Clive Cummins
Citywest
Summary
Organized and motivated hospitality professional eager to apply organizational skills in various environments. I am seeking opportunities to expand my skills while facilitating company growth .
I have excellent research, technical, and problem-solving skills. Detail-oriented and able to learn new concepts quickly.
Overview
21
21
years of professional experience
Work History
Hospitality & Catering Co-Ordinator
Grant Thornton Dublin
Dublin
08.2021 - 04.2023
- Ensure the effective delivery of all meetings & internal events at Grant Thornton
- Coordination of all catering requirements, meeting room bookings, setting and re-setting of conference and meeting rooms in a timely fashion
- Completing regular checks throughout the Executive/Conference rooms to deliver a seamless meeting room experience to all internal and external users
- Control costs such as labour, expenses, food expenses in line with budget
- Support the Audio-Visual team on AV needs for meeting and events
- Review rosters regularly to ensure efficiencies are in place across the operation for meetings and events
- Deliver budgeted KPIs for accounts as agreed with management
- Event management, setup, take down, and overseeing of events, ensuring all elements are in place and running according to the event run sheet
- Comply with all company health and safety procedures, site rules and statutory regulations including Health and Safety, Food Hygiene, Safe working practices, COSHH
- Work with the hospitality team, performing regular reviews with direct reports, and taking positive action where needed with training and development.
Catering Manager
Sodexo –Trinity College Dublin
Dublin
05.2016 - 02.2020
- Effectively and efficiently lead the Sodexo Catering & Hospitality team on campus
- Preparing of employee contracts, letters, and starter packs and general HR administrative tasks
- Managing absence, timekeeping grievance and discipline are communicated and dealt with effectively with the support Human Resources team
- Management of the full lifecycle recruitment process, including advertising posts, shortlisting of candidates, and supporting interviews
- Prepare monthly payroll with all transactions and changes and submit to the payroll provider
- Driving sales and provide operational support during peak service periods to monitor and improve all aspects of the catering department
- Conduct weekly unit inspections completing checklists and ensuring company best practise procedures are being followed
- Ensure that all repairs and equipment are maintained in accordance with company policy
- Ensure all HACCP records are completed in line with company procedures, legislative and regulatory requirements
- Ensure all food temperature and equipment temperature checks are carried out daily and correctly recorded
- Maintain correct stocks levels, stock rotation, and ensuring that storage and labelling in line with company procedures and food safety guidelines
- Ensure all purchases, delivery dockets and invoices are processed correctly
- Manage weekly stock-take effectively and ensure it is recorded and entered correctly
- Responsible for managing GP and identifying ways of achieving and improving the unit’s GP performance
- Complete daily, weekly, and monthly financial reports
- Ensure cash handling procedures are consistent across the units
- Assist with training all front of house employees
- Preparing staff rosters within budget.
Restaurant Manager
Baxter and Greene Restaurant
11.2015 - 01.2016
- Responsible for managing the retail cafe operations
- Conducting all HACCP and food services reports
- Overseeing quality and HACCP policies and procedure
- Interviewing and hiring all catering employees
- Managing stock –ordering, stock control, stocktakes and working with suppliers
- Providing friendly and efficient service and assisting the customers answering all their queries regarding food
- Training all front of house employees
- Preparing staff rosters within budget
- Implementing SOPs
- Managing a team of 20 employees.
Restaurant Manager
The Hot Stove Restaurant
Dublin
03.2013 - 11.2015
- Responsible for managing all front of house operations
- Implementing all Budgets and P & L’S across the business
- Overseeing quality and HACCP policies and procedure
- Interviewing and hiring all front of house employees
- Managing stock –ordering, stock control, stocktakes and dealing with suppliers
- Providing friendly and efficient service and assisting the customers answering all their queries regarding food and wine
- Training all front of house employees
- Preparing staff rosters within budget
- Implementing new menus based on market trends.
Food and Beverage Assistant Manager
Mantra Hotel Group
Brisbane
07.2008 - 01.2013
- Managed hotel’s Food and Beverage operation
- Managed all service operations of the Restaurant, Bar, Room Service, Conferencing and Banquets
- Managed a team of up to 35 staff
- Managed stock – ordering, stock control, stock takes and negotiating prices with suppliers
- Prepared staff rosters
- Coordinated all banqueting and conferencing events
- Supervised and delegated all staff for each event
- Managed beverage stock for all functions
- Conducted daily cash summaries and operation reports
- Oversaw all aspects of conferencing and banqueting setups
- Managed all daytime food and beverage operations
- Coordinated weekly banquet event order meetings with senior food and beverage staff.
Assistant Cafe Manager
Merlo Coffee Company
Brisbane
08.2006 - 06.2008
- Conducted daily banking
- Completed cash summaries
- Made Barista coffees, served customers & undertook general hosting duties
- Prepared rosters and managed all employees
- Trained employees to barista service standards.
Restaurant Supervisor
The Olive Grove Restaurant
Athlone
06.2002 - 04.2006
- Delivered quality customer service
- Made reservations and prepared table plans
- Completed cash summaries
- Made coffees, served customers & undertook general hosting duties
- Ordered all front of house stock Managed wage costs
- Trained front of house staff.
Education
Bachelor of Business-International (Honours 2.1), QQI Level 8 -
Dorset College Dublin
Dublin01.2017
Skills
- Menu Coordination
- Catering Marketing
- Client Rapport Building
- Food Safety Knowledge
- Menu Planning
- Customer Service
- Client Retention
- Contract Negotiation
- Conflict Resolution
- Training and Onboarding
- Operations Management
- Profit and Loss
- Back of House Management
- Customer Retention
- Sales and Marketing
- Labor and Overhead Cost Estimation
- Safe Food Handling
- Front of House Management
- Event Coordination
- Money Handling
- Payroll Administration
- Relationship Building
- Recruitment
- Event Planning
- Client Relationship Management
References
Available at Request
Timeline
Hospitality & Catering Co-Ordinator
Grant Thornton Dublin
08.2021 - 04.2023
Catering Manager
Sodexo –Trinity College Dublin
05.2016 - 02.2020
Restaurant Manager
Baxter and Greene Restaurant
11.2015 - 01.2016
Restaurant Manager
The Hot Stove Restaurant
03.2013 - 11.2015
Food and Beverage Assistant Manager
Mantra Hotel Group
07.2008 - 01.2013
Assistant Cafe Manager
Merlo Coffee Company
08.2006 - 06.2008
Restaurant Supervisor
The Olive Grove Restaurant
06.2002 - 04.2006
Bachelor of Business-International (Honours 2.1), QQI Level 8 -
Dorset College Dublin
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