Promoted into a newly created role due to covid, responsible for overseeing all purchasing and procurement of food, beverage, and consumables for the portfolio of nine very busy, high-end restaurants, bars and functions spaces within the Ghanem Group which holds thousands of product lines with annual purchases of $20m p.a.• Pioneered centralised procurement for the group which had the following benefits:- Utilised buying power for bulk beverage purchasing saving 31% p.a. on major… Show more Promoted into a newly created role due to covid, responsible for overseeing all purchasing and procurement of food, beverage, and consumables for the portfolio of nine very busy, high-end restaurants, bars and functions spaces within the Ghanem Group which holds thousands of product lines with annual purchases of $20m p.a.• Pioneered centralised procurement for the group which had the following benefits:- Utilised buying power for bulk beverage purchasing saving 31% p.a. on major beer lines.- Spearheaded the implementation over six months of a warehouse system for direct to supplier purchasing saving 4% p.a. on wholesale beverage fees.- Elimination of over-stocking.- Risk mitigation on supply chain shortages.• Report and analyse cost of goods to key stakeholders while working with the heads of department to control these to the desired level.• Sourced, introduced and implemented new kitchen management software which had the following benefits:- Food cost savings of 5% p.a. across the company through consolidation, control & vendor management. - Live & accurate food costs enabling immediate changes when necessary.- Gained 30% p.a. administration labour cost efficiencies within accounts payable process through invoice automation.• Responsible for negotiating all vendor contracts which had the following immediate benefit examples:- 9% p.a. savings on meat & dry good lines. - 19.1% p.a. savings on first pour beverage contract. - 11% p.a. savings on consumables agreement. • Responsible for setting up all procurement processes.• Managed thousands of product lines.• Management accounting, cost accounting, variance analysis.• Responsible for overseeing the purchasing and procurement of food, beverage and consumables of $20m p.a. Show less

Blackbird Bar & GrillResponsible for overseeing the operations of this multi-outlet venue including a high volume cocktail bar/nightclub with a capacity of 500 people, a one hat restaurant with a capacity of 100 people plus two private rooms, and an event space which caters to weddings and large corporate functions up to 220 people for sit down events.- Leadership & Team Building. (100 staff).- OHS & Compliance.- Departmental Rostering Budgets.- Conflict… Show more Blackbird Bar & GrillResponsible for overseeing the operations of this multi-outlet venue including a high volume cocktail bar/nightclub with a capacity of 500 people, a one hat restaurant with a capacity of 100 people plus two private rooms, and an event space which caters to weddings and large corporate functions up to 220 people for sit down events.- Leadership & Team Building. (100 staff).- OHS & Compliance.- Departmental Rostering Budgets.- Conflict Resolution.- Sales & Negotiation.- Quality Control.- Menu Direction. Show less

Managing the day to day operations in all aspects of this business as well as an integral part of the future growth and planning of this venue.• Training and development of the front of house team consisting of about 30-35 staff, supervisors and duty managers, in the key areas of customer service, product knowledge and leadership training. • A key player in the quarterly food menu update with the group chef and directors.• Beverage negotiations with suppliers.• Beverage cost… Show more Managing the day to day operations in all aspects of this business as well as an integral part of the future growth and planning of this venue.• Training and development of the front of house team consisting of about 30-35 staff, supervisors and duty managers, in the key areas of customer service, product knowledge and leadership training. • A key player in the quarterly food menu update with the group chef and directors.• Beverage negotiations with suppliers.• Beverage cost control.• Labour cost control.• Strong understanding of venue compliance. Show less

Responsible for the operation of this 250 seat restaurant operating breakfast, lunch and dinner 7 days a week. • Training and development of a team of chefs, managers, supervisors and staff approximately 70 members.• Controlling all aspects of financials for the business.• Budget planning of the 2018/2019 with head office and accounts.• Strong understanding of the key metrics of the business.

Responsible for running operations of the restaurant. Rolled over the Bar Manager position into the General Manager position due to high level of experience in both these areas. Duties included:• Inventory management. • Beverage menu development and training. • Social media platforms/website/instagram.• Roster and sales forecasting.• Staff training, recruitment and discipline. • Functions and events• Maintaining exceptional relationships with suppliers.… Show more Responsible for running operations of the restaurant. Rolled over the Bar Manager position into the General Manager position due to high level of experience in both these areas. Duties included:• Inventory management. • Beverage menu development and training. • Social media platforms/website/instagram.• Roster and sales forecasting.• Staff training, recruitment and discipline. • Functions and events• Maintaining exceptional relationships with suppliers. • Overseeing Day to Day Operations Show less

Beverage menu development.Staff training. Inventory. Ordering. Menu costing.

- Assisting new or existing bars and restaurants in formulating their beverage programs.- Training staff.- Menu development.

Responsible for Menu development of cocktail bar Nikai, located on the second floor of a four part concept restaurant as part of the international Momofuku Brand. Consistently trained staff on execution, policy, procedure and inventory management.Spearheaded the creative side of the cocktail program coming up with new, innovative drinks. Organised various liquor brands to conduct training sessions for all staff. Set-up the first installation of a draft cocktail. Costing… Show more Responsible for Menu development of cocktail bar Nikai, located on the second floor of a four part concept restaurant as part of the international Momofuku Brand. Consistently trained staff on execution, policy, procedure and inventory management.Spearheaded the creative side of the cocktail program coming up with new, innovative drinks. Organised various liquor brands to conduct training sessions for all staff. Set-up the first installation of a draft cocktail. Costing cocktails.Constant education through seminars, workshops, classes, trade shows and competitions.Gained significant media exposure through journal articles, cocktail video series, guest bartending events, and original cocktail recipes featured on menus in various cocktail bars in Toronto. Show less