1. PERSONAL SUMMARY
An outgoing, dynamic and sales focused professional who has a relentless drive to deliver more than just results. Franck
has a track record of effectively leading and managing all aspects of a hotel at sea, and of making guests feels cared for,
valued, and respected. As a true hands on leader, he is not afraid to jump in and assist wherever he is needed, and will
do everything he can to deliver results that will contribute to the overall mission and success of a business.
He possesses an analytical and expedient approach to problem solving which always results in a win/win resolution for
all parties. He has the self assurance that enables goals to be achieved, and is constantly looking to introduce new
products and services that will meet the needs of tomorrow's savvy global travelers.
Currently he is looking to develop and progress his career with an ambitious, award winning hotel group which is looking
to recruit talented professionals
CAREER HISTORY
Six Star Cruise Line- Regent Seven Seas cruises
GENERAL MANAGER Dec 2009 - Present
Responsible for maintaining visibility with guests at all times, and for assisting to run a hotel that has 350 + guest suites,
conferences, 4 restaurants, 6 bar lounges, Entertainment, Shore Excursion, Concessionaires (Boutique, Spa, Casino).
Duties:
• Using hotel resources to maximize guests’ satisfaction & optimize revenues.
• Commit to the Company’s Core Values – carry out daily activities following the R.I.T.E. way – Respect, Integrity,
Trust and Excellence are the foundation of all our actions, every day, in everything we do.
• Assume personal responsibility for safety and the environment. Be accountable for themselves and the safety of
others in their vicinity. Environmental consciousness forms one part of this accountability.
• To enhance the onboard experience for each of our valued guests, ensuring that every aspect of the Company brand
is executed with superior precision while maintaining the exacting standards of excellence in hospitality.
• To oversee the management of senior-level staff members, directing and analyzing the delivery of the Company
product; ensuring that department heads provide their staff with continuous coaching, training and support.
• Achieving consistency and perfection in every discipline throughout the hotel, solicits and interprets feedback from
staff and guests alike in order to seek methods of further elevating the product’s merits, and in turn communicating
these recommendations to Vessel Operations;
• To protect and maintain the ship as a company asset, ensuring the ability from a structural perspective to provide a
distinctive cruise experience for the guests.
• To foster a pleasant work environment for the staff as a whole in order to generate maximum crew well-being.
Leading by demonstrating and creating team spirit, daily involvement in the crew’s welfare and building
camaraderie and unity across all of the ship’s departments; to lead Company Service Training Initiatives and
facilitate staff development in furtherance of the objectives of this role.
• Oversees all hotel areas and concessions to ensure that consistent service standards and presentation in all areas
are maintained, in line with Company’s policies, procedures and expectations.
• In cooperation with the Master, to serve as a liaison between ship (Hotel, Deck and Engine) and Government
Officials as required
Six Star Cruise Line- Regent Seven Seas cruises
FOOD & BEVERAGE DIRECTOR Feb 05 - Nov 09
The Food and Beverage Director is overall responsible for the efficient operation of all F&B operational areas and
Housekeeping, constantly analyzing quality and cost of operation, keeping within his / her set budget and monitoring
time management. He provides ongoing feedback and ensures that the standards set by the Corporate Offices are
followed. He is also responsible for implementing and maintaining all standards set by the Corporate Office.
Duties:
• Overall responsible and held accountable for the entire cycle of the Food & Beverage and Housekeeping operation:
ordering, loading, storing, preparation and service.
• Ensuring that all rules and regulations stipulated by the company are followed at all times, regarding each specific
step of the operation.
• Designate specific responsibilities to key management personnel who work under the direction of the Food &
Beverage Director: Executive Chef, Restaurant Manager, Assistant Food & Beverage Director, Hotel Controller,
Cellar Master, Head Bartender, Chief Housekeeper, Head Butler, Kitchen Steward and Sanitation Officer.
• Be familiar with all operational manuals and ensure that any procedural changes or suggestions are forwarded to
the office for approval and update.
• Reviewing internal master order & schedule with all related information. Confer with HODs to determine any supply
requirements.
• Overseen the entire F&B operation ensuring that all food outlets and service hours are in accordance with company
standards.
• Maintaining and ensure that Public Health are followed according to company standards and expectation (referring
to US, Anvisa, Shipsan, Canadian, Australian etc.) are followed at all times on board.
• Following up with the procurement and shore side team in regards to special requests, and contact guests (if
needed upon embarkation) that require any assistance concerning their special request.
• Communicating with guests in a positive and composed manner.
• Compile and submit reports reflecting the cruise and its activities / occurrences.
• Checking all storerooms on a frequent basis ensuring that FIFO is applied and minimize / avoid spoilage.
• Accountable for general cleanliness of all F&B outlets in conjunction with the HODs.
• Maintaining a high level of crew morale within the food & beverage department, ensuring that all crew are treated
in a fair and unbiased manner.
AREAS OF EXPERTIZE
Guest Relations
Corporate Hospitality
Human Resources
Guest Experience
Sales & Marketing
Front Desk Management
Managing Housekeeping
Customer Service
Performance Management
Hotel Operations
Restaurant Management
Food & Beverages
Business Administration
Event management
CAREER STATEMENT
“I feel that my greatest
strengths are firstly my strong
commitment to giving all
guests the best possible
experience. Secondly my skill at
working efficiently as part of a
team, and forming solid
personal bonds with other staff
members. Thirdly my desire to
do everything possible to
ensure that my dedicated ship not
only meets but indeed exceeds all
of the goals and targets set for
it.
I have been very fortunate to work
with the Regent family for 15 years;
most recently coordinating special
events during our “World Cruise”,
“Circle Pacific” and
“Circumnavigation of South
America” cruises.
I’ve discovered that I enjoy the
creative process, the hands on
preparation as well as overseeing
each project’s completion. ”
Franck Galzy
Franck Galzy
General Manager

2. Six Stars Cruise Line- Regent Seven Seas cruises
ASST. FOOD & BEVERAGE DIRECTOR Nov 07 - Nov 09
Six Star Cruise Line- Regent Seven Seas cruises
PROVISION MASTER Jul 06 - Nov 07
Six Star Cruise Line- Regent Seven Seas cruises
CONTROLLER SANITATION OFFICER Oct 05 - Jul 06
Six Star Cruise Line- Regent Seven Seas cruises
RESTAURANT MAITRE D’ Jan 05 - Oct 05
Six Star Cruise Line- Regent Seven Seas cruises
BAR MANAGER Dec 02- Jan 05
Six Star Cruise Line- Regent Seven Seas cruises
HEAD SOMMELIER Aug 00 - Dec 02
KEY COMPETENCIES AND SKILLS
Hotel Management:
• Driving and tracking the onboard revenue.
• Responding quickly to any changing market conditions.
• Creating a positive working environment for ship hotel staff/crew.
• Taking prompt, decisive and corrective action to rectify and hotel or staff short comings.
• Achieving guest satisfaction goals.
• Creating a cross-trained and motivated employee workforce, capable of meeting the highest standards.
• Making sure all hotel fixtures and fitting are in a safe condition to be used and maintained.
Professional:
• Aptitude in financial management, financial reports and analysis.
• Ability to spot issues and opportunities before others.
• Extensive knowledge of Food & Beverage in general.
• Challenging the status quo.
• Active team member with self drive and motivation.
• Possessing knowledge of all relevant software & hotel management IT systems.
Personal:
• Acting with the highest ethical standards, and always treating others fairly & with respect.
• A creative & innovative thinker.
• Having a practical approach to problem solving.
• Willing to be accountable, liable, & answerable for actions & decisions.
• A hands on manager, able to lead by example.
ACADEMIC QUALIFICATIONS
Central College of Chester (UK) 1998 - 1999
Master Wine & Trust certificate
Catering University of Angers (FR) 1995 - 1997
Diploma in hotel Management
Angers School 1990 – 1995
A levels:
• Geography (A)
• Maths (A)
• French Literature and Communication (B).
• History of the Modern World (B)
• Physics and Science Combined (A)
REFERENCES – Available on request .
PERSONAL SKILLS
Service orientated
Responsiveness
Leadership skills
Professional judgment
Problem solving
Super organized
Decision making
Energetic
Self control
Excellent communicator
Tactful & articulate
Problem solving
Well organized
Influencing skills
PROFESSIONAL
Fire Safety Certificate (STCW)
Advanced First Aid
English & French Speaker
Certified Cruise Manager
PERSONAL DETAILS
Franck Galzy
3 rue de Plaisance
49000 Angers
France
M: 0033 635 172 288
E: onck2001@yahoo.fr
Skype: franck.galzy