Keely Monaghan

One of the iconic Whitsunday Islands located on the Great Barrier Reef, Palm Bay Resort is an intimate resort attracting tourists from all around the world.

• Exhibited proficient management skills as a relief manager for a remote island resort, entrusted with the oversight of operations in a distinctive and demanding environment.
• Occupied multiple pivotal roles encompassing front desk receptionist, food and beverage attendant, and housekeeper.
• Demonstrated adeptness in seam lessl y assimilating into diverse teams and job functions, swiftly acquiring competencies requisite for each role.
• Skillfull y administered all administrative tasks, encompassing dail y banking operations, email correspondence, and meticulous report generation.
• Spearheaded housekeeping endeavors under stringent time constraints, maintaining uncompromising standards of cleanliness, both autonomously and as part of a cohesive team unit

Pretty Valley Alpine Lodge is a ski holiday resort, providing accommodation and meals to over 70 guests. There is an in-house lodge for guest use, and a publicly- accessible pub run by lodge staff.

• Oversaw the in-house lodge bar and pub, to ensure continued full stock and continued operational efficiency
• Prepared for, carried out, and managed breakfast, lunch, and dinner services for over 70 guests. This included overseeing wait, dish, and kitchen staff and preparing the dining room areas
• Planned and coordinated breaks, end-of-shift, and coverage of all staff shifts in a cost-efficient manner while ensuring adequate workforce available for necessary tasks
• Assisted with new guest check-in process, welcoming and guiding arriving visitors, while answering any questions and assisting with transport of luggage

Fitzroy Island Resort is a popular tourist destination on the Great barrier Reef. The resort has three food and beverage venues and provides 3 meals a day for guests.

• Oversaw each shift and all front-of house staff, assigning roles and duties and coordinating end-of-shift times
• Liaised with kitchen and front-of-house staff to control the flow of service and number of tables to provide the best service possible
• Managed all table bookings and organization of the restaurant floor plan based on service needs