Supply Chain Management Mange innovation Team management Events and operations Training and DevelopmentFood Safety

Achievements• Dual purpose role – Owner/Operator of a 50 seat capacity small bar in Cremorne. • Within 12 months I have turned a failing bar into profitability – focusing on local entertainment, service and the overall offer. Revenue has lifted by 25%.• Increased social media presence on Instagram to over 3300 followers, facebook to over 2500 including localising specific marketing campaigns to leverage our followers.Key Responsibilities• Manage a small team including recruitment, payroll, training, marketing, and local advertsing.• Lead and inspire a small team of varying degrees of ability.• Liaise with external suppliers including on-premises spirit/beer/wine representatives, live music and trivia.• Ensure weekly profitability, waste reduction and lift local profile.

Achievements• Oversaw three separate simultaneous projects; Grab & Go, Cafés and In-Store Bakery• Launched new Grab & Go concept across Home Bargains retail chain, growing the concept from six Home Bargains retail stores to confirmed rollout in over 150 locations. • Sourced key lines of products, coordinated In-Store Bakery process, and instituted training across store network of seven locations. Tightening of lines facilitated improved sales per store of 50%-120%. This increase in profitability was the catalyst for expected rollout within 800 outlets across the UK.• Assumed control of underperforming cafes: improved their range, marketing, and service. Sales improved by approximately 20%.Key Responsibilities• Regular key stakeholder/supplier interaction. I worked closely with suppliers to report on trends, and ensure consistent and reliable supply to 20 stores across the network. Sole responsibility for negotiation of pricing, testing of products, and supplier relationship building was mine.• Design and Delivery of all in-store training material• Day-to-day operations including scheduling, supply ordering, billing, follow-ups, and customer communications

Achievements• Grew Snag Stand locations from two to seven stores, acting as a key Operations leader on the ground• Launched two online training platforms – Sherpa and World Manager• Developed all online training content and materials• Created Induction, Manager/Team Manuals• Launched inventory system, locked pantry list (MICROS) – providing financial transparency across the brand• Introduced catering function to Snag Stand flagship stores, increasing revenue by $1000 per weekKey Responsibilities Supply Chain• Liaise with key stakeholders/suppliers to ensure consistent and reliable supply to stores. Sole responsibility for negotiation of pricing, testing of products, and supplier relationship building.• Implementation and facilitation of best practice process and systems for SOP.• Managing delivery of KPI’s - balancing cost, inventory and service to meet supply chain needs • Leading cross functional teams to optimise sales and operational plans• Providing leadership and support to the Operations team and business managers • Facilitate structured in-store and online training Learning Design and Delivery• Responsible for Identifying learning requirements and develop learning and assessment strategies to build capability of business managers and teams. Strategies include: written training materials, process manuals, etc• Examine and validate competence and professional development of business managers, trainers and team members• Act as the key point of contact for all workplace training Administration of Learning Management System• Develop content for in-store/online training certification including Business Manager/Franchisee Training program• Daily use of all Microsoft programs • Facilitation and design of training programs/professional development courses to facilitate Snag Stand organisational goals and individual professional needs

Achievements• Project Manager in re-design of new course content and training tools• Initiated benchmarking of course content with ASQA requirements• Business and client relationship development• Negotiation of business contractsResponsibilities • Autonomous coordination and management of contract trainers on a daily basis including: allocation of work hours and preparation course material• Conducted vocational assessments and individual evaluations within the client’s workplace• Development of course material and introduction of courses that met client needs, ensuring compliance with AQTF requirements, including training programs for both management and frontline employees• Training needs analysis – training facilitation, delivery and review of training• Submission of government applications under strict deadlines, with a high degree of accuracy – OLGR, NSW Food Authority, ASQA (formerly VETAB)• Coordination of regular courses, schedules, and contract trainers• Responsibility for workshop development and formulation of teamwork groups• Regular short travel across NSW for the provision of teaching and client relationship building workshops• Responsible for Change Management – internal audit, system analysis, industry bench-marking

Achievements• Development of personal training programs for individual students requiring special assistance • Competent trainer in the following disciplines; Business Management, Marketing, Events, Accounting, Hospitality, Tourism• Assisted in the coordination and implementation of regular 10-week term student events and affairs including Student BBQ’s, activity days and excursionsResponsibilities • Facilitate structured face-to-face training – youth to adult classes, one-on-one to lecture style training• Coordination of session training plans, including development of coursework, curriculum and portfolios, assessments, and exams• Coaching and consultation of individual students and class• Regular continuous professional development regarding vocational education and training (VET) knowledge and skills as well as industry currency and trainer/assessor competence

Achievements• Oversee the setup, construction and opening of the Will and Toby’s space on Manly Beach on time and within budget.• Achieved weekly gross takings of $120,000 per week – with 28% wage cost, 30% COG’s.• Achieve best new ‘up-and-coming’ restaurant from the Manly Chamber of Commerce• Streamline processes and procedures so that all service levels were met withregard to internal and external customer expectationsResponsibilities• Oversee construction of new concept restaurant, bar, function space• Large-scale management of all operations – leading a team of five managers, two supervisors and up to 60 staff members, both front and back of house• Interview, hire, train and dismiss personnel; performed evaluations and decided on salary increases and promotions; enforce OHS regulations as required• Coordination of management team, including leading weekly team meetings which outlined our business goals and laid the framework for implementing our action plan• Development of training programs for both management and frontline employees.• Setting of stock control measurements and financial reporting • Weekly Directors meetings; reporting weekly financial information, including food costs, average checks, profit reports, seat turnover, and sales revenue• Responsible for management of internal procedures and policy maintenance