Stephen Britton is an experienced F&B Manager with over 25 years of experience managing bars onboard cruise ships. He has extensive expertise in all aspects of bar operations including staff management, budgeting, purchasing, and ensuring high quality customer service. Britton is looking for a new managerial position where he can utilize his strong leadership skills and experience gained from overseeing bars with hundreds of employees.

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Name: STEPHEN D. BRITTON
Phone: 07712 762543
E-mail: steve.britton@usa.net
PROFILE:
An enthusiastic F&B Manager with drive, determination and a proven ability to ensure that a bar operates efficiently and
profitably. Having a track record of maximising guest satisfaction and profitability whilst maintaining high standards of food
and service. Extensive knowledge of the hospitality industry, F&B operations management, recruitment and training, sales,
requisitioning / purchasing and cost control. Able to motivate employees to perform to their maximum potential. Now looking
for a new and challenging managerial position, one which will make best use of my existing skills and experience.
AREAS OF EXPERTISE:
Quality, Cost & Stock Control Customer Service & Sales Hospitality industry Motivating & Negotiating
People / Time Management Operations Management Marketing Activities Health & Safety / RA’s
Planning & Organising Coaching & Development Recruitment & Training Administration
EMPLOYMENT HISTORY:
1993 – Present F&B Manager – Princess Cruises
Working onboard various Princess Cruises vessels as F&B manager, currently bars manager. Vessels varying from 650
passengers up to 3,500 passenger with up to 18 bar locations and multiple dining outlets.
Direct supervision and training of a bar staff team of72, including 4 Supervisors, 27 Bartenders, 27 stewards, 13 utility
stewards and 1 cellar master. Indirect supervision ofseveral hundred F&B personnel.
 Started in 1993 as a Bartender / Supervisor, promoted to AsstF&B Manager (2001), then to F&B Manager, in 2007.
 Responsible and accountable for the management, administration and operation ofall the ship’s bars.
 Reporting to the F&B Director and Hotel General Manager onboard and Company HQ, in Santa Clarita.
 Responsible for all aspects ofthe bar operation, including staff rotations/manning levels, evaluation and training.
 Familiar with monthly revenue forecasts and targets, and budgetmanagementto company requirement.
 Experienced in ordering beverage items, both locally and via US container, now in conjunction with a Hotel
Inventory Manager. Control ofall bar related stocks and equipment, in their requisitioning and issue.
 Plan work projects and assign supervisory personnelresponsibilities for carrying out& completing specific projects,
training and duties. Produce in depth performance appraisal reviews for food and beverage employees.
 Arranging requests from passengers, travel agents to service cocktail parties, wine seminars, functions & meetings.
 Provide services atthe requestofcompany departments such as Hotel Services, Passenger Programs, Marketing,
Sales etc. in relation to weddings, groups, parties or functions occurring per cruise.
 Familiar with current USPH practices, procedures and guidelines,as well as ensuring that they are being followed
at all times. (US Servesafe certified). Fully familiar with U.S. Public Health inspections and requirements.
 Training & guidance ofall bar personnel to maintain the higheststandards ofservice, reflected in the OBE scores.
 Prepare and maintain all financial, stock and analysis reports, work routines and schedules required for the control
of the Bar Dept. Be constantly aware of published passenger activities and program staffaccordingly.
 Constantly monitor bar revenue and services in an effort to achieve maximum results for the benefitof the team and
the company. Maintain an updated knowledge ofshipboard safety policies and procedures.
 Ensure availability to deal with irregularities, problems and special situations in which staff members require senior
level guidance or assistance. Provide on-the-job training and guidance for new hires.
 Review corporate directions & correspondence in order to facilitate the implementation of changes in shipboard bar
operations, policies, procedures, assignments and responsibilities.
1990 – 1993 General Operations Manager - Navigation Inn - Public House / Restaurant (UK)
1990 – 1990 Trained as a Driving Instructor – Reeds School OfMotoring (Leeds UK)
1983 – 1990 Sound & Vision / Audio Video Specialists (UK)

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TRAINING & PROFESSIONAL QUALIFICATIONS:
 Serve Safe HACCAP Training Certification – (American Restaurant Association).
 Barsmarts Advanced Spirits & cocktail training course, San Diego.
 Carnival Corporation Environmental Compliance training tiers 1, 2 & 3.
 C.P.S.C. Lifeboat& lifesaving training, South Shields, UK Govt. Deptoftransport training certification.
 Passenger Safety on Passenger Ships training certification (UK Maritime & Coastguard Agency).
 Princess Cruises Sanitation & Health ImprovementProgram (S.H.I.P) training certification.
 Integrated Marine PestManagementtraining – (Fulton Marine International).
 State of Alaska - Fire behavior & fire fighting training course.
 Johnson & Wales University managementtraining courses: (Managing Change & Conflict / Maintaining
Communication / Leading your Team).
EDUCATION:
 Diploma in Business Studies – Percival Whitely College of Higher Education, Halifax, England, 1982 – 1983
 GCSE’s – Physics, Biology, Chemistry, English language,Photography/Ar, Brooksbank School Elland, 1976 – 1981
IT SKILLS:
 PC – Windows – MAC OS. incl. Lotus Notes Internet / Intranet (MicrosoftExcel, Word, Power Point, Access,
Photoshop).
 Exceed / Micros Hotel Point ofSales.
 Crunchtime Hotel Inventory ManagementSystem.
 Shipstar Hotel administration managementsystem.
KEY SKILLS, ABILITIES & COMPETENCIES:
 Dedicated manager, with a strong work ethic and the ability to uphold lasting working relationships.
 Adeptat communicating effectively with customers, vendors, staffand executive management.
 Exceptional planning and organisational skills. Adaptable and enjoys new challenges.
 Proven ability to lead, motivate and build successful teams. A pragmatic approach to getting the required results.
 Achieving targets in a dynamic and complex business environment.
 Able to manage and develop a diverse group ofhighly skilled people.
 Ability to manage operations within budgetary constraints. Strong motivational and influential people skills.
 Building and maintaining strong and effective relationships with suppliers and customers.
 An eye for detail and the ability to drive consistentbrand standards.
 Experience ofmanaging people and driving business performance.
 Ability to create a great atmosphere & be an inspirational host.
 Experience oforganising private functions including parties and weddings etc.
PERSONAL EFFECTIVENESS:
 Seeks and finds solutions to challenges - exceptionally positive attitude.
 Excellentinterpersonal skills - good communicator and leadership.
 Attention to detail and work well under pressure. Solid approach to achieving tasks and objectives.
 Self-motivated team player, decisive and results-driven.
 Enthusiastic, hardworking, confident in my ability and maintain the highest integrity.
 Creative and proactive approach to projects and problem solving.
REFERENCES AVAILABLE UPON REQUEST