Highlights:

Skills:

Food Services Manager 11/2009 - current
Carnival Australia, Sydney, NSW Australia
Industry: Cruise Ship Hospitality
Food Services Manager P&O Cruise Lines November 2009– Present
• Assisting the Food and Beverage Director with the operations of Cruise Ship F&B Department • Leading a team of 147 staff including 2 Restaurant Managers and 6 Food and Beverage Supervisors. • Work closely with external business partners to manage events such as “Australian master Chef”, Make a Wish Foundation whilst on board, hosting groups of 200 upwards on limited time schedule to achieve maximum positive results • Coordinate team to serve guest at 4 locations with various seating capacities from 90 persons upwards to 800 persons. • Coordinate with Chef to ensure that guest special dietary needs are met and followed closely i.e. Allergies’ • Leading, Training and Motivating Managers with informative meetings to set expectations for daily and up coming events. • Follow up with any guest challenges to reach a favorable outcome--
Assistant Restaurant Manager, Food and Beverage Training Coordinator 5/1999 - 8/2009
Disney Cruise Lines, Cape Canaveral, Florida United States
Industry: Hospitality
Guest service support and team leader Crew Training and support
• Opening buffet and ‘à la carte’ restaurants for breakfast and lunch period whilst coordinating with chef team of 30 staff. • Dinner: Lead team of 150 staff to provide seamless ‘à la carte’ dining experience to 920 guests in 2 shifts comprising of two and a half hour dining period for 7 days a week. • Coordinate with Chef to ensure that guest special dietary needs are met and followed closely i.e. Allergies’ • Preparing ship for dry dock 4 plus and over 8 USPH inspections with ships scores of over 95% on each occasion • Leading, Training and Motivating staff pre meals with informative pre shifts to set expectations for daily schedules. • Check table by table guest dining experience during and after meals and provide immediate guest recovery if required • Scheduling team for daily and weekly assignments Welcoming all New Hires with ships tour, Laundry and Crew Dining area tour and implementing training for micros and all F&B areas familiarization tours for all Team • Implementing Company Policy in the Development and training of new hires. • Implement training procedures to more than 180 staffs including Dining staff, Quick serving staff and beverage teams are conducted daily. • Facilitates ‘roll outs’ of new menus and conducts audits on Restaurant staff daily to monitor and ensure company guidelines are followed up. • Assist staff with medical reimbursements and help navigate setting up of direct deposited accounts on company’s online forum--

Arnold Cummings CV