Errol De Fontaine
Glen Iris,Vic
Summary
Dynamic food and beverage Professional with over 20 years-experience in managing the daily operations of the fast-paced food and beverage environment in the hotel, restaurant, and event industries. Effective motivator, trainer and mentor. Dedicated to quality results through continuous improvement with a hands-on approach.
Overview
27
27
years of professional experience
Work History
Food & Beverage Operations Manager
InterContinental Double Bay
2022.01 - 2023.01
- Managing Operations of the Restaurant, In-room Dining and Bar
- Worked closely with the General Manager to establish customer satisfaction by developing training plans
- Provided guidance on menu planning, pricing structures
- Created an award-winning Cocktail and wine list
- Winner Hotel Bar 2022.
Restaurant Manager (pre-opening)
Crown Towers Sydney
2020.01 - 2022.01
- Delivered effective Planning and strategy, in managing the overall operations
- Coordinate Training, on customer service skills, food and beverage knowledge and COVID-19 safety standards
- Spearheaded daily activities of team members while facilitating them in meeting service and client satisfaction goals
- Execute plans for department and staff development training, and motivating staff
- Maintain high standard quality hygiene, health, and safety.
Restaurant & Bar Manager (Pre-Opening)
Primus Hotel Sydney
2015.01 - 2019.01
- Responsible for the setup of all food and beverage outlets in the hotel
- Setting up SOP’s and training of all associates in the restaurant, bars & room service
- Analysed customer feedback and implemented strategies to improve service
- Monitored sales reports regularly to identify trends in customer preferences
- Facilitated regular meetings with staff members to discuss progress towards goals
- Recruited, trained, evaluated, scheduled, and supervised all restaurant personnel
- Collaborated with chefs on menu design and development to maximize profitability
- Developed menus that incorporated seasonal ingredients while staying within budget parameters
- Cultivated positive relationships with customers through excellent hospitality services.
Director of Operations
Newport Mirage Hotel
2013.01 - 2015.01
- Responsible for entire hotel operation with annual revenue of $18.5 million in food and beverage revenue
- Supervised staff of managers and line employees in food and beverage outlets that included Restaurant, Pool side lounge, room service and banquets facilities and off premise catering events
- Accountable for food and beverage inventory, purchasing costs, liquor control and costs, preparation of daily reports.
FOOD & BEVERAGE OUTLETS MANAGER
Hotel Nikko Potts Point
2001.01 - 2004.01
- Managing Operations of a high volume Restaurant, In-room Dining and Bar
- Coordinate Training, and set all SOP’s
- Analyze and plan restaurant sales and organize marketing events and promotional plans accordingly
- Generating detailed daily, monthly, quarterly and yearly reports on business, staff, and profit
- Set budgets and execute plans for department sales, product purchase and staff development
- Recruiting, training and motivating staff
- Maintain high standard quality hygiene, health and safety.
FOOD AND BEVERAGE MANAGER
Mercure Hotel Sydney
1996.01 - 1999.01
- Taking responsibility for the business performance of the food and beverage department
- Analysing and planning food and beverage sales levels and profitability
- Organising marketing activities, such as promotional events and discount schemes
- Preparing reports at the end of the shift/week, including staff control, food control and sales
- Creating and executing plans for department sales, profit and staff development
- Setting budgets
- Planning and coordinating menus
- Coordinating the entire operation of the F&B department during scheduled shifts
- Managing staff and providing them with feedback
- Responding to customer complaints
- Ensuring that all employees adhere to the company's standards
- Recruiting, training and motivating staff.
Education
High School Diploma -
University of Kandy Sri Lanka
Kandy01.
Diploma in Hotel management
Hotel School of Sri Lanka
Skills
- Scheduling Staff
- Labor Management
- Sanitation Standards
- Staff Leadership
- Food Service Operations
- Menu development
- Recruitment and hiring
Otherexperience
- Hotel Lanka Oberoi Sri Lanka
- InterContinental Sydney
- Eleven Madison Park New York
Timeline
Food & Beverage Operations Manager
InterContinental Double Bay
2022.01 - 2023.01
Restaurant Manager (pre-opening)
Crown Towers Sydney
2020.01 - 2022.01
Restaurant & Bar Manager (Pre-Opening)
Primus Hotel Sydney
2015.01 - 2019.01
Director of Operations
Newport Mirage Hotel
2013.01 - 2015.01
FOOD & BEVERAGE OUTLETS MANAGER
Hotel Nikko Potts Point
2001.01 - 2004.01
FOOD AND BEVERAGE MANAGER
Mercure Hotel Sydney
1996.01 - 1999.01
High School Diploma -
University of Kandy Sri Lanka
Diploma in Hotel management
Hotel School of Sri Lanka
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