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Online at

http://michaeldavitt.ie/blog

Password ( Project Manager )

+

http://www.slideshare.net/

mikeadavitt/michael-a-davitt-16436449

38 Gilford RoadSandymountDublin 4Ireland

Mobile: 087 639 1607

http://ie.linkedin.com/in/mdavitt/

mdavitt@michaeldavitt.ie

http://twitter.com/mikeadavitt

http://miichaeldavitt.ie/blog

MICHAEL DAVITT CURRICULUM VITAE

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WHAT’S FOLLOWING

Contact Details 1

Education 3-4

Employment 5-14

References 15

Other Details 16

Summary 17

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Prince2 Project ManagementA process-based method, non- proprietorial, for effective project management, a popular standard for public projects2013

Diploma (Degree Level) Project Management Project Management, Business Analysis, User Centred Design, Creativity & Innovation. Commercial software project through working with industry partners in a cross disciplinarial team to create a real world product2012-2013

Comptia Network + (N10-004)The exam covers network technologies, installation and configuration, media and topologies, management, and security.

Comptia A+ (220-701 & 220-702)The fundamentals of computer technology, installation and configuration of PCs, laptops and related hardware. Also required skills tested are installation and configuration of PC operating systems, as well as configuring common features (e.g. network connectivity and email) for mobile operating systems Android and Apple.2012

EDUCATION

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EDUCATION

Diploma in Digital Marketing Post-Graduate diploma from the Digital Marketing InstituteOnline marketing, online reputation management, social media, communications, advertising 2011 - 2012

Certified Diploma In Accounting & Finance Accounting, Finance & Business Planning For Managers1998-2001

Diploma In Hotel Management (D.I.T.)Diploma In Business Studies (N.C.E.A.)Dublin Institute of Technology1989-2001

St Michael’s College, Dublin1981-1989

Certifications for Safety of Life at Sea (SOLAS)2001-2005

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EMPLOYMENT

Walter Raleigh Hotel is one of the oldest hotels in Ireland, and most dominant in East Cork in recent years. The 41-bedroom hotel features a thriving bar, a ballroom catering for 400 people, restaurant and conference facilities catering up to 450 people.  The hotel was acquired by an American-based Solicitor and former Boston politician in 2005, and went in to receivership in 2011 due to non-operational property loan-issues. While asked to remain in the post as General Manager by the appointed Receivers, I decided to explore alternative opportunities.

Reporting to the non-domiciled owner, role involved managing all day to day operations of the business, managing four direct line Managers, with overall responsibility for c. 65 staff at the peak.

General Manager (‘07-’11)Deputy General Manager (‘06-’07)

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EMPLOYMENT

• Established myself as figurehead for the hotel

• Sole responsibility for developing sales, marketing and business plans for all aspects of the business including hotel occupancy, food & beverage, conferencing and banqueting

• On going yield management for hotel (setting price parameters for direct reservations and online portals subscribed to)

• Analysed and monitored traffic flow to the business (via web analytics and in-house hotel management system tools)

• Attended promotional /sales exhibitions throughout Ireland

• Facebook - established an active Facebook profile, engaging with c.4000 predominantly local fans

• Established working relationships with all major local tourist and activity service providers

SALES

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• Promoted hotel at major Trade Fairs/ Shows, developing strong relationships with leading Tour Agents for ad-hoc business, focussing on niche operators

• Established two new tour series for hotel in 2011/12

• Successfully established the hotel as a major angling venue, hosting two major provincial championships

• Managed e-marketing campaigns composing both email and social media promotions

• Hosted a ‘Brides of Franc’ wedding reception and a Katie Taylor Boxing Tournament

• Established a culture of inventiveness and innovation

SALES

EMPLOYMENT

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EMPLOYMENT

• Improved and maintained Food Margins by 6% and Beverage Margins by up to 9%

• Consistently achieved operational profitability up to August 2011, despite severe

economic conditions since 2008

• Maintained labour costs at budgeted percentage despite downturn

• Successfully refurbished the main bar at minimal cost

• Streamlined food ordering and reconciliation activities

• Effectively managed energy costs through rate management/price hedging and in-house conservation

• Introduced a new effective website at minimal cost

• Streamlined and centralised all purchasing activities

• Successfully managed staff number reductions at minimal cost, and a seasonal mid-week

OPERATIONS

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EMPLOYMENT

FINANCIAL • Streamlined and automated accounts, payroll & reconciliation processes

• Effective working capital management, eliminating the requirement to avail of an overdraft facility

• Significantly reduced legacy bad debts and improved collections procedures and credit control

• Negotiated improved terms with key creditors

• Acted as main point of contact with third party professional advisors (Accounting/ Legal)

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EMPLOYMENT

• Responsible for the servicing of all sea safety equipment under IMO, SOLAS and Department of Marine Regulations.

• Duties included all accounts and administration of a hire fleet of sea safety equipment.

• Introduced search and rescue products both for sales and servicing.

• Sales – marketing, advertising and sale completion

• Financial Accounts preparation

• Investigated and negotiated with a large state-body

• Increased sales substantially in a high margin sector

Midleton Marine

Services & Sales Manager ( 09/01-10/06 )

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EMPLOYMENT

The Bridge Hotel General Manager ( 09/00-09/01) 1-year contract

• Primary duties entailed negotiating and developing relationships with existing and new tour operators and local corporate businesses

• Liaising with Bord Failte over procedure changes

• Responsible for the complete operation of the hotel.

• Increased bar margins and sustained food gross profits.

• Reduced labour costs

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EMPLOYMENT

Benners HotelGeneral Manager ( 11/99-08/00)

• Approached for the position of General Manager by the Group Operations Manager

• Responsible for the complete operational running of the hotel and for the change-over and implementation of Choice Hotels operational policies, standards and strategies

• Introducing the brand name and the successful re-naming of the hotel

• Other duties included the development and establishment of control systems and standards throughout the hotel including the night-club and improving GP% throughout the property

• Other responsibilities involved new business development, sales and marketing, financial forecasting, hotel directional strategies, employment of management and miscellaneous ad-hoc duties

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EMPLOYMENT

The Imperial Hotel Deputy General Manager ( 05/96-01/99)

• Approached by my previous General Manager (Imperial Hotel) to aid turnaround.

• Responsible for all operations within the hotel including a large night-club and all staff

• Improved food and beverage margins substantially due to marked increase in sales and control of costs

• Achieved the IHF Quality Employer Programme and reduced labour costs

• Improved operational standards including the introduction of key procedures including cash control and accurate stock-taking systems

George Hotel Deputy General Manager ( 02/99-11/99)

• Responsible for all operations with particular emphasis on Food and Beverage improvements.

• Increased food & beverage margins. • Introduced and maintained the Irish

Quality Employer Programme and systemised Food and Beverage Control.

• Other duties included the management of conference and banqueting activities both within the hotel and at other locations including

the outside functions/conferences.

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EMPLOYMENT

Hilpers Original FoodsOperations Manager( 02/94-05/96)

• Oversaw all units within the contract catering company including industrial place canteens, coffee shops, restaurants and bars.

• Other responsibilities included increasing quality standards, introducing Food and Beverage control, increasing margins throughout the units, running the successful outdoor catering operation and the development of new contracts.

Pembury Resort HotelFood & Beverage Manager( 02/94-05/96)

• Responsible for bars and restaurant operations and also co-ordinating and supervising conference and banqueting activities.

• Reduced labour costs and increased bar surpluses due combined with a successful increase in bar margins.

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REFERENCES

Walter Raleigh Hotel

Richard A. Voke

+1 6178847181 /+1 6178770391

rav@aol.com

George Hotel / Imperial Hotel

Sean Lally

( Strand Hotel, General Manager )

061 421800

Hilpers Original Foods Ltd

01 2352210 / 086 2560391

rh@hoopercatering.com

Hooper Catering

Watson House, Watson Road

Killiney, Co. Dublin

Pembury Resort Hotel

+44 (0)844 815 9074

info@mercuretunbridgewells.co.uk

8 Tonbridge Road,Pembury,Tunbridge Wells

Kent TN2 4QL

Midleton Marine Ltd

Sold

Quality Benners Hotel

Closed-Down

All Employment may be contacted

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HOBBIES & INTERESTS

ACHIEVEMENTS

Rugby, Squash, Hurling, Windsurfing, Scuba Diving, Current Affairs.Member ofBective Rangers Rugby Club, Donneybrook Mount Pleasant Racquet Club, Ranelagh

• Sports Officer for Dublin College of Catering with responsibility for all sporting

activities. Electable office.• Captain of College rugby team successful in winning Catering Cup• Treasurer of College S.U. Committee• Team member of Bective Rangers, Donneybrook successful U19’s

rugby squad• Search & Rescue Diver PADI & CFT• London Guildhall Award in public speaking

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SUMMARY

• Quick Learner• Self motivated• Dependable• Calm under pressure /

stress• Optimistic Attitude• Enjoy Deadlines• Objective• Responsible

• Integrity & Trustworthy• Conflict & Resolution Skills• Leadership skills• Team Player• Time Manager• Clear & achievable goals• Competitive