This role incorporates managing and overseeing all operations (FOH and BOH) of two high volume, fast-paced hospitality venues in Melbourne. It also involves working closely with the director, CFO, executive chef and venue management teams to ensure the smooth and efficient operation across all facets of the business. Responsibilities- Annual management performance reviews- Address employee demands and grievances - Sole responsibility of all HR functions- Forecast and review annual budgets in collaboration with finance team- Develop relationships with key brand managers- Oversee marketing department for all events and material- Develop and implement workplace policies and procedures - Motivate and manage all management employees to the best of their ability- Ensure that all KPI's are met on a regular basis - Collaborate with cleaners, contractors and venue maintenance staff

Opening in February 2018, The Albion is Melbourne’s newest lifestyle venue, sprawling three incredible levels with a capacity of over 600. As the venue manager I was responsible for the recruitment and training of all front of house staff (full time, part time and casual) and creating a management hierarchy structure. Responsibilities- Developing a system of operations to ensure the best possible product and service can be provided to enhance customer experience. - Creating operational procedures to ensure that Key Performance Indicators can be met- Recruitment and training all front of house staff including Duty Managers, Supervisors, Bar Staff, Function Staff, Booth Staff and Floor staff- Creating induction manuals, training programs, job descriptions and policies and procedures- Creating and managing weekly staff rosters for up to 80 staff- Manage a security team for up to 15 members on any given shift.- Design and constant update of the POS system

Located in the heart of the iconic Swan Street in Melbourne and only moments away from Melbourne’s sporting and concert arenas. My responsibilities included managing all bar and floor operations. Managing staff wage costs to ensure the venue is achieving weekly KPI’s and oversee the ambiance of the venue including music, lighting and temperature.Responsibilities- Liaising with head chef and kitchen team on policies, procedures and functionality to ensure the best product is delivered to the customer in an efficient manner.- Creating induction manuals, training programs, job descriptions and policies and procedures.- Developing relationships with suppliers and sales representatives- Maintain a high profile in the outlet. Establish a rapport with all members and guests and potential members to encourage repeat business.- Manage the ambiance of the venue to ensure the best quality product is delivered on a consistent basis.- Create and manage weekly rosters

Melbourne’s iconic nightlife venue. In this role I was responsible for all bar and floor operations. I managed and supervised all casual staff through 4 bars on 2 different levels. The key responsibilities included creation and implementation of operational policies and procedures.. Recruitment, training, development and motivation of all casual employees, rostering and shift management.

• Analyze the operations and suggest improvements• Review work of subordinates and ensure established procedures and policies are followed• Handle guests complaints and comments• Managing staff wages and meeting weekly KPI’s• Ensuring the efficient operation of one of the busiest sports bars within Melbourne• Creating and Implementing new policies and procedures to increase staff efficiency• Control supplies and check adequate supply of outlet items• Overseeing the ambiance of the venue: music, lighting and temperature