Experience

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  Hotel de la ruine

  Jan 2000 - Jan 2005

  Concierge, waiter and barman

  Undertaking front of house roles in a 3 star family run hotel with a focus on efficiency, profitability and customer experience. Through hard work and dedication this is where his passion for hospitality originated.

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  Sv amphitryon

  Jan 2003 - Jan 2008

  Volunteer work

  Organising events and bar work

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  Grand café nieuw bruin

  Jan 2005 - Jan 2009

  Felix had operational and logistic responsibility in a high class restaurant located in a high volume central tourist hotspot. His period of management resulted in an increase in profitability and customer satisfaction.

  • Restaurant Manager

    Jan 2008 - Jan 2009

  • Restaurant Assistant Manager

    Jan 2005 - Jan 2008
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  Protea hotels

  Jan 2005 - Jan 2006

  Practical internship

  Supervisory role in food and beverage department and rooms division.

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  Thermae 2ooo

  Jan 2006 - Jan 2007

  Management internship

  Working with the sales and marketing department and a hotel and wellness resort.

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  Défilé bar and nightclub

  Jan 2009 - Jan 2013

  Owner and managing director

  Development and cultivation of a new business, acting as Managing Director of a bar and nightclub situated in a ‘triple A’ location within a highly competitive market. Responsible for all front of house and administrative operations. Developed skills and excelled in sales and marketing, business relations and financial management.

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  Cable bay vineyards limited

  Jan 2013 - Jan 2015

  Operations manager
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  Batch winery

  Jan 2015 - Jan 2020

  Operations manager and guest experience

  • Driving strategic business development and managing projects.• Coordinating various departments to ensure adherence to Batch Winery's policies and procedures.• Engaging with stakeholders from both public and private sectors.• Managing administrative and financial functions alongside reporting.• Overseeing recruitment, training, and supervision of the entire team.• Upholding consistent high standards, addressing queries, and handling conflict resolution.• Supervising diverse events, coordinating suppliers, troubleshooting, and managing public relations.• Serving as a key resource for other staff members, collaborating with directors, winemakers, community groups, and external parties to accomplish Batch Winery's objectives.• Ensuring compliance with quality, environmental, and safety regulations.• Holding accountability for others' work, ensuring their comprehension and adherence to standards. Show less

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  Headland sculpture on the gul

  Jan 2015 - Jan 2015

  Hospitality manager

  I was Instrumental in the success of the Headland Sculpture on the Gulf 2015 which was “Voted 35th in The New York Times 100 top things to see in 2015”. In 2015 over 55,000 people visited Waiheke island to attend this biannual event. I worked closely with hSOTG’s Project Director, and the Board of Directors of hSOTG Ltd, reporting in the first instance to the Project Director. I was accountable for:- Implementing the Company’s plans for the bars, and beverages to be served in the headland Pavilion at Matiatia- Hiring and management of bar staff, and food and beverage serving staff, for the duration of the event - within the budget and pay range set by the Company - and responsibility for their skills and demeanour- Co-ordination of all the hospitality in the Pavilion, in consultation with the caterers and the Project Director - this included working with the caterers to maximise service to diners, managing serving staff, as well as liaising with musicians, and monitoring the volume levels of musicians performing in the headland Pavilion, to ensure the desired ambience was maintained- Liaison with the Head Chefs in the headland Pavilion kitchen regarding the food service to ensure efficient food and beverage service to patrons- Day-to-day management and smooth running of the bars and front of house food and beverage service. This included keeping the bars stocked, keeping the bulk inventory adequate, and ordering stock from suppliers as required. Also, the front of house food and bar service, clearing of tables and liaison with the kitchen- Efficient and accurate use of the bar cash registers and EFTPOS, their daily reconciliation, and liaison with security for the safe handling of cash- Monitoring the alcohol intake of patrons as per regulations Show less

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  Self-employed

  Jan 2019 - Jan 2023

  Managing director

  • Managing projects for an international clientele, involving supervision of the management team and recruitment.• Implementing the strategic plan outlined by the Chief Executive and Board, focusing on market growth, awareness, and effective event management.• Cultivating relationships with crucial accounts and partners across diverse sectors.• Assisting in frameworks and the transition of businesses from owner-operator to Board Director oversight. This involves enhancing client relations, broader stakeholder management, refining pricing strategies, optimizing marketing approaches, and ensuring event/awareness stability.• Streamlining existing policies, procedures, and controls to heighten operational efficiencies and enhance the customer experience.• Achieving a notable 70% gross profit margin. Show less

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  Black barn bistro

  Jan 2020 - Jan 2023

  General manager

  Managing operational and financial aspects to maintain the present market stance and expand market influence.• Enhancing internal procedures to foster cohesive teamwork among employees.• Overseeing, organizing, and conceptualizing strategies for marketing, public relations, and social media channels.• Pioneering, developing, and managing a spectrum of events, ranging from intimate family gatherings to expansive corporate functions.• Identifying, crafting, and facilitating diverse business prospects.• Establishing and nurturing trust-based relationships with teams, customers, and suppliers. Show less