Shoot is a Saas for professional garden designers, allowing them to design, manage, and share their gardens online. Shoot has both a B2B and B2C product with B2B sales being the most profitable; I’ve been fundamental in increasing the annual recurring revenue by 800% since I joined, moving the company from loss-making to profitability, being involved in the full B2B sales cycle. Working alongside the CEO and the sales team we’ve drilled into what was needed to improve the site and so prioritised new features that would have the biggest impact on Shoot’s performance. We have improved our outbound lead generation primarily and also closing our inbound leads. We’ve determined exactly the pain points that our market segment have and have provided a solution to this. We qualify all leads, make cold calls to those that fit our ideal customer profile and interested parties are offered online 1-2-1 or webinar demonstrations with the objective of converting leads into subscribers. Working collaboratively with the CEO I have improved the conversion rate to >60% for each webinar demonstration, delivering compelling sales pitches and calling all individuals, dealing with objections and then closing the deals, bringing in 40 new subscribers per month. We continually capture user feedback to better optimise the platform and increase the ‘stickiness’ of Shoot, increasing retention and decreasing churn. I also help with the CSM, running weekly training sessions and supporting our users to get the most out of the platform. In addition to webinars, I organise, run and promote Shoot at trade shows, proactively engaging with all suitable prospects and registering them for further demonstrations or signing them up on the spot. I help to manage the social media presence and have secured our Twitter account verification.

Jambo, an app that enables business professionals to meet like minded individuals wherever they are.I led user growth campaigns using various methods of social media and events outreach that resulted in more than an 85% increase in users. I also attended and organised networking events, shared company updates online and contacted potential partners to spread brand awareness and ultimately get people downloading and using the app.

MassChallenge is the most startup-friendly accelerator on the planet. No equity and not-for-profit, MassChallenge supports entrepreneurs across ever industry through a global startup competition that awards several million dollars in grants to its entrepreneurs that demonstrate the highest potential for impact and growth. I was jointly responsible for the content development of the curriculum for the entrepreneurs. The accelerator curriculum allows entrepreneurs to pick and choose from an array of events to accommodate the start-ups’ needs and interests. During the accelerator we hosted over 65 sessions; consisting of presentations, panel session, interactive workshops and one-on-one sessions covering various aspects of building a business. These sessions were optional for the entrepreneurs and to boost attendance I initiated a new marketing strategy with clearer communication and the organisation and publication of a calendar which collectively increased engagement by 40%. This contributed to our final NPS score of the startups of 65.I worked with the operational manager to assist with the live judging pitching sessions, acting as a proctor and as a mentor to the entrepreneurs.During the MassChallenge awards ceremony I worked with 2 directors from Boston to organise, coordinate and manage the event at the Old Truman Brewery. I researched the venue, managed all of the Audio Visual elements throughout the night and set up the registrations, supporting the operation manager.During all the other public events I demonstrated that I could reliably organise, set up and run all AV with no external input during all events over the summer with over 400 people in attendance. I researched and bought new equipment to lower costs.I built and maintained supplier relationships, sourcing in-kind deals for MassChallenge reducing our expenditure on catering by 50% by clearly explaining the benefits of working with us and finally ran the weekly networking event.

As manager in this new restaurant I helped increase the business by a third to A$950k turnover I built up excellent relationships with the customers and owners and personally made sure that everything ran smoothly and efficiently I changed the till system to better optimise the system of ordersDid rosters and stocktaking for front of house consumables.As well as taking payments I would cash up the till, record any discrepancies between the moneys taken and count the float for the following day.

Chris Corbin and Jeremy King have been partners in business for over 30 years. During that time they have created some of London’s most iconic and best-loved restaurants and have contributed a significant chapter to London’s restaurant history. Their company, Corbin & King manages their existing assets - The Wolseley, The Delaunay, Brasserie Zédel, Colbert, Fischer's and The Beaumont in Mayfair - and actively pursues other opportunities within the world of hospitality, both in the UK and abroad. Corbin & King is a company driven by a deeply-held set of fundamental beliefs and values, which is reflected in all the company does on a daily basis. www.corbinandking.comAs the head barista, I managed all hot bevarages in the restaurant with an annual turnover of over £1m. Ensured the quality was always at it's best, from the coffee beans and the espresso, to the finished product.Managed the team of 8 producing in excess of 1000 orders in 4½ hoursInvolved in recruitment, conducting trial shifts for new baristas. Mentoring them into to contribute to the highly successful environmentOrganised, wrote and published the rota for the team.Conducted the stock take each month and ordered all stock keeping within tight budget.I also took on the role of the Expeditor. This is the pivot of the whole restaurant, in charge of quality control of all food served and the only link between the kitchen and the restaurant. This job entailed organising the delivery of food to 160 restaurant covers at any one time. It required calmness under exceptional pressure whilst constantly communicating with over 20 managers to check orders, monitoring the presentation keeping the standard of the food high whilst maintaining both speed and quality of delivery.