Responsible for the pre-opening and opening of Musu MCR, a Japanese modern fine dining restaurant and Omakase transitioning into an immersive “Nijikai” nightlife experience in the heart of Manchester. • Lead the hiring of over 60 members of staff across all departments, ensuring a comprehensive, high-level of training including core brand standards, in-depth product knowledge and compliance specific requirements.• Effectively budgeted, sourced and delivered all OS&E for the site, setting up and securing contracts with multiple suppliers.• Set-up and implementation of all tech and back end systems including Lightspeed EPOS, MarketMan, Workforce and SevenRooms.• The Successful delivery of several bespoke marketing based events showcasing the Musu product to acclaimed food critics, influencers, local and national press and lifestyle publications.• Corrected and revised budgeted forcasts and amended the opening dates, leading to the successful opening of the site despite large-scale supply chain issues.

A bespoke consultancy specialising in ground-up development of food and beverage concepts, implementation of brand franchising and operational overhauls of underperforming venues. Forging working relationships with five-star clients (Taj, Apex, Rotana, MacDonald and Elite Hotels) as well as independent operators (MFMS, Ramusake, Copper Dog, The Maine JBR, Jumeirah Restaurant Group, Hillhouse Brasserie and the Duck Hook), whilst facilitating a greater scope of work in events management, training services, staffing solutions and brand support.

Utopia Group developed, franchised and operated food and beverage concepts in Dubai. Pacha Ibiza Dubai was a 2500 cover, three-level venue consisting of a 400-cover fusion restaurant, cabaret show, night club and Rooftop lounge offering cutting edge DJ's and entertainment. Frioul Bistro Deluxe was a 240 cover mid-upper level concept with Michelin quality food and service, world-class cocktail bar and live jazz music.

An internationally recognised lifestyle group with its origins in modern Cantonese cuisine accredited with several Micheline stars. In addition to the Hakkasan concept, Hakkasan Group has the Ling Ling Lounge, Hakkasan Club, Sake no Hana, Yauatcha and additional brands in their portfolio.

Located on Palm Jumeirah, Community Club management (CCM) was responsible for the delivery of four stand-alone food and beverage venues along with four freestanding pool bar and grills venues and leisure facilities. Beach House Cabana, Bidi Bondi, Veda Pavillion and Barca Club provided residents and visitors with a diverse array of products with quality service at an affordable price point.

Raffles Dubai is a luxury, 5-star business and Leisure hotel with 248 room and suites based in Wafi City, Dubai consisting of eleven diverse F&B outlets.

Dubai’s iconic daytime lounge & night club located overlooking the world famous Burj Al Arab. With a capacity of over 400 covers and a loyal following, 360º became the benchmark for all others to follow.

• The development of operations to facilitate an increased in sales of up to 300%.• Managing up to 11 full-time members of staff and up to 30 contracted and temporary staff.• Participation and completion of Investors In People (IIP) and Scottish executive training courses.• On-site events management encompassing a variety of requirements. Event types include weddings, corporate events and team buildings, birthdays, social dinners, fundraisers and more. Event sizes range fro 20 - 600 pax. • The creation of 24-7Ltd Bar services including menus, promotional Literature, pricing structures and operational requirements.• The development of a fully active stock auditing system, incorporated with a new point of sales format.• The compilation of a new and concise staff handbook and related training and induction day.• Development of specific operational checklists and staff training requirements through needs analysis.• First aid training in emergency procedures and training in health and safety awareness.• Chairing of team meetings to facilitate ongoing product development both internally and externally.• The ordering of Stocks, operating equipment and Staff PPE.• The creation of systems to ensure high maintenance standards, recording of lost, broken or damaged goods, in and outgoing items and allowances.• Client liaisons both on and off the job.• The organisation of Staff Rotas and recording of employee hours for payroll.