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Mark Bethel - Bahamas

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About Mark Bethel

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Mark Bethel is currently living in Bahamas, and is interested in Food, Bev, Tobacco.
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Location

Bahamas

Categories of Interest

Food, Bev, Tobacco

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CRICULUM VITAE

MARK ANTHONY BETHEL
P.O.BOX N 4257
NASSAU, N.P., BAHAMAS.
Phone: Cell: 466-8154 or Home:393-4169 or 393-1972
Email: bethelmark59@yahoo.com




OBJECTIVES:

To obtain a challenging position within the hospitality industry which
would best
utilize my international experience and educational background, in
operations and
management to the benefit of a diversified tourism environment.
Capitalizing on my
Sales and Marketing, Hospitality Management, strong communication
skills and
Demonstrated Food & Beverage strengths in profitably running and
opening multi
Food & Beverage Operations.

PERSONAL PROFILE:

Date of Birth 14th
July, 1959
Nationality
Bahamian
Marital Status Divorce
Religion
Anglican
National Insurance # 11723599

EDUCATION

1971 -1977 Trent College, Nottinghamshire, England
Obtained Eleven (11) O Levels & Four (4) A
Levels

1981. Westminster Hotel College, London
Obtained Bachelors of Art Degree


LANGUAGES SPOKEN:


English
French
Italian












SUMMARY OF QUALIFICATIONS:


Over 20 years of diversified hospitality management experience, with
demonstrated
areas of expertise in the following:


. Cost Control/Containment
. Budgeting
. Sales & Marketing
. Union/Contract Negation
. Personal Recruitment/Training
. Personnel Administration
. Inventory Control
. Menu Planning
. Housekeeping/Front of House Management
. Staffing Productivity
. Opening of New Food & Beverage Outlets
. Events Planning
. Working Within A Club Environment


WORK EXPERIENCE:

Hyde Park Hotel, Grosvenor House & Cumberland Hotel
Trusthouse Forte Internship 1979 - 1981

Worked as an intern in all areas of the Food & Beverage Department;
including the kitchen, stewarding, pastry shop, room service, banqueting,
cost controls, restaurants and Food & Beverage Sales & Marketing. The
overall objectives of this intern program were to gain an insight of a
multifunctional city center operation.

Albany Hotel, Glasgow, Scotland
Trusthouse Forte Hotel 1981 - 1984
Assistant Banqueting Manager /Sales Coordinator

This post was to coordinate all banqueting activities on a daily basis. The
Albany Hotel had the largest banqueting facilities in the city of Glasgow,
capable of accommodating functions for 1500 persons. I was responsible for
the initial booking, coordinating and overseeing of functions and special
events on a daily basis, generating annual sale of approximately $10
Million.

Forte Village, Sardinia, Italy
Trusthouse Forte Hotel 1984 - 1986
Assistant Food & Beverage Director

At the Forte Village I was one of four Assistant Food & Beverage Directors
with daily responsibilities of three restaurants and four bars and a
staffing compliment of approximately 180 persons. This post was mainly
operational and involved meeting established budget targets, guest
satisfaction and maintaining consistent standards.


Beach Plaza Hotel, Monte Carlo, Monaco
Trusthouse Forte Hotel 1986 - 1987
Assistant Food & Beverage Director & Banqueting Manager

A 5 Star operation, with extremely high standards and caliber of guest. The
Beach Plaza has three restaurants, three bars and banqueting facilities to
accommodate 800 persons. My job required the daily overseeing of all
aspects of this operation. Liaising and coordinating with the Sales &
Marketing team, kitchen and restaurants.

Nassau Beach Hotel, Nassau, Bahamas
Trusthouse Forte 1987 - 1995
Food & Beverage Director

As the Food & Beverage Director of this operation I had the overall
responsibility of all facets of this multi diversified operation; including
establishing annual budgets, staffing guidelines, operational policies and
procedures, training and the successful opening and profitability of all
new outlets. There were eight food outlets and five bar outlets, with
annual gross sales of $20 + million, and a staffing compliment of
approximately 290 persons in season.

Bahamas Hotel Training College/I.D.B. Project, Nassau, Bahamas
1995 - 1999 Food & Beverage Specialist Consultant, Trainer &
Internal/External Assessor for the National Standard Certification
Programme

At the Bahamas Hotel Training College/I.D.B. Project I was one of three
specialist that were brought in to establish basic national S.O.P.'s for
all Food & Beverage operations in the country. I was then charged with the
task of setting up training programs and ensuring that these S.O.P.'s were
being implemented in many of the hotels in Nassau and some of the family
islands. I also lectured at the college on different aspects of Food &
Beverage, including Basic Sanitation, Budgets, and Cost Control and menu
compilation.

British Colonial Hilton Hotel & Clarion Resort South Ocean, Nassau, Bahamas
1999 - 2003 Food & Beverage Director/Operations F&B Manager

This post involved recruiting, training and the opening of four new outlets
in a brand new city center hotel in Nassau. After its successful opening, I
was the asked to oversee the F&B operations at its sister hotel The Clarion
Resort South Ocean as the Food & Beverage Director.

The Abaco Club on Winding Bay, Ritz-Carlton, Abaco, Bahamas
2003 - 2008 Food & Beverage Director

I was at the Abaco Club in Abaco for just over four years as the Food &
Beverage Director. I started with this resort after one year into it
opening and was responsible for all aspects of its F&B operations including
annual budgets, recruitment and training of all new employees. The redesign
and opening of its new beach front restaurant, all food and beverage
services on its golf course, in house guest catering and all functions and
banquets. The last event that was held there involved a night on the beach
for a guest celebrating their 45 birthday, for which we flew in Rod Stuart
and erected a stage and an ad hoc restaurant on the beach for 80 guests.





Solis The Palmyra Resort & Spa, Montego Bay, Jamaica
October 2008 - November 2008 Food & Beverage Director

At The Palmyra Resort and Spa, as the opening Food & Beverage Director, it
was my responsibility to plan, organize and execute the entire opening of
all of its projected F&B operations. This included a three meal a day
restaurant concept with seating capacity of 130 Pax, twenty four hours a
day room service to cater to 299 rooms, villas and 11 penthouses. In room
butler dinning services for all penthouses and villas; banqueting and
catering both on and off property, an exclusive 5 star fine dinning
restaurant with a capacity of 110 Pax. All Spa related F&B activities, two
poolside outlets primarily for lunch and dinner and four bars. All local
sales and marketing activities as they may relate to the promotion of the
above mentioned outlets. The identification, screening and hiring of all
F&B personal.

My reason for leaving this post after such a short time hinged on the act
that my fiance did not enjoy the living environment of Montego Bay,
Jamaica. Consequently my decision to leave was predicated on the fact that
my fiance's happiness was more important to me than the career opportunity
and so I have now relocated back to the Bahamas.


PROFESSIONAL OURSES TAKEN:

1978. THF Social Skills/Customer Complaint Handling

1979. THF Supervisory Management/Technique/ Trainer Course

1987. American Culinary Federation Computer Courses

1988 Educational Institute Of American Hotels & Motels
Association Sales
& Marketing

1989 HCITB, Instructor Course

1991 Educational Institute of American Hotel & Motels
Association
Purchasing Management, Basic Sanitation, Housekeeping
Management


1997. The University of the West Indies Associate Degree in
Psychology

2001 International Sommeliers Guild

2004. HACCP, Ritz-Carlton Leadership Orientation

2005 Talent Plus Facilitator

2006 The University of the West Indies Associate Degree
in Tourism

2007 University of the West Indies BA (Hons.) Tourism
Management

Quick Profile Summary

Mark Bethel
Name: Mark Bethel
Link: http://www.salespider.com/p-6325773/mark-bethel
Location: Bahamas

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