Nicholas Heaviside
Executive Assistant Manager
Mahe Island,Seychelles
Summary
Very experienced hotel management professional having completed tenures at some of the leading hotels, chains and companies within Europe, GCC and the Indian Ocean delivering exceptional quality to discerning guests. Recognised consistently for performance excellence and contributions to success in the luxury 5 star hotel industry, am an ambitious leader striving to deliver the best results possible at all times.
Overview
2
2
Languages
4
4
years of post-secondary education
17
17
years of professional experience
Work History
Executive Assistant Manager Food & Beverage
Constance Hotels, Resorts and Golf
Mahe Island, Seychelles
11.2019 - Current
- Departmental annual revenue of ≥ 14 million Euros.
- Oversaw day-to-day operations of 12 food and beverage outlets within 313 key resort of 120 hectares.
- Responsible for food & beverage service, kitchen and stewarding departments, reporting to general manager.
- Leading and developing departmental workforce of ≥330 team members.
- Creation of long-term vision and departmental concepts at resort level for all food & beverage offerings.
- Planned operations to effectively cover all needs while controlling costs and maximizing service.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Motivated staff to perform at peak efficiency and quality.
- Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Planned operations to effectively cover all needs while controlling costs and maximizing service
- Full hotel operational responsibility during absence of General Manager or Hotel Manager, acting as number 3 within the hotel organisational structure.
- HACCP team leader on hotel HACCP committee.
- Delivered exceptional level of service to each customer by listening to concerns and answering questions.
- Created plans and communicated deadlines to ensure projects were completed on time.
- Hired and create training program for all new department employees, to develop guest experience.
- Streamlined department processes, budgets, and service strategies, leading to financial bottom-line and guest experience improvement.
- Supervision of large banqueting from initial enquiry up to event delivery and post event review for weddings, seminars, conferences and other events.
Executive Chef
Constance Hotels, Resorts and Golf
Mahe Island, Seychelles
01.2017 - 11.2019
- Accountable and responsible for entire culinary operation of 12 F&B outlets. Manage and lead department of 146 team members.
- Increase of 1.8% on gross profit food sales 2017 compared to previous year with department GOP increase of 2.2% on previous year.
- Annual Food Revenue of ≥10 million Euros. 700,000 Euro increase on previous year.
- Lowered food cost by 1% on previous year.
- Produced revolutionary menu offerings to put hotel outlets at the forefront of the local food market by becoming leading F&B operation within Seychelles market by quality, reputation and financially.
- Consecutive yearly increase in employee engagement survey from 53.5% up to 73.1%.
- Mentored more than 7 'local' kitchen staff at middle management levels to prepare each for outlet leadership roles and implement localisation of kitchen management positions.
- Implementation of 2 new restaurant concepts with proven positive guest satisfaction increase of 8.9% vs previous year.
- Restructured the culinary department resulting in positive impact on guest interaction.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
Executive Sous Chef
Constance Hotels, Resorts and Golf
Mahe Island, Seychelles
09.2014 - 01.2017
- Responsible for overall operation of the culinary department composing of 12 food outlets.
- 6% improvement in food quality; 4.4% improvement in food presentation year 2015/2016 on previous year according to market matrix results with overall score of 87% across department resulting in being above target.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Taken lead on all localisation plans and staff development plans in collaboration with internal training department and Ministry of Employment.
- Liaising with other department heads.
- Completion of all department recruitment.
- Implement vision of corporate office and senior management and clearly communicated to supervisory level.
- All necessary completion of standardised recipes and recipe costings as and when required.
- Ensure all local hygiene laws are strictly adhered to.
- Ensure all financial targets and responsibilities are continually monitored and met.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Verified compliance in preparation of menu items and customer special requests.
- Planned promotional menu additions based on seasonal pricing and product availability.
Executive Sous Chef
Hyatt Hotels Corporation
Muscat, Oman
08.2013 - 09.2014
- Responsible for daily operation of 5 food outlets including all day dining, in room dining, club lounge, sirj tea lounge and cocktail bar.
- Increase of NPS guest satisfaction of +20.9% in satisfaction of food quality 2014 compared to previous year.
- Development of all menu concepts for hotel outlets.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Trained and managed kitchen personnel and supervised all related culinary activity.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Lead culinary brigade of 18 chefs.
- Correct roster and vacation planning.
- Verify all outlet operating expenses are controlled and well managed.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- In collaboration with Executive Chef complete all recruitment for hotel outlets.
- Promote learning and development with local workforce.
- During absence of Executive Chef or Executive Sous Chef carry out all additional responsibilities required.
Chef de Cuisine
Intercontinental Hotels Group
Doha, Qatar
08.2012 - 07.2013
- Assistant to executive Chef in running daily departmental operation.
- Implementation of all brand standards and SOP's from start to hotel opening.
- Supervision of 5 food outlets and large scale banqueting.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Created recipes and prepared advanced dishes.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Selection of suppliers at pre-opening stage and verification of supplier standards.
- Implementation of HACCP system into new property.
- Alongside Executive Chef, creation of all new menu development and implementation.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Arranged for kitchen equipment maintenance and repair when needed.
Chef De Cuisine
The Gulf Hotel
Manama, Bahrain
12.2010 - 08.2012
- Responsible of hotels signature restaurant 'Fusions'.
- Increased average cover spend by +10% during tenure.
- Average number of covers increased by +7% during tenure
- Highly experienced in dealing with royalty and high profile guests.
- Training of all team members within restaurant concerning food and menus.
- Full menu development from tasting until implementation.
- Completion of all daily market lists locally and internationally.
- Completion of staff rosters and annual leave planning.
- Verification of hygiene standards.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Created recipes and prepared advanced dishes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant reputation and revenues.
- Arranged for kitchen equipment maintenance and repair when needed.
Senior Sous Chef
The Gulf Hotel
Manama, Bahrain
04.2010 - 12.2010
- Responsible for All day dining restaurant, I.R.D, pub kitchen, swimming pool.
- Managing team of +26 chefs and allocating daily tasks across multitude of hotel outlets.
- Verification of standards and concentrating personal work schedule according to weaknesses within department.
- Stock rotation, ordering, budgeting for each event.
- Customer interaction obtaining feedback and suggestions.
- Liaising with Executive Sous Chef on new menu development.
- Increased quality within hotel outlets and promoted to Chef De Cuisine within 6 months.
Sous Chef
The Horseshoe
Offord D'Arcy, Cambridgeshire, UK
10.2008 - 03.2010
- Maintained well-organized mise en place to keep work efficient and consistent.
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Disciplined and dedicated to meeting high-quality standards.
- Acted as head chef when required to maintain continuity of service and quality.
Demi Chef De Partie/Chef De Partie/ Jr Sous Chef
La Table Du Marche
St Tropez, Var, France
02.2004 - 09.2008
- 5 years completed at Table Du Marche, St Tropez, France by Christophe Leroy Clef D’Or gastronomie Gault et Millau.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Supported Chef De Cuisine/Sous chef in daily kitchen operations, including daily mise-en-place, assigned preparation projects and inventory activities.
Education
NVQ Level 3 - Food Preparation
Cambridge Regional College
United Kingdom Sep 2002 - Jun 2004
A- Levels - A - Levels
Hinchingbrooke School
Huntingdon, United Kingdom 09.2000 - 05.2002
GCSE's -
St Peters School
Huntingdon, United Kingdom 09.1997 - 06.2000
Skills
Time managementVision
Strategic planning and analysis
Guest experiences
Quality assurance
Talented leader
Brand Management
Outstanding communication skills
Cultural awareness
Multitasking abilities
Critical thinking
Computer skills
Budgeting
Operations management
Accomplishments
· E Cornell Change Management course pass.
· E Cornell Revenue Management course pass.
· Constance Hotels, Resorts & Golf Conquest Management course passed with regional highest score.
· Departmental trainer/train the trainer program.
· Havard Manage Mentor program followed. Modules completed include leading and motivating, coaching, innovation and creativity, decision making, developing employees, retaining employees, time management, process improvement, budgeting and crisis management.
· Numerous LinkedIn Learning courses completed (details can be provided further).
Timeline
Executive Assistant Manager Food & Beverage
Constance Hotels, Resorts and Golf
11.2019 - Current
Executive Chef
Constance Hotels, Resorts and Golf
01.2017 - 11.2019
Executive Sous Chef
Constance Hotels, Resorts and Golf
09.2014 - 01.2017
Executive Sous Chef
Hyatt Hotels Corporation
08.2013 - 09.2014
Chef de Cuisine
Intercontinental Hotels Group
08.2012 - 07.2013
Chef De Cuisine
The Gulf Hotel
12.2010 - 08.2012
Senior Sous Chef
The Gulf Hotel
04.2010 - 12.2010
Sous Chef
The Horseshoe
10.2008 - 03.2010
Demi Chef De Partie/Chef De Partie/ Jr Sous Chef
La Table Du Marche
02.2004 - 09.2008
A- Levels - A - Levels
Hinchingbrooke School
09.2000 - 05.2002
GCSE's -
St Peters School
09.1997 - 06.2000
NVQ Level 3 - Food Preparation
Cambridge Regional College
Sep 2002 - Jun 2004