I opened an independent wine shop in 2016 with another branch added to the portfolio in Ramsbottom in 2017.Predominantly an operation role with a big part of wine buying and hosting over 100 in store tastings a year.In addition to running the shops I also host wine training off site for other businesses.

At Hammonds I took on the role of BDM looking after excising accounts in Manchester and targeting new business within a family owned wholesaler company.Part of the role was looking after an ever growing agency brand portfolio and growing the awareness of the brands within the north of England.I was able to assist my MD in developing our wine offering and due to my cocktail background we can offer potential customers training and menu development.

Hotel Gotham is a newly opened 5 star boutique hotel with a private members club on the rooftop of the iconic art deco Midland Bank building on King Street. Here I was given full creative license with a new opening which is a very exciting opportunity. I designed all drinks and cocktail lists and picked all the beautiful cocktail equipment and glassware for the hotel. I was also tasked with the recruiting and training of the team at Club Brass.

Epernay is a well-established high volume luxury champagne and cocktail bar with over 100 champagnes on the menu. Here I was head hunted to replace the departing manager. In my time with the company I’ve improved my operational management skills. My responsibilities include: Recruitment, training and discipline of staff, orders and stock management, networking with brand ambassadors and champagne house representatives in a busy and highly competitive industry. Also I take an active role in the marketing and promotion of the bar, as well as organising private and corporate events such as my own “gastro night” working closely with some very talented chefs

The Liquorists are a Manchester based consultancy company who are passionate about showcasing premium drinks based brands to both consumer and industry clients in a progressive and expanding market. In my role with the Liquorists I host cocktail master classes and tasting sessions, most notably hosting and organising the spirit trails for consumers and bartenders. Guests are taken to five bars and sample five different brands and cocktails where I present the history and production of each product before creating a cocktail to showcase its quality.

Socio Rehab was one of the finest cocktail bars in North West England, with a large following of customers from far and wide, seeking original and professionally made cocktails from the finest brands and fresh produce. At Socio I fine-tuned my mixology skills, working alongside a team of world class bartenders, also involved in day to day running of this busy cocktail bar, processing orders and deliveries, cleaning and preparation, set-up and full break down of stations. I took a leading role in the conception and creation of original recipes, leading cocktail master classes for public and corporate groups. Often my own drinks featured on the bar’s menu I attended regular training with well-known brands to advance my knowledge of current market trends and continued development of the drinks industry.This inspired me to work with high quality brands and compete in a large number of competitions, which require presentation before public and judges.

Cloud 23 is a high volume 4 star deluxe hotel cocktail bar on the 23rd floor of the Beetham tower in Manchester. I enjoyed the high pressure and energetic environment, working with premium spirits to create high quality cocktails. One area of the role I particularly enjoyed was Business development with area managers and sales reps through meetings and networking within the bar industry. This opened my eyes to the opportunities I am now seeking in branding, business development and sales and promotion of the drinks industry. My main duties included the selection of new products and introduction of new brands to the bar. I was also responsible for training of all new staff, ensuring consistency of service and cocktails served. Understanding the constantly changing nature of the industry and expectations of customer, I was delighted to have an influence in any changes that took place regarding improvement of service quality, staff performance and bar menu’s. During the 6 months prior to finishing in Cloud 23, I was given more responsibility as the assistant manager left his role. Added responsibilities included; cashing and locking up and increased involvement in managing the floor and door teams.