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Harry Michael Connor

1/16 Albenca Street, Mentone, 3194

(PORTFOLIO) https://harryconnor.weebly.com/
harryconnor.melb@gmail.com (EMAIL)
(FB) www.facebook.com/harryconnormelbourne

M: 0403 539 974

Statement
I will fulfil my job role to the utmost degree whilst striving to learn as much as I possibly can from my
colleagues, sharing my skills and knowledge with the team and always leaving every customer or client I
meet with a satisfied smile on their face.
I will endeavour to help a business operate at maximum efficiency and grow to its fullest potential. I will take
full ownership of my position and treat the business as my own, inputting my passion, time and energy.

Qualities
Warm, outgoing and friendly manner and extensive written and verbal communication skills.
Ability to adapt to my surroundings very quickly, thrive under pressure and work at peak performance at all
times. To provide the highest quality customer experience to every patron, consistently.
Extensive wealth of hospitality knowledge, covering all areas of the industry from napkin folding to crowd
control.
Strong sense of time management and organisation. Is a stickler for notes and lists, and definitely not afraid
of paperwork.
Fantastic cocktail skills base and knowledge pool and responsible for the design of both signature recipes
and in depth menus at most venues worked. Up to date with modern trends and a huge fan of the
gastronomic cocktail movement, championing it in almost all menus written to date. Please see examples on
my portfolio website, address above.

Employment
The Adelphi Hotel & Om Nom Kitchen – Bar/Bev. Ops. Manager – May 2017 – January 2018

With my fantastic team I ran the Adelphi Hotel beverage program which includes Om Nom Kitchen and its
incredible cocktail and spirit offerings, our rooftop bar, pool deck and help to facilitate Mon Bijou, the city's
most unique bespoke penthouse function space.

Whilst in charge we reworked every recipe on the signature list, performed a relaunch and also launched a
tremendously popular gastronomic mocktail list. We re-staffed from scratch, outfitted with new equipment,
overhauled supplier relationships and commercial representation and even launched a new poolside rooftop
bar to run in tandem with the already super popular Mon Bijou.

Dion Chandler – Owner/Director – The Adelphi Hotel/Design Hotels Group – M: 0450 923 237
Mr. Hobson – Second Bartender/2IC – December 2016 – May 2017 – Part Time
I work two to three shifts a week at Mr. Hobson, manning the bar and running the cocktail section. I worked
closely with a select group of staff to satisfy the particular needs of our important clientele and regular
patrons.
Originally I began working for Mr Hobson in a consulting capacity to help them assess their drinks and
cocktail lists in tandem with the changeover from Noom Duck (their Vietnamese pop up initiative) back to Mr
Hobson. I stayed on to work weekends, help with functions and to help keep steering cocktail service in a
positive and sustainable direction.
Dipen Thakuri – Venue Manager – Mr. Hobson – M: 0498 091 663 – P:

Flemings Landscapes – Landscape Gardener – April 2017 – May 2017 – Full Time
I worked as a Landscaper for Fleming’s building a substantial park and playground reserve in Clyde North.
Our team was responsible for all construction and landscaping and the tasks were widely varied. We built
retaining walls, stone staircases, constructed steel gazebos as well as a large adventure playground. I loved
my time with Fleming’s but a change in my personal life and a move out of fringe suburbia made this job
much too complicated to continue, besides Hospitality was calling my name far too loudly.
Kenn Martin – Senior Project Manager – Fleming’s Landscapes – M: 0429 542 812

Perry Como – Head Bartender – March 2016 – December 2016 – Part Time
I worked two to three nights a week at Perry Como, manning the bar and performing the duties of primary
bartender. In a similar vein to Mr Hobson the focus of my time at Perry Como was to reinvigorate and refresh
cocktail service. We conceptualised an approach, reworked their recipes, trained the team and left the venue
in a much more capable situation than it was when we found it.
Lauraine Colley – Owner/Director - Perry Como – M: 0409 789 469

BELC. Group Pty. Ltd. – Landscape Labourer – March 2016 – April 2017 – Full Time
In early 2016 I decided to make a career change and head outside to pursue a long standing dream of mine.
I really enjoyed the broadening of my horizons, the mateship and brotherhood on site, and the ability to work
with my hands, creating something amazing from nothing.
It reinvigorated my fitness and refreshed my creativity, kick-starting my brain by giving me new goals to
achieve and a fresh outlook on life. I saw it as a fantastic new career path well worth exploring but knew that
I will always hold a special place in my heart for hospitality. I feel as though doing both at the same time
gave me a great advantage over a person who has only experienced one or the other respectively.

Paul Schwarz – Owner/Director - BELC Group Pty. Ltd. - M: 0430 286 211

The Bay Hotel – Duty Manager – April 2015 – February 2016 – Full Time/Salary
As a Manager at The Bay Hotel I worked alongside the core leadership team to lead a staffing group of over
thirty people operating a venue with a one hundred and fifty seat capacity restaurant, three bars, a dedicated
function space and a bustling beer garden.
Working six days a week, my duties included mentoring and monitoring staff performance, open and close
procedures, liaising between departments, raking of tills, count, consolidation and reconciliation procedures
and all that is expected of senior management.
Andre Chaaya – Owner/Director – The Bay Hotel – Mordialloc – M: 0422 387 040 – P:
The Bay Hotel – Bar Manager – March. 2014 – Apr. 2015 – Full Time/Salary
As Bar Manager my focus was to open the now well renowned beer garden, the writing of cocktail lists for
three separate bars and the intensive training of staff. I worked alongside the management team to
supervise, mentor and facilitate staffing and operations. I began a trend of simple yet delicious signature
recipes that has continued to develop up until this day.
Andre Chaaya – Owner/Director – The Bay Hotel – Mordialloc – M: 0422 387 040 – P:

Antique Bar – Cocktail Bartender – February 2013 – March 2014 – Part Time
My time at Antique was my first proper foray into the world of mixology. I learnt all the basics of quality
cocktail service and cut my teeth at signature cocktail design. Working with two of Melbourne’s best Sam
Falleti (1806 and Longroom) and Max Allyson (Lady Nelson and Boilermaker House) I learnt a tremendous
amount and developed my love for mixology and this corner of the hospitality industry.
Babs Falletti – Owner/Director – Antique Bar – Elsternwick – P: 9523 8999

Master Chef – Professionals – Head Bartender – July 2012 – February 2013 – Part Time
Whilst working with the Master Chef family I was in charge of setting up, stocking, organising, staffing and
maintaining the restaurant bar. With up to three staff members to assist in bar operation we were responsible
for all restaurant drink services. Whilst working in this environment I quickly learnt how to; adapt very quickly
to changing routines, work in a time sensitive environment such as that of a film set and maintain strict
regimen in all tasks performed to the international Master Chef standard.
David Jouy - Maître D/Restaurant Manager - David Jouy Consulting - M: 0429 393 119

Relevant Education
Australian Institute of Professional Education –
Diploma of Leadership & Management - BSB51915 - 12th December, 2016
Certificate III in Hospitality Management - SIT30713 - 12th December, 2016
Kangan Batman Institute of TAFE & Crown Hospitality Training College -
Provide quality customer service - SITXCCS002A - 5th December, 2009
Work with colleagues and customers - SITXCOM001A - 5th December, 2009
Crown's Hospitality Management - Learning to Lead Program - 2 wk. course, 2010
Sunraysia Institute of TAFE -
Certificate III in Hospitality (Operations) – THH33002 - 27th November, 2008
William Angliss Institute of TAFE -
Certificate I in Hospitality (Operations) – THH14578 - 2nd March, 2006
Certificate II in Hospitality (Operations) – THH21802 - 1st February, 2007
I hold the following up to date industry specific certificates:
Food Handlers certificate (completed 31/03/2014)
Responsible Service of Alcohol certificate (completed 04/02/2009 refr. 18/01/2014)
Australian Barista School – accredited five hour course (completed 19/03/15)
(Including an advanced skills and knowledge course featuring advanced coffee art)
I graduated with the VCE at Brighton Secondary College in 2006