Mark Stanton

I am a highly skilled and self-motivated professional, with extensive experience of working within the ultra-luxury hospitality, private residence, and yacht and resort industries. I am the Champion of Forbes and LQA training and results. Implementing my vast knowledge and experience of the latest trends and fashions in food and beverages and event management in 5-star properties.

I have strong problem-solving abilities and a reputation for consistently exceeding company targets and service expectations. With over 20 years' experience of providing an excellent standard of work, I have proven profit and loss acumen and a track record of thriving in highly pressurized and challenging environments. I am very committed to my craft, building and maintaining good working relationships and community atmospheres, often in multicultural environments.

Specializing in pre-opening, re-branding and new menu and restaurant concepts. I have created a mutual level of utmost trust, reliability and honesty with both clients, guests and colleagues. As someone who is recognized for their professionalism and for their enthusiastic and creative approach, I am now seeking a challenging position, where my strong transferable skill set and academic knowledge will add value from the outset.

I firmly believe my creativity, high end Food and Beverage skills and knowledge, passion for guest service excellence and devotion to training and development i will be a great asset to your operation.

Director of Food and Beverage - Ayada Maldives - Maldives

(2025 - 2026)

• Responsible for all F&B services in 7 Restaurants and Bars
• In charge of a team of 60 staff
• Handling all Learning and Development and training
• Responsible for all recruiting, interviewing, onboarding and training
• Responsible for all Beverage, Opex, and Capex orders and installations
• Adhering to a very strict Beverage cost, through supplier negotiations and inventory management
• Responsible for monthly P&L review and justifications for any variances
• Implementation of new menu concepts in both Ile De Joie wine bar and Ottoman Shisha lounge
• Director of all resort events including all Festive season activities, entertainment concepts, private weddings, buyouts and contracts and budgets
• Responsible for all staff evaluations, probations and development
• Forecasting high season occupancy levels aligned with necessary manning

Director of Food and Beverage - JA Manafaru - Maldives

(2023 - 2025)

• 2nd in charge of the resort whilst the General Manager is off island, overseeing operations, including arrival, departures, VIP amenities, Villa allocation and daily maintenance projects
• Responsible for the total management of 5 restaurant's and 3 bars
• The face and personality of the F&B team and entire resort
• Director of all resort events and entertainment including all Festive season activities, entertainment concepts, contracts and budgets
• Creation and execution of the resorts “Wellness lifestyle menus”
• Trip advisor champion
• Forbes 5-star Champion
• All Food and Beverage L&D
• Revenue and P&L
• All recruiting and human development
• Champion of “Wellness menus and the resort sustainability initiatives. Hydroponic vegetables, Mushroom hut, chicken farm, Fruit orchids, Herb and Veggies gardens, waste management, water bottling plant, homemade, homegrown products
• Creating a balanced, harmonious, motivated and happy team
• Creation and execution of all menus including Cocktails, Wine, Food and customized bespoke events and dinners
• All purchasing and supplier contracts and relationships
• HACCP, Health and safety
• EXCOM
• Handling all guest complaints and continued floor presence daily.
• Budgets for the entire yearly training.
• In charge of all menu rollouts, including Culinary and Beverage
• Negotiating contracts with suppliers
• Creating a wellness concept
• Trip advisor reviews
• Constant floor presence “The face of the resort”
• Event management
• P&L results for the department

Director of Food and Beverage/EAM/ Development and Quality Assurance Manager - Amilla Maldives, BAA atoll, Maldives. - BAA atoll, Maldives

(2021 - 2023)

• In charge of the overall Food and Beverage operations
• Handling the resort's L&D and quality assurance for all departments.
• Forbes 5-star audits and SLH audits and training
• Developing local Maldivian talent and retaining and coaching the best of the best.
• Handling all guest complaints and continued floor presence daily.
• Budgets for the entire yearly training.
• In charge of all menu rollouts, including Culinary and Beverage
• Negotiating contracts with suppliers
• Creating a wellness concept
• Trip advisor reviews
• Constant floor presence “The face of the resort”
• P&L results for the department

Food and Beverage Manager - LVMH Cheval Blanc RANDHELLI - Maldives

(2019 - 2021)

• Create and maintain a healthy and productive working relationship with all the departments, HOD's and EXCOM's
• To create and maintain a productive and healthy working environment within the F&B department. Concentrating on building a cooperative team atmosphere
• Responsible for the overall service and execution of the Maison's private island. Including Housekeeping, Gardening, Maintenance, Food and Beverage, special events and entertainment
• Responsible for all private Majordomo/Butler service including all private dinning arrangements, event management, Spa and Recreation bookings and private transportation
• Responsible for all VIP arrival amenities and all VIP events and functions
• Having a constant “floor presence” to be the face of the Food and Beverage department
• Specializing in bespoke dining experiences.
• Recruit, hire and train all F&B outlet managers and Ambassadors
• Create and execute revenue projects and action plans. Create and plan all special events and functions. Event catering and wedding planning
• Oversee all menu implementation both Culinary and Beverage
• Oversee all entertainment recruitment, auditions and contracts
• Working closely with Maintenance and Engineering to forecast maintenance issues and prevent damages
• Concentrating on creating a harmonic working environment to achieve retention amongst staff
• Promote a sense of ownership and accountability within the team
• Achieved all MTD and YTD budget goals
• Achieve LQA and FSA yearly goals
• Coordinated and managed the closure and renovation of the Maison.

Director of Food and Beverage Operations. - JA Hotel and Resorts, Manafaru, Maldives. - Manafaru, Maldives

(2018 - 2019)

• Overall, in charge of 2 Hotels for the Food and Beverage operations.
• EAM and SMOD in the absence of the GM
• Pre - opening of 2 restaurants and re-branding of a Sports bar simultaneously.
• Created the concept and execution of the OFFSIDE Sports Bar. Re-branded using creative financing and collaterals.
• Responsible for all the private butler service in each Villa
• All concerned details including recruitment, CAPEX and P&L forecasts.
• Turned the department into a profitable department.
• Re branded and promoted all day dining coffee shop
• Create and maintain a healthy and productive working relationship with all the departments, HOD's and EXCOM's
• Responsible for all KPI's for the entire Food and Beverage service and culinary operations.
• Responsible for the overall HAACP standards.
• Responsible for the entire P&L of the Food and Beverage operations. Including forecasting of all OPEX and CAPEX budgets through to 2021.
• In the first 3 months, created and implemented new Food and Beverage menus in all the Bars and Outlets.
• Built and created a strong beneficial working relationship with all suppliers.
• Created and staged numerous special events and dinners. Tiki Night, Gin and Tonic Night, Wine maker dinners.
• Created over 400-man hours of training in the month of June. Using both external and internal training.
• Constant “Floor presence” to ensure maximum guest satisfaction.
• Recruit, interview and hire all Food and Beverage associates.
• Strong communication between the corporate office and the resort and department.
• Strong cooperation and forecasting between the Corporate Sales and Marketing team for strategic planning.
• Responsible for all entertainment recruiting and hiring.

Director of Food and Beverage - LVMH Cheval Blanc Randheli - Maldives

(2016 - 2018)

• Create and maintain a healthy and productive working relationship with all the departments, HOD's and EXCOM's
• To create and maintain a productive and healthy working environment within the F&B department. Concentrating on building a cooperative team atmosphere
• Responsible for the overall service and execution of the Maison's private island. Including Housekeeping, Gardening, Maintenance, Food and Beverage, special events and entertainment
• Responsible for all private Majordomo/Butler service including all private dinning arrangements, event management, Spa and Recreation bookings and private transportation
• Having a constant “floor presence” to be the face of the Food and Beverage department
• Recruit, hire and train all F&B outlet managers and Ambassadors
• Create and execute revenue projects and action plans. Create and plan all special events and functions. Event catering and Wedding planning
• Oversee all menu implementation both Culinary and Beverage
• Oversee all entertainment recruitment, auditions and contracts
• Working closely with Maintenance and Engineering to forecast maintenance issues and prevent damages
• Concentrating on creating a harmonic working environment to achieve retention of staff
• Promote a sense of ownership and accountability within the team
• Achieved all MTD and YTD budget goals
• Achieve LQA and FSA yearly goals

Beverage Manager - Holland America Cruise Line

(2015 - 2016)

• Held responsibility for the successful beverage operation on board the MS Rotterdam
• Managed a team of 45 bar staff, as well as a cellar master and 10 sommeliers, in 12 different outlets
• Ensured all company policies and procedures were adhered to
• Followed company guidelines whilst providing training for staff
• Placed regular orders and set the bar up daily
• Ensured all revenue and cost targets were achieved, as well as company guest rating targets
• Undertook general administrative duties as required

Beverage Manager - The World Residences at Sea

(2009 - 2014)

• Responsible for all Beverage P&L. Cost controls and revenue
• Responsible for all private residences private Food and Beverage dining arrangements and events
• Responsible for all F&B outlet revenue actions plans. Creation of long-term visions and project to maximize revenue opportunities
• Hired, trained and monitored performance of up to 25 sommeliers, bartenders, bar waiters and assistants
• Held responsibility for providing an excellent level of service, in 5 bars and 4 restaurants in a 6-star atmosphere
• Planned, designed and implemented all wine, spirit, beer and cocktail lists and programs
• Ordered, received, stocked and took inventory of a wine and beverage portfolio of over $1000000
• Planned and organized state of the art Signature dinner parties and events
• Executed major renovations and operational improvements. Forecasted and executed all F&B CAPEX and OPEX projects.
• Helped build and maintain a strong community atmosphere

General Manager/Operator - La Petite Grange Auberge - France

(2006 - 2009)

• Opened a deluxe Auberge and Organic farm, building a reputation for healthy, homemade dishes and friendly service
• Drove sales and revenue higher on a yearly basis, using innovative social media marketing and excellent customer service.
• Kept all costs in line, for an expected P&L outcome.
• Planned and directed all construction, design, menus and landscaping
• Brought and stored a 100% organic wine list with over 150 bins
• Conducted all day-to-day operations for the entire property, including all food and beverage duties
• Hired and trained all employees
• Held responsibility for marketing, orders, inventory and achieving budgets

Food and Beverage Manager - Canadian Rocky Mountain Resorts

(2004 - 2006)

• Managed a team of 50 employees and 5 managers, planning and coordinating an extensive food and beverage training program, including daily “wine time” discussions
• Built, all food and beverage costs, according to company policy and budgets
• Helped build and maintain a Wine Spectator award of excellence wine list with over 500 bins
• Contributed a strong and dynamic daily floor presence, which increased and maximized revenue and profit

Head Sommelier, Maître D - Regent Seven Seas Cruise Line

(2002 - 2004)

• Opened a 700-guest cruise ship as the Head Sommelier, planning and operating all wine lists in four different restaurants
• Managed a team of 6 sommeliers and 35 bartenders and bar waiters
• Planned and operated an extensive training program for all restaurant and bar staff in 11 different outlets, including orientation and training for new employees
• Organized numerous wine and food, cognac, port, whisky and cigar tasting sessions and seminars for both guests and crew, as well as numerous wine tours ashore worldwide
• Performed Maître d' Hotel duties in all of the ship's restaurant outlets
• Maintained an excellent level of customer service, dealing with enquiries in a courteous, prompt and professional manner
• Gained knowledge of POS and reservation systems, including Micros and Fidelio
• Undertook general administrative duties, including all schedules, overtime, evaluations and disciplinary actions
• Cross trained as an assistant provision master
• Managed three different dry docks, in conjunction with hotel management
• Trained in all USPH standards and procedures, as well as the S.M.S, crowd management, safety and first aid

Head Sommelier, Beverage Manager, Maître D - Seabourn Cruise Line

(1997 - 2002)

• Gained extensive knowledge and experience in all restaurant, bar and wine cellar operations in a 6-star fine dining atmosphere
• Organized and directed numerous wine and food tastings and seminars
• Consistently exceed guests' expectations, through introductions, name recognition, standing orders, professional and knowledgeable wine and beverage service
• Generated greater revenue opportunities and exceeded profit expectations
• Held responsibility for all inventories, schedules and evaluations
• Taught to become an aficionado of Cigars, Single Malt Whiskey, Vintage Port, Cognac and Cheese
• European trained in Silver Service, excelling in table-side cooking, carving and flambé
• Maintained and encouraged a strong, healthy team atmosphere, excelling in diplomacy between restaurant, bar and kitchen

Professional Wine Studies - The Culinary Institute of America (2005-01)

Certified Wine Professional - Society of Wine Educators (2004-01)

Level 2 Certification - Court of Master Sommeliers (2003-01)

Advanced Diploma Level 3 - Wine & Spirits Education Trust (WSET) (2002-01)

Level 1 Certification - Court of Master Sommeliers (2001-01)

Fine Art Bartending and Mixology (1996)

International Hospitality Management - American Hotel and Motel Association. Okanagan University (1996)