Tim Marks

Personal reference, Jessica Garland (Manager) 0447526388

• managing the day to day operations of the cafe
• Functions
• Barista
• waiter
• bar operations
• POS reconciliation
• opening and closing operations
• Team training
• manger meetings with owners and cafe manager to discuss P&L'S and operations.

Personal reference, Michael Frampton (Executive Food & Beverge Manager) 0476203180.

Adam Penning (Food & Beverage Manager) 0407322192

I worked for Hamilton Island Enterprises for 5.5 years in a variety of different venues as both a bar manager and restaurant supervisor.

Hamilton Island encouraged the cross training in a variety of Restaurants and bars to up skill their staff to the best of their abilities as well as consistent training through the Rob Oatley College through our managers essentials program.

• Sails veranda bar & Restaurant
• Manta Ray Restaurant
• Tako Restaurant
• Mariners Seafood fine dining Restaurant
• Romano's Italian Restaurant
• Beach Club Hotel
• Reef View Hotel
• Bommie Deck bar
• Hamilton Island functions.

Personal reference, Craig Carter (Manager) 0438672016

• I started off as a bar supervisor and was than promoted to Duty Manger
• Tasks: I oversaw the operation of the 2 bars within the hotel
• Stocktakes, ensuring
• Over seeing fellow employees throughout bar service making sure the bars are operating smoothly, changing of kegs, un loading of stock, cocktail and coffee making, new drink menu design and creation with fellow managers/ supervisors plus ensuring smooth opening and closing procedures
• Constant professional communication within the team to make sure the business was heading on the right track/direction, insuring we were striving to meet all KPI'S and monthly P&L reports.
• TAB operations as well as POS reconciliation for each bar and the restaurants takings after service.
• Sectional waiter was one of my main duties, taking care of our customers who want to experience fine dining in our high quality dining room
• running of functions was also one of main duties.
• Consistent staff training
• Night club operations over the weekend

Personal reference, Rob Marks (Principal Licensee) 0408903367

• Tasks: I joined my farther in our family Real estate business Listing and selling property both in NSW and VICTORIA but I eventually decided that I missed the hospitality industry and wished to pursue my desire
• Cold calling
• letter drops
• social media advertising
• conducting open homes
• Liaising with both vendors and buyers to make sure the sale of the property was as smooth as possible with both parties being satisfied with the final outcome of the sale.

Personal reference, Faye Shebani (owner) 0400053246

• Making a whole range of different coffees, stock take, sectional waiter and helped with the running of functions.
• Consistently aiming to give all customers an experience to remember to gain return revenue.

Personal reference, Lincoln Francis- Wright (previous manager) 0438291183

• Responsible for the everyday running of the bar from lunch service to dinner service
• Learning all aspects of the preparation and making of cocktails,
• selling and marketing the restaurant’s local craft beers
• making coffee, preparation and serving of the restaurant desserts
• I completed a weekly stocktake
• Sectional waiter was also my duty on the occasion where I was in charge of my own large section of the restaurant where it was my obligation to follow all SOP'S with my main attention to give the customers an exceptional experience.

Personal reference, Nathn Finn 0408822349

• Responsible for my own large section of the restaurant
• As a waiter it was my job to make sure all customers experience the highest and best quality customer service leaving them with an experience they would remember!
• Waiting my section’s tables working behind the bar, making coffees, running functions was all a part of my day to day responsibilities
• I learnt a lot about a formal dining experience and how to run the operations of a fine dining restaurant other than a pub/ bistro dining environment which I truly cherish as it has helped me learn a lot more skills in regards to formal table service and food and wine knowledge.

• Completed a Certificate 3 traineeship in Hospitality (William Angliss)
• Studying everything to do with the operation of the floor, bar, bistro, café, customer service, the best ways to communicate effectively, RSA/RCG, working as a part of the functions team, helping organise and plan out different events within the club
• Learning about proper food safety handling, stock takes, problem resolutions and cash handling focusing on the point of sale and how to operate tills.

• Maintaining the 36 hole golf course, resorts gardens and tennis courts and also croquet greens.
• Completing a certificate 3 in Turfmanagement