Part of Greene King’s Chef & Brewer brand. The Fox Inn is a busy local pub catering for both drink and food customers in rural Worcestershire.- Promoting a high standard of professionalism and customer service to ensure satisfaction and repeat business- Direct management of a team of 25 both Front and back of house.- Onsite staff labour management (using team hours labour software)- Absence/Holiday/Payroll tracking- Staff Training- 1-2-1 staff reviews- Staff disciplinary - Leading team meetings- Stock taking using Aztec system on weekly basis achieving targets- Accountable for P&L as well as on site cash.- Financial reporting (using concur system) - Responsible for the management of the pubs building facilities and surrounding grounds, including risk assessments to ensure compliance with health and safety regulations.- Strict enforcement of the highest standards of facilities and cellar management, maintaining 5* Food Hygiene Safety standard as set by the local council.- Venue hosting including capacity management.- Implementation of new processes to ensure more efficient and effective working practices within the pub.- Responsible for the successful hiring of a new BOH/Kitchen manager to help raise the catering standards and sales in the pub.

Part of Mitchells & Butler’s Vintage inn chain, set in a rural part of Worcester.- Promoting a high standard of professionalism and customer service to ensure satisfaction and repeat business- Direct management of a team of 20 both Front and back of house.- Onsite staff labour management (using the PPS IT system)- Absence/Holiday/Payroll tracking- Staff Training- 1-2-1 staff reviews- Staff disciplinary - Leading team meetings- Stock and consumables ordering and management (utilising SWS IT system)- Accountable for P and L as well as on site cash.- Financial reporting (using ABS IT system) - Responsible for the management of the pubs building facilities and surrounding grounds, including risk assessments to ensure compliance with health and safety regulations.- Strict enforcement of the highest standards of facilities and cellar management, maintaining 5* Food Hygiene Safety standard as set by the local council.- Venue hosting including capacity management.- Implementation of new processes to ensure more efficient and effective working practices within the pub.- Responsible for the successful hiring of a new BOH/Kitchen manager to help raise the catering standards and sales in the pub.

Part of Mitchells & Butlers Vintage Inn chain, the Bumble Bee is a premium country pub serving the local community and the adjacent Holiday Inn.- Full management responsibility of the pub, including all aspects of both front of house and back of house.- Promoting a high standard of professionalism and customer service to ensure satisfaction and repeat business- Direct management of a team of 25 across front and back of house.- Onsite staff labour management (using the PPS IT system)- Absence/Holiday/Payroll tracking- Staff Training- 1-2-1 staff reviews- Staff disciplinary - Leading team meetings- Stock and consumables ordering and management (utilising SWS IT system)- Accountable for P and L as well as on site cash.- Financial reporting (using ABS IT system) - Responsible for the management of the pubs building facilities and surrounding grounds, including risk assessments to ensure compliance with health and safety regulations.- Strict enforcement of the highest standards of facilities and cellar management, maintaining 5* Food Hygiene Safety standard as set by the local council.- Venue hosting including capacity management.- Implementation of new processes to ensure more efficient and effective working practices within the pub.- Responsible for the successful hiring of a new BOH/Kitchen manager to help raise the catering standards and sales in the pub.

Part of Mitchell and Butler Ember Inns chain, the Burnt Post is a busy local pub catering for both drink and food customers in a prominent location in South Coventry.- Full management responsibility of the pub, including all aspects of both front of house and back of house.- Promoting a high standard of professionalism and customer service to ensure satisfaction and repeat business- Direct management of 12 FOH and 4 BOH staff – increased to 17 FOH during Christmas period.- Onsite staff labour management (using the PPS IT system)- Absence/Holiday/Payroll tracking- Staff Training- 1-2-1 staff reviews- Staff disciplinary - Leading team meetings- Stock and consumables ordering and management (utilising SWS IT system)- Accountable for P and L as well as on site cash.- Financial reporting (using ABS IT system) - Responsible for the management of the pubs building facilities and surrounding grounds, including risk assessments to ensure compliance with health and safety regulations.- Strict enforcement of the highest standards of facilities and cellar management, maintaining 5* Food Hygiene Safety standard as set by the local council.- Venue hosting including capacity management.- Implementation of new processes to ensure more efficient and effective working practices within the pub.- Responsible for the successful hiring of a new BOH/Kitchen manager to help raise the catering standards and sales in the pub.- Achievement of several milestones while managing pub- New sales record set for the Christmas- NODS record broken for the December period.

Part of Mitchells & Butler s prestigious Vintage Inns chain, the Robin Hood is one of leading pubs in its district serving a strong range of food and drinks and pulling in a clientele from a wide area of Worcestershire. - Day to day management of the pub, including all aspects of both front of house and back of house.- Promoting a high standard of customer service to ensure satisfaction and repeat business- Direct management of 15 FOH and 5 BOH staff- Onsite staff labour management (using the PPS IT system)- Absence/Holiday/Payroll tracking- Staff Training- 1-2-1 staff reviews- Staff disciplinary - Leading team meetings- Stock and consumables ordering and management (utilising SWS IT system)- Accountable for P and L as well as on site cash.- Financial reporting (using ABS IT system) - Responsible for the management of the pubs building facilities and surrounding grounds, including regular risk assessments to ensure compliance with health and safety regulations.- Strict enforcement of the highest standards of facilities and cellar management, maintaining 5* Food Hygiene Safety standard as set by the local council as well as the internal Vintage Inn 4* CMI rating. - Implementation of new processes to ensure more efficient and effective working practices within the pub.- Venue hosting including capacity management.- Holiday/Sickness cover for food preparation. - Representing the pub at regional meetings and reporting back on the detailed agenda.- In charge of the roll out of a new breakfast line resulting in an increase in revenue.- Revenue increase year on year throughout role, regularly over achieving on company forecast.- Organisation of successful summer 2011 onsite cask ale festival, including procurement of beer, event marketing and operational management.- Best Pub in District Q1 2012, regular winner of regional and annual awards, exceeded targets on online customer ENPATHICA satisfaction surveys.

Part of Mitchells & Butler’s prestigious Vintage Inns chain, the Red Lion is a local institution, a traditional country pub catering to a demanding local population in the affluent commuter village of Alvechurch. - Day to day management of the pub, including all aspects of both front of house and back of house.- Promoting a high standard of customer service to ensure satisfaction and repeat business- Direct management of 20 FOH and 6 BOH staff- Onsite staff labour management (using the PPS IT system)- Absence/Holiday/Payroll tracking- Staff Training- 1-2-1 staff reviews- Staff disciplinary - Leading team meetings- Stock and consumables ordering and management (utilising SWS IT system)- Accountable for P and L as well as on site cash.- Financial reporting (using ABS IT system) - Responsible for the management of the pubs building facilities and surrounding grounds, including regular risk assessments to ensure compliance with health and safety regulations.- Strict enforcement of the highest standards of facilities and cellar management, helping maintain 5* Food Hygiene Safety standard as set by the local council as well as the internal Vintage Inn 5* CMI rating (regularly achieving 100%). - Implementation of new processes to ensure more efficient and effective working practices within the pub.- Venue hosting including capacity management.- Holiday/Sickness cover for food preparation positions including grill chef and other role needed in the kitchen. - Representing the pub at regional meetings and reporting back on findings.- Responsible for promotion, bookings and onsite management of the pubs private function room, catering for 20-100 guests attending diverse events ranging from weddings and funerals through to conferences and parties. - Helped manage several renovations and rebrands, promoting the pub within the community.- Responsible for the highest number of covers sold on Christmas day companywide (record still held)