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Gavin Eyles
Address: 43 Ocean View Drive, Struisbaai
Western Cape, South Africa, 7280
Email: ge_eyles@hotmail.com
Telephone: M) +27 072 200 5530 (RSA)
Date of Birth: 9
th
June 1968
Nationality: South African
Passport: South African Valid until 2024
Language Skills: Fluent English, Fluent Afrikaans
LinkedIn: sa.linkedin.com/in/Gavin Eyles
Profile
A proactive, focused and committed professional, with extensive hand on experience gained within
the leisure/hospitality sector. Financially astute, with the ability to set up and implement effective
budgets and controls to identify business opportunities and implement effective programs to raise
revenue and Guest satisfaction. As a result of extensive hand on experience I am an accomplished
time manager, organizer and change manager, capable of conceptualizing, introducing and
integrating innovative strategies, streamlining resources to maximize performance and quality
standards balancing budgets and revenue needs to ensure the ongoing provision of the highest
standards of customer care.
Key Skills
Operational Management:
 Maintaining excellence in customer care.
 Allocating resources, both human and material, to maximize performance and efficiency.
 Planning, organizing and coordinating special events and functions
 Identifying and following up business opportunities, instigating initial contact with decision-
makers to raise corporate profile and awareness of services.
 Ensuring compliance with Health & Safety and Health & Hygiene legislation. (USPH, HACCP,
ISO)
 Stock management, rotation, replenishment and stocktaking.
 Identifying and selecting suppliers/wholesalers ensuring cost-effectiveness.
 Financial Management including production of annual budgets.
 Payroll management.
Personnel Management:
 Interviewing, assessing and recruiting suitable applicants across disciplines.
 Devising, implementing and delivering in-house training.
 Conducting regular reviews and appraisals.
Professional Certification
 American National Standards Institute - Food Managers Certification
 Certified USPH, HACCP, ISO and Serve Safe
 Certified Tier 1,2 & 3 Shipboard Environmental Compliance
 Certified Advanced Marine Pest Management
 Certified Proficiency in Survival Craft and Fast Rescue Boats
 Certified Personal Survival Techniques
 Certified Basic Fire Behavior and Portable Fire Extinguishment Practices
 Certified British Institute of Inn Keeping Professional Standards
Education
 Hottontots Holland High School completed 1985.
 Maitland Technical College N4 Digital Electronics completed 1987.
 25 years plus experience within the Hospitality Industry.
Computer Skills
 MS Office, Fidelio, Micros, Crunch Time, GAAP, Semper, Opera and Internet Site Building

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Career History
Operations Manager January 2014 – February 2016
Saudi Airlines Catering / Newrest Saudi
Newrest a global leader in multi-sector catering. With revenues under management of almost 1’085
Billion Euros and more than 25’000 employees world-wide, Newrest is present in 49 countries.
Newrest is the only major catering company active in all catering and related hospitality segments
including airline catering, buy-on-board, duty-free on board, rail catering, concession retail, contract
catering, remote site and support services.
Responsibilities:
 Key role player in the role as Operations Manager of Catering services, responsible for the
effective management and supervision of 23 Oil rigs and 5 sites located across the Eastern
region of Saudi Arabia, employing more than 500 multinational employees.
 Covering Regional Manager position in absence.
 Actively involved in the management of the annual budget and turnover which is in excess of
60 million SAR annually. .
 Aware and in pursuit of opportunities for account growth and new business.
 Detailing planning and implementing of procedures and systems to maximize operating
efficiency.
 Responsible for the effective evaluation of current business processes and systems.
 Designing and implementation of operational systems and processes for the company.
 Responsible for applying change management through innovation and communication.
 Guiding, advising and mentoring staff members to ensure the business is fully supported from
an operational perspective.
 Supervising, managing and accounting for all functions
Achievements:
 Oversaw and led the operations team in the operational financial transformation from a loss of
SAR13M to a positive SAR6M over a 3 year period by implementing the setup of company
operations policy and procedures enforcing proper cost control, reducing staff turnover /cost
and increasing client satisfaction and retention.
Recommendations received via LinkedIn
Bassam Halabi - Catering Manager at Saudi Airlines Catering
February 7, 2017, Bassam reported to Gavin at Saudi Airlines Catering
I had been so lucky to work with Mr. Gavin for 3 years, his motivation and strong leadership skills
helped us making a real success out of every challenge we face on our daily operation .
Being one of the greatest motivators I have met, he is the “go to person” when conflicts arise. He
looks out for his team but is not one to draw attention to himself deliberately – his work does that for
him. He has built a reputation as someone who has a broad vision and this vision is what will take a
company places.
I recommend Mr. Gavin highly as I know that he will never let anyone down.
Martial VERINE - Chief Operating Officer - Catering & Facilities
February 6, 2017, Martial managed Gavin indirectly at Saudi Airlines Catering
Actively involved in cost saving, Overtime Reduction, Inventory reduction, Petty cash reduction
Staff training and retention, After hours involvement in the operations, Daily analysis of PRJ and Site
Operations report and feedback to Operations Supervisors, Frequent site and rig visits
My full positive appreciation on Gavin's performance during his time in Saudi Arabia

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Site Manager October 2011 – December 2013
Gulf Catering Company (A Division of Agility Services)
GCC Services is the most comprehensive supplier of remote site services for clients throughout the
Middle East, Africa, Europe and Asia. We custom design, transport, install & construct facilities and
life support camps. Our services extend from first-class Catering to Medical Support, Maintenance,
Laundry and Personal Care (Barber, Tailor etc.). Our total support capability allows our clients to
remain focused on their mission - while leaving the daily operations to us.
Responsibilities:
 100% Day to Day Management of the Gazprom Neft Badrah Iraq Base Camp
 Including but not limited to all financial aspects in budgeting planning and execution, staff
management including hiring and training, facilities management including utilities
management, procurement, menu planning and execution,
Achievements:
 Set up of new Camp with full Life Support Facilities servicing 250 plus.
Recommendation received via LinkedIn
Sergey Yurkov - Head of Field Infrastructure and Transportation at Gazprom-Neft, Iraq
August 31, 2015, Sergey was Gavin's client
Worked with Gavin for over a year on the GazpromNeft - Badra project where he was Project
Manager from our contractor GCC doing catering and life support services. Gavin proved to be a very
efficient and professional manager with a strong focus on HSE, hygiene and client satisfaction.
Self Employed January 2009 to October 2011
Food and Beverage Manager (On-board Director)
Celebrity Cruises, Miami, USA Celebritycruises.com
January 2008 – January 2009
Celebrity Cruises offers comfortably sophisticated, upscale cruise experiences with highly
personalized service, exceptional dining, and extraordinary attention to detail. Noted for four of the top
10 "Top Cruise Ships in the World" in the large-ship category, as voted by the readers of Condé Nast
Traveler.
Responsibilities:
 In my first contract I started as Senior Assistant Food and Beverage Manager and I was
100% in charge if the Lido Service Operations after three months I was promoted to the
position of Food and Beverage Manager.
Senior Assistant Food and Beverage Manager:
Fully in charge of the Day to Day Operation of the Lido Deck during breakfast and lunch time
as a buffet style restaurant and in the evening time a section of the Lido area is transformed
into a restaurant where the lights are dimmed and the passengers are served at the table by
waiters.
 Responsible for the overall service provided on the Lido Deck, supervised by the F&B
Supervisors, waiters/ess and Buffet Stewards.
 Responsible for the maintenance and upkeep of the Lido Deck.
 Ensuring that all USPH standards are being upheld.
 Responsible for the assignment of working stations, daily flow of service and guest
satisfaction with food and beverage service.
 Handling of guests complaints.
 Requisitions of items needed on a daily basis and ensuring set budgets are maintained.
 Assisted in additional duties as requested by the ships management.
 Maintained good working relationships with other shipboard departments onboard.

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Food and Beverage Manager:
 Leading a team of 450 from a multitude of different nationalities, to maintain the sophisticated
upscale cruise experiences expected from a 5 star cruise line.
 In charge of budgets and revenue exceeding the $2 million mark on a monthly basis.
 Ensure compliance with Health & Safety and Health & Hygiene legislation. (USPH, HACCP,
ISO)
 Conducting regular reviews and appraisals of all senior management within the department.
 Member of the ‘Executive / Steering Committee and second in command of the Hotel
Emergency Response Team
 Overall responsible for the operation of 6 Beverage Outlets and 8 Food Outlets servicing over
3000 Guests and Crew.
Recommendation received via LinkedIn
Paul Kerr - Director of F&B at Dream Cruises
March 17, 2011, Paul reported to Gavin at Celebrity Cruises
Gavin was my Food and Beverage Manager during my time with Celebrity Cruises. At this time I was
new to cruise ships and Gavin was a great support teaching me all I needed to know about the cruise
industry. I found Gavin to be a well-balanced and experienced manager. He has vast knowledge in
this field of expertise and I would not hesitate to work for him again.
Head Chef and Partner
Mamma Roma Restaurant Table View South Africa
November 2006 – January 2008
A traditional Italian Family Restaurant catering for the more affluent clientele. Table View was the 5
th
of now 7 restaurants with the main owner having in excesses of 40 years experience in South Africa.
The first / original Restaurant was voted Top 10
th
most Popular Restaurant in the South Africa for 6
consecutive years.
Responsibilities:
 Set Up the kitchen and menus.
 Hire and train all Kitchen Staff and Front of House Staff.
 Planning, organizing and coordinating special events and functions.
 Identifying and following up business opportunities.
 Ensuring compliance with Health & Safety and Health & Hygiene legislation.
 Stock management (purchasing, rotation, replenishment and stocktaking)
 Identifying and selecting suppliers/wholesalers ensuring cost-effectiveness.
 Payroll management.
 Interviewing, assessing and recruiting suitable applicants across disciplines.
 Devising, implementing and delivering in-house training.
Food and Beverage Manager
Princess Cruises, Santa Clarita, California, USA Princess Cruises.com
June 2000 – May 2006
One of the best-known names and the third largest cruise line in the world, renowned for innovative
ships, an array of onboard options, and an environment of exceptional customer service. A
recognized leader in worldwide cruising, Princess offers approximately 1.3 million passengers each
year the opportunity to escape to the top destinations around the globe, aboard a fleet of 17 modern
vessels.
Responsibilities:
 I started my career in 2000 as a Junior Assistant and was promoted to Assistant in my first
contract. I have sailed onboard the Old Pacific, New Pacific, Dawn, Sun, Golden, Star,
Sapphire, Island and Grand Princess. During these contracts I worked evenly on either the
Beverage side or the Food side. I was promoted to Food and Beverage Manager in 2004.
Operational Management:
 Maintaining excellence in customer care.

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 Operation of Beverage and Food Service onboard including all Bars and Lido Deck onboard.
 Allocating resources, both human and material, to maximize performance and efficiency.
 Planning, organizing and coordinating special events and functions
 Identifying and following up business opportunities, instigating initial contact with decision-
makers to raise corporate profile and awareness of services.
 Ensure compliance with Health & Safety and Health & Hygiene legislation. (USPH, HACCP,
ISO)
 Stock management, rotation, replenishment and stocktaking.
 Financial Management including production of annual budgets.
Personnel Management:
 Devising, implementing and delivering in-house training.
 Responsible for all United States Public Health Trainings
 Conducting regular reviews and appraisals.
Achievements:
 During my time with Princess I was intensely involved in the setup of the Crunch Time
Inventory Control System. Increased Beverage Revenue in 2003 substantially whilst onboard
the Sun Princess in the Mexican Itinerary by this stage I had an excellent hand on the
beverage department to such an extent that quite a few of my programs to increase revenue
were still in use fleet wide in 2006 went I left Princess.
Restaurant and Cellar Manager
The Hare Inn, West Hendred, UK
June 1999 – January 2000
Operational Management:
 Maintaining excellence in customer care.
 Allocating resources, both human and material, to maximize performance and efficiency.
 Planning, organizing and coordinating special events and functions
 Identifying and following up business opportunities,
 Ensuring compliance with Health & Safety and Health & Hygiene legislation.
 Stock management, rotation, replenishment and stocktaking.
 Identifying and selecting suppliers/wholesalers ensuring cost-effectiveness.
Achievements:
 Successfully running of the cellar resulted brewery awards for the quality of cask ale.
Organized theme evenings that were a huge success in revenue and guest satisfaction.
Waiter, Bar Man, Chef, Front of House Manager, General Manager
Privately owned Group of Restaurants and Pubs in the UK
August 1995 – June 1999
Chef
Mamma Roma Restaurant South Africa
November 1989 – June 1995
A traditional Italian Family Restaurant catering for the more affluent clientele. The owner “ Romano
Gorrini” was and still is a highly respected Chef / Restaurateur. He was the Head Chef of the La
Pearla Restaurant in Cape Town for 25 years during this time the Restaurant was voted Top
Restaurant in South Africa for more than 20 years.
Romano took me under his wing and gave me the Foundation Love and Passion that I have today for
Food. I started at the bottom and within 2 years I was relieving him on his days off and or when ever
needed.