Anthony Soethout

Food and Beverage Management

PERSONAL

Notice Period: Immediately available

001********** New York

Mobile:

acypdd@r.postjobfree.com

Email:

EXPERIENCE

Royal Regency Hotel, Yonkers NY July 2015 to Present

As follows:

Sous Chef

The Royal Regency has a banquet capacity for 500 people a ala cart restaurant with

125 seats and Room Service

Working under the Executive Chef I am responsible for the following

Scheduling of staff

Ordering and inventory

Supplier and product selection

Running daily operstions

Lead cook for Banquet Functions and Restaurant

Jumeirah Restaurants, Dubai, UAE Dec 2013 to May 2015

As follows:

Perry & Blackwelders, Souk Madinat, Jumeirah, Dubai, UAE July 2014 to current

Restaurant General Manager

A casual dining original smokehouse BBQ concept from the deep south of America

Anthony Soethout

Perry & Blackwelders

Responsibilities:

Leading a team of 53 staff including FOH and BOH

We serve 12,000+ covers per month with a utilization factor of 1.75% bringing in monthly revenues of AED1.5

million

In charge of concept design, layout and recruiting, hiring and training entire team

Assisted with menu development and concept for food and beverage

In charge of promoting and marketing of restaurant and brand

Reporting to shareholder and business partners

Barzar, Souk Madinat, Dubai, UAE Dec 2013 to July 2014

Restaurant General Manager

Responsibilities:

Leading a team of 25

Supervising FOH and BOH staff

Budgeting, payroll, staffing, promotions and marketing

Hiring, training and development of staff

Reason to move on: The outlet closed and reopened as P&B

Patiala Restaurant, Souk Al Bahar, Dubai, UAE Sept 2012 to Nov 2013

Restaurant Manager

Fine Dining Indian Restaurant specializing in North Indain cuisine

http://patiala.ae/

Resposibilities:

Reporting to the Owners & Investors

Leading a team of 30 to include the front & back of house, kitchen & accounts

Part of the preopening team

Making menus selecting beverages

Writing contracts and dealing with all suppliers

Visa's, medicals & all staff related issues, including payroll

Writing the guidelines & training program for the restaurant

Budget & cost control

Promoting and marketing outlet

Reason to move on: I was looking for job with growth potential

Gramercy Sports Bar & Club, DIFC, Dubai, UAE May 2010 to Feb 2012

General Manager

Upmarket Grill & Sports Bar concept with a seating capacity for up to 200 guests

Responsibilities:

Reporting to the Owners & Investors

Anthony Soethout

Leading a team of 47 to include the front & back of house, kitchen & accounts

Part of the preopening team

Writing contracts and dealing with all suppliers

Visa's, medicals & all staff related issues, including payroll

Writing the guidelines & training program for the restaurant

Budget & cost control

Reason to move on: Looking for a new challenge after 2 years

Jumeirah Golf Estates, Dubai, UAE Aug 2009 toMay 2010

Club Leader

An 18hole golf course & a private health club with 2 restaurants, 2 bars, BBQ area & banquet facilities up to 100

guests

www.jumeirahgolfestates.com; www.jumeirahislandclub.com

Responsibilities:

Reporting to the General Manager of the Jumeirah Island Club & Director of Club Development

Lead the preopening team of 47 at the Jumeirah Islands Club & 23 at the Golf Estate

All staff functions including recruiting, training, coaching & counseling

Planning & sourcing material for both properties

Selecting the equipment & brands for the opening

Negotiating & setting up all contracts for alcohol, food, soap & all consumables

Reason to move on: Made redundant, the project did not expand due to the recession

Assisted family business, New York, USA Jan 2009 to Jul 2009

RadissonSAS Creek Park Hotel, Dubai, UAE Feb 2007 to Dec 2008

Assistant Food & Beverage Manager

ShangriLa Bar Al Jissah Resort & Spa, Muscat, Oman Oct 2005 to Feb 2007

Assistant Food & Beverage Manager

One&Only Royal Mirage, Dubai, UAE Feb 2005 to Sept 2005

Executive Chief Steward

Assisted family business in Conneticut, USA Oct 2002 to Feb 2003

The Fairmont Dubai, Dubai, UAE Oct 2001 to Sep 2002

Executive Chief Steward Preopening

Plaza Hotel, Fairmont, New York City, USA Oct 1999 to Oct 2001

Executive Chief Steward (Mar 2001 to Oct 2001)

Banquet Service Manager/ Maitre d hotel (Oct 1999 to Mar 2001)

Waldorf Astoria, New York City, USA Jul 1997 to Oct 1999

Anthony Soethout

Banquet Manager (night)

New York Marriott Marquis, New York City, USA May 1994 to Jun 1997

Catering Service Manager / Banquet Manager

Crest Hollow Country Club LI, New York, USA Jun 1991 to May 1994

Operations Manager

United States Army, USA Sep 1987 to Apr 1991

Engineer/ Demolitionist

Crest Hollow Country Club LI, New York, USA Aug 1983 to Aug 1987

Banquet Captain / Housemen Supervisor

EDUCATION

Degree Hotel Management, Nassau Community College, New York, USA

Courses & certificates

Cigars

Wines

Graduate of Dale Carnegie(1991)

Cornell University online courses, studied for 18 months:

o Foodservice Management (2014)

o Hospitality Management (2013)

o Restaurant Revenue Management (2013)

SKILLS

Food & Beverage Service: Silver Service, Cigars, New World Wines

IT: Micros, Delphi, POS System, RSVIP, Meeting Matrix

Other: Preopening experience

SALARY DETAILS

Current net monthly salary is Dhs.13,500, plus a housing allowance of Dhs.8,000 is provided along with other benefits,

including a transport allowance of Dhs.1,500 & phone allowance of Dhs.500, medical & flights are also provided at

family status

Anthony Soethout

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