Grant Coulson

The first point of contact for our arriving guests . Meeting and greeting guests, helping with luggage and directions for the check in process as well as directions on where best to park their car if needed or providing valet service if requested. Escorting guests to the room and providing information on venues , rooms and services provided by the hotel. Other duties include raising and downing of flags , room drops, assisting with express checkouts and assisting guest service requests.

• Facilitated visitor requests for dining and tourist attractions by researching various venues and locales.
• Arranged for transportation to and from airport, train station and events for visitors.
• Worked closely with guests, some VIP or celebrity, with high degree of respect for privacy.
• Maintained front desk's concierge book to provide visitors with access to relevant local information.

Assisting Chief Concierge with greeting guests, managing emails, luggage and deliveries.

Arranging transportation and excursions, provide information and recommendations on local features, attractions, shopping, restaurants ,entertainment , tours, nightlife and recreation.

Arranging airport transfers eg. taxis, limousines and buses and assisting with scheduling so that arrive times are met.

• Maintained stock levels of cups, lids, straws and condiments throughout shift.
• Limited portion sizes and used garnishes to control food costs.
• Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
• Trained new staff members on company policies and procedures.
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Server in a fine dinning restaurant in the London business district . Providing fast and friendly service in a fine dinning restaurant with full knowledge of European wines and organic food menu which includes organics meats from around the Uk. Attending weekly food and wine training and tastings .

Our restaurant held around 80-100 covers for lunch and dinner in the heart of London. This gave me am amazing chance to learn about European wines and food beyond what i had already learnt in Australia

• Oyster Bar & Grill

• Maintained stock levels of cups, lids, straws and condiments throughout shift.
• Limited portion sizes and used garnishes to control food costs.
• Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
• Trained new staff members on company policies and procedures.

Providing quality service to many VIP guests with very high expectations of service and constantly exceeding those exceptions. The Oyster Bar is a signature restaurant and the service provided had to meet and exceed expectations every time . Full and extensive wine and food menu knowledge was a must working in this small but fast paced environment. Opening and closing the bar daily ,trained in cashiering , bartending and waiting tables as well as stock take and cleaning the bar to HASAP standards.

• Kept restaurant compliant with all federal, state and local hygiene and food safety regulations.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Pitched in to help host, waitstaff and bussers during exceptionally busy times such as dinner hour.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.

Assisting the restaurant manager or food and beverage manager with the day to day running of a large team ( 50 +) in a busy fast paced restaurant ( 1000 + cover per day in peak session ) . Training, coaching and motivating the team to provide exceptional service and experiences for our guests. Rostering, stock take, training and a knowledge of budgeting and forecasting are key strengths that were developed in this role. Addressing customer complaints and conflict resolution skills were also needed.

• Completion of full refurbishment of restaurant whilst run the entire operation from Pandanus Room
• Introduction of Step Up Supervisor roll as to not lose valuable associates

• Oasis Pool Bar Manager

• Purchased adequate quantities of food, beverages, equipment and supplies.
• Developed, implemented and managed business plans to promote profitable food and beverage sales.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.

Leading up to 16 associates in a fast paced environmental around a large swimming pool with built in bar . Assuring all guests are looked after and enjoying the best experience that we promise we will provide. Addressing any customer complaints on the day, completing requisitions , rostering , stock takes and appropriate paper work at the end of the day. helping the team stay up to date with training and providing transition plans from exiling associates .

• Nominated for regional Asia Pacific Award for service
• Transition plan for new Manager ( Jeremy Davidson ) before moving to Terraces Assistant Manager
• Introduction of Genius ( operating system, now micros )

• Maintained stock levels of cups, lids, straws and condiments throughout shift.
• Limited portion sizes and used garnishes to control food costs.
• Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
• Trained new staff members on company policies and procedures.
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Oasis Bar Tender/Server

Collecting cash floats opening and setting up the bar and surrounding pool area. Receiving requisitions, bartending, waiter/cashiering with full knowledge of food and wine menus . Giving friendly, fast and efficient service in a relaxed but fast-past pool bar environment with up to 200-300 guests 150-200 food cover orders in peal season.

Terraces Restaurant Server

Providing friendly service to a high standard in a fast paced 5 star buffet style restaurant that served well over 1000 guest a day. Working Breakfast, lunch or dinner shifts running full sections of up to 40 guests per section. Full knowledge of wine and food provided on the buffet as well as A LA Carte items.

• Maintained stock levels of cups, lids, straws and condiments throughout shift.
• Limited portion sizes and used garnishes to control food costs.
• Trained new staff members on company policies and procedures.
• Assisted with conducting pre-shift meetings to review specials, menu changes and house counts.
• 
  

Server in a fine dinning restaurant in the London business district . Providing fast and friendly service in a fine dinning restaurant with full knowledge of European wines and organic food menu which includes organics meats from around the Uk. Attending weekly food and wine training and tastings .

Our restaurant held around 80-100 covers for lunch and dinner in the heart of London. This gave me am amazing chance to learn about European wines and food beyond what i had already learnt in Australia

• Maintained stock levels of cups, lids, straws and condiments throughout shift.
• Limited portion sizes and used garnishes to control food costs.
• Trained new staff members on company policies and procedures.
• Assisted with conducting pre-shift meetings to review specials, menu changes and house counts.