Ben Clarence Email & Phone Number

Melbourne, Victoria, Australia

Talent Booker/ DJ liaison. Managing a team of 20 DJs across 5 venues and providing artistic support to the Music Curator and production set up. This is a part time remote role requiring a highly organised, self starter mindset liaising with Marketing, IT, Accounts and Venue Management to deliver on point performance from a diverse catchment of unique artists whilst ensuring production onsite is tested and relevant to the needs of each event and on budget.

Melbourne, Victoria, Australia

Assistant Restaurant Manager, Events. Involvement with the launch team of one of Melbourne’s most anticipated new Restaurant, Bar and Private Event spaces. Working alongside some of the most influential talent in the industry I found a comfortable space concentrating fundamentally on the compilation of FOH training manuals alongside gifted colleagues and the subsequent face to face training of FOH staff. Other responsibilities include EPOS and other IT related support. Current focus assisting… Show more Assistant Restaurant Manager, Events. Involvement with the launch team of one of Melbourne’s most anticipated new Restaurant, Bar and Private Event spaces. Working alongside some of the most influential talent in the industry I found a comfortable space concentrating fundamentally on the compilation of FOH training manuals alongside gifted colleagues and the subsequent face to face training of FOH staff. Other responsibilities include EPOS and other IT related support. Current focus assisting Head of Events with three event spaces for up to 80 seated covers accommodating every conceivable gathering from corporate to family, stand up sit down, production AV, and filling in for the DJ when they get their dates wrong. Show less

Melbourne, Victoria, Australia

Restaurant supervisor. Main responsibilities including cashing up and locking up, table allocation, selective yet hospitable seating and greeting with a view to realising profit potential and cover management, section management and general FOH support

Belfast, Northern Ireland, United Kingdom

Greater London, England, United Kingdom

Day to day management of formal dining unit comprising two restaurants, two bars, Private rooms, jazz club and cigar terrace off Eaton Square in Belgravia. One of two assistant managers supporting the General manager, directing a staff of thirty. Financial accountability, Micros site expert, front of house orientated and back of house fluent. Key holder.

High Road Brasserie

Day to day running of 110 capacity all day operation (7am until 1am) and a weekly target of £60,000. Charge and responsibility for 4 floor managers, 20 waiters, 5 back of house staff and a kitchen brigade of 12. Connected to High Road House, the Soho House outpost in Chiswick. Responsible for implementing and maintenance of their training and service standards. Completed first aid training

my happiest time, professionally

Fine dining restaurant within Soho House, private members club. Charge of day to day management of 60 cover restaurant and private dining facilities for in excess of 100. Head of department of 20 staff. Noted increase regarding member satisfaction (complaints down from 30 during Christmas trading period 2006 to just a single complaint Christmas 2007).Completed training including 'Training for trainers'.Personal license holder.

Caprice Holdings in J Sheekey, The Ivy, Le Caprice I began with the company at the end on 2001 as a CDR; Including food and wine training (in house and external)I ran stations effectivelyI was involved in training junior members of staffI was promoted to Maitre D' Hotel in 2003;Managing a customer database of several thousand people, including likes and dislikes, occupation and contact detailsLiasing with management with a view to not only maximising… Show more Caprice Holdings in J Sheekey, The Ivy, Le Caprice I began with the company at the end on 2001 as a CDR; Including food and wine training (in house and external)I ran stations effectivelyI was involved in training junior members of staffI was promoted to Maitre D' Hotel in 2003;Managing a customer database of several thousand people, including likes and dislikes, occupation and contact detailsLiasing with management with a view to not only maximising covers but also to group like minded people when dining (within sight but never earshot) to ensure an appropriate atmosphere in the restaurantOrganising customer contact with the restaurant and general administration, confirming and making reservations by fax, phone and emailGathering information on appropriate events(and timings) within the Film, Theatre, Media and Publishing worlds- Premieres, first nights, awards ceremonies and launches etc to ensure reservations were prepared for a demand from a particular customer profileCommunicating this information to the appropriate staff, kitchen, restaurant and management Show less

Management of the restaurant during the breakfast periodResponsible for all restaurant reservationsGeneral administration within the restaurant of a five star hotelManaging the customer database

Quantitive and qualitive analysis for client based projectsOrganising in-house team building events

Staff trainingRepresentative on staff council

Ba, Marketing

Ba, Marketing

Gcse'S, 3; Levels

Education record