Callum Ryan

• Managed all restaurant and private dining events/bookings.
• Worked very closely with senior management and head office in completing and filing all complaint records, tracking status and compensation value.
• Championed the book on busy days, ensuring smooth service and great guest satisfaction on days with 750+ covers, whilst maintaining a strict approach to turn times
• Responsible for the training and onboarding of all new staff/seniors. Ensuring they operate within company standards and excel in guest satisfaction.

This 235-Bedroom city centre hotel provided me with substantial responsibilities of the day to day operations of the hotel, being the point of contact for all HODs in any issues. Alongside this, also being nominated Champion & Centre Manager for the IPAS residents.

• Child Welfare & Safety champion, reporting to TUSLA and IPAS of any and all breaches in child safeguarding.

• Liaised daily with IPAS officials in regards to any incidents from accidents & emergencies to guests possessing any prohibited items under the IPAS House Rules

•Drafting Daily reports on the Hotels operations and taking a leading role in changes or actions required centring the IPAS residents.

Working at Dunboyne Castle Hotel I gained more experience with the Front Office, using Opera, Site Manager, Aviio and other Front Office systems whilst maintaining a significant presence in the C&B and F&B departments.

• Trained other Duty Managers in accordance to the hotels BCP.
• Onboarding of new managers in the hotel and responsible for training them to carry out DM shifts where applicable.
• Involved in the H&S committee representing the Operations department in Sea Change audits.

As the Assistant Restaurant Manager I worked closely with Operations management. Ensuring smooth service and doing regular trainings with staff. Tending to multiple large tour groups and working with the Chef to implement staff incentives to encourage upselling.
Upon promotion to Duty Manager I worked with senior management to ensure all hotel operations ran smoothly. Being point of contact for any and all emergency situations in the hotel.

• Delegated duties to staff throughout the hotel and giving instruction to reception / accommodation departments whilst maintaining a presence in the F&B Outlets & overseeing high profile meetings and events clients.
• Assisted in the creation of new SOP’s for the vertigo bar.
• Employee of the month as my first month as Duty Manager for work ethic and passion in working to achieve goals and providing constant support for others and their departments.

Working for the Senior F&B managment team, I would work across all F&B outlets as well as ay banqueting events.

• helped ensure a perfect flow of service for for weddings and other large dining events such as the 124th annual Phillipine Independence Day.

• Assisting the lounge and restaurants as and when required during shift whilst maintaining a presence in setting up/working events in the C&B department.

Amongst a number of other standard F&B & C&B duties.

Gattos is a small, authentic Italian restaurant serving freshly made pasta and stone backed pizzas. During my time at Gattos we achieved the following awards.

‘Winner - best eatery’ ‘Winner - Best family business’ ‘runner-up - Best Customer Service’

• Greatly involved with redesign of floor plan to increase maximum covers & prevent bottlenecks
• Gained valuable bar experience particularly during our '2 for £6.95 cocktail’ promotions
• Managed restaurant and bar booking sheets.
• Liaised with chef on duty to provide seamless food service and communicated with head chef to provide feedback on same

Working in Galgorm Resort & Spa my passion for hospitality flourished. Working with top figures in hospitality such as F&B Manager Aaron Logan - chair and honorary treasurer of the IOH (Northern Ireland region) and Managing Director Colin Johnston - Chair of Councils Specialist Tourism & Hospitality Covid Recovery Task Group.

• Based in Gillies, a fast paced Asian-inspired grill restaurant serving 500 covers daily.
• Experience in the River Room & Conservatory, the hotels 3 AA rosette restaurant learning fine dining standards and experienced working within a team with the target of a Michelin star.
• Experience in the Gin Library. The largest gin collection in the UK & Ireland with over 550 gins.
• Practiced a fine level of wine service and gained WSET certification through the hotel.
• Achieved F&B Apprenticeship certification through the hotel

Being a Team Lead at this wedding venue required me to liaise with private catering companies ensuring full compliance with their contract regarding cleanliness and other guidelines set out by the FSA.

• Key holder responsibilities.
• Direct liaison with on-site security
• Training of staff in the bar.
• Working in direct assistance for the Bridge & Groom alongside wedding planner

In the Thatch I had a multitude of roles & responsibilities in every department, finding my passion for Food & Beverage. Learning basics such as garnishing meals and basic table service to skills such as being able to recreate every item over our 3 menus and taking a passion for wine service