Mark Rowsell-Turner
Healthcare Manager
The Gap,Australia
Summary
Motivational leader and organizational problem-solver with advanced supervisory, team building and customer service skills. Experience stepping into roles and quickly making positive changes to drive company success. Focused on using training, monitoring and morale-building techniques to maximize employee engagement and performance.
Overview
18
18
years of professional experience
Work History
Manager of Facilities Services
Brisbane Private Hospital | Sunnybank Private Hospital
Brisbane, Australia
09.2019 - Current
- Supervised a team of 127 fulltime and recruiting contractors on two properties, ensuring alignment with business demands
- Created a service-oriented atmosphere leading to a 19% rise in employee satisfaction opinion
- Managed the successful implementation and approval of a comprehensive Food Safety program across 10 outlets.
- Led the successful national launch of a new menu, resulting in annual savings of 8% on food and labor costs.
- Delivered training programs in customer service, path to purchase and rewards program
- Recruited and mentored key personnel in roles to showcase personal development
- Created Environmental committee to drive, a green program across both sites reducing organic waste by 35%
- Mentoring Indigenous work platforms to create jobs for local indigenous communities
- Maintained compliance with Healthscope budget guidelines by accurately forecasting annual budgets, labour, roster, payroll and COGS.
- Created monthly reports for senior management summarizing operational performance metrics.
- Delivered Liquor license, RSA, hygiene, recycling and
- Delivering brand standards, HACCP, policies and procedures
- Developed business plans with solid ROI for new outlet concepts.
Director of Operations
markrowsellturner.com
Brisbane, Australia
03.2012 - 08.2019
- Designed and coordinated the entire brand creation process for a startup chain of fast-paced boutique bars/restaurants with an annual turnover of 3 million per annum. Managed marketing, social media, and product initiatives.
- Developed and managed exclusive catering services for premium domestic and corporate events
- Developed all policies and procedures for catering, wholesale and retail division
- Increased operational efficiency by implementing brand standards, policies, and procedures to streamline operations in the hospitality business.
- Designed and launched an organic sustainable brand of prepackaged meals catered to busy professionals, targeting diverse demographics including those in aged care and demanding diners
- Crafted a diverse selection of prepackaged meals specifically designed for Childcare that met the demands of various dietary preferences including gluten free, high allergenic, and sugar free
- Established effective strategies to implement food safety programs, ensuring compliance with all training policies and procedures across various scales of operation.
- Mentor and empower a multicultural team focused on reward, recognition, retention, mentoring and training
- Implemented all training, risk management and food strategies to develop a safe multicultural work place
- Menu design, food safety Audit, Risk Assessment, concept consultant to Sheraton, Conrad hotels worldwide.
- Developed and implemented operational strategies to maximize efficiency, reduce costs, and improve customer satisfaction.
Executive chef
Conrad Rangali resort
Republic of Maldives, Maldives
01.2011 - 06.2012
- 5 star multi award winning resort including award winning company with corporate and domestic clientele
- 7 restaurants including the only underwater restaurant Ithaa, 11 outlets in total
- Developed inter resort black box competition to mentor young chefs on up to date styles, techniques in modern cookery
- Realized significant improvements in guest satisfaction by maximizing staff performance, through innovative training and mentoring
- Fully accountable for food vision, creative menu design, recipe construction with Mediterranean and European overtones
- Implemented all food safety, risk management, HACCP, training policies and procedures achieving 95% in Q&A the highest in the region, through extensive training and implementing food safety program
- Promoted to culinary champion to oversee all Hilton Hotels in Maldives, Sri Lanka
- Implemented and designed a green path program to enhance team involvement in environment awareness, sustainability and environment protection.
Executive Chef
Sheraton Grand Hotel/convention Centre/ Doha
Doha, Qatar
05.2009 - 01.2011
- Leveraged leadership skills to oversee a culinary team of 180 chefs at an upscale hotel with 375 rooms, successfully delivering award-winning dishes to patrons in six vibrant restaurant settings and a spacious convention center for up to 2500 attendees.
- Delivered policies and procedures for service, staff training, brand standards and Q&A, Risk analysis
- Standardized operations and increased operational efficiency through creation of workplace duties and operations
- Realized significant improvements in guest satisfaction by maximizing staff performance through conducting team meetings to brief staff on corporate objectives, marketing and promotional efforts for the location
- Fully accountable for fresh and creative menu design and recipe construction for 12 outlets
- Implemented all food safety, risk management, HACCP and all training policies and procedures
- Developed and created all food vision, wine lists, menus and recipe engineering
- Implemented all training, monitoring risk management and food safety program
- Pioneered an innovative service culture that fostered inclusivity during Ramadan, resulting in increased operational efficiencies and elevated customer experience.
Executive Chef
Intercontinental Fiji Golf resort and Spa
Fiji, Fiji
02.2008 - 05.2009
- Direct set up pre-opening and operations for 279 room 5 star hotel comprised of 11 food outlets, 4 restaurants, 5 banquet rooms for this five-star resort in Fiji with the largest convention center in the region
- Provide leadership for a staff of 76 with nine sous chefs
- Maintained a commitment to customer satisfaction professionally serving Royal Dignitaries and VIPs of the region in a fine dining setting
- Oversee food and beverage for a broad offering of restaurants including Fine Dining, Italian Trattoria, pizzeria, Executive club, Asian Restaurant, Buffet and large banqueting
- Developed all pre-opening policies and procedures
- Developed food and labor cost goals through successful recipe and menu engineering
- Standardized operations and increased operational efficiency through the development of clear job descriptions, standards and procedures to maximize efficiency in a fast-paced multicultural workplace
- Realized significant improvements in guest satisfaction by maximizing staff performance through conducting team meetings to brief staff on corporate objectives, marketing and promotional efforts for the location
- Fully accountable for fresh and creative menu design and recipe construction with Fijian, French, Arabic and Moroccan and European overtones
- Implemented all food safety, risk management, HACCP and all training policies and procedures.
Executive Chef
Conrad Treasury Hotel and Casino
Brisbane, Australia
01.2006 - 02.2008
- Directed all facets of operations at six restaurants in a 140-room, five star hotel and casino. Managed a team of 102 and ensured food quality, hygiene, and preparation were up to standards. Completed audits of food service on the restaurant floor while also managing public relations and media coverage.
- Implemented effective management strategies resulting in ''Lab'' winning best hotel restaurant, ''Marco Polo'' winning best fine dining, and ''Café 21'' winning best informal dining in a hotel.
- Developed a comprehensive training program for the facility that has become a training school for chefs, allowing a majority of staff training to be completed on site and benefiting staff by furthering their qualifications and positioning them for advancement
- Optimized staffing protocols, which has lowered labor costs by 4.2% while reducing food costs 3.6% by refining recipes, restructuring purchasing software, training butchers and minimizing waste
- Propelled food service to $25 million by leveraging prominent industry career and success to gain media coverage and features in local publications, raising awareness and excitement over food service offerings
- Redesigned function service offerings, attracting a significant volume of corporate clients.
Education
Advanced Diploma in Hospitality Management - Hospitality Management
Ryde College of Hospitality
03-2008
Associate of Applied Science - Sanitation And Food Safety
Centre For Disease Control
Miami Florida04-2005
Certificate IV in Workplace Training And Accessment - Human Resources Training
Shafston College of Training And Devlopment
Brisbane, QLD01-2002
Certificate IV Commercial Cookery - Food And Nutrition
Ryde College of Hospitality
01-1994
Skills
- HACCP/Health & Safety
- Menu Construction
- Food Service Management
- Strategic Planning
- International experience leading large, multi-ethnic teams
- Marketing and promoting food and wine styles
- Results-driven and disciplined leadership
- Business strategy
- Purchasing
- Productivity improvement
- Food Safety Supervisor
- Policies and procedures
- Budgeting
- Liquor license Implementation
- Compliance
- Food safety audit
- Risk assessment
- Project Management
- Green path program
- Service culture
- Pre-opening and operations
- Labor cost optimization
- Food cost reduction
- Function service redesign
- HACCP/Health and Safety training
- Certificate IV Assessment & Workplace Training
- Certificate IV Commercial Cookery
- Advanced Diploma in Hospitality Management
- RMLV QLD
- Approved Managers License
- Advanced Diploma in Diet and Nutrition
- Operations Management
- Business Development
Websites
Television Appearances
- Guest Chef on Good Morning America’s
- Guest chef “What’s Cooking” with Jeff Janz
- Guest chef Good Morning Miami segment
- The Today Show, Brisbane Extra
- Guest chef (Coco’s) Healthy wealthy & wise
- Singapore food today 2003
Education And Specialized Training
- HACCP/Health and Safety - Miami, Florida CDC; 2003
- US Public Health Diploma - Miami, Florida CDC; 2003
- Certificate IV Assessment & Workplace Training - Carson International; 2001
- Certificate IV Commercial Cookery
- Advanced Diploma in Hospitality Management
- RMLV QLD
- Approved Managers License
- Advanced Diploma in Diet and Nutrition
Awards
- Best Premier Restaurant Australia (Marco Polo) AHA awards 2007
- Best Restaurant in a Hotel (Lab Bar and restaurant) QHA awards 2006, 2007, 2008
- Best casual dining in Qld (Cafe21) QHA awards 2007
- Best innovate Cuisine for Excellence, (Mariners Hamilton Island) 1998
- Best Food in Queensland, 1995 – 1997
- Best Managed Club, 1997
Accomplishments
- Managed Business model to take operation form rating of sixty three in company to Number two nationally in Healthscope
- reduced patient meals costs from $18.33 to $10.28
- Improved patient experience ratings to Number two nationally
- rolled out across sixty sites a national cooked fresh menu program
- redesigned all Food operations at Australia Zoo increasing turnover by 3.5 Million annualy
Timeline
Manager of Facilities Services
Brisbane Private Hospital | Sunnybank Private Hospital
09.2019 - Current
Director of Operations
markrowsellturner.com
03.2012 - 08.2019
Executive chef
Conrad Rangali resort
01.2011 - 06.2012
Executive Chef
Sheraton Grand Hotel/convention Centre/ Doha
05.2009 - 01.2011
Executive Chef
Intercontinental Fiji Golf resort and Spa
02.2008 - 05.2009
Executive Chef
Conrad Treasury Hotel and Casino
01.2006 - 02.2008
Advanced Diploma in Hospitality Management - Hospitality Management
Ryde College of Hospitality
Associate of Applied Science - Sanitation And Food Safety
Centre For Disease Control
Certificate IV in Workplace Training And Accessment - Human Resources Training
Shafston College of Training And Devlopment
Certificate IV Commercial Cookery - Food And Nutrition
Ryde College of Hospitality
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