BRYCE ADAMSON
General Manager
Menjaga Bay
Summary
Dynamic general Manager with a passion for hospitality, with a strong focus on financial profitability, amazing customer service, impeccable cleanliness, guest and staff safety, and one of a kind customer service Serviced-focused General Manager dedicated to delivering positive customer experiences to promote loyalty and repeat business. Orchestrates optimal resource utilization to handle expected operational needs. Sales leader with sound judgment, good planning abilities and interpersonal communication strengths.
Overview
16
16
years of professional experience
3
3
years of post-secondary education
4
4
Languages
Work History
General Manager
Menjaga Bay Resort
Labuan Bajo, Indonesia
6 2023 - Current
- Pre and post opening GM for one of Labuan Bajo’s most exclusive new Resorts
- Exceeded opening income budget by 25%
- Reduced costs by 25% in opening year
- Reduced Electric and water consumption by 15%
- Performed all duties necessary to facilitate smooth opening on time and on budget
- Reported issues to higher management with great detail
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits
- Championed continuous improvement initiatives that enhanced operational performance across all departments
- Trained and guided team members to maintain high productivity and performance metrics
Co General Manager
THE JUNGLE BAR
Gili Trawanagan, Indonesia
07.2013 - 11.2022
- Increase Revenue yearly by 12%
- Had 98% yearly staff retention average
- All aspects of Managing an extremely busy bar, including but not limited to-Coordinated with guests and staff regarding ordering, dispute settlement
- Improved operational efficiency by analyzing workflows, identifying bottlenecks, and implementing targeted process improvements
- Conducted regular performance reviews to identify areas of improvement, developing tailored action plans for each employee''s success trajectory
- Interacted well with customers to build connections and nurture relationships
- Increased overall team efficiency by implementing innovative management strategies and fostering a positive work environment
- Optimized inventory management systems to minimize waste while maintaining adequate stock levels for uninterrupted operations
- Negotiated contracts with vendors, securing favorable terms that benefited the company''s bottom line
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness
General Manager
GILI T RESORT
Gili Trawangan, Indonesia
04.2013 - 11.2022
- Increase yearly occupancy from 61% average to 82%
- Increase profit margins by 9% yearly
- Complete Resort management from Training, Accounting, Ordering, Budgeting, Guest communication, Human resources, social media and Marketing
- Developed and executed strategic plans for business growth and expansion, resulting in increased market share
- Collaborated with cross-functional teams to develop innovative solutions
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning
- Analyzed market trends and competitor activities to create competitive advantages
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations
Executive Chef and Food and Beverage Manager
QUNCI VILLAS
Sengiggi Lombok, Indonesia
04.2012 - 04.2013
- Organized front and back of house, menu creation, training, Scheduling, costing, budgeting, assist in order procedure, health and safety training, product sourcing, cost analysis
- Increase F&B sales by 22%
- Developed kitchen staff through training, disciplinary action, and performance reviews
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies
- Coordinated employee schedules and developed staff teams to boost productivity
- Trained and managed kitchen personnel and supervised related culinary activity
- Coordinated with team members to prepare orders on time
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
Culinary Advisor
GAYANA ECO RESORT/BUNGA RAYA RESORT
12.2011
- Organized daily menus, purchasing, staffing for a difficult isolated island
- Mentored junior chefs on proper culinary techniques, elevating overall team performance and quality of dishes presented
- Managed opening and closing shift kitchen tasks
- Maintained food safety and sanitation standards
- Streamlined inventory management processes, ensuring effective cost control and timely replenishment of supplies
- Maintained strict adherence to food safety regulations, resulting in an exceptional record of passing health inspections
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods
- Promoted teamwork and collaboration within the kitchen staff leading to improved morale, increased efficiency, and higher quality outcomes
Executive Sous Chef (acting Executive Chef final 6 months)
SERENA HOTEL ISLAMABAD
02.2010 - 11.2011
- Organized daily buffets in the main dining room, assisting in designing, construction, planning and opening of 2 new restaurants and Executive Lounge
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles
- Participated in food tastings and taste tests
- Evaluated employee performance regularly providing guidance towards improvement as necessary
- Managed inventory control, reducing food waste and optimizing budget allocation
- Modified recipes to accommodate dietary restrictions and allergies
- Balanced labor costs by effectively scheduling kitchen staff according to business needs
- Worked closely with front-of-house staff to facilitate excellent customer service
Executive Chef
ALMOND RESORTS CASUARINA
06.2008 - 01.2010
- Maintained and beat extremely strict budget, yet still created exceptional beach barbecues
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Generated employee schedules and work assignments and determined appropriate compensation rates
- Implemented food cost and waste reduction initiatives to save money
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons
Education
Bachelor of Science - Hospitality Management
Cornell University
New York (Online) 06.2022 - 11.2023
Bachelor Degree – Culinary Arts -
Georgian College
Barrie, Ontario 09.1993 - 04.1995
Skills
Budget coordination
Sound knowledge of various Health and Safety regulations
Effective Time Management
Team Development and Building
Program Management and Execution
Leadership
Cost Reduction
Human Resource management
Analytical skills
Prioritising
Problem-solving
Opening and Pre Opening experience
Guest Interaction
Teamwork and Collaboration
Excellent Communication
Market Analysis
Logistics
Deadline-oriented
Budget coordination
Management Team Building
Team Leadership
Policy Development and Enforcement
Inventory Management
Business Management
Relationship Building
Multitasking
Marketing
Sales Tracking
Analytical Thinking
Strategic Planning
Affiliations
Canadian Chefs Association
Birthdate
07/18/75
Citizenship
Canadian
Professional Development And Certifications
- Hazard Analysis Critical Control Point Trainer Program (HACCP)
- WHMIS Trained (workplace hazardous material Information system)
- CPR certified
- RESPECT Training
- Advanced Leadership Training
- Labour Relations / Union Law Training
- GUEST Training
- Computer Advancement Program
- Master Butcher Training
- SMART SERVE trained
Language Expertise
- French
- German
- Indonesian
Current Residency
Menjaga Bay, Flores, Indonesia
Timeline
Bachelor of Science - Hospitality Management
Cornell University
06.2022 - 11.2023
Co General Manager
THE JUNGLE BAR
07.2013 - 11.2022
General Manager
GILI T RESORT
04.2013 - 11.2022
Executive Chef and Food and Beverage Manager
QUNCI VILLAS
04.2012 - 04.2013
Culinary Advisor
GAYANA ECO RESORT/BUNGA RAYA RESORT
12.2011
Executive Sous Chef (acting Executive Chef final 6 months)
SERENA HOTEL ISLAMABAD
02.2010 - 11.2011
Executive Chef
ALMOND RESORTS CASUARINA
06.2008 - 01.2010
Bachelor Degree – Culinary Arts -
Georgian College
09.1993 - 04.1995
General Manager
Menjaga Bay Resort
6 2023 - Current