Alumni News - Where are they now?
Anthony Cohen, Australia
(Completed studies at William Blue in 1996)
Anthony is currently working at Qantas Airlines as a Senior Scheduler B737 Operations. In this role, Anthony provides 24/7 high-level responsibilities for the management of all Boeing 737 Flight Crew (pilots), activities associated with disruption management and allocation of flying to support the Group’s flying programs.
Anthony is based in the Qantas Control Centre in Sydney with direct ’on shift’ responsibility for 56 aircraft and 655 crew. His role also manages the day of operations for recurrent training, test flights, charters, aircraft ferries and simulators for Qantas and their customer airlines.
Career Progression
- Current: Senior Scheduler B737 Operations, Qantas
- Manager Systems & Process – Loyalty Marketing, Qantas
- Customer Solutions Coordinator – Contact Centres, Qantas
- Senior Telephone Sales Consultant, Qantas
- Premium Telephone Sales Consultant, Qantas
- Marketing Coordinator, Astor Goldsbrough Apartment Hotel
- Guest Services Agent, The Sir Stamford Hotel Double Bay
- Reservations Supervisor, Hyatt Regency Sydney
Career Highlights
- Overseeing the multi-million dollar integration of the British Airways (South West Pacific) loyalty program to the Qantas Frequent Flyer Program
- Relaunch (2003) of the Qantas Frequent Flyer, Qantas Club and Chairmans Lounge Programs
- Winner of the annual Qantas Service Above and Beyond Award in 2000
- Coordinating the operations of the Emergency Response Call Centre (Qantas) in the wake of September 11 and subsequently, the collapse of Ansett Australia
- Being part of the pre-opening team for the Qantas Call Centre, Hobart
Best thing about your current role?
My current role exposes me to facets of the airline industry that I have not experienced before. Each day is unique and ensures that you are “always thinking”. There are also significant safety, regulatory, technical, customer, time and cost considerations, which each need to be considered in every decision. In addition, I love the lifestyle my role affords me and I can honestly say that I really do enjoy my work.
Your advice to students starting out in the industry?
Put 100% of yourself into everything that you do. Be open to new challenges and not averse to taking on new challenges even if it means little immediate reward. Whatever it is you choose to do, be passionate and professional in your approach and your actions.
Olivier Fernandez, France
(Completed studies at William Blue in 2002)
When I first came to Australia, I started the Billy Blue College English course before moving onto William Blue to study hospitality. The initial course helped me feel comfortable with English and at the same time, I discovered the ‘Aussie’ lifestyle and people. This course gave me confidence and I felt welcomed into the country.
When I started my hospitality course with William Blue, I went straight to the 3rd semester of the Advanced Diploma program. The Australian educational system is very different to the French. It was really nice to learn new things. The learning was fun and it was a pleasure thanks to the lecturers. I found them very helpful and attentive to my needs.
One of my fondest memories was my business plan and the ceremony! I felt so proud to be a student at William Blue. The course helped me mature and I felt that anything was possible. I continue to use the skills and experience that I learnt at William Blue.
My industry placement was at The Four Seasons Sydney. This was a great challenge for me. When I returned to France I worked for a five-star hotel called "Hotel de Crillon" as a Room Service Assistant Manager for 3 years. Today, I'm a Room Service Manager at "Le Meurice" which is now third of all five-star hotels in France. The challenges are big, but never unreachable...
I'm 29 years old and I feel very proud to be in this position at my age, working for this kind of Hotel. Obviously my background being French was very helpful, but my Australian experience helped me progress to manager. I now have a different view of how to manage staff and achieve excellence everyday with my team.
My vision is totally different thanks to my learning at William Blue College of Hospitality and Tourism. I will never forget what the college gave me… And trust me, I always encourage young people to travel to Australia. It was certainly one of the best experiences of my life!
There are so many things to say about my UNFORGETABLE EXPERIENCE at Billy Blue and Australia... I will never stop! Thanks again!
Ines Margarita Cabarrus
(Completed studies at William Blue in 2004)
Ines is currently Assistant F&B Manager, F&B and Beverage Lecturer at Enderun Colleges Inc. College of International Hospitality Management Manila, Philippines
Brief Job Description
I manage and set up the school training restaurant, Restaurant 101; conduct Wine Tasting Seminars and Cocktail Making Seminars for students, parents, and members of the press; train Banquet staff for events; organise and oversee a number of school cocktail events. I will also be teaching the F&B Service and Beverage Management classes.
Career Progression
- July 2005 – present: Current Role
- Feb 2005 – June 2005: Operations Manager, Sugi Japanese Restaurant, Manila, Philippines
- June 2004 – Dec 2004: Assistant Sommelier, Wildfire Restaurant, Sydney
- 2003: Operations Assistant Sugi Japanese Restaurant, Manila, Philippines
Career Highlights
- Definitely working in the fast paced restaurant business for starters; getting to serve and meet celebrities and VIPs
- Setting up, along with a prestigious restaurant owner, my own monthly wine and cheese club here in Manila, that has enjoyed success for over a year
- Having the opportunity to share my love and knowledge of wine with others
- Being featured numerous times in the Philippine Press
- Organising parties and events at the Hotel School
- Travelling to Shanghai, Korea, Dubai for business/school promotion
What is the best part about your current role?
I believe the best part of my current role is that I keep myself busy. There is certainly never a dull moment where I work, and the anticipation that grows as the opening of our school gets closer is riveting! I also love to work with people from so many sectors of the hospitality industry – from prominent GMs, to Marketing Directors, to facilities Directors – all of whom I have so much to learn from. Also, it is amazing to be part of something from the very beginning – I cannot wait until our first batch of eager students walks through our doors. This job is a perfect combination of my love for the hospitality industry and my passion for teaching.
Your advice to students starting out in the industry?
It’s a great world out there – full of opportunity. You have chosen such a wonderful and exciting career path that is currently one of the fastest growing global industries. You can travel wherever you want and meet so many fantastic people – the road is long and hard and it’s a lot of work, but it all pays off in the end. Don’t give up!
Adam Skinner, Australia
(Completed studies at William Blue in 2003)
Adam is currently working with Australia Leisure and Hospitality Group. They own 320 hotels around Australia and are owned by Woolworth and Carlton United. Adam’s title is Senior Assistant Manager at the Castle Hill Tavern. His responsibilities include managing 120 - 150 staff, recruitment, training, hiring, security, purchasing and stock control.
What did Adam like about William Blue College of Hospitality and Tourism?
The easy transition from High School to William Blue
The hands-on, face-to-face training in small classes, unlike university where there are big lecture theatres
The team environment
The broad syllabus to allow for more scope in your career
How did studying at William Blue College of Hospitality and Tourism help him?
Adam got his job at the Castle Hill Tavern whilst studying and working as a Bar Attendant. He approached his employer for more responsibility during his Industry Placement. When his employer noticed that he was a Hotel Management student at William Blue and one of his managers used to work at William Blue as a lecturer, Adam was given more training and responsibility by management and then promoted when a manager left.
The company he works for values their staff, offers training and recognises hard work. Adam is very satisfied with where his career has taken him.