● Food and beverage management within a 100 bedroomed 3 star hotel and club with two function suites for banqueting up to 80 and 300 covers.● Managing the day to day Hotel operations, working alongside the General Manager and in his absence overseeing, leading and supporting the Departmental Managers to meet the operational needs of the business.● Planning and coordinating all operations and improving the performance and efficiency of all hotel departments.● Managing all aspects of event management from initial enquiry to event on the day● Driving customer care standards to a high level across all departments; training, development and performance management.

● Managing food and beverage operations for two cafes, three function suites for banqueting up to 500, 250 and 70 covers and bar operations.● Delivering events, planning and diary management● Accountability for financial controls, profit and loss and strategic strategies● Accountable for all recruitment; training, development and performance management.

● Using sales, business development, marketing techniques and networking in order to attract business from client companies.● Developing a good understanding of client companies, their catering industry, what they do and their work culture and environment. ● Headhunting - identifying and approaching suitable candidates.● Advertising vacancies appropriately by drafting and placing adverts in a wide range of media to attract candidates and build relationships with candidates and employers. ● Receiving and reviewing applications, managing interviews and creating a shortlist of candidates. Requesting references and checking the suitability of applicants.● Reviewing recruitment policies to ensure effectiveness of selection techniques and recruitment programs

● Managing and overseeing Portsmouth’s flagship building for conferences, banquets and events ● Responsible for the operations of the Civic Restaurant, Harlequin Restaurant, cafe/bars in addition to the hospitality and corporate business ● Annual Turnover of £1,000,000 with complete P+L accountability for food services, controlling and agreeing budgets and writing annual business plans.● Managing 15 staff onsite daily, with 2 direct report managers and 2 supervisors● Project management and business innovation for all 2012/2013 product enhancement● Managing all aspects of event management from initial enquiry to event on the day, post event stage and diary management. ● Implementing new and cost effective menus.● Implementation of food safety policies based on the principles of HACAP and ensuring health and safety and food hygiene procedures and standards are in place and followed. ● Monitoring customer service and overall customer experience.