sessions and collaborating with cross-functional teams.
  • Developed new products and services by conducting extensive market research and Resident's feedback analysis.
  • Established strategic partnerships with industry leaders, fostering collaboration and resource sharing.
  • Led a multidisciplinary team of professionals, driving progress towards project milestones and goals.
  • Introduce Innovative solutions such as Digitalise Catering for Food Safety and Dietary requirement to improve the Residents dining experiences-Project ongoing FY24
  • Embracing Sustainability such as waste management,energy efficiency and carbon footprint.
  • Introduce and analyse future trending food and Innovative equipment such as Combi Ovens,food transporter and Bain Marie's to improve the Dining Experience.
  • Collaborate with designing detailed new and revamp kitchen layouts for our Residential Homes .
  • Manage Food Costing and implement strategies to minimise food waste.
  • Create Training processes for Chefs and Regional Managers.
  • Support and assist General Manager to achieve result
  • Defined clear targets and objectives and communicated to other team members.
  • Managed multiple projects effectively in demanding environment with tight deadlines.
  • Performed quality control procedures on equipment and materials.
  • Implemented safety and accident prevention programs for each project.
  • Identified and resolved process issues to encourage smoother procedures, more efficient workflow and overall business growth.
  • Partnered with cross-functional teams to conduct thorough discovery and due diligence on existing processes.
  • Performed visual assessment of products to evaluate conformance with quality standards.
  • Conducted training and change management processes to improve operations.
  • Developed standard operating procedures and document workflows for current and future process steps.
  • Identified inefficiencies in existing processes, and tracked performance following implementation of
  • Directed training and retraining of employees to boost performance and enhance business results.
  • Delivered training for staff development, change management and materials, process and technical controls.
  • Met with clients to outline desired goals and prepared quotes for overall catering costs.
  • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Verified prepared food met standards for quality and quantity before serving to consumers.
  • Built relationships with vendors to negotiate ideal terms for purchases.
  • Set up and negotiated contracts to obtain favourable pricing and delivery structures.
  • Evaluated supplier quotes based on purchasing procedures and competitiveness in quality, price and delivery.
  • Planned, designed, and scheduled phases for large projects.
  • Developed and initiated projects, managed costs, and monitored performance.
  • Developed and implemented strategic project plans to meet business objectives.
  • Championed sustainability and environmentally friendly practices within the organization through implementation of green technologies and waste reduction measures.

Regional Catering Manager -Victoria

Regis Aged Care
10.2020 - Current
  • Managed 15 Facilities across Victoria Compliances,Audits ,Food and Beverages
  • Offered friendly and efficient service to customers, handled challenging situations with ease.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Created plans and communicated deadlines to complete projects on time.
  • Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
  • Increased customer satisfaction by resolving issues.
  • Improved operations through consistent hard work and dedication.
  • Worked within applicable standards, policies and regulatory guidelines to promote safe working environment.
  • Learned new skills and applied to daily tasks to improve efficiency and productivity.
  • Prepared variety of different written communications, reports and documents.
  • Led projects and analyzed data to identify opportunities for improvement.


Acting Vocational Service Manager -

Ravenhall Correctional Centre
03.2019 - 08.2019
  • Worked with senior case managers to coordinate team development activities and trainings.
  • Conducted community workshops to promote different programs and educate public on available services.
  • Recruited, interviewed and hired staff members offering exceptional talent and brought great skills to team.
  • Referred families to shelters, legal resources and educational programs.
  • Drove operational improvements which resulted in savings and improved profit margins.
  • Appropriately allocated resourced, budgets, inventories, training support and team building materials to increase overall productivity.
  • Coordinated workshops for employees to better understand company mission, streamlining daily activities and aligning worker and company priorities.
  • Collaborated with vendors, suppliers and transport carriers.
  • Participated in team-building activities to enhance working relationships

Hospitality /Housekeeping Service Manager

Ravenhall Corectional Centre -GEO Group Australia
08.2017 - 10.2020
  • Managing team of 25 staff and 600 inmates in both Bakery and Catering.
  • Manage Food & Beverage budget of $ 30 millions annually.
  • Successfully achieved and implemented ISO 22000 and HACCP.
  • Running highest Prisoners employment within Correction Victoria.
  • Developing training plan for both staff and inmates.
  • Good networking and relationship with food suppliers across Victoria.
  • Recruiting and performance managing of staff.
  • Developing Menu's and managing special diets.
  • Managed quality assurance program, including on-site evaluations, internal audits and customer surveys.
  • Developed team communications and information for Directors meetings.
  • Drove operational improvements which resulted in savings and improved profit margins.
  • Resolved conflicts and negotiated mutually beneficial agreements between parties.
  • Gained strong leadership skills by managing projects from start to finish.
  • Streamlined housekeeping operations by implementing efficient scheduling and task allocation systems.
  • Developed comprehensive standard operating procedures to guide the housekeeping team in delivering consistent service quality.
  • Conducted regular performance evaluations for housekeeping staff, identifying areas for improvement and providing constructive feedback for professional development.

Catering Manager

GEELONGS CATS FOOTBALL CLUB -SIMMOND STADIUM
03.2016 - 08.2017
  • Helped general management develop prices based on inventory costs and portion sizes.
  • Managed employees throughout preparation and service of 6000 meals per match day.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Coordinated and organized all restaurant inventory.
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
  • Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
  • Motivated staff to perform at peak efficiency and quality.
  • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
  • Investigated and integrated enhanced service and team management strategies to boost business profits.

Area Operations Manager -Hospitality -TLC Age Care

Sodexo Australia
12.2014 - 03.2016
  • Established and administered annual budget with effective controls to prevent overages, minimise burn rate and support sustainability objectives.
  • Exceeded both quarterly and annual sales goals.
  • Determined facility, services and staffing needs to establish framework for successful event execution.
  • Performed service and menu upgrades and upselling activities to meet predetermined revenue objectives.
  • Organised corporate meetings, special events and social occasions to satisfy client requirements and increase facility revenues.
  • Participated in planning meetings, site visits and vendor evaluations to enhance quality of client services.
  • Utilised hospitality associations, business journals and Internet resources to obtain current industry knowledge.
  • Supervised site investigations, reported issues and escalated those that required further assistance.
  • Planned marketing initiatives and leveraged referral network to promote business development.
  • Performed forecasting to identify necessary changes for supply chain business.
  • Educated and evaluated clinical and support staff regarding care quality management regulations and standards of care.
  • Maintained client files with sales contracts, records of client interactions, client notes, and other information.
  • Maintained clean personal areas and prepared healthy meals to support client nutritional needs.
  • Helped family members plan healthy meals, purchase ingredients and cook meals to provide adequate nutrition for client wellbeing.
  • Monitored and maintained cleanliness, sanitation, and organisation of assigned station and service areas.
  • Organized corporate meetings, special events and social occasions to satisfy client requirements and increase facility revenues

Hospitality & Food Safety Manager

BHP -Mining
10.2013 - 12.2014
  • Maintain wage costs within club guideline and customer spending above agreed figures.
  • Approves requisition of products and other necessary food supplies.
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
  • Prepares necessary data for applicable parts of budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
  • Met with clients to outline desired goals and prepared quotes for overall catering costs.
  • Worked with chefs to plan menus according to client needs and budgets.
  • Tracked guest satisfaction surveys to recognize trends and create action plans for improving guest services

Hospitality & Catering Manager

Compass Group Ltd
08.2012 - 10.2013
  • Consistently maintain awareness of budgets when planning menus, providing costing of menus and using regional specialties and best vendor.
  • Provide guidance to catering staff on service and portion control, ensuring that all food is safe and served at appropriate temperature.
  • Provide meals that take into account diversity of nationalities and beliefs at Academy, and special dietary requirements such as vegetarian meals.
  • Plan, write, and communicate roster to ensure adequate kitchen staffing throughout year, obtaining buy-in of staff to these schedules.
  • Check volume and quality of meal production, and adjust roster and kitchen flow.
  • Train staff to reach higher and better standards and develop own personal skills and training levels.
  • Establish, maintain and develop relationships with key vendors to ensure effective food purchasing within budget.
  • Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in 5 % food waste reduction.
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
  • Implemented a preventative maintenance program for guest rooms that resulted in fewer service requests from guests during their stays.

Corporate Executive Chef

Premier Inn Hotel
08.2009 - 08.2012
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Participated in food tastings and taste tests.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Navy Chef Manager/Hospitality Logistic

Royal Navy UK -Navy
01.2005 - 07.2009
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Created recipes and prepared advanced dishes.
  • Hired, managed and trained kitchen staff.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Streamlined kitchen operations for increased efficiency and reduced food waste through effective inventory management.
  • Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.

Fine Dining - Executive Sous Chef

Chez Ruffet Restaurant
01.2004 - 01.2005
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels

Education

Bachelor of Hospitality & Business Management - Catering & Hospitality

University Of Bournemouth
Bournemouth
04.2006

Advance Diploma in Professional Hospitality -

University Of Bournemouth
Bournemouth
04.2005

Level IV in Business Management - Business Management

Westover College
Bournemouth
06.2002

Skills

  • Operational leadership
  • Budgeting
  • Quality assurance
  • Foodservice Staff Management
  • Food Safety Management
  • Documentation and reporting
  • Managerial Finance
  • Contract Management
  • HACCP Qualify & ISO 22000
  • Internal & External Audits
  • Accreditation
  • Managing Multiple Facilities
  • Change Management
  • Procurement & Supply Chain

Additional Information

  • Nationality :British/Australian
  • Fluent in English & French
  • Full Driving License: UK, VIC
  • Forklift License
  • Working with Children check -1282096A-02
  • Clean Police Check

Certification

  • First Aid/CPR Certified
  • Building Team Performance -Australian Institute of Management
  • Leading with Emotional intelligence-Australian Institute of Management
  • Certificate IV in Training & Assessment -Ongoing
  • Forklift License
  • Certificate in Risk Assessment
  • Level 3 in Health & Safety
  • HACCP Implementation

Timeline

Catering- National Process and Product Innovator

Regis Aged Care
02.2023 - Current

Regional Catering Manager -Victoria

Regis Aged Care
10.2020 - Current

Acting Vocational Service Manager -

Ravenhall Correctional Centre
03.2019 - 08.2019

Hospitality /Housekeeping Service Manager

Ravenhall Corectional Centre -GEO Group Australia
08.2017 - 10.2020

Catering Manager

GEELONGS CATS FOOTBALL CLUB -SIMMOND STADIUM
03.2016 - 08.2017

Area Operations Manager -Hospitality -TLC Age Care

Sodexo Australia
12.2014 - 03.2016

Hospitality & Food Safety Manager

BHP -Mining
10.2013 - 12.2014

Hospitality & Catering Manager

Compass Group Ltd
08.2012 - 10.2013

Corporate Executive Chef

Premier Inn Hotel
08.2009 - 08.2012

Navy Chef Manager/Hospitality Logistic

Royal Navy UK -Navy
01.2005 - 07.2009

Fine Dining - Executive Sous Chef

Chez Ruffet Restaurant
01.2004 - 01.2005

Bachelor of Hospitality & Business Management - Catering & Hospitality

University Of Bournemouth

Advance Diploma in Professional Hospitality -

University Of Bournemouth

Level IV in Business Management - Business Management

Westover College

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