Anthony Carveth Email & Phone Number

Sydney, Australia

Part of RWR group, with Retail, Hospitality and Health divisions – Hospoworld operates across Australia and New Zealand. An end to end recruitment service for permanent appointments across all senior levels in FOH or BOH roles. We focus on quality over quantity and securing a lasting relationship with our clients.

Glebe, New South Wales, Australia

A stalwart of the Sydney dining scene, in operation for 10 years – delivering a consistently high level of service and a food offering that is on par with any restaurant of its type. Fresh, local produce and a carefully selected wine list that constantly evolves, while remaining familiar to the many regular guests it serves.

Sydney

My role at N&S involves working closely with many of the countries top producers, helping to deliver high quality, unique products and brands to many of the cities most renowned chefs and restaurants. In this role I have: • Driven strong sales results, and revenue growth month on month. • Leveraged my existing industry network contacts to bring top suppliers on board. • Increased the revenue growth of my top 10 clients by an average of 35% year on year.• Strengthened and expanded my professional network in the food & hospitality industry across both Sydney and regional Australia.

London, England, United Kingdom

Reviewed by Richard Vines for Bloomberg.com and Grace Dent of the Evening Standard. This 25-seater single concept Chicken Shop averaged 500 covers a week and fast became one of the hippest joints in London.http://www.bloomberg.com/news/articles/2015-09-07/three-michelin-star-french-chef-loves-east-london-chicken-shackhttp://www.standard.co.uk/goingout/restaurants/grace-dent-reviews-chick-n-sours-10247606.html

London, United Kingdom

In this role I was responsible for running a multifaceted, food led pub that boasted a 100 seat restaurant and one of the largest pub gardens in London. During my tenure I: • Reduced wage costs by 5% as a result of roster restructuring. • Increased bottom line by 4-5% YoY.• Streamlined the utilization of the venue resulting in record weekly, monthly & yearly revenue targets.

Giant Robot

Working part time at Giant Robot as a second job while I was also Assistant Manager at The Spencer gave me a great insight into the workings of different style of hospitality. Part of a group of bars that boasted some of the top bartender talent in London was an excellent experience. Learning a methodical and indepth approach to making and creating drinks was the base of an education that has given me a more rounded view of the industry as a whole. Monthly trainings on spirits categories has broadened my knowledge and deepened my appreciation for spirits, giving me an extra dimension to my hospitality experience as a whole.

Putney, London

The Spencer is a community pub on Putney Common that has a large local trade. We aimed to deliver high quality pub food that our locals could rely on for consistency and value. During the summer we were able to put some picnic benches on the common, which served as a great beer garden for us, it was a place you could come and enjoy a drink in the sunshine without feeling like you were at the pub at all, and was enjoyed by not only our locals, but by many who travelled to get there also.My main responsibilities revolved around staff, making rotas with adequate man-power for service and to come in at the expected staff cost was key. During service times I tried to maintain a relaxed and easy going manner, while still motivating my staff to deliver an excellent standard of service.