1. NATHAN BUCKNALL
28 Spring Blvd, Dawesville, WA 6211
Home: 678 7760022 - Cell: 61406 727 312 - nbucknall100@gmail.com
PROFESSIONAL SUMMARY
Dynamic Hotel Manager skilled in developing and training teams, effectively
controlling costs and achieving YOY revenue, high guest satisfaction ratings in
competitive environments. Expert communicator passionate about fostering a positive
and results oriented team culture.
CAREER OBJECTIVES
 To obtain a senior management position within the hospitality industry that offers
opportunities for continued professional development.
 To lead a team to achieve excellence, to exceed guest expectations, and to create
experiences.
 To experience personally unique cultures and customs, and to ensure that clients also
get opportunities to understand and appreciate these cultures.
SKILLS
 Leadership and Management of a team to meet key performance objectives.
 Budgeting and Financial Review and Analysis.
 Sales & Marketing Planning and Review.
 Excellent Communication Skills.
 Strong Interpersonal Skills and Excellent Guest Relations.
CAREER SUMMARY
 General Manager, Iririki Island Resort
2011-Current
 Executive Assistant Manager, Iririki Island Resort & Spa / Grand Hotel & Casino
2009-2011
 Food & Beverage Manager, Le Lagon Resort
2007-2009
 Director of Food and Beverage, Voyages Resorts
2007 - 2007
 Food & Beverage Manager, Voyages Resorts
2006-2007
 Food & Beverage Manager, Outback Pioneer Hotel & Lodge
2004-2006
 Assistant Food & Beverage Manager/Outlet Manager, various positions
1997-2004

2. WORK HISTORY
2011 to Current General Manager
Iririki Island Holdings Limited – Iririki Island Resort
www.iririki.com
 Report to the Board of Directors based in Australia.
 Local Director in Vanuatu for IIHL.
 Overall responsibility for resort operations, 146 Room Property in the South Pacific,
Vanuatu (66 Rooms Strata Titled) including Food and Beverage Operations, Spa,
Guest Relations, Activities, Kids Club, Water Sports, Finance and Admin.
 Liaise directly with Apartment Owners, and maintain a chair on the Body Corporate.
 Manage Body Corporate maintenance contracts, and provide monthly reports to the
apartment owners.
 Overview of internal cost controls.
 Identify, establish and manage cost reduction strategies.
 Provide Leadership to, and Management, of Management Team and department
heads, including Food & Beverage, Rooms Division and Engineering.
 Provide Training to management team, including department heads.
 Develop, implement and maintain Incremental Revenue Strategies, to ensure cash
flow in the resort.
 Develop and monitor Sales and Marketing strategies and programs.
 Develop Forecasts and Annual Budgets, with the assistance of CFO, and report
monthly on performance to the Board of Directors.
 Develop and Implement Achievable and Measurable KPIs for all departments, and
assist with strategies to ensure that KPI‟s are met.
 Provide Cash Flow Projections with the assistance of the CFO to the board of
Directors.
 Attend relevant industry trade shows and expos across the South Pacific, pertaining
to travel to Vanuatu.
 Develop and Implement Standard Operating Procedures for all departments across
the resort.
 Develop and Implement Capital Works program, relating to the renovation of guest
areas and rooms, and ensure completion to agreed deadlines.
 Manage escalated instances of guest dissatisfaction and manage to resolution.
 Monitor overall guest experience and opportunities for improvement.
 Executive Member of the Vanuatu Hotels and Resort Association (VHRA) 2013 to
2015.
 Respond to and workshop all Social Media feedback to ensure that Guest
Satisfaction is maintained and exceeded.
 Maintain all other social media aspects of the resort, Facebook and Twitter accounts.
2009 to 2011 Executive Assistant Manager
Zagames Corporation – Iririki Island Resort & Grand Hotel & Casino.
www.iririki.com and www.grandvanuatu.com
 Overall hands on and strategic management for multi-property hotel and resort
operation, including 3 restaurants, 3 cafes, 4 bars, 2 room service outlets, functions
and banqueting department and conference centre with multiple conference and
meeting spaces.
 Position based at the Grand Hotel and Casino.
 Formulate clear statement of objectives for the F&B department and ensure timely
implementation.

3.  Prepare annual departmental budgets and forecasts.
 Develop realistic action plans to introduce or improve services, procedures and
working methods in accordance with overall company objectives.
 Systematically monitor performance of the F&B department and implement
corrective actions if and as required.
 Manage for achievement of financial and operational targets.
 Management of staffing and other resources to ensure service standards are met and
maintained.
2007 to 2009 Food & Beverage Manager
Warwick International Hotels – Le Lagon Resort, Vanuatu
www.warwickhotels.com/le-lagon-resort
 Overall management of Food & Beverage Department, including 2 restaurants, café,
2 bars, room service, functions and banqueting department and conference centre.
 Licensee for Ayers Rock Resort.
 Systematically monitor performance of the department and implement corrective
actions if and as required.
 Achievement of financial and operational targets.
 Hands on management of staffing and other resources to ensure service standards are
met and maintained.
 Management of coaching, training and development within the team to ensure the
highest standards of service delivery, while meeting relative legislative and corporate
responsibilities.
 Ensure appropriate cost control procedures are implemented.
 Manage stock and purchasing and implement relative controls.
 Develop and implement sales and marketing program for outlets to maximize
revenue and capture rates.
 Manage and co-ordinate major events; including liaising with all departments for
service delivery.
 Relevant reporting completed in timely and accurate manner.
2007 to 2007 Director of Food and Beverage
Voyages – Ayers Rock Resort –
www.voyages.com.au
 Strategic management of Resort Food & Beverage Department, including 15 dining
options, including acclaimed Sounds of Silence Product, and Longitude 131, 6 bars,
room service, functions and banqueting department and conference centre.
 Part of the Resort Executive Team reporting Resort General Manager.
 Systematically monitor performance of the department and implement corrective
actions if and as required.
 Achievement of financial and operational targets.
 Management of staffing and other resources to ensure service standards are met and
maintained.
 Management of coaching, training and development within the team to ensure the
highest standards of service delivery, while meeting relative legislative and corporate
responsibilities.
 Ensure appropriate cost control procedures are implemented and actioned
 Manage stock and purchasing and implement relative controls.
 Develop and implement sales and marketing program for outlets to maximize
revenue and capture rates.

4.  Manage and co-ordinate major events; including liaising with all departments for
service delivery.
 Relevant reporting completed in timely and accurate manner.
 After 12 months decided that enough time had been spent in the Red Centre, and
decided to take up a new challenge in another country.
2006 to 2007 Food & Beverage Manager
Voyages – Dunk Island Resort
www.voyages.com.au
 Project management during, and “pre-opening” following, 3 month closure for major
rebuild and repair following category 5 cyclone Larry, including bar and restaurant
design and set up, design and training of new menu and development of SOPs and
training new staff.
 Hands on management of Food & Beverage Department, including 3 restaurants,
café, bar and functions and conference centre.
 Develop and implement a set of standard operating procedures for the department,
including Occupational Health & Safety practices.
 Establish annual budget and forecasts for all outlets and department.
 Manage all outlets to achieve financial, operational and service targets.
 Monitor performance of the department and implement corrective actions if and as
required.
 Management of coaching, training and development within the team to ensure the
highest standards of service delivery.
 Ensure compliance with Responsible Service of Alcohol practices and other
legislative and corporate requirements.
 Ensure appropriate cost control procedures are implemented.
 Manage stock and purchasing and implement relative controls.
 Develop and implement sales and marketing program for outlets to maximize
revenue and capture rates.
 Manage and co-ordinate major events.
 Relevant reporting completed in timely and accurate manner.
 Liaise with key suppliers and manage relationship.
2004 to 2006 Food & Beverage Manager
Voyages – Outback Pioneer Hotel
www.voyages.com.au
 Hands on and overall management of Food & Beverage Department, including
restaurant, café, bar, bottle shop and members club.
 Manage all outlets to achieve financial, operational and service targets.
 Monitor performance of the department and implement corrective actions if and as
required.
 Management of coaching, training and development within the team to ensure the
highest standards of service delivery.
 Ensure compliance with Responsible Service of Alcohol practices, Occupational
Health & Safety and other legislative and corporate requirements.
 Ensure appropriate cost control procedures are implemented.
 Manage stock and purchasing and implement relative controls.
 Manage events program for outlets to maximize revenue and capture rates.

5. 2002 to 2004 Assistant Food and Beverage Manager
Rendezvous – Observation City Hotel, Scarborough
www.tfehotels.com/brands/rendezvous-hotels/rendezvous-hotel-perth-scarborough
 Responsibility for 2 restaurants, 2 cafés, 2 bars, bottle shop and functions centre
 Manage outlets to achieve financial, operational and service targets.
 Provide coaching, training and development within the team to ensure the
achievement of financial, operational and service standards and targets.
 Assist with compliance to Responsible Service of Alcohol, Occupational Health &
Safety and other legislative requirements.
 Ensure appropriate cost control procedures are implemented.
 Manage promotions for outlets to maximize revenue and capture rates.
 Liaise with key suppliers and manage relationship.
 Act as Duty Manager for property, including: Management and resolution of
complaints and issues in all areas including guest liaison, rooms, security and food
and beverage.
 Resolution of intra- and inter-department conflict.
 Audit Control Development.
 Implementation and management of reporting procedures.
2001 to 2002 Outlet Manager – Stamford Arms
Rendezvous – Observation City Hotel, Scarborough
 Successful operation of popular themed bar with live entertainment.
 Manage outlet to achieve financial, operational and service targets.
 Rostering Stock and cash control Purchasing Recruitment Staff coaching and
development Customer service and conflict resolution.
 Implementation of policies in relation to relevant licensing laws.
 Manage promotional events to maximize revenue.
 Liaise with product reps to ensure maximum profitability and product exposure.
 Website development and maintenance Liaise with other outlet managers for best
practice.
1999 to 2001 Outlet Manager – Club A
Rendezvous – Observation City Hotel, Scarborough
 Manage outlet to achieve financial, operational and service targets.
 Rostering Stock and cash control Purchasing Recruitment.
 Staff coaching and development.
 Customer service and conflict resolution.
 Implementation of policies in relation to relevant licensing laws.
 Manage promotional events to maximize revenue.
 Manage club through renovation and *re-launch.*
 Liaise with other outlet managers for best practice.
1999 to 1999 Assistant Manager – Stamford Arms
Rendezvous – Observation City Hotel, Scarborough
 Assist with operation of popular themed bar with live entertainment.
 Manage outlet to achieve financial, operational and service targets.
 Rostering.
 Stock and cash control.

6.  Purchasing.
 Recruitment.
 Staff coaching and development.
 Customer service and conflict resolution.
 Implementation of policies in relation to relevant licensing laws.
 Manage promotional events to maximize revenue.
EDUCATION University of Western Australia
Bachelor of Arts
CERTIFICATES
 Certificate II in Hospitality (Operations, Approved Managers Course) Australian
Hotels Association.
 Responsible Service of Alcohol Australian Hotels Association Responsible Service
of Alcohol Alcohol & Drug Advisors Unit, WA Police.
 Swan Brewery Beer Masters Course Australian.
 Hotels Association Counseling & Conflict Resolution Skills.
 Profit & Loss, Rostering and Budgets Food & Beverage Operations Training.
 Change Management.
 Dealing Effectively with Inappropriate Employee Behavior.
 Hotel Rendezvous Accredited Training Units Responsible Service of Alcohol; Trade
Practices Act.
 Workforce Planning Occupational Health & Safety.
 Maximizing Sales Opportunities Managing to Make a Difference.
 Voyages Hotels & Resorts Accredited Training Units.
REFEREES
 All references available upon request