Elizabeth Long Hospitality Consultant
As the founder and Managing Director of my very successful café and catering business, Luscious Affairs, I have worked as an Events Manager, Caterer and Entrepreneur over the last twenty two years. A key component of Luscious Affairs has been event management which I have grown from a single client to representing sixty five percent of my overall annual revenue.
I have always had a very strong belief in personalised customer service, making people feel special, and I always have gone out of my way to meet the needs of customers and guests, no matter how small or big the request might be. I am a good listener and relate well to people from all walks of life, something that I have developed over years of dealing with people.
My training includes international qualifications including an Advanced Certificate in Hospitality Studies, a Cordon Bleu Certificate and a Swiss Diploma in Hotel Management, completed at the prestigious Blue Mountains International Hotel Management school.
As a Food & Beverage Hospitality consultant I have worked across hotels, resorts, restaurants and cafes. I specialise in building teams and or working on site with individuals and teams to upskill across all areas of food and beverage.
Menu development and working with kitchen brigades and Executive chefs to deliver a consistent and timely product to the customer.
I also work with nominated individuals to consider new and / or different approaches to standard operating procedures.
Consulting Experience
Portsea Village Bar & Grill – Aug 2021 – Dec 2021
Portsea, Victoria, Australia
Engaged as a consultant to assist the owner to relaunch after Covid 19.
Key Roles:
- Employ a new front of house team, providing training to reopen a 60 seat licenced restaurant.
- Collaborate and implement menus for the pool, in room dining, and the dining room
- To oversee and implement a new website, work on a new reservation and point of sale system.
- Create a wine, cocktail and beverage list.
- Engage appropriate suppliers, wine and glassware.
- Prepare and cost staffing rosters.
- Work with the team to maintain a dynamic and fast paced energy.
A very exciting opportunity to open The Botanic Cafe, Toorak with owner Cathy Han.If you are in the market for superclone Replica Rolex , Super Clone Rolex is the place to go! The largest collection of fake Rolex watches online!
Key Responsibilities:
- Build both a Kitchen & Front of house team.
- Provide in-house training
- Introduce suppliers ( food & beverage )
- Oversee the implementation of a website, reservations and point of sale system.
- Collaborate with owner and executive chef, to deliver a mouthwatering seasonal breakfast and lunch menu.
- Responsible to select and build a wine, cocktail and beverage list.
- Introduce sequence of service training for front of house.
- Promotions / social media and PR for both the soft and offical opening of the business.
- Maximise reservations / turnover of tables to reflect the best possible financial return.
- Work to ensure a personalised and professional delicious dining experience for guests.
Novotel Melbourne South Wharf – Hotel Consultant
Nov 2019 – Feb 2020
Key Achievements:
- Conduct an in-depth assessment of sequence of Food & Beverage service and operational efficiency across three departments.
- Identified and assessed opportunities within the existing operation and analysed competitors Food & Beverage offers in the immediate area.
- Identified Marketing channels to pursue potential growth opportunities for the hotel through digital marketing, social media and PR.
- Mentored and coached the Food & Beverage team to achieve excellence.
- Acted as an advocate for Food & Beverage Service.
- Prepared daily and weekly reports for both the General Manager and the Hotel Owner.
- Delivered a final detailed report of all assessments and achievements.
