Colin Borthwick

Colin Borthwick

Assistant Food and Beverage Manager at MSC Cruises
Lives in Port-au-Prince, Haiti
over 6 months ago

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•Extensive experiences in Public relations /Hospitality.
Extensive experience in operating, re-positioning and re-branding Hotels, Resorts and Cruise Ships in multi-cultural environments across the Globe ,
Self-Motivated and enthusiastic.
• Result Oriented
• Honest and reliable
•Highly developed interpersonal and communication Skills and the ability to Liaise all all levels both with the Guests and colleagues alike . Committed to providing Quality Service and service Excellence.
•Ability to work under Pressure and contributing towards the
betterment of the team and being a Team player .
Flaws is what I correct and through Feedback from others I achieve all Goals.

Specialties: Brand Quality Manager .

Experience

  • FOOD AND BEVERAGE MANAGER

    BEST WESTERN PREMIER HAITI - Port-au-Prince, Haiti

    F&B service
    June 2016 - Now

    I am responsible for managing the day to day Food & Beverage operations of the entire Ship in a professional manner, while continually exceeding guest expectations. And delivering the WOW My Day to day functions were as follows Responsible for all areas of the food & beverage operations Ensure all Guests are provided with outstanding service Ensure kitchen, restaurant, and bar operations are opened and closed according to Standard procedures Responsible for ordering supplies, and inventory control and establishing relationship with suppliers ensuring the business receives competitive terms also monitoring the food suppliers on the turn around in the provision area especially the temperatures of the transportation Responsible for food hygiene, and health and safety issues Responsible to assist in menu planning, development and meal specials in the Lido Ensure all kitchens and the crew messes,officer mess,petty officers mess including the staff mess areas are organized and maintain a high level of cleanliness as well as the quality of the meals are perfect Provides leadership and guidance to all team members Responsible for food quality, and presentation Ensure the Food & Beverage operations are properly staffed with trained competent individuals Adhere to all government guidelines for proper and safe food and beverage service (Serve Safe; Smart Serve; Food Handling Training Protocol - Ministry of Health USPH, ) Ensure waste is minimized and properly recorded Participate on committees to assist with event details, and other special requirements Responsible for report generation on a per needs, monthly and fiscal basis Ensure Meal counts are mantained on a daily basis and check end of the voyage summary.

  • Assistant Food and Beverage Manager

    MSC Cruises - Geneva, Switzerland

    Other
    January 2013 - Now

    I am responsible for managing the day to day Food & Beverage operations of the entire Ship in a professional manner, while continually exceeding guest expectations. And delivering the WOW My Day to day functions were as follows Responsible for all areas of the food & beverage operations , Ensure all Guests are provided with outstanding service . Ensure kitchen, restaurant, and bar operations are opened and closed according to Standard procedures. Responsible for ordering supplies, and inventory control and establishing relationship with suppliers ensuring the business receives competitive terms also monitoring the food suppliers on the turn around in the provision area especially the temperatures of the transportation Responsible for food hygiene, and health and safety issues Responsible to assist in menu planning, development and meal specials in the Lido. Ensure all kitchens and the crew messes,officer mess,petty officers mess including the staff mess areas are organized and maintain a high level of cleanliness as well as the quality of the meals are perfect Provides leadership and guidance to all team members Responsible for food quality, and presentation Ensure the Food & Beverage operations are properly staffed with trained competent individuals . Adhere to all government guidelines for proper and safe food and beverage service (Serve Safe; Smart Serve; Food Handling Training Protocol - Ministry of Health USPH, ) Ensure waste is minimized and properly recorded Participate on committees to assist with event details, and other special requirements Responsible for report generation on a per needs, monthly and fiscal basis Ensure Meal counts are maintained on a daily basis and check end of the voyage summary .

Education

  • HACCAP

    GOA CATERING INSTITUTE - Velha Goa, India

    April 2012 - December 2012

    FOOD SAFETY

  • CHS

    American Hotel & Lodging Educational Institute

    April 1998 - September 2001

    CERTIFIED HOSPITALITY SUPERVISOR

  • BA

    University of Mumbai - Hospitality and Tourism Management - Mumbai, India

    April 1984 - May 1989

    SPECIALISED IN BA 6 HISTORY AND HUMAN PHYCOLOGY .

Languages

  • English
    Native or fluent
    100%
  • Hindi
    Native or fluent
    100%
  • French
    Professional working
    60%

Skills

  • Food Safety
  • Food service
  • Hospitaly Management
  • Luxury Hospitality
  • Risk Assessment
  • Safety and Security
  • Safety & Sanitation
  • ServSafe

Other

Connections
Shubham Sharma
Chef at Lemon tree hotel
Following
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Dubai, United Arab Emirates
Novotel World Trade Centre
Dubai, United Arab Emirates
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