Jason Waasdorp
Albury
Summary
Experienced Supervisor and Manager with a proven track record in the hospitality/events industry. Possessing exceptional communication and interpersonal skills, excels at building strong relationships with both customers and colleagues. Passion for the hospitality industry drives to consistently achieve outstanding results in any role undertaken. Recognized for customer focus, integrity, work ethic, and resourcefulness, consistently entrusted with additional responsibilities. Reliable, punctual, and well-presented team player who brings enthusiasm and a positive attitude to every task.
Overview
17
17
years of professional experience
Work History
Restaurant Manager
Brown Brothers Winery
10.2022 - 06.2024
- In this role held I currently look after day to day operations of the restaurant
- This includes rostering for the restaurant and functions teams
- This role has outlining KPI’s over a 12 month period to achieve
- Last FY these KPI’s were achieved thus resulting in a bonus
- Within the KPI’s I had labor costs included to keep them under 14.5% for the financial year, coming in at 14.2%
- Some other KPI’s included are staff training, risk assessment and management overall consumer satisfaction with the different experiences that are offered
- I will also set KPI’s for my full time staff
- Weekly meetings with the senior leadership team are held to forecast upcoming bookings/ weddings and events
- Within this role and my time there I have streamlined service to maintain a satisfactory level of guest experience, from a consumer point of view while maintain staffing levels
- Back of house duties include understanding third party booking systems including being proficient on OpenTable
- Cash takings and distribution of tips
General Manager
Miss Amelie Restaurant
02.2020 - 09.2022
- With this role held as the general manager, my working week would be Tuesday to Saturday, with Tuesdays spent in the restaurant doing administration duties, dinner service Wednesday to Saturday with a lunch service on Fridays
- While there I implemented an online booking system for the restaurant
- I moved the menu from single choice entrée, main and dessert to a 2 or 3 course option menu with wine matching, thus increasing the average spend
- Streamlined group dining offers and function offers
- This is a 60 to 100 seat venue, with a wine bar operating 4 nights a week
- Within the role I also curated the wine list, stock control, staff employment, rostering and on going training
- I was the main point of contact for all in coming enquiries, bookings and marketing
Venue Manager
All Saints Estate Winery
11.2018 - 02.2020
- In this role I started with All Saints Estate as a casual food and beverage attendant having worked for them over several years, I became to know their company and operations
- I took over the role as Venue Manager to look after their 80 seat fine dining chefs hat restaurant, for a five day lunch operation
- I also managed their 60 seat wine and tapas bar for a two night a week operation
- In this role I managed stock control, monthly budgets, rostering, staff training on menu items and wine varietals, group bookings in both venues
- Across both venues I would manage 10 staff
- In this role I would participate in monthly budget meetings with the CFO and CEO
- Staffing levels and wine costings would be the main focus of the monthly budget
Food and Beverage Team Leader
Intercontinental Hotel
02.2018 - 10.2018
- Staff supervision of the hotels main bar in the lobby
- Stock ordering and maintain stock levels for large conference groups and weddings
- Implementation of staff training days of new products and company guidelines for health and safety
- Using company guidelines and hotel metrics to help guide staff to deliver guest experience
- While being a team leader in the bar I would often step into the team leader roll within the hotels fine dining restaurant, over seeing the daily operational needs of the servicing of guests
- As my work was based mainly at night time I would be the main point of contact for three outlets including in room dining
- I would participate in weekly management meetings and implement staff training schedules and management metrics
Food and Beverage Team Leader
Palazzo Versace Hotel
11.2016 - 01.2018
- Food and beverage service in the lobby bar of the hotel, delivering high standards of service from day time high tea to evening drinks, in a very fast paced highly demanding lobby bar
- Understanding MICROS system, processing payments and room charges, extensive drinks and tapas menu
- Including cashing up duties
- Full bar operational needs
- Stepping into bar role from floor role, making all drinks from coffee to cocktails
- Closing bar at night shift
- Working across several different departments of the hotel, including breakfast buffet and pool bar, thus giving a sound knowledge of hotel operations across different departments and being flexible to work within different teams
Front of House Team Leader/ Weddings and Functions Co ordinator
Brown Brothers Winery
01.2010 - 11.2016
- Team leader role - service and implementation of roles within the restaurant, product education of all Brown Brothers wines and processes, menu knowledge, overall company views of values and work ethics within the working relationship between colleges and guests
- Overseeing the daily operation of guests experience and the staff's operational needs, on the job training
- Front of house role - ensuring that the guests experience is fulfilled to the highest level of expectations in a la carte service, product knowledge, satisfaction and longevity
- Weddings and functions co ordinator - In this role I take all initial enquiries from email to phone calls, for all wedding and out of hours functions
- I have personal meetings with potential clients to discuss their needs
- Site planning tours and instructions on what the business can do for them
- All functions booked are planned and prosecuted within this role, including running the function on the function date
- I find that when the wedding/ function co ordinator is there on the night it gives the client peace of mind, ensuring that the evening will run to plan
- In the roll I have a very diplomatic level head when approaching certain demands and needs
- These functions would range from 70 people to 160 people
- Working out the logistics of the setting up for a private function, from a standard 3 hour lunch service and being able to direct staff to flip and set up for a night function, in a shared space, is complimentary to the turnaround that is needed to service the business and its operations
- Also servicing a seperate function space
- My role will also involve overseeing my function staff for the evening ensuring they are fully briefed, maintaining a high level of service and being proactive with the brief of the clients requests and productive during the evening
- Other aspects my role covers is organising all seating plans, place cards, guests list, menus ect
- I also generate and create all invoices for final monies paid for the function
Front of House
Smart Hospitality
01.2010 - 01.2011
- Variety of Roles – from corporate functions, a la carte dining, private functions, convention centre functions, winery dining experience
- Front of house role – greeting and seating customers, explaining daily specials, taking drink and food orders, topping up water glasses, clearing empty plates, asking for dessert/coffee orders and generally ensuring the customers have enjoyed their dinning experience
- Provide private function capabilities such as meeting with the client to ensure that all plans are clearly meet and that the outcome is satisfactory
- Roles included in this could mean setting up of the bar, serving clients, helping to clear glasses and food plates from tables and general clean up of bar area
- Adhearing to RSA guide lines
Shift Manager
EQ Restaurant and Bar
10.2009 - 01.2010
- Manage up to 15 staff, involving delegating work duties, coordinating rosters and lunch breaks and handling staff issues
- Interview, select and recruit new employees
- Provide on the job training and delegate tasks and duties
- Operate a POS (Point Of Sale) System, EFTPOS and money handling
- Handle any employee issues
- Deal with customer concerns and complaints
- Meal presentation and table service
- Welcome and seat customers and hand menus to them
- Take customers' orders and pass them to kitchen staff
- Calculate bills and present them to customers
- Take restaurant reservations
- Clear tables and return dishes and cutlery to kitchens
- Implement and ensure Food Handling and Hygiene and OH&S policies and procedures are adhered to
- Set up for various functions
- Settle all monies at end of shift, including labor reports and management report
Store Manager
Gloria Jean’s Coffees
10.2007 - 10.2009
- Prepare and serve Espresso Coffee to service high volumes of customer demand, consistently delivering the right mix and undertaking machine maintenance and calibration, also prepare cold drinks such as smoothies and juices
- Open and close the facilities which involved, lights, start up of POS, unlocking/locking safe, performing cash counts, balancing the till, walking through the store and preparing jobs for other staff members
- Have a full product knowledge and understanding of Gloria Jean’s beans and teas
- Supervise staff in their duties and deliver on the job training
- Store cleaning and housekeeping duties
- Stocking the store room and pastry cabinet
- Entering data and invoices onto the computer
- Answer all telephone enquiries
- Customer service and liaise with customers regarding production queries and orders
Education
Higher School Certificate -
Catholic College Wodonga
01.2002
Skills
- Skilled in Microsoft Office Applications
- E-Mail Communication
- Adaptable
- Internet Explorer Expertise
- Proficient in POS Systems
- Team management
- Inventory control and record keeping
- Customer engagement
- Staff management
- Point of sale (POS) system operation
- Passion for customer satisfaction
- Shift management
- Customer-oriented
Professional Development
- 2002, Certificate II in Hospitality (Operations), Wodonga Institute of TAFE
- 2006, Certificate III in Retail (Operations), William Angliss Institute of Tafe
- 2022, Responsible Service Of Alcohol (Victoria), Victorian Commission for Gambling and Liquor Regulation
- 2022, Responsible Service Of Alcohol (Victoria), Club Training Australia
Licenses
Current Car
Personal Information
- Health Status: Excellent
- Date of Birth: 27/04/84
- Marital Status: Single
Referances
Ms Caitlin Mitchelhill
Owner/Operator (formally All Saints Estate)
YardBird
Albury (NSW)
Phone: 0438 846 560
Mr Rod Ayton
Owner/Operator
BeanStation Café Wodonga
Wodonga (VIC)
Phone: 0438 846 560
Mr Joel Carey
Owner/Operator
Restaurant and Bar 2640
Albury (NSW)
Phone: 0418 347 353
Ms Rebecca Deslandes
Customer Service
Indigo Shire Information Centre
Beechworth (VIC)
Phone: 0423 219 504
Ms Georgia Beavis
Tourism and Hospitality Operations Manager
Brown Brothers Winery
Milawa (VIC)
Phone: 0466 747 295
Timeline
Restaurant Manager
Brown Brothers Winery
10.2022 - 06.2024
General Manager
Miss Amelie Restaurant
02.2020 - 09.2022
Venue Manager
All Saints Estate Winery
11.2018 - 02.2020
Food and Beverage Team Leader
Intercontinental Hotel
02.2018 - 10.2018
Food and Beverage Team Leader
Palazzo Versace Hotel
11.2016 - 01.2018
Front of House Team Leader/ Weddings and Functions Co ordinator
Brown Brothers Winery
01.2010 - 11.2016
Front of House
Smart Hospitality
01.2010 - 01.2011
Shift Manager
EQ Restaurant and Bar
10.2009 - 01.2010
Store Manager
Gloria Jean’s Coffees
10.2007 - 10.2009
Higher School Certificate -
Catholic College Wodonga
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