Ryan Bland

• Gained hands-on experience across all areas of hospitality, including kitchen operations, food preparation, and front-of-house (FoH) service.
• Assisted in cooking and plating dishes to industry standards under the supervision of senior chefs.
• Operated POS systems and supported daily service transactions, ensuring smooth customer flow and service efficiency.
• Contributed to menu development and daily specials by offering creative input and learning costing principles.
• Developed strong guest service skills by interacting directly with customers, addressing feedback, and enhancing overall dining experience.
• Maintained high standards of hygiene, safety, and kitchen organisation in line with industry best practices.
• Completed my Cert. 3 Commercial cookery

Oversee Hotel services for aged care homes in the Central Coast, Hunter and New England area.

• Ensured full compliance with external regulatory bodies, including NSW Food Authority and other government agencies, through regular audits and proactive policy enforcement.
• Led staff training and development initiatives to maintain high service standards, safety protocols, and operational efficiency across multiple sites.
• Monitored and improved staff satisfaction through engagement programs, responsive leadership, and effective communication strategies.
• Managed end-to-end procurement of food products and hotel equipment, ensuring cost-effectiveness and alignment with quality standards.
• Directed menu development and costing, balancing nutritional needs, budget constraints, and customer satisfaction.
• Developed and implemented operational policies and procedures to support consistent service delivery and regulatory compliance.

• Led strategic business growth initiatives across accommodation and transport operations, resulting in improved revenue streams and service reach.
• Oversaw staff recruitment, training, and professional development to build a high-performing, customer-focused team.
• Managed full budgeting responsibilities, including forecasting, cost control, and financial reporting to support sustainable operations.
• Developed, costed, and implemented menus for motel dining services, balancing quality, customer preferences, and profit margins.
• Administered staff rosters and payroll, ensuring wage compliance and efficient workforce scheduling.
• Built and maintained strong relationships with suppliers to secure quality goods and services at competitive prices.
• Actively worked across all departments, providing leadership and hands-on support in kitchen, front-of-house, housekeeping, and transport.
• Current holder of NSW Liquor Licence, ensuring compliance with all regulatory requirements for licensed venues.
• Accredited Coach Operator in NSW, managing commercial vehicle compliance, driver rostering, and operational safety.