Summary
Overview
Work History
Education
Skills
Languages
CULTURAL EXPOSURE
References
Websites
Timeline
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Anouscha Moreel

Anouscha Moreel

Victoria,BC

Summary

Dynamic and seasoned professional with over 20 years of experience in the hospitality industry. Expertise in leading front-of-house operations, enhancing guest satisfaction, and optimizing service standards. Robust networking and relationship-building talent, active workplace involvement and a flair for operating in a fast-paced hospitality environment lead to a successful leadership style and ability to develop and motivate multi-cultural teams and a customer-centric approach, ensuring memorable dining experiences in luxury and high-end establishments.

Overview

25
25
years of professional experience

Work History

Headwaiter-Assistant Maitre D'

Royal Caribbean Cruiselines
, Caribbean
09.2024 - Current
  • Company Overview: https://www.royalcaribbean.com
  • Assists the Restaurant Manager in the supervision of the restaurant personnel, ensuring total guest satisfaction regarding food quality, service, and overall customer satisfaction, reaching top ratings.
  • Directs, coaches, supports, supervises, evaluates, and is responsible and held accountable for the section of the restaurant.
  • I am supervising over 400 covers a night with a staff of 20 waiters and assistant waiters in the buffet restaurant. I am supervising up to 80 staff with over 4,000 guests a shift.
  • Making sure to visit every guest every night to ensure guest satisfaction, and to follow up with celebrations, special needs, and allergies.
  • Being thoroughly versed in company policies and procedures, including USPH, and making sure staff follows personal hygiene, uniform requirements, and time attendance.
  • Train the staff, and follow up in regard to service, food, and wine knowledge.
  • Supervised dining room staff to ensure exceptional guest service and satisfaction.
  • Coordinated dining reservations and seating arrangements for a seamless guest experience.
  • Trained new waitstaff on menu offerings and service protocols to maintain standards.
  • Managed inventory of supplies and equipment for efficient restaurant operations.
  • Communicated with kitchen staff to ensure timely food delivery and presentation quality.
  • Handled guest inquiries and complaints effectively to enhance customer relations.
  • Assisted in preparing special events and themed dinners for enhanced guest enjoyment.
  • Collaborated with management to implement service improvements and best practices.
  • Greeted customers, answered questions, and recommended specials to increase profits.
  • Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods.
  • Ensured that the dining area was properly set up with clean linens, silverware, and glassware.
  • Assigned serving staff to specific stations throughout the restaurant.
  • Communicated with hosts, bussers, and kitchen staff to prepare for and serve customers.

Maitre’ D

DEEP COVE CHALET
VICTORIA, CANADA
01.2014 - 12.2023
  • Company Overview: https://www.deepcovechalet.com/
  • Oversaw daily operations of the main dining room, ensuring seamless service and adherence to luxury standards.
  • Trained and mentored front-of-house staff, focusing on service excellence and guest engagement.
  • Collaborated with the culinary team to create and deliver exceptional dining experiences, aligning with the restaurant brand and reputation.
  • Handled guest complaints and feedback with professionalism, implementing improvements based on constructive criticism.
  • Achievements: Increased team efficiency by 15% through the introduction of streamlined processes and effective communication channels. Increased customer satisfaction by 35%.
  • Restaurant information: Restaurant could seat 120 plus at special occasions could be turned over to 300. The average cost per cover was $150. We had the largest wine cellar and oldest in a very large region. We welcomed the richest and most famous guests who even came with their yachts and helicopters to the restaurant. Our team consisted of around 8 staff and I reported to the owner / chef.

Real Estate Agent

Pemberton Holmes
Victoria
05.2004 - 12.2023
  • Company Overview: https://pembertonholmes.com/
  • Marketing strategies for properties, including advertising campaigns and open houses.
  • Prepared a comparative market analysis to estimate properties' values.
  • Current listings are available in the area using multiple online resources.
  • Property inspections are conducted to ensure compliance with applicable regulations and standards.
  • Negotiated purchase agreements and contracts with buyers and sellers.
  • Networks with appraisers, lenders, and home inspectors to facilitate real estate transactions.
  • Attended industry events, such as conventions and seminars.
  • Leads through networking activities, such as cold calls and referrals from past clients.
  • Responded promptly to client inquiries via phone or email.
  • Analyzed potential investment opportunities based on financial reports.
  • Achievements: Achieved an increase in sales of 50% by utilizing different sales platforms and building satisfactory relationships with customers through word of mouth, creating a loyal customer base that lasted my whole career.

Chef de cuisine

Edmonton Petroleum Golf and Country Club
Edmonton
05.2001 - 03.2004
  • Company Overview: https://petroleumgolf.ca/
  • Supervised food production to ensure quality standards were met.
  • Reviewed customer feedback and identified areas for improvement.
  • Developed and implemented new menu items to meet customer needs.
  • Analyzed financial statements to identify cost-saving opportunities.
  • Ordered supplies and equipment when necessary.
  • Developed strategies to increase efficiency in the kitchen.
  • Monitored inventory levels and placed orders as needed.
  • Managed staff of cooks, dishwashers, and other kitchen personnel.
  • Achievements: Created a better kitchen environment for the staff, as a result creating a better work atmosphere resulting in less staff turnover and better work results. Our guest where spending on average $100 and my team consist of 7+ we had a capacity of 350 guest.

ASSISTANT MAÎTRE'D

CUNARD CRUISE LINE (MS VISTAFJORD)
01.1998 - 12.2000
  • Company Overview: https://www.cunard.com/en-gb
  • Assisted the Maitre d' in overseeing daily front-of-house operations, ensuring exceptional service and guest satisfaction.
  • Managed guest reservations and seating arrangements, optimizing dining room occupancy while maintaining a premium guest experience.
  • Supervised and trained front-of-house staff, fostering a collaborative and high-performance work environment.
  • Coordinated special events and private functions, tailoring services to meet the specific needs and expectations of VIP guests.
  • Addressed guest complaints and feedback with professionalism, implementing improvements based on constructive criticism.
  • Developed strong relationships with guests Achievements: Creating lasting memories for guests and creating loyal customers. Increasing wine sales via suggesting pairing wines.
  • My team was 15+ in a restaurant with circa 650 covers.

CHEF TOURNANT

CUNARD CRUISE LINE (QE2)
01.1996 - 01.1998
  • Company Overview: https://www.cunard.com/en-gb
  • Rotated through various kitchen stations, including grill, sauté, garde-manger, and pastry, ensuring seamless operations and high-quality food production.
  • Trained and supervised kitchen staff across different stations, promoting cross-functional skills and high culinary standards.
  • Maintained strict adherence to health, safety, and sanitation standards, ensuring compliance with maritime regulations.
  • Achievements: Knowing the full kitchen operations of the ship helped me largely in the later stage of my career as a Assistant Maitre'D onboard with a full knowledge of all food preparations. My staff depended on the kitchen I was allocated at but most of my career I spend it at the Queens grill the staff consisted of 16+.

Owner High-end Restaurant

My self
Bavikhove
06.1990 - 09.1996
  • Regular inspections of kitchen facilities to ensure cleanliness, safety requirements are met as well as adherence to health codes, regulations set by state, local government agencies.
  • Trained and supervised kitchen staff in proper food preparation techniques and implemented effective marketing strategies to increase restaurant sales menus that featured local ingredients while meeting customer demands.
  • Potential hires and training for front-of-house positions such as servers and bartenders.
  • Maintained up-to-date knowledge of industry trends and best practices.
  • Maintained relationships with suppliers and distributors in order to secure best deals on orders placed.
  • Oversaw daily operations of the restaurant including staff scheduling, budgeting and inventory management.
  • Ensured compliance with all applicable laws, regulations and policies governing restaurants in the area.
  • Achievements: My restaurants where very successful I started 3 businesses 2 restaurants and a large catering business. My customers on average spend $100 and I managed a staff for each restaurant of around 10+.

RESTAURANT MANAGER AND CHEF

CABINET OF HOUSING
BRUSSELS, BELGIUM
01.1988 - 12.1990
  • Responsible for designing and preparing high-end, gourmet meals for the Minister’s Cabinet and VIP guests.
  • Ensuring the swift managing off the dinning room and events.
  • Developed and executed seasonal menus featuring locally sourced and international ingredients.
  • Managed all aspects of kitchen operations, including staffing, training, budgeting, and procurement.
  • Ensured the highest standards of food quality, presentation, and hygiene, adhering to strict dietary and safety guidelines.
  • Coordinated special events and state functions, providing bespoke culinary experiences tailored to the occasion.
  • Achievements: I created the busiest restaurant at the cabinet in Brussels as all the Ministers and delegates wanted to come and dine at my restaurant best service and food. The restaurant was a free restaurant funded by the Belgian government as a private restaurant for the ministers and there cabinets. My staff was depending events but on average 6+.

Education

Masters - Restaurant and Hotel Management

Red seal certificate -

Food and Hygiene USPH & UKPH

Food safe level 2

Real Estate Sales And Leasing

University of British Columbia
Vancouver, None

Skills

  • Adaptability
  • Strong communication skills
  • Personal integrity
  • Time Management
  • Product knowledge
  • Professional Management
  • Presentation Skills Project
  • Management

Languages

English, Dutch, French

CULTURAL EXPOSURE

North and South Africa, Canada, USA, All of Europe, Scandinavia, Russia, Estonia and most of the Caribbean Islands

References

References on Request

Timeline

Headwaiter-Assistant Maitre D'

Royal Caribbean Cruiselines
09.2024 - Current

Maitre’ D

DEEP COVE CHALET
01.2014 - 12.2023

Real Estate Agent

Pemberton Holmes
05.2004 - 12.2023

Chef de cuisine

Edmonton Petroleum Golf and Country Club
05.2001 - 03.2004

ASSISTANT MAÎTRE'D

CUNARD CRUISE LINE (MS VISTAFJORD)
01.1998 - 12.2000

CHEF TOURNANT

CUNARD CRUISE LINE (QE2)
01.1996 - 01.1998

Owner High-end Restaurant

My self
06.1990 - 09.1996

RESTAURANT MANAGER AND CHEF

CABINET OF HOUSING
01.1988 - 12.1990

Masters - Restaurant and Hotel Management

Red seal certificate -

Food and Hygiene USPH & UKPH

Food safe level 2

Real Estate Sales And Leasing

University of British Columbia

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Anouscha Moreel