• Assist with the development of the F&B Outlets and Department as a member of the pre-opening team• Recruit colleagues for all F&B outlets• Develop SOP’s for the gastropub and beverage operations throughout the hotel• Develop F&B offerings for the gastro pub and assist with the development of beverage offerings across the department

- Oversee operations of the outlet- Ensure guest satisfaction- Plan and implement regular promotions and events- Development of beverage menus and assist with the development of food menus- Ensure that all IHG standards are met- Responsible for recruitment and development of colleagues

- La Veranda Italian restaurant Manager - 9 months- Latino South American Restaurant Manager - 2 months- Irish Harp Pub Manager - April 2012 to November 2013- Pool Cafe Manager - April 2013 to November 2013- The Cove Restaurant & Lounge - April 2013 to November 2013Other Roles: HACCP team member, OI council member, first aider

- Supervised the daily operations of the bar, restaurants, and occasional banqueting events.- Acted as Duty Manager in charge of the hotel on a regular basis.- Departmental trainer for F&B- Responsible for the main cellar of the hotel, purchasing, receiving, monitoring stock movement, and general inventory control.

- Responsible for all day to day F&B operations- Oversaw all event and functions. - Developed, planned, and ran promotions and events.- Supervised floor service and bar operations.- Created new food and drinks menus - Engineered program to gain feedback regarding operations and special events.

- Supervised breakfast, lunch, and dinner services. - Cross-trained as housekeeping supervisor.- Worked extensively on the pre-opening of the Irish Pub Mooney's, developing menus, menu designs, selecting and sourcing products, developing SOP's and adapting policies. - Developed all training materials and conducted training of all Pub staff for prior to opening as well as weekly training during normal operations.- Filled the role of assistant manager responsible for rosters and… Show more - Supervised breakfast, lunch, and dinner services. - Cross-trained as housekeeping supervisor.- Worked extensively on the pre-opening of the Irish Pub Mooney's, developing menus, menu designs, selecting and sourcing products, developing SOP's and adapting policies. - Developed all training materials and conducted training of all Pub staff for prior to opening as well as weekly training during normal operations.- Filled the role of assistant manager responsible for rosters and scheduling, administrative tasks, and the development and implementation of promotions and events. Show less

3 months in food service; split between the 1 Michelin Star restaurant Faventia as a dinner service commis de rang and as a commis for the a la carte breakfast service.3 months in kitchen; 1 month in the banquet kitchen, followed by 2 months in Garde Manger.