Oversees setup and operations of new cafes and bars in our shared office spaces. Ensuring seamless openings and delivering exceptional hospitality experiences. Venue operations management, SOP's, multi-site staff management, ensuring high standards of quality and customer service, consistent service offerings across all multi-state and sites in line with the brand and vision and fostering a positive work environment.Constant menu development and driving catering services and continuing comprehensive reviews of our hospitality experience for members, meeting rooms, and member events.

• Shared responsibility for creative, operational, and strategic aspects, assisting on occasion to ongoing menu development and expansion, which now includes coffee offerings from St Ali.• Established and maintained stakeholder relationships with both internal and external parties, fostering strong connections with staff at multiple store sites. Successfully negotiated supplier contracts and provided coaching to a business partner.• Drove business expansion through the acquisition of a second store in Brighton, overseeing the fitout and rebranding processes.• Led menu development initiatives, expanding offerings to include hot food options, overseeing a comprehensive redesign, overhaul, and redevelopment of each kitchen's operational workflow. • Provided business coaching and support to a partner, offering guidance on business direction, SOPs, operating costs, Implemented new software solutions to enhance operational efficiency.• Orchestrated the acquisition and negotiation process for a second store in Brighton, actively participating with a partner in the majority of tasks, including the renovation of the outdoor dining area.• Realised the vision for a hot beverage menu, managing the concept-to-execution process, including renegotiation of contracts, equipment procurement, and product supply.• Executed a successful implementation of new systems, including a comprehensive overhaul of SOPs and the deployment of new labor and checklist software. This encompassed the creation and modification of full ordering, cost, and recipe sheets.

• Took full ownership of Profit and Loss (P&L) management, providing comprehensive reporting to the Managing Director and Board of Directors, encompassing Accounts Payable (AP) and Payroll.• Directed and supervised all facets of business operations, demonstrating adept control and leadership.• Spearheaded Business Leadership initiatives, overseeing continuous revision and renewal of Standard Operating Procedures (SOPs) and implementation of new technologies.• Successfully managed Stakeholder relationships, establishing and retaining connections with both internal and external stakeholders. Executed supplier contract re/negotiations and managed facilities and micro-state internal logistics.• Conducted Data Analytics reporting to the Managing Director and Board, performing in-depth analysis of financial data and reporting on sales, key sales metrics, cost of labor to the hour, spend per head, and transactions per head.• Provided weekly, monthly, and annual comparisons.

Head of Operations in Melbourne. Overseeing all retail sites and central kitchen, and aggressive expansion, with a six month pipeline of seven stores to open. Currently 8 retail locations in operation• Financial Oversight – Managed capital expenditure, ranging from new store builds to operating costs, in alignment with KPIs.• Comprehensive control and supervision of all facets of business operations within the state.• Business Leadership – Orchestrated the oversight of five restaurants and one central kitchen in the market, leading the expansion efforts. Provided mentorship to all five direct reports, covering day-to-day operations, interpersonal skills, and assessments across a staff of over 100. Continuously revised and renewed Standard Operating Procedures (SOPs), controlled sales channels, and managed Local Area Marketing (LAM).• Business Lead – Spearheaded new site acquisition and served as the point of contact for the NSW-based head office, overseeing all current and new real estate. Ensured correct demographic targeting and market reach within each geographic location.• Stakeholder Management – Established and maintained relationships with internal and external stakeholders.• Conducted supplier contract re/negotiations, managed facilities, and handled micro-state internal logistics.• Collaborated on Data Analytics with the Head Office – Conducted in-depth analysis of financial data, reporting on sales, key drivers contributing to sales, cost of labor per hour, spend per head, and transactions per head.

Highly experienced Hospitality consultant with a portfolio of national clientele and industry contacts. From the conceptualisation of menu and branding through to the establishment of workflow with designers, stock procurement, cost control and internal recruitment, I develop fully operational businesses and optimise the business's performance.

Weirdoughs is a plant-based patisserie and gelateria, combining traditional baking techniques with modern sustainability. Initially a three-month contract as a Consultant to set up both the offsite bakery (St Kilda) and concept store on Flinders Lane. - Key player in the development and implementation of strategies and cost reductions during the down-sizing of the business to ensure its survival. As our market reduced, our parent entity needed justification on why our business should continue. With detailed analysis and hard business decisions (many job reductions), our plan met head office approval and business continues to operate successfully.- Full food and beverage menu concept realisation and implementations across store and bakery staff, PR and directors. Continued menu development and cost control and ongoing marketing point of contact setting myself up as the central team member in within in the business structure.- Successful Implementation of systems. This involved creating and modifying full ordering and cost sheets to ensure it handled our unique business requirements. This project was completely transparent to all stakeholders and was integral to business operations. This ensured that all the necessary consolidated reports, were produced on a timely basis when the two entities combined in collaboration with CFO, accounting partner and head baker reports.

A multi-million-dollar cafe build in a former printing warehouse located in Brunswick West, featuring two levels, roastery and indoor herb garden. Initially a six-month contract as a Consultant to set up the café with intentions to open at nights.- Integral member of the creative, operations and strategic team, collaborating on the concept and menu realisation and resource hub creation- Integral member of the build team assisting with equipment purchase, design and workflow designs- Ensure company compliance with FairWork regulations representing the business with Employsure and completing relevant documentation for all staff- Implement business and team structure as Venue Manager, creating and ensuring adherence to all procedures and business protocol, outsourcing PR to appropriate company Mayrose Collective, ongoing collaboration with influencers and media outlets- Contract based role, to set up the business from build, post opening hand over of all systems to in-house management teams

Mark & Vinny’s is a vibrant, popular and trend setting semi plant-based Italian restaurant, combining traditional pasta techniques with modern sustainability and plant-based alternatives. Initially a three-month contract as a Consultant to set up the bar and restaurant in Surry Hills, Sydney. - Integral member of the creative, operations and strategic team, collaborating on the concept and menu realisation and resource hub creation- Full beverage menu presentation and creation including sourcing unique local ingredients, Australian low intervention wines and spirits, full cost management, sourcing all glassware, tableware, styling, recipe and training module creation- Full staff training of beverage staff, front of house, senior management and owners prior to restaurant opening, ongoing analysis of systems and procedures - Food menu development in collaboration with head chef and styling with photographers and media prior to opening, majority of which was based in Melbourne, beverage styling based in Sydney

- Oversee all aspects of restaurant operations, from bookings to on-boarding and training of new staff- Inclusion of new beverage list featuring local, low intervention wines, beers and cocktails paired to food- Implementation of new beverage and sales concepts for Front of House staff, increasing spend per head from >$40 to over $75 within two months- Supervision and development of staff under revised training program, benefiting the spend per head, and lower wage cost- Decreased labour cost from 26% to 19% within two months- Increased business development with collaboration with UberEats and local business integration as well as collaborations with Pontoon Restaurant and Lido Cinemas

- Consultation and initiation of new strategic sales techniques to readjust business market placement, realigning the business with where consumers realised it, therefore increasing spend per head, overall day to day sales figures, customer and staff satisfaction- Overall day to day management of Windsor restaurant, from stock control to labour costs, OHS adherence, and customer interaction- Preparation and analysis of daily management reports for internal and external management, as well as stakeholders