Christopher Wragg
Summary
Committed Hotel General Manager offering 20 plus years of expertise in hospitality management and development. Guaranteeing profit and reputation growth through astute project and team management, resulting in a first class guest experience.
A Food & Beverage orientated operational leader, excelling in creating a team atmosphere under the principles of the Servant Leader. As a hands on, Dynamic Leader I enjoy delivering excellent Staff Training and follow up through a high level eye for detail. I take a huge amount of pride in the Professional presentation of myself and my property, with a warm and welcoming personality perfectly comfortable engaging with guests from a spectrum of backgrounds in the quest for memorable service. An excellent communicator, skilled in team motivation and delivering a target orientated culture. I pride myself on loyalty, not changing jobs often and I am keen to find a new role that cares about their people.
Overview
22
22
years of professional experience
5
5
years of post-secondary education
Work history
Hotel General Manager
Viking Ocean Cruises, 5 Star Hotel at Sea
01.2017 - Current
- Oversight and management of 380 Team Members covering Administration, Customer Service, Food & Beverage, Housekeeping, Stores & Provisions, Entertainment, Shore Excursions, Spa services
- Budgetary cost control over $1,200,00 USD Monthly
- Ensuring the highest standard of Guest Service
- Oversee accommodation standards and maintenance resolutions
- Inspire and motivate Crew from 40+ Countries
- Ensure Staff scheduling and rotas provide correct coverage
- Act as Company Ambassador with guests
- Regularly review operating procedures and ensure compliance
- Continued oversight of F&B outlets, encompassing 15 outlets onboard each with different concepts
- Management of guest feedback and development projects.
- Adhered to and upheld myriad company policies and procedures to maintain compliant operations.
- Maintained a motivated hotel team through ongoing development schemes and staff care and wellbeing programme.
Food & Beverage Manager
Princess Cruises
01.2008 - 01.2017
- Multi Outlet Food & Beverage Operation providing in excess of 12,000 meals daily, managing cost in excess of $1,400,000 USD Monthly, and Revenue targets of $1,160,000 USD Monthly
- Three 480 Seat Main Dining Rooms, 720 Seat 24 Hr Buffet, Pizza Outlet, Burger Grill, 24 Hr Room Service, Steakhouse, Italian Trattoria, English Pub outlet, 1400 Crew Mess Hall, 22 Bar Outlets.Food & Beverage Personnel
- Oversight of Public Health Compliance
- Minimise Wastage, breakage and Ullage
- Training and guidance to achieve service excellence.
- Maintained stock records in line with company policy and food safety regulations.
- Assisted with food service to allow provision of quality dining experience.
F&B Supervisor
Villiers Hotel
08.2007 - 01.2008
- Oversight of lounge and event F&B Services.
- Planning and delivery of festive period events.
- Acted as a team leader in group projects, delegating tasks and providing feedback.
- Exercised leadership capabilities by successfully motivating and inspiring others.
- Managed team scheduling and rota within budget.
Assistant General Manager
Mitchell & Butlers, Vintage Inns
07.2004 - 06.2007
- Operational Oversight of £1,000,000 annual turnover location
- Recruitment, training and development of 27 team members.
- Management of change involving new menu implementation and delivery.
- Carefully managed and recorded cash and credit transactions, diminishing financial discrepancies.
- Motivated management and staff teams to consistently deliver high quality, customer-focused service.
- Addressed customer issues calmly and professionally, delivering quick, successful resolutions.
F&B Associate
Courtyard, Marriott
07.2001 - 04.2002
- Provide attentive guest service throughout all Food and Beverage outlets.
- Bar Ordering and ullage tracking.
- Setup and delivery of conferencing and events.
- Worked effectively in fast-paced environments.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Worked flexible hours across night, weekend and holiday shifts.
- Self-motivated, with a strong sense of personal responsibility.
Education
NVQ Level 2 - Hospitality and Catering Management
Northampton College
Northampton, Northamptonshire 09.1999 - 06.2001
NVQ Level 2 - Accountancy & Bookeeping
Northampton College
09.1998 - 07.1999
GCSEs -
Thomas A. Beckett R.C. Upper School
09.1994 - 07.1997
Skills
- Exemplary guest relations
- Target driven
- Room and floor inspections
- Inter-departmental coordination
- Budgetary control
- Guest experience improvement
- Dispute resolution
- People management
- Operational oversight
- Process improvements
Interests
Keen Golfer (18 Handicap) Squash & Fitness, Outdoor lifestyle, Hiking Travel
Timeline
Hotel General Manager
Viking Ocean Cruises, 5 Star Hotel at Sea
01.2017 - Current
Food & Beverage Manager
Princess Cruises
01.2008 - 01.2017
F&B Supervisor
Villiers Hotel
08.2007 - 01.2008
Assistant General Manager
Mitchell & Butlers, Vintage Inns
07.2004 - 06.2007
F&B Associate
Courtyard, Marriott
07.2001 - 04.2002
NVQ Level 2 - Hospitality and Catering Management
Northampton College
09.1999 - 06.2001
NVQ Level 2 - Accountancy & Bookeeping
Northampton College
09.1998 - 07.1999
GCSEs -
Thomas A. Beckett R.C. Upper School
09.1994 - 07.1997
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