- Pre-opening - Assisting the owner and GM with recruitment, establishing supplier contacts, etc. ahead of the restaurant launch- Implemented and optimised reservations systems (Resy, Sevenrooms) and EPOS system (Lightspeed) to work best for the needs of the venue- Led the FOH team in service at one of London's most popular openings of 2023- Provided team trainings on service, wine, spirits, and operations, as well as with 1-to-1 development

- Led the bar team for one of Soho's most popular restaurants- Developed new cocktails and beverage serves; focus on seasonality, pairing, and utilising ingredients congruent with the cuisine- Worked collaboratively with the Wine Director to improve and update the wine list; with a focus on sustainable agriculture, small producers, and minimal interventions- Implemented processes to accurately record stock movement, reduce wastage and reduce purchasing costs, stabilising the GP% to target month-on-month- Trained the FOH team with weekly trainings on wine/cocktails/spirits- Cutivated strong partnerships with suppliers/producers, leading to team trips, product trainings, retro deals, etc.

Collaborated with colleagues to create a unique, engaging food and drink offering with a focus on creating and maintaining a community of regular custom, both in the shop and as guests in the bar. Utilised my experience and relationships in the drinks industry to build a strong, dependable network of suppliers through regular meetings to constantly evolve the offering, helping us to attain multiple commendations and establish a strong reputation in the industry. Managed financial reporting and regularly reviewed costing to achieve and excel the businesses revenue objectives and enhance profitability. Managed the social media content and email marketing in order to grow our client base and influence (weekly newsletter mailout with average open rate of 60+%, grew the Instagram following to over 16,000). Collaborated with the Directors to the creation of our online retail arm during the pandemic - listing all the wines instore for nationwide delivery, as well as gift cases, merchandise, etc. - bolstering weekly wet revenues for the shop.

The Quality Chop House is an award-winning contemporary British restaurant in a 150-year old Grade II-listed setting in Clerkenwell. During my tenure, I was a part of the senior leadership team; helping manage day-to-day operations and utilising my extensive experience to engage the front of house team with fun, interactive training sessions for wines and spirits, as well as offering support and mentorship. As a result, the team attained consistently excellent customer reviews for service and plaudits from the industry, e.g. National Restaurant Awards. Furthermore, we experienced very low staff turnover and there was a fantastic chemistry achieved through the team.

Petit Pois Bistro was a 30 cover bistro in East London, serving French inspired cuisine. Chiefly responsible for overseeing the day to day operations of the venue; leading service as well as managing the financial reporting and stock control. Created wine list and had involvement in beverage selection and cocktail development. Liaised with suppliers, ambassadors, representatives, and publications to built strong relationships and boost the restaurant's profile through inclusion in events such as London Cocktail Week. During my tenure, Petit Pois Bistro was shortlisted for Newcomer of the year at GQ Food and Drinks Award, had 5* reviews in national publications, and was included in the Waitrose Good Food Guide.

Attained "Notable Wine List" accolade during my tenure. My colleagues and I strived to meet and exceed guests expectations with a fine balance between iconic domaines and regions as well as more esoteric and unique alternatives. Utilised my prior experience to create better intergration and collaboration on the drinks program with the bar team, with a focus on cross departmental training and development.

Social Eating House, a casual contemporary bistro in the heart of Soho, serving Modern European cuisine with influences from all over the globe. Recipient of 1 Michelin Star in its first year, as well as 3 AA Rosettes & SquareMeal's Best Newcomer Autumn 2013.

Chrysan, an award winning collaboration between Hakkasan and pre-eminent Japanese chef Yoshihiro Murata. This was a Kaiseki restaurant concept with a focus on the flavours of umami and carefully sourced produce, local, sustainable and organic as often as possible. A recipient of the BMW/SquareMeal Best New Restaurant Award for Autumn 2012.