Peter Stark

Experience

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  DFDS

  Jan 2000 - Jun 2006

  In charge for the whole Food & Beverage Department.Responsible for: • All F&B staff which contained 87 crew members (included 1ass Manager, 2 F&B Supervisors).• Control and responsibility for yearly budget – DKK 1800 000. • Contacts with ashore based agents. • Organization events onboard for big company’s like Shell Nederland (486 persons) two days conference included gala dinner (five course menu). • Weekly and monthly meeting with all staff about the present situation, events and budget.With the big success in year 2002 I was responsible for opening new ship “Queen of Scandinavia”-1800 pax, and in 2006 “King of Scandinavia” – (1700 pax) which are still in service. I had big assist in planning of all restaurants, bars and storerooms onboard.Reporting to Hotel Director. Show less

  • Food & Beverage Manager

    Jan 2005 - Jun 2006

  • Ass. Food & Beverage Manager

    Jan 2000 - Dec 2004
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  Novotel hotels

  Feb 2008 - Oct 2008

  Food & Bevarege Director

  730 bathrooms hotel. The main clientele of this hotel is businessman’s. A restaurant with 120 seats where Fusion cuisine a la carte completed by a buffet compose of Oriental and Occidental specialties, a restaurant with 340 seats buffet style for groups, a Novotel café (135 seats), and a bar (120 seats) Banqueting facilities with over 1200m2 is offering all kind of event from conferences to diner gala with setting served menu or animated by thematic buffet, 24h room service .Volume of breakfast up to over 1,200 cv covers and banqueting up to 800 coversReporting to: Hotel DirectorLeading of 80 Show less

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  FRS IBERIA / MAROC

  Aug 2008 - Oct 2008

  Purser

  In charge, responsible for Catering Department.Leading of 20Reporting to the Owner

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  Irish Ferries

  May 2009 - Mar 2017

  In charge for the whole Hotel operation.Responsible for: • All Hotel staff which contained 52 crew members (included Chief Cook, 2 Ass.Purser’s,3 Supervisors).• Control and responsibility for cash handling.• Contacts with ashore based agents. • Organization events onboard. • Weekly and monthly meeting with all staff. In charge for the Catering operation.Responsible for: • All Hotel staff which contained 52 crew members (included Chief Cook,3 Supervisors).• Control and responsibility for cash handling. • Control and responsibility for the Stock holding.• Ordering.• Contacts with ashore based agents, suppliers. • Organization events onboard. • Weekly and monthly meeting with all staff.

  • Purser

    Oct 2015 - Mar 2017

  • Ass.Purser

    May 2009 - Sept 2015