Ryan Bland
Surfers Paradise
Summary
- Maintain an open-door policy to foster a culture of trust, communication, and inclusivity — enhancing staff morale and retention.
- Invest heavily in staff development, mentoring team members and identifying opportunities for upskilling and career progression.
- Leverage emotional intelligence to understand team dynamics and individual strengths, ensuring everyone performs at their best.
- Strong focus on customer service excellence, with a hands-on approach that models high standards for the team.
- Actively listen to guest feedback and adapt services to ensure satisfaction and repeat business.
- Encourage staff to take ownership of the guest experience, building a culture of pride and accountability.
- Provide clear direction while empowering department heads to manage their areas autonomously, building leadership depth within the business.
- Promote collaboration across departments, ensuring alignment between kitchen, front-of-house, housekeeping, and transport operations.
- Lead by example through a hands-on approach, showing commitment and earning the respect of staff at all levels.
- Skilled across all areas of hospitality — including kitchen, front-of-house, accommodation, and transport — enabling informed decision-making and operational flexibility.
- Continuously seek to learn new skills and embrace change, allowing for smooth adaptation to new systems, regulations, or market demands.
- Use insights from all functional areas to identify growth opportunities, optimise costs, and improve service offerings.
Overview
13
13
years of professional experience
Work History
Apprentice Chef
MAX's Bar
10.2012 - 11.2015
- 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
Area Manager
Uniting Care
01.2016 - 02.2020
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.
Business Manager
Capital EscapertPty Ltd
02.2020 - Current
- 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.
Education
No Degree - Certificate 4 - Hospitality Management
TAFE NSW
Newcastle05-2019
No Degree - Certificate 3 - Commercial Cookery
TAFE NSW
Newcastle, NSW11-2015
Skills
- Open-Door Leadership Style: Approachable and inclusive, fostering a respectful environment where all staff and guests feel valued
- Staff Development Focus: Committed to mentoring and empowering team members to reach their full potential through guidance, support, and training
- Customer Service Excellence: Dedicated to delivering exceptional guest experiences through proactive service and attention to detail
- Emotional Intelligence: Strong ability to understand individual strengths, motivations, and challenges to optimise team performance and workplace culture
- Collaborative Leadership: Confident leading teams while allowing department heads autonomy to manage their areas effectively
- Hands-On Approach: Actively involved in daily operations, leading by example across all areas of hospitality
- Comprehensive Hospitality Expertise: Skilled across kitchen, front-of-house, accommodation, and transport operations
- Adaptable & Growth-Oriented: Embraces change, quickly learns new systems or processes, and thrives in dynamic environments
Timeline
Business Manager
Capital EscapertPty Ltd
02.2020 - Current
Area Manager
Uniting Care
01.2016 - 02.2020
Apprentice Chef
MAX's Bar
10.2012 - 11.2015
No Degree - Certificate 4 - Hospitality Management
TAFE NSW
No Degree - Certificate 3 - Commercial Cookery
TAFE NSW