•Achieve financial targets and prominent market position by identifying growth opportunities, driving proactive sales, building key customer relationships and maintaining extensive knowledge of the current market trends•Drive revenue across all areas of the business, increase event enquires and conversions (+27%) and events spend per head (+£45). •Management of the events department planning and organising receptions for up to 150 guests, generating growth in net revenue of 63% on 2017.•Develop monthly sales strategy by creating and driving promotions across the venue to maintain growth through sales and ensure KPI's are in place to monitor the success of each strategy•Produce and maintain reports, continually analysing relevant business data to determine the reasons for profits or losses reporting monthly to the CEOs and Operations Director•Project managed the creation of a 'Private Dining & Events Brochure' to ensure the versatility of the spaces on offer to clients are communicated thoroughly and the relevant information is easily available•Negotiate commission rates with events agencies to ensure a regular stream of enquiries are received on a daily basis•Provide expertise and consulting to the two sister brands within the group to guide them through the implementation and growth of their event management possibilities•Set targets for sales and provide support that will continually improve the relationship; grow and retain existing accounts by presenting new services to clients and driving spend per head•Management of events and reservations teams, establishing a course of action for each team member in order to achieve specific goals with their own professional development.

•Planned and coordinated events whilst managing all project elements within time limits and to the customer's satisfaction•Secured repeat business and built long term relationships with clients and events agents•Ensured effective enquiry management to achieve conversion targets•Supported the operations team in the development and improvement of provided services and event quality•Managemed innovative content on Hush Social Media accounts to increase brand awareness•Implemented a content editorial calendar to manage content and plan specific, timely social media marketing campaigns•Built and leveraged relationships founded on integrity to facilitate opportunities

•Planned, developed, organised and implemented menus for private dinner parties.•Managed inventory, food purchasing and invoicing.•Supervised a team of chefs and front of house staff when required.

•Responsible for handcrafting meringues with unique organic shape and flavour.•Hand packaged and stocked in Selfridges, Harvey Nichols, Fortnum and Mason and Jamie Oliver’s Recipease. •Prime responsibility for managing company stands at industry exhibitions including; BBC Good Food Show, BBC Cakes and Bakes and Taste London Festivals.www.meringuegirls.co.uk

•Assisted in recruitment and ongoing mentoring of staff.•Responsible for the induction of all new staff members in accordance with company guidelines.•From the Head Office policy, development and implementation of a mentoring and weekly training programme which focused on service standards, menu and beverage knowledge.

• Trained, developed and tested service standards for a team of 20 front of house staff.• Wrote and conducted weekly training sessions on food and beverages to enhance knowledge, passion and enthusiasm within the team.• Responsible for shift management to ensure the unit ran efficiently and profitably.• Recruited and mentored staff to encourage professional growth.• Worked closely with the Head Chef to develop seasonal menus and tasting notes for staff use.• Successfully created a positive working environment for all staff.• Conducted staff appraisals every 6 months to monitor progress and development.

• Used extensive knowledge of local wines to provide tastings for 1-40 people.• Hosted private tastings for local businesses.• Managed sales and stock control on a daily and weekly basis.

•Responsible for maintaining the highest standards of service in the restaurant and lounge as set by the management.•Extensive food and beverage training.

•Field based training of restaurant management teams and staff on Capacity Management.•Hosted training sessions within branded restaurants to successfully increase table turns and generate greater sales as a result of improved service.•Responsible for the continued training and development of 14 restaurants nationwide.•Extensive knowledge of QSR Automations seating and waiting list management.

•Research for implementation and development of Group Intranet.•Developed sales literature for Advance Technical Services.•Maintenance of Advance Group website, including posting regular content for the Social Club.•Administrative and office support for multiple supervisors.

•Management of sponsorship and commercial partnerships.•Supervision of membership sales and management of in-house promotions.•Address guest inquiries and concerns in a timely and professional manner.•Coordination of ticket sales and planning for special events and customer requirements.•Front of house supervision during show times.