Morgan Hoey
Byron Bay,NSW
Summary
Dynamic Culinary Director with a proven track record within luxury Hotels, enhancing dining experiences and driving sales through innovative menu development and sustainability initiatives. Expert in operational efficiency and guest satisfaction, blending articulate communication with effective team coaching to foster a positive work environment. Achieved significant improvements in kitchen morale and customer loyalty.
Overview
15
15
years of professional experience
Work History
Culinary Director
Hotel Marvell
08.2024 - Current
- Enhanced dining experiences by developing innovative and diverse menus tailored to various dietary needs and preferences.
- Championed quality improvement initiatives by regularly reviewing customer feedback, addressing concerns, and implementing necessary changes to exceed expectations.
- Promoted sustainability initiatives within the workplace by incorporating energy-saving equipment, recycling programs, and ethically sourced ingredients whenever possible.
- Streamlined kitchen operations for improved efficiency through effective staff training, equipment upgrades, and process improvements.
- Improved kitchen morale by fostering a positive work environment where team members felt valued and supported in their professional growth opportunities.
- Developed unique events and special promotions to drive sales.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Motivated staff to perform at peak efficiency and quality.
Food & Beverage Manager
Sofitel Luxury Hotels
07.2023 - 08.2024
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Resolved customer complaints involving food or beverage quality and service.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Maintained highest standards for beverage quality and service.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
Executive Chef/Owner/Operator
Wooden Horse Restaurant
07.2015 - 07.2023
- Managed day-to-day business operations.
- Consulted with customers to assess needs and propose optimal solutions.
- Trained and motivated employees to perform daily business functions.
- Evaluated suppliers to maintain cost controls and improve operations.
- Established foundational processes for business operations.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
- Cultivated forward-thinking, inclusive and performance-driven company culture to lead industry innovations.
- Prepared bank deposits and handled business sales, returns and transaction reports.
- Developed and implemented marketing strategies to generate new customers and increase sales and profit margins.
- Introduced new methods, practices, and systems to reduce turnaround time.
- Assessed damaged materials and notified maintenance personnel of needed repairs.
- Adhered to regulatory and policy changes and made necessary adjustments to maintain overall success.
Head Chef
Portabella
01.2010 - 06.2015
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Education
Registered Manager Of A Licensed Venue - Hospitality
CTA Training Specialists
Brisbane08.2023
Customer Liaison Officer - Hospitality
CTA Training Specialists
Brisbane, QLD08.2023
Certificate III in Commercial Cookery -
William Angliss Institute of TAFE
Melbourne, VIC04.2012
Skills
- Articulate Communication
- Training and Development
- KPI Management
- Operational Analysis
- Effective Communicator and Public Speaker
- Coaching and Mentoring
- Approachable and Outgoing
- Hiring and Staffing
- Project Management
- Employee Motivation and Performance
- Food and Beverage Management
- Guest Satisfaction
- Requisitions Management
- Operational Efficiency
- Profit and Loss Control
- Monthly Forecasting
- Brand Standards Audits
- Complex Problem-Solving
- Maximizing Profitability
- Compliance Requirements
- Professional Relationships
- Liquor Law Compliance
- Fire Safety Regulations
- Managing Reservations and Large Parties
- Teamwork and Collaboration
Timeline
Culinary Director
Hotel Marvell
08.2024 - Current
Food & Beverage Manager
Sofitel Luxury Hotels
07.2023 - 08.2024
Executive Chef/Owner/Operator
Wooden Horse Restaurant
07.2015 - 07.2023
Head Chef
Portabella
01.2010 - 06.2015
Registered Manager Of A Licensed Venue - Hospitality
CTA Training Specialists
Customer Liaison Officer - Hospitality
CTA Training Specialists
Certificate III in Commercial Cookery -
William Angliss Institute of TAFE