1. Who I am: Name:
DOB:
Address:
Nationality
Height:
Shane Barry
07 September 1981
18 Avenue Leclézio Quatre Bornes
Mauritius
Mauritian
1m86cm
Email:
Phone:
Linkedin:
SkypeID:
shane.barry@yahoo.com
Cellphone:++23058456566
Home: +230427411
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shane.barry75
Specilaities Mixology Molecular Bartending Gastronomy Food and Beverages Management
Profile - Over 10 years of experience & having overseas experience in the hospitality industry
- Business development in cross cultural environment
- development, strategic, reporting, Six, extreme, digital photography, community theater,
- professional networking, usability research, marathon running, international
travel, gourmet cooking, skiing, architectural history, reading novels, cocktail
makings, gastronomy, Diving
- Comprehensive experience with team management and leadership
- Experience in hospitality/tourism with international standards applied to South East Asian
market and European Market.
- Open minded, creative, dynamic, motivated and results oriented
What I like: Water Sports:
Outdoor Sports:
Others:
Surfing, Snorkeling, Diving, Kite Surfing, Swimming, Triathlon
Biking, Trekking, Cycling, Skateboarding, Snowboarding
Traveling, Cooking, Reading, Arts & Culture, Financial Statistic, Cost
Controlling
Level:
Languages French
English
German( Fair)
Creole
Computer
Skills and
System
Microsoft Office: PowerPoint, Word, Excel…Access, Publisher….
Micros, Info Genesis, Pointext, Touche
Sylvain Ha
Food and Beverages Management
HALLOThis is my Resume

2. Where I’ve worked:
Maritim Crystal Beach
(Mauritius)
Amari Havodda
(Maldives)
ONYX Group
May 2016
to
Present
October
2015 to
February
2016
AssistantFood and Beverage Manager
A 200Keys property To plan,direct, organize and control the service activities of the F & B
Dept. And to be an outstanding hospitalityprofessional with the principal ofintegrity and
teamwork combined with motivation for recognition,innovation and Continuous growth and
improvement.Career record of achieving setgoals within the parameters ofcost,quality,
profitability, effective resource utilization and maintaining excellentcustomer service.Strong
track record of delivering outstanding sales resultand effecting massive positive change in
a wide range of challenging situation,proven ability creating highly effective marketing
campaigns,Skilled in recruiting,Training and Motivating teams of top-performing experts.
Able to manage multiple projects simultaneouslywhile
meeting all deadlines.
AssistantFood and Beverage Manager
( Pre-opening )
Opening Team of first Amari resortin the Maldives will be assistantthe food and beverages
manager in the daily operations overlooking of5 outlets
including a signature food galleryJapanese style restaurant
and two bars.Setting up the standards with the Assistant
Food & Beverages Manager, conducting trainings,
implementing the bar concepts with only signature cocktails
Constance le Prince
Maurice (Member of
Leading Hotels of the
World)
( Mauritius )
April
2015 to
October
2015
Food and Beverage Outlets Manager
Rated 1st Hotel in Mauritius and Rated 1stResortin Africa 17th BestResortin the world on
Trip Advisor I am currently acting as number 2 in the food
and beverages departmentoverlooking after the 3
restaurant,2 Bars,Room Service, Pool Service and Beach
Service with a Staffing of 78 people working in the FNB
Department.

3. Constance Moofushi
(Maldives)
Septemb
er 2013
to April
2015
Food and Beverages OutletManager
Rated 15th BestHotel of the world and 2nd BestResortin Maldives, 1stResortin South
Ari Atoll I was incharge of the a la carte Restaurant,Beach Bar, Pool Service and Beach
Service.
Opening of First
Sofitel So Mauritius.
( Mauritius )
Septemb
er 2010
to August
2013
Outlet Manager
In charge of the Bar Service the 2 Bar and the Beach & Pool Service in absence ofthe
RestaurantManager overlooking of the RestaurantOperation
Colibri Beach Villas.
( Mauritius )
February
2010 to
Septemb
er 2010:
Hotel Manager
Was in charge for all check in Check out, Housekeeping,Maintenance,organizing
excursion for the customers ofthis small boutique hotel
Cercle De Rose Hill
( Mauritius )
October
2009 to
January
2010:
Food and Beverages Manager
In replacementfor 3 months looking after the food and beverages operation ofa sportclub
and organizing the events such as theme evenings,weddings

4. Kempinski Adlon
Berlin ( Germany )
Oct 2008
to
October
2009:
Outlet Manager
In charge of the Main Restaurantfor a sitting capacity of 200 covers
Taj Exotica
( Mauritius )
May 2008 to September
2008
Acting Bar Manager
in absence ofa Bar Manager was in charge of the 3 bars which include the Main Bar the
fine dining restaurantbar & the beach Bar, Beach Service and overlooking after the Cellar
of the Hotel in absence ofa Sommelier.
Oberoi
(Mauritius)
October
2007 to
May/2008
:
Chef de rang
Assitthe Supervisor in the Daily Operations ofthe bar by delegating the task to the Barmen
and Bar Waiters
Patatran Village
(Seychelles La Digue)
June
2007 to
October
2007:
Bar and RestaurantManager
Looking after the food and beverages departmentincluding 2 bars and 2 restaurantand
incharge of the purchasing and store ofthe Hotel

5. Oberoi
(Mauritius)
Septemb
er 2005
to June
2007:
Chefde rang
Assitthe Supervisor in the Daily Operations ofthe bar by delegating the task to the
Barmen and Bar Waiters
What I’ve studied:
Confrérie Du Sabre D’or October 2012
Diplôme De Sabreur
September 2010: Key of Luxury and Experience.
Sofitel So Mauritius,Mauritius
September 2010: Attitude and Appearance.
Sofitel So Mauritius,Mauritius
Knowledgein molecular mixology
November 2008: A1 Course German Language.
Heidelberg, Germany
May 2008: Fling International Bar Services.
The Oberoi, Mauritius
July 2007: The Basics HACCP Implementation.
The Oberoi,Mauritius
July 2007: The Oberoi Mauritius Mission and Vision Statement.
The Oberoi,,Mauritius
July 2005: Basic Bar Service.
Hotel SchoolSir Gaetan DuvalMauritius
I certified that all information and documents are true to my extend.