Patrick Theunissen

Dedicated Hospitality Manager with over a decade of experience driving operational excellence and guest satisfaction within prestigious hotels and high-volume dining environments. Expertise in leading high-performing teams, optimizing service workflows, and resolving complex challenges to ensure seamless daily operations and consistent service excellence. Leverages a unique blend of front-of-house leadership and financial acumen, including proficiency in Sage 300 and cost control, to maximize profitability and maintain rigorous organizational standards.

Floor Manager - Anna's Kitchen

(2024-11 - 2025-07)

• Oversaw daily restaurant operations to ensure seamless service delivery and consistently high operational standards
• Managed, mentored, and scheduled staff to optimize performance, productivity, and customer satisfaction
• Handled customer service escalations professionally, ensuring positive guest experiences and retention
• Prepared and managed daily financial reports, cash-ups, and administrative documentation
• Conducted comprehensive stock management, including ordering, inventory control, and regular stock takes
• Ensured compliance with health, safety, and operational policies

Duty Manager / Bar Manager - Winchester Mansions Hotel

(2016-01 - 2024-01)

• Directed and supervised a team of 16 employees across multiple departments
• Managed daily hotel operations, ensuring smooth service delivery and guest satisfaction
• Performed stock control, inventory management, and supplier coordination
• Completed daily cash reconciliation and financial reporting
• Served as the primary customer liaison, effectively managing guest relations, complaints, and service recovery
• Ensured adherence to company policies, procedures, and service standards

Accounts Assistant / Cost Controller - Bon Hotels

(2014-01 - 2015-01)

• Conducted regular stock taking and inventory reconciliations
• Captured invoices accurately using Microsoft applications and Sage 300
• Generated purchase, cost, and creditor reports for management review
• Supported cost control initiatives to reduce waste and improve profitability
• Maintained accurate financial records and documentation

Assistant Food and Beverage Manager - Bon Hotels

(2011-01 - 2013-01)

• Managed daily restaurant and food and beverage operations to ensure efficient service flow
• Led, trained, and supervised front-of-house staff to maintain high service standards
• Assisted with staff scheduling, performance monitoring, and operational planning
• Supported inventory control, stock ordering, and cost management
• Ensured compliance with hygiene, safety, and hospitality regulations

Bar Supervisor - Mount Nelson Hotels

(2004-01 - 2010-01)

• Led and managed a team of 12 bar staff, overseeing daily bar operations
• Managed monthly bar budgets, controlled costs, and conducted regular stock takes
• Optimized inventory levels and minimized stock losses
• Performed bar service, customer liaison, and waiting duties as required
• Executed all administrative functions, including cash-up procedures and financial reconciliation

Barman / Waiter / Customer Liaison - Radisson Sas Hotel & Resorts

(1997-01 - 2003-01)

• Delivered high-quality guest service across bar, restaurant, and customer liaison roles
• Ensured accurate daily cash handling and balancing
• Maintained professional standards in fast-paced hospitality environments
• Built strong guest relationships to enhance overall customer experience

Diploma - Hospitality Management - Radisson Sas Hotel & Resorts (2003)

Currently pursuing - Hospitality Training Program

High School Diploma - Mondale High School (1996)