RESUME
JON.A.MARTINEAU
2A PRIOR PARK GARDENS, ST. JAMES, BARBADOS
Telephone: 246-421-7455 Cellular: 246-230-3522
OBJECTIVE: To always look at the positive side of life in
achieving my personal goals and to make them come true. This
would include demanding excellence from those whom I lead
and demonstrating enthusiasm about their successes and
achievements as I do my own.
EDUCATION
1973-1976:
CONFEDERATION COLLEGE OF ARTS
AND TECHNOLOGY
Thunder Bay, Ontario, Canada: Diplomas in Hotel
Management and
Tourism Administration
1977:
CARIBE HILTON HOTEL INTERNATIONAL
San Juan, Puerto Rico
Food and Beverage Controller Training
1980:
INTERNATIONAL CENTRE FOR ADVANCED
TECHNICAL AND VOCATIONAL TRAINING,
Turin, Italy: Diploma in Hotel
Management
1983-1991:
PARTICIPANT OF SEVERAL MARRIOTT
CORPORATION SEMINARS, including:
-Introduction to Management, Washington, DC,
USA (1983)
-Advanced Management Seminar, Vail, Colorado,
USA (1985)
-Catering Successful Selling Seminar, Washington,
DC, USA (1986)
-Training as a facilitator in Total Quality
Management, Boston,
Massachusetts, USA (1988)
-Total Quality Management Seminar, New York,
NY, USA (1991)
2001
GRADUATE OF THE GENERAL MANAGERS’
PROGRAMME
Cornell University, Ithaca, N.Y., USA (June 2001)
2011
Currently pursuing the Executive Masters of
Business Administration program (EMBA) at the
University of the West Indies, Cave Hill School of
Business in Barbados.
Scheduled completion date – July 2014
2012
The Professional Development Programme –
Essential Skills For Leadership – Cornell University, Ithaca,
New York, N.Y., U.S.A. (June 2012)
PROFESSIONAL EXPERIENCE
March 1998- August 2014
ACCRA BEACH HOTEL AND SPA
General Manager
Responsible for the daily operations of a 224-room 4
star resort which
caters primarily to corporate, leisure and group
clientele.
Daily tasks include the leadership of 250 staff with
specific
focus on Customer Service and Sales and
Marketing.
Had the responsibility to oversee two expansion
developments and property upgrades in the past 5
years:
An 18-room extension and the refurbishment of 2 of
the restaurants
An 80-room extension with a spa, two additional
meeting rooms and the rebuilding of one of the
kitchens and one of the restaurants
The addition of an 80 seat fine dining restaurant
March 1995-Feb 1998
ST. JAMES BEACH HOTELS
General Manager
Initially at Coconut Creek (53 Rooms) then at
Crystal Cove (88 Rooms) St. James, Barbados
Responsible for the daily operation of a Luxurious
Resort
property, which involves managing a high quality
product,
controlling operational costs, preparing budgets and
periodic
classroom-style training in management procedures
and operations.
Feb. 1994-Jan. 1995
POINCIANA BEACH RESORT
Director of Operations – Negril, Jamaica
Managed a 130-room full service luxury resort
reporting to the
Owner/Managing Director. Responsible for the
leadership of
180 employees in maintaining standards, achieving
guest satisfaction and controlling costs.
Instrumental in providing leadership in taking the
resort from an E.P. property to the all-inclusive
concept. This process included opening two (2)
additional restaurants, facilitating training of both
management and line staff and setting up effective
daily cost controls.
Jun. 1993-Jan. 1994
HOSPITALITY CONSULTANT
Responsible for hospitality training and hotel
consultation on hotels, restaurants and bars in
Barbados, as well as throughout the Caribbean.
Worked as an associate consultant for Hotel
Management Services (HMS), Barbados and the
training arm of the Caribbean Hotel & Tourism
Association, the Caribbean Hotel Training Institute,
(CHTI), Antigua.
1978-1993
MARRIOTT HOTELS AND RESORTS
Director of Sales and Marketing – Marriott’s Sam
Lord’s Castle Resort, Barbados, 1992-1993
Responsible for the marketing of the resort in the
Caribbean, Central and South America. Had the
task of setting up a Marketing Department on
property which was an innovation. Hotel previously
had never been marketed in the above-mentioned
areas.
Supervision of two sales managers, one
administrative assistant, one catering supervisor and
six support staff.
Director of Food & Beverage – Marriott’s Sam
Lord’s Castle, Barbados, 1990-1992
Responsible for the operation of a US$ 5 million
food and beverage operations. Duties involved:
Responsible for the management of 180 associates,
in addition to 5 department heads, 20 supervisors
and assistant supervisors. Training, evaluation and
hiring of associates
Overseeing the daily operations of 3 kitchens, Room
Service, 5 bars and banquet department with a
5,200 sq ft ballroom
Preparation of annual budgets
Development of new strategies to increase local
business to the resort during off-season
1987-1990
MARRIOTT HOTELS AND SUITES
Director of Catering – Saddle Brook MarriottSaddle Brook, New Jersey
In charge of a staff of ten managers, service staff
and secretaries.
Responsibilities included hiring, training and
evaluation of personnel; direct responsibility for
conventions, meetings, social events, banquets;
development of new business; establishment of
marketing plans; preparation of departmental
budget.
In 1988, nominated for Director of the Year for the
New York region, named Saddle Brook Department
Head of the Year.
1986-1987
Senior Catering Manager – Long Island Marriott –
Uniondale, New York
Responsible for sales and for supervision of
banquet and catering operations.
1984-1986
Catering Sales Manager – Marriott’s Mark Resort –
Vail, Colorado
In charge of sales ( social events, including outdoor
parties).
1981-1984
Director of Restaurants – Marriott’s Sam Lord’s
Castle, Barbados
Responsible for three restaurants, five bars/lounges,
room service; planning of menus; booking of
entertainment; inventory and purchasing;
establishment of budget; hiring, training, scheduling
and evaluation staff.
1979-1982
Convention Sales Manager – Marriott’s Sam Lord’s
Castle, Barbados
Responsible for coordinating activities, special
events ( hotel check-in and check-out; food and
beverage).
1978-1979
Assistant Catering Manager – Marriott’s Sam
Lord’s Castle, Barbados
1976-1978
HILTON INTERNATIONAL – Barbados
Food and Beverage Controller
Total responsibility for the food and beverage
storeroom, the finances; purchasing and inventory
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PROFESSIONAL MEMBERSHIPS/AFFILIATIONS
Member of the Marketing Committee of the
Barbados Hotel & Tourism Association
Board Member of the Caribbean Hotel and Tourism
Association
Board Member
Department
of
the
National
Insurance
Board Member of Crime Stoppers Barbados
Member of the Marketing Committee of the
Caribbean Hotel and Tourism Association
Member of the Sunshine Optimist Club
Former President of the Barbados Hotel & Tourism
Association
PROFESSIONAL ACHIEVEMENTS
Recipient of the Barbados Hotel & Tourism
President’s “Lifetime Achievement Award”
for an outstanding contribution to the growth and
development of the Barbados tourism industry