Anouscha Moreel
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
38
38
years of professional experience
Work History
Headwaiter / Assistant Maitre'd Restaurant Manager
Royal Caribbean
Miami, FL
02.2024 - Current
- Assists the Restaurant Operations Manager in the Supervision of the restaurant personnel and ensuring total guest satisfaction regarding food quality and service and overall customer satisfaction reaching top ratings.
- Directs, coaches, supports, supervises, evaluates and be responsible and be held accountable for the successful operation of the Restaurant including main Dining room, Windjammer buffet and USPH inspections.
- Making sure team visit every guest every night to ensure guest satisfaction and follow up with celebrations and special needs and allergies. Dealing with complains in a timely matter.
- Being thoroughly versed in company policies and procedures including USPH, making sure staff follows personal hygiene and uniform requirements, time attendance.
- Train the staff and follow up in regard to service, food and wine knowledge.
- Https://www.royalcaribbean.com
Maitre’ D
Deep Cove Chalet
Victoria, Canada
01.2014 - 12.2023
- 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.
- Https://www.deepcovechalet.com/
- 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 (Part time)
Pemberton Holmes
Victoria
05.2004 - 12.2023
- Marketing strategies for properties including advertising campaigns and open houses.
- Prepared comparative market analysis to estimate properties' value.
- Current listings available in the area using multiple online resources.
- Property inspections 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.
- Https://pembertonholmes.com/
- Achievements: Achieved an increase of sales of 50% via utilizing different sales platforms and building satisfactory 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
- Supervised food production to ensure quality standards were met.
- 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
- Https://petroleumgolf.ca/
Assistant Maître'D
Cunard Cruise Line (MS Vistafjord)
01.1998 - 12.2000
- 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
- Https://www.cunard.com/en-gb
Chef Tournant
Cunard Cruise Line (QE2)
01.1996 - 01.1998
- 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.
- Https://www.cunard.com/en-gb
- Achievements: Knowing the full kitchen operations of the ship what 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
Skills
Adaptability
Strong communication skills
Personal integrity
Time Management
Successful coaching
Product knowledge
Professional Management
Presentation Skills
Project Management
Data analysis
Languages
English
Dutch
French
Interests
Travel, Cooking, Cycling, Swimming, A good movie
Accomplishments
- Won the competition among Hotel schools in Belgium as best waitress and Maitre 'D in 1985 where I was appointed to serve the King and Queen of Belgium as well as the Pope and many delegates.
CULTURAL EXPOSURE
North and South Africa, Canada, USA, All of Europe, Scandinavia, Russia, Estonia and most of the Caribbean Islands.
Timeline
Headwaiter / Assistant Maitre'd Restaurant Manager
Royal Caribbean
02.2024 - Current
Maitre’ D
Deep Cove Chalet
01.2014 - 12.2023
Real Estate Agent (Part time)
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