Micheal Dawkins

General Manager Patrick Hardy is pleased to welcome Michael Dawkins to the role of Food & Beverage Director, Hyatt Regency Sanctuary Cove.

Michael boasts twelve years food and beverage experience at sister resort Hyatt Regency Coolum.

“Michael has an unprecedented knowledge of Food & Beverage in a hotel environment and we are extremely pleased to have him join our management team here at Sanctuary Cove,” said Patrick.

As Director of Food & Beverage, Michael will overlook all aspects of food and beverage for the hotel including The Fireplace; Cove Cafe; The Verandah Bar; The Pool House; Room service, Functions & events; and the Hyatt owned Masthead Bakery in The Marine Village.

During his time at Hyatt Regency Coolum, Michael worked in various roles which included Banquets Manager, Assistant Food & Beverage Director and Director of Catering.  Previous roles included Restaurant Manager at Palm Cove Travelodge in Cairns; Room service Supervisor at Jupiter’s Casino; Banquets Supervisor at Travelodge Surfers Paradise; and Restaurant Manager at Lowwood Hotel in England.

Michael will be using his skills and knowledge to further enhance the premium dining experience offered at the five-star resort.

Below is Michael’s Recipe for Success:

Why did you become a Director of Food & Beverage?
It was a new challenge and saw an opportunity at Hyatt Regency Sanctuary Cove to enhance the product and to mentor the Food & Beverage team.

What is your proudest achievement?
Executing CHOGMS (Commonwealth Heads of Government Meeting) at Hyatt Regency Coolum serving the Queen and dealing with a number of multicultural differences and characters AND on a personal note, my daughter was born during this event.

What makes you different from your competitors?
Passion for the customer to have the best possible experience.

Biggest stuff-up?
Letting my wife convince me to have traditional wedding rather than a beach wedding and setting a gala dinner where 700 people arrived and only had seats for 650!

How old were you when you first started in this industry?
Under age 16 – nightclub (glassy/ bar)

Favourite place to eat/drink and why?
My place because it is so relaxing after a hard day at work.

What gets you up in the morning?
My kids!

What advice would you like to instill to the next generation?
Work hard, have the passion and it doesn’t all come on a silver platter!

Favourite tool in the kitchen?
Knife and wok

A cookbook/resource you can’t live without?
Cordon bleu cookbook

Earliest influence?
My mother and her amazing cooking

What career would you have followed if you didn’t make it here?
Air force pilot – they wouldn’t let me fly, I missed passing my exam by 3 points, I could only be the Goose out of TOP GUN being navigator.

BUSINESS
What is your philosophy for success?
Passion, passion and working hard

Most treasured business tip
Lead by example and listen to your staff’s needs

Why do your customers keep coming back?
Customer care with genuine service

TRENDS:
Favourite ingredient/s and why?
Seafood, coriander and chilli because you can do anything with these ingredients

What’s in?
Boutique beers and fine whiskey

What’s out and why?
Sav Blanc, apparently the Chardonnay is fighting its way back.

INDUSTRY
What would you like to see more of in this industry and why?
Professionalism and to show a little more respect for the industry (training and mentorship programs

What are your thoughts on customers and how they perceive the industry?
It is a buyers market due to GFC. They perceive us now as a barging tool with the blur between three, four and five star rated hotels.