monique rutene

Supervising the day to day activity’s of a high volume restaurant, conference and functions complex. In charge of staff training in all area’s including reception and the public bar. Ensuring professionalism and high quality is continually maintained.

Awarded New Zealand’s Hospitality Accommodation of the Year 2011. Providing impeccable hospitality service standards to a discerning clientele within a 5 star luxury environment. Making sure guests have a good first and last impression of the lodge and be seen as a main point of contact, dealing efficiently with inquiries and needs. Responsible for effectively developing, managing and leading the Lodge team to provide excellent service and relieving the General Manager.

One week work experience at Ezard after winning the 2010 apprentice of the year award allowed me to experience a fine dining restaurant in Melbourne, Australia. The Menu is of Asian influence and I was intrigued to work in an environment and with food I had not experienced before. TeageEzard’s recipes are incredibly detailed. Pages of ingredients, lengthy and complicated processes, and in some cases, days of preparation are required to achieve the final, beautiful, complex result. I was blown away by the flavour combinations and the thought put into each and every dish.

Responsible for the successful management of Conference and Incentive programs and/or domestic and international Weddings, Private Events, Key Trade Famils and Press/Media Trips To fulfill an onsite sales role with a focus on up selling to increasing incremental revenue Resort-wide and to support the Food and Beverage Manager in all areas of sales and operational activity to achieve sales objectives. Directs and coordinates all events while providing assistance to the staff in the event services, service and bar, to ensure all established service standards and procedures are implemented consistently and effectively

Responsible for assisting the F&B Manager in the overall operations of the Food and Beverage Department. Guiding a team of 20, responsible to train and develop the Colleagues to continually blow away our guests providing the highest level of service and knowledge. The nature of the role requires a strong operational leader who is charismatic on the floor and can engage guests; but also someone who is administratively solid and able to plan and execute strategies.

Reporting to the General Manger and apart of the Executive Leadership Team. I lead, train and develop the Food and Beverage, Conference, Events and Wedding Team of over thirty to strive for perfection by delievering unforgettable and world-class experiences in line with our buisness core values and One&Only standards. Responsible for the management of The Wolgan Dining Room - Fine dining resturant, The Country Kitchen - Casual restaurant and The Valley Bar Lounge & Terrace. Assisting the Regional Sales Office execution of Resort Activations, Incentives, Media and Trade Famils

National Certificate in Hospitality- Food and Beverage Service (Level 2) with strands in Food Service, Beverage Service, Table Service and Cookery basics, standards and skills . Work experience included.

Senior years NCEA Level 2 Achieved in English, Maths, Home economics, Physical Education, Dance NCEA Level 1 Achieved with Merit in English, Maths, Science, Health, Home economics, Dance