Garfield Mcintosh

Experience

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  Le Petit Jardin

  Jun 1989 - Mar 1991

  Bartender,Steward,Sous Chef ,supervisor
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  Crab Hole Silk Screening Studio & Boutique

  Aug 1991 - Aug 1993

  Boutique Supervisor

  uties:To ensure the studio is ready for the day’s production by cleaning, organizing fabric and creating designs to be screened/ plastered on.To order and keep stock of products required for production.To ensure machinery is working efficiently by having them cleaned regularly in order to create quality screening.To personally aide in the sales of products creating a larger revenue base for the company.To initialize customer-employee contact thereby creating a more personalized appreciation for the artistry created. Show less

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  Norwegian Cruise Lines (5 Star)

  Mar 1993 - Jan 2000

  Utilities Steward & Restaurant Supervisor MS “SOUTHWARD"

  Duties - Utilities Steward:To be solely responsible for cleaning, organizing and keeping stock of kitchen utilities.Duties - Restaurant Supervisor: To communicate daily with the Food & Beverage Manager and the Executive Chef for the Restaurant and Store Room Attendants to work in perfect harmony to achieve a high level of guest satisfaction.To direct, coach, support, supervise and evaluate the performance of the team, which includes Utilities Steward, Dining Room Stewards & Bartenders, to ensure efficient food and beverage production.To identify operational problems and provide effective and efficient solutions. To review timesheets and monitor work schedules of Stewards, Bartenders & Utilities Steward and forward the information to the Food & Beverage Manager for approval.To ensures that all restaurant staff is trained and performs their duties according to the guidelines of The Norwegian Cruise Lines company.To attend meetings and work closely with management including Safety Officer to ensure proper safety procedures are being followed, shore side management for personnel changes and requests, technical department for any malfunctions or needed repairs, department heads and assistants as needed daily,and others managers and staff to ensure efficient functioning. Show less

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  Tantie Pearl's Restaurant(Caribbean Creole Restaurant)

  Dec 1999 - Dec 2009

  Manager/Entrepreneur

  Duties: To establish a good business relationship with financial investors.To initiate and boost up marketing initiatives to present Tantie Pearls to the international arena.To make strategic business plans that will bring in more revenue for the restaurant.To introduce a new outlook on Home Style Caribbean Creole Cuisine.Periodical review of work & provide training for staff to overcome weak areas.

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  Bequia Beach Hotel

  Oct 2010 - now

  To manage activities of personnel at the Bagatelle Restaurant and Bar to ensure quality production and presentation of food and beverages.To monitor daily hygiene and work practices in both service and productionTo follow up on any technical issues within the vicinity of the restaurant.To achieve a high level of customer satisfaction by ensuring all customer needs are being acknowledged and attended to in an efficient and courteous manner and any complaints are immediately acknowledged and remediedTo coordinate floor staff to ensure all tasks are being completed according to procedural outlines. To make sure all staff display integrity and show pride in their work to perform required tasks they were hired for. Show less

  • Restaurant Manager/Duty Manager

    Jun 2013 - now

  • Supervisor

    Oct 2010 - now