Colin Borthwick

My Name is Colin Marlon Borthwick and I am specifically seeking any available position you may have for a Food and Beverage Manager/ Hotel Manager.

I would also be open to discuss any opportunities you may have at this time. With over 20 Years of Experience in the Hospitality and Food and Beverage Industry and 10 years in Hotel/Resort administration .and subsequently over 20 years of Cruise line experience, I have combined both these experiences to the highest level of excellence in Food Service, I have managed as few as 10 Employees and as many as 950 Employees, Each situation was unique and enjoyable, and collectively I have grown and expanded my abilities as a Food and Beverage Professional. My Diverse experience has provided me exposure to many cultures and Corporate organizations, My references reflect with each appointment, I have adapted and proved Malleable, I consider myself to be a proactive employee and Manager I have been in close contact with all the crew on board and have been performing My duties to the best of my ability All my immediate Supervisors have been Impressed with my performance and have a high appraisals I have also been on several Ships and have always blended with my fellow Colleagues and Managers alike. I would Hope to be a Valuable contribution to any organization and given the Company’s reputation, I feel that our Mutual standards and values are very similar. I would welcome any opportunity to meet/ or discuss current opportunities you may have available, Please contact me directly, or via email to schedule an appropriate time for us to speak, I look forward to hearing from you regarding the Potential for employment within your organization. Colin Borthwick

Skype :colinborthwick17

PH :917*********

CURRICULUM VITAE

Colin Marlon Borthwick

MEUSE JUPITER LUXURY HOTELS AND RESORTS NASHIK,SINGAPORE, GOA HOTEL OPERATIONS MANAGER

October 2021 to Present

I am Fully responsible for all aspects of all Management Support and work with all Head of Departments in all aspects of running the hotel. I Ensure the premises are in operative condition as per category of the unit to receive & serve the guests. I Conduct regular operations team meeting with all the HOD daily / weekly to discuss routine operational matters, sales targets, GSTS feedback / RSTS feedbacks and action taken for service recovery, and also any staff issues. Minutes of the meeting to be sent to the MD .Ensure SOP implementation in all departments and check the same during routine operational checks. Consultant /GRM guidance to be taken wherever required. I Monitor the purchase,indent / requestions of each department, the accounts receivable (collection from debtors) and the accounts payable

(payable to the vendors / suppliers etc).

Along with the department heads we Randomly inspect the stores (F & B / Kitchen) to check the stock in hand (quality, par stock levels, expiry etc) with the F & B Manager & Chef.Dealing with Suppliers / Vendors for quality products involving Purchase Manager and providing performance assessment of vendors every quarter to HO Purchase.Inspect all departments for SOP implementation.Inspecting all department with their respective Manager's for cleanliness, ambience, service readiness, staff grooming & hospitality culture.Monitor the co-ordination between all departments for smooth & efficient operations.Assessing and reviewing customer satisfaction and service recovery process.Meet all dept. heads to review & train the staff to upkeep the human capital,Identifying staff learning needs and assisting with development Providing timely and constructive feedback to all direct reports as and when required either formally or informally.Conduct weekly / Daily meeting with marketing people for enquiry & follow up & conversion to grow up the business.Monitor and maintain operation & overhead cost in order to maintain maximum revenue to the organisation.Be on available on call 24 hours a day to resolve any urgent problems on emergencies.Responsible for the overall management of the operation of the hotel. BEST WESTERN PREMIER

FOOD AND BEVERAGE MANAGER.

June 2017 to September 2021

My day to day responsibilities are as follows

Overall heading the Food and Beverage force along with the purchasing department . Creating and forecasting of budgets both monthly .quarterly half yearly and yearly hence calculating on average per person per day .

Trainings are in place we train the crew in HACCP. UNITED STATES PUBLIC HEALTH .

SERVICE PROCEDURES

WE HAVE TO CREATE AND CHANGE MENUS ON A REGULAR BASIS MONTHLY APPRISALS ARE IN PLACE ALONG WITH KEY RESULT AREAS . Carry out commercial activities as instructed. Manage the day-to-day performance of staff and managers, in line with company personnel policies and procedures.Manage the day-to-day attendance of staff and managers, in line with company sickness and absence management policies and procedures. MSC Cruises

Assistant Food and Beverage Manager/ Food and Beverage Manager January 2013 – April 2017

I am responsible for managing the day to day Food & Beverage operations of the entire Ship in a professional manner, while continually exceeding guest expectations. And delivering the WOW My Day to day functions were as follows

Responsible for all areas of the food & beverage operations, Ensure all Guests are provided with outstanding service . Ensure kitchen, restaurant, and bar operations are opened and closed according to Standard procedures. Responsible for ordering supplies, and inventory control and establishing relationship with suppliers ensuring the business receives competitive terms also monitoring the food suppliers on the turn around in the provision area especially the temperatures of the transportation Responsible for food hygiene, and health and safety issues Responsible to assist in menu planning, development and meal specials in the Lido.

Ensure all kitchens and the crew messes,officer mess,petty officers mess including the staff mess areas are organized and maintain a high level of cleanliness as well as the quality of the meals are perfect Provides leadership and guidance to all team members Responsible for food quality, and presentation Ensure the Food & Beverage operations are properly staffed with trained competent individuals . Adhere to all government guidelines for proper and safe food and beverage service

(Serve Safe; Smart Serve; Food Handling Training Protocol - Ministry of Health USPH, ) Ensure waste is minimized and properly recorded

Participate on committees to assist with event details, and other special requirements Responsible for report generation on a per needs, monthly and fiscal basis Ensure Meal counts are maintained on a daily basis and check end of the voyage summary . Resort General Manager Bison River Resort.

October 2011 –January 2013

Responsible for the entire day to day operation. Always getting the best out of others and placing the right people for the right job I also review working hours and overtime to maintain the efficiency of the operation without exceeding budgets constraints. I also Review requisitions for product replacements and supplies ensuring that the operation runs smoothly. Deliver excellent customer service and maintain a high standard of customer management, at all times.Take full responsibility for the set-up and effective operation of the Hotel within company policy, at all times.Take full responsibility for the results achieved in the Hotel, including profit and loss (P&L) performance, Mega stock, standards, Cask Marque and audits.Ensure that opening and closing procedures are adhered to in line with company policy, taking account of security and the health & safety of Guests and property.Work in all areas of the pub, bar, floor, cellar, kitchen and the back office Housekeeping and the front office, to ensure that best practice is maintained by the team and that any areas requiring improvement may be identified.Control all aspects of finance in the hotel, including sales, gross profit, stock control, core wages and controllable expenditure. Monitor and manage all maintenance issues and manage third-party contractors, including cleaners, where applicable.

Hotel Manager/ Restaurant Operations Manager and Hotel Director February 2011 – October 2011 (8 months) Bucharest, Romania Responsible for the Entire Operation, And appraisals are in place . Summing on all Training within the department's ensuring The entire operations runs smoothly. Total Guest Satisfaction in Place. Training the staff on mandatory safety procedures for the Dining Room and the Bar Staff,House Keeping and the Front Office. Use of MSDS, compliances with regards to Serve Safe in accordance to United State Public Health norms. Counsel and coach the subordinate and the entire Staff to achieve betterment in their job profile building the work area strong .Strategic Consulting, including business plans & sales strategy development. Overall coach and guide the entire family to be better team players .Conduct daily meetings with all the department heads,get feedback and have a face to face meeting with the staff for their feedback along with the HR Manager, for the betterment of the operation. Review P&L account monthly with the team and area manager, agreeing on clear targets for improvements for any targets not achieved. Maximize all sales opportunities in the business, including quality of food and drink service and availability, using all company point-of-sale as directed; have an understanding of all promotions and point-of-sale requirements and work with the team and area manager to maximise sales at every opportunity. Forecast sales and wages weekly/quarterly, using the standard forecasting planner. Be responsible for accurate Rota-planning, based on forecast sales and core wage budget.Plan all Rotas in line with budgeted targets and forecasts, taking the necessary daily action to reduce/increase hours, in line with sales. Always adhere to all company policies and procedures and licensing laws. Carry out any duties as instructed by the CEO. Follow all company security procedures, including loss prevention measures and procedures for the security of staff and premises, at all times. Carry out risk assessments to ensure staff and customers’ safety; ensure the adherence to children-specific guidelines.Monitor and manage all maintenance issues and manage third-party contractors, including cleaners, where applicable.

October 2008–February 2011 Holland America Line

Asst Dining Room Manager, InRoom Dining Manager. Employee I D 68785 Ships :Eurodam, Amsterdam, Noordam and New Amsterdam Responsible for overseeing over 250 Food Service Employees.Supervising the Lido and also the Buffet Service as well as the Officer and Staff Dining Areas. Maintaining the U.S.P.H logs and reports as well as ensuring food is prepared under the Hazard Control and Critical Point Plan

(HACCP). Ensuring the precision on the practice of food under HACCP through all the areas under command and signoff the subordinate chefs on carrying out the detailed procedures.Environmental, Food and Service Issues and on a Weekly basis review the Guest Satisfaction Surveys in order to achieve Total Guest Satisfaction. Be a liaison for the EX Chef and the Hotel Manager with regards to all the culinary operations on the Entire Ship.Always getting the best out of others and placing the right people for the Right job I also review working hours and overtime to maintain the Efficiency of the operation without exceeding budgets constraints. I also Review requisitions for product replacements and supplies ensuring that the operation runs smoothly, Monitoring all the Areas of the Dining Services in accordance of our Company credo. Dealing with Guests Complaints and Requests in order to maintain Total Guest Satisfaction.In Charge of all Table Reservations and dealing with Guests if changes were Necessary Silverwhere Knowledge in Place . Also responsible for the entire operation for Open Seating for Breakfast and Lunch.Review requisitions for product replacements and supplies ensuring thatThe operation runs smoothly, Monitoring all the Areas of the Dining Services in accordance of our Company credo .

October 1992- March 2008 Royal Caribbean International ROM ( Restaurant Operation Manager) I Was also Maitre d’ in all the Specialty Restaurants ie The Chops Grille and The Portofino’s.Also in the Capacity of Windjammer Manager. Assistant Maitred' Sr Ships: Song of Norway, Sun Viking, Viking Serenade,Soverign of the Seas, Nordic Empress,Rhapsody of the Seas, Brilliance of the Seas .

Responsible for the Entire Operation in the Food Service Department,And appraisals are in place, Station Assignment of Waiters. Assistant Waiters . Bar staff and also the Galley, Summing on all On board training within the department ensuring all The operations run smoothly.Total Guest Satisfaction in Place. Training the staff on mandatory safety procedures for the Dining Room and the Bar Staff, use of MSDS, compliances with regards to Serve Safe in accordance to United State Public Health norms. Counsel and coach the subordinate Food Service Staff to achieve betterment in their job profile building the work area stronger.Ensuring meals are prepared in accordance with the taste of crew members coming from all over the world and compliance to the specifications provided by the head Office. I have also in Liaison with the Front Office in regards to the Revenue and also with the Back Office .to ensure that the entire Operation runs Smoothly on a Day to Day basis. October 1986- August 1992 Hotel Taj Mumbai Leading hotels Colaba . Catering Supervisor Zodiac Grille .

Responsible for the entire F&B operation as a catering Supervisor in the Zodiac Grille and the Rendezvous the main restaurant alternative restaurant and room service. Look into budget performance guest satisfaction human resources and trainings of the wait staff. In Charge of all Table Reservations and dealing with Guests complaints. EDUCATION

1985-1989 Bhavans College Mumbai India

Bachelor of Arts History

2001 Completed CHS (Certified Hospitality Supervisor) American Hotel and Lodging Educational Institute

USPH training's in Place, Advanced Sanitation ServSafe Food Safety in Place .HACCP

( Certified in American Hotel and Lodging Educational Institute) All on Board trainings and workshops in Place.

2012 : Goa Catering Institute,

HACCP Food Safety

2012 -2016 : Yak Maritime Institute

Safety and Security.

2009. Holland America Educational Institute

Management Development and Leadership in Action

Computer Skills: Utilization of Word, Excel, Lotus Word Pro, and Micro graft Draw and Encore and most of the Programs on board. Also done the Silver where seating program on RCCLMS Office, Micros and Fidelio

SPECIAL SKILLS

ｷ Extensive experiences in Public relations /Hospitality. ｷ developed interpersonal and communication Skills and the ability to Liaise all levels both with the Guests and colleagues alike .Committed to providing Quality Service and service Excellence. ｷ Able to work independently

ｷ Ability to work under pressure, prioritize tasks, and meet deadlines ｷ Excellent organizational skills

ｷ Possess effective oral and written communication skills PERSONAL QUALITIES

ｷ Self-Motivated and enthusiastic.

ｷ Result Oriented ｷ Honest and reliable

SPOKEN LANGAUGES.

ｷ Hindi

ｷ English

ｷ Urdu

ｷ French ***

ｷ Spanish ***

ｷ Romanian

LEASURE INTERESTS

ｷ Travel

ｷ Culinary Arts

ｷ Sports Net working

ｷ Personal Information

Place of Birth ; Mumbai India

Address :1/F/3 Blue Arch, Convent Avenue, 4 Bungalows, Andheri west Mumbai 400053, India Phone Number: 917*********

Nationality : Indian

Date of Birth 31st August

E-Mail adychb@r.postjobfree.com

Skype: colinborthwick17

Kind Regards,

Colin Borthwick.

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