John Tragett

Experience

• 

  Darégal

  Jun 1992 - Feb 1994

  World leader in herb production. Traveling Sales representative in 12 departments of western France in charge of representation and sales promotions of packaged consumer frozen herbs in over 300 Various chain Hypermarkets and Supermarkets. In charge of a team of three operating a herb dehydration plant.

  • Sales Representative

    Oct 1992 - Feb 1994

  • Production Line Team Leader

    Jun 1992 - Oct 1992
• 

  Accor

  May 1994 - May 1996

  79 room Hotel. 60 seat restaurant up to 200 guests for Banqueting.Restaurant manager reporting to F&B director. 25 direct reports. Restaurant supervision, Banqueting organisation and service, Trainer, inventories, manager in charge of cashing-in till accounting and reporting of daily restaurant take. Scheduling, and restaurant provisions ordering. 96 room Hotel, 48 seat restaurant up to 110 Banqueting.Reports to Restaurant Manager. Restaurant supervision, Banqueting organisation and service, Trainer, inventories, manager in charge of cashing-in till accounting and reporting of daily restaurant take. Scheduling, and restaurant provisions ordering. Bar tending and bar table service. Banqueting service. Inventories and till cashing-in. Restaurant Table service. Banqueting service.

  • Maitre D'

    Mar 1996 - May 1996

  • Assistant Maitre D'

    Apr 1995 - Apr 1996

  • Bartender

    Sept 1994 - Apr 1995

  • Waiter

    May 1994 - Aug 1994
• 

  Hotel Napoleon Fontainebleau

  Jun 1996 - Nov 1996

  Maitre D'

  57 room hotel, restaurant up to 120 seats including banqueting. Restaurant manager reporting to Hotel Director, 20 reports, Restaurant service supervision, Banqueting service organisation, Wine inventory control and ordering, Wait staff hiring, scheduling and training.

• 

  Chez Clément, Les Frères Blanc

  Dec 1996 - Aug 1998

  Chef de Rang

  330 seat restaurant serving up to 1100 customers a day.Waiter working as a team or or single in a station of up to 18 tables serving up to 160 customers a day.

• 

  La Coupole, Brasseries FLO

  Aug 1998 - Oct 1998

  Maitre D'

  500 seat restaurant serving up to 1300 customers a day.Restaurant section supervisor of up to 6 waiter teams.

• 

  Julien, Brasseries FLO

  Oct 1998 - Dec 1998

  1st Maitre D'

  Assistant restaurant manager, lunch service manager, trainer, dinner service supervisor.

• 

  Chez Clément, Les Frères Blanc

  Jan 1999 - Apr 2000

  Maitre D'

  330 seat restaurant with continuous service 18 hrs a day. Service supervisor, trainer, Pre-opening manager and closing manager in charge of cashing-in waiters, accounting and reporting of daily take.

• 

  Conran Restaurants

  May 2000 - May 2001

  Senior Head Waiter

  300 seat Restaurant. Restaurant service supervisor reporting to Restaurant manager.

• 

  Festival cruise Lines

  Sept 2001 - Apr 2002

  Maitre D' Sommelier

  In main dinning area in charge of restaurant section of 6 waiter teams and all wine sales and service in the section. Assisted Buffet manager in supervising buffet day operation. Promoted to outlet manager of the suite restaurant.

• 

  Norwegian Cruise Line Holdings Ltd.

  Aug 2002 - Dec 2015

  Restaurant Department Head. Provides leadership for 384 reports out of which 18 Maitre D's and Assistant Maitre D's Managing 19 different outlets: 2 Main dinning rooms, 17 specialty restaurants, Buffet, Room Service and Messes. Manages and plans orders for an annual equipment budget and F&B revenue generation in all dining outlets.Establish and develop a highly motivated, pro-active restaurant team with the highest ethical standards that delivers a cost effective and quality oriented service product. Show less

  • Restaurant Operations Manager

    May 2008 - Dec 2015

  • Maitre D'

    Jul 2005 - May 2008

  • Assistant Maitre D'

    Aug 2002 - Jul 2005
• 

  Royal Caribbean International

  Jun 2016 - Dec 2017

  Restaurant Manager
• 

  Holland America Line

  Jan 2018 - now

  • Fleet Manager Dining & Beverage Operations

    Jul 2022 - now

  • Fleet Manager Restaurant Operations

    Jan 2018 - Jul 2022