Promoted within Dolye Collection to F&B manager at The Kensington after 10 months at The Marylebone.150 bed, 5* boutique hotel in South Kensington, 19th in 'Hotels in London' on TripAdvisorOverseeing all aspects of the F&B operation from outlets direction & strategy to day to day operations with a team of 40 and full P&L accountability.World famous Tale as Old as Time afternoon tea 2016-2018 in Town House restaurant. Development of new tea offering 'London's Landmarks' launched successfully in 2019.Town House Restaurant top 200 / 18,000 TripAdvisor 'Restaurants in London'Kbar is Kensingtons leading hotel cocktail bar with an exciting new concept currently being developed.

Vendor and wine list selection & pricing for the 3 central London Doyle Collection propertiesGroup wine trainer delivering WSET Level 2

250 bedroom luxury central London hotel. Independently owned, part of the doyle collection. Overall management of 108 brasserie, bar, pantry, lobby, room service and meeting & events departments. 80+ F&B staff.

Quality led 20 bedroom relaxed & unpretentious restaurant with rooms on the south coast. 12 f&b staff, 30 total staff.Brought in with the aim to drive service improvements, train and mentor the team, implement structure, improve products, hit budgets.Hands on management of the daily hotel and food & beverage operation, as well as overarching HR, training, P&L and H&S responsibilities.Independently owned, the role offered a very high degree of autonomy & control as well as business and product development.

Working holiday in Dubai for 6 months.Pre-opening of Cut by Wolfgang Puck at The Address Downtown (a flagship, 850 bedroom 5* hotel). Cut is a world renowned contemporary fine dining steak restaurant with 5 locations around the world.

Oversight of all Food & Beverage operations in this 53 bed, 4 red star property with 2 AA rosettes & holding 130 weddings per year. Labour provision & cost control for Restaurant, Bars, Conference and Banqueting departments.Beverage cost control and management; purchasing, stock taking, stock holding, pricing reviews.Full management responsibilities for a team of 2 HoDs, 2 assistant HoDs, 2 supervisors, 10 full time staff and 10-25 casuals. Induction, training & 'bedding in' of an entirely new Restaurant team (including manager & 6 full timers); bringing quickly up to brand / red star standard.Wrote, planned & delivered many trainings to red star standard, ensuring we maintained the hotels AA inspection scores, rosettes & red star status in 2012 and 2013.Implemented structured communication to the department, eliminated negativity and instilled a positive team environment. Created the hotel's 'Calendar of Events' and planned & organised the events.Assisted with the formulation and presentation of the hotels 3 year strategy to the owner and board members.

Quickly promoted to Conference & Banquetting Manager at Ettington Park.Managing people, quality & service in the hotels largest revenue generating department (£1.4m).Running a variety of events including 90 weddings a year, private dining, conferences, meetings, team buildings and special events.Management of a team of 1 assistant manager, 2 supervisors and 20 casual staff.

Assistant Restaurant & Bar Manager at Ettington Park - a beautiful 4 red star gothic mansion. The oak room is a stunning period restaurant with 2 rosettes & offers fine dining to discerning guestsResponsible primarily for delivering service & quality in the operation. Rotas for a team of 10 restaurant and 5 bar staff.Duty management shifts.Beverage stock taking. Employee recruitment, training, development, disciplinaries and appraisals.

Supervision of various shifts across all F&B outlets (bar, lounge, restaurant & room service) simultaneously. Day to day control of the operations and directing 10 staff per shift.Mentoring, coaching, developing and performance managing a 'mentor group'

Exposure to many hotel departments in this 5 star hotel over the course of one year.F&B: Fine dining, casual dining, room service, conference & banquettingFO: Concierge