SEATING: 140 covers inside and 140 covers outside Revitalised an underperforming pub, winning 2x Awards, while ensuring the achievement of KPIs in P&L, Sales & Service, Staff Performance, Food Hygiene & Quality, Stock Control, Health & Safety, and Security involving:- Maintaining property, premises, and site facilities to attract / retain business and ensure safety (Key holder)- Liaising with all licensing authorities and local constabularies to ensure adherence to legal requirements- Implementing Industry standard Health & Safety regulations and conducting diverse risk assessments- Presenting management information, targets, and business strategy to Senior SPC Management- Ensuring all processes are effective, efficient, and profit-centric, pursuing cost-saving opportunities- Maintaining daily stock ordering systems and ensuring correct volumes for promotions- Controlling stock loss through effective ordering and waste management, maintaining minimum levels- Recruiting, training, monitoring, motivating, and developing large multidisciplinary, multicultural teams- Communicating company targets to teams and motivating staff to meet objectives- Performing HR role for team, resolving staff issues, e.g., conduct, absenteeism, and grievances- Promoting a customer-oriented culture by guaranteeing the delivery of high-quality service standards- Acting as primary point of contact for the resolution/investigation of customer enquiries/issues- Driving business development through management team and engaged team of colleagues- Encouraging return business and new custom by promoting brand reputation for quality and service- Driving direct and indirect marketing and advertising, planning and delivering seasonal promotions- Maintaining market knowledge, monitoring competitor activity, products, and pricingOvercome challenges and encourage team members to take responsibility

Supported the manager to ensure optimum operations and ran the Kitchens 2 days a week in the Head Chef’s absence.

The Castle, Fullers Pub (60-cover pub and restaurant), Harrow on the Hill, London (www.castle-harrow.co.uk) Responsibilities include assisting with the preparation of high-quality starters, mains and desserts, whilst I revisit my food service skills and gain further work experience in the UK hospitality sector. I have my Personal License since January 2020

Appointed by land owner to create, establish and run an independent boutique hotel in a rural location, the Cradle of Humankind (a world heritage site in South Africa). This venture required self funding by new business generated from identifying and servicing the needs of a global clientele. By utilising my 20 years experience in the Hospitality & Catering industry, coupled with over 10 years experience in business ownership and management, I focused on the following; - Contributing expertise to the initial transformation from private residence to hotel, bar and full-service restaurant;- Preparing and meeting budgets and financial forecasts, recording, monitoring and managing sales and costs;- Creating the brand image and raising the brand profile with on and offline marketing techniques;- Devising, documenting and implementing Standard Operating Procedures (SOPs) and administrative systems;- Recruiting, training, leading and working with a multifunctional team, ensuring staff safety, security and welfare;- Creating, costing and producing menus/wine lists, including making bacon, pork sausages, preserves on site;- Sourcing, analysing, negotiating and contracting suppliers of the best ethical, sustainable and seasonal produce;- Managing kitchen and cellar supplies and equipment ordering/storage/rotation, and controlling waste;- Establishing and promoting a customer-focused culture, e.g. liaising with guests to create customised menus;- Producing regular (monthly/annual) and ad hoc financial and management reports .

Contracted personally by the owners of 2 of the Breyer’s Deli suppliers (herbs/salads from CS Farms, pork from Pot Perfect) to replicate success of my company, Breyer’s Deli, and facilitate the business growth of these 2 Trade-focused business by optimising hospitality and restaurant expertise to identify and maximise new revenue streams, involving:- Introducing a restaurant supply channel, portioning, packaging, labeling and dating single-serving cuts/salad mixes;- Maximising profitability and minimising waste by selling off-cuts and bones/bulk herbs to food production facilities;- Defining, designing, marketing and promoting the business’ brands/products to create clear key messaging;- Providing direction to appropriate pricing strategies by leveraging industry/market knowledge;- Devising, documenting and implementing SOPs from harvesting/butchering through to record-keeping and auditing;- Establishing and enforcing Quality Controls and H&S and Hygiene Protocols in accordance with HACCP;Key Contributions- Launched the Pot Perfect Restaurant, setting up kitchen procedures and systems, and training and developing staff. - Established CS Farm’s reputation for salad longevity (2-week shelf) with a 24hr turnaround from harvest to delivery.- Founded the Magaliesberg Craft Food & Beer Trail promoting Slow Food Producers to the general public

Returned to primary career/passion in the Catering & Hospitality sector - after leveraging commercial and managerial skills to launch and manage a successful corporate clothing company for 11 years - and established, managed and developed a Deli, which became part of a larger Farm Venue business, including Micro-Brewery, Nursery, Accommodation and Events:- Specialising in duck & pork products from confits and patés to sausages, adapting traditional French / British recipes;- Creating, testing, developing, costing, manufacturing, marketing and promoting all products;- Sourcing, evaluating, selecting, negotiating with and managing procurement contracts with local suppliers;- Tendering, negotiating, securing, managing and developing accounts in the retail and restaurant trade;- Recruiting, contracting, training, supervising, scheduling, monitoring, motivating and appraising and paying staff;- Regularly reviewing and analysing sales figures/performance/costs to ensure continual commercial viability.Key Accolades- Supplied deli products for English, Swedish, German and Belgian Embassies, including Royal visits.- Custom-made deli products for nationally and internationally renowned chefs. e.g. Chantel Dartnall.- Organised and delivered a wide range of events on the Farm from Bush Survivals to corporate team-building.- Arranged the annual Solstice Food and Craft Beer Festival for 3 years.- Nominated in the Eat Out Food Awards 2013 and 2014

Established, managed and developed a clothing company designing and supplying uniforms and promotional apparel to clients such as Sasol Gas/Forecourts, Makro, Kimberly Clark across SA and across borders e.g. Mozambique, involving:- Devising/setting/implementing/monitoring strategy/procedures/standards/service level agreements (SLAs);- Creating and implementing Sales & Marketing strategy to promote the brand presence in the marketplace;- Tendering, negotiating, securing, managing and developing corporate accounts;- Working with clients/staff-wearers to identify requirements and ensure designs/products/range meet brand image;- Sourcing, evaluating, selecting, negotiating with and managing supplier/manufacturer/distribution contracts;- Arranging and assessing stringent clothing tests, e.g. fabric properties, colour fastness, product construction etc.;- Coordinating supply chain liaising between manufacturer, warehouse and client to ensure timely delivery;- Managing accounts, holding regular Client Forums of up to 300 branch managers to identify/resolve/prevent issues.

Identified and optimised a market opportunity (as a result of a relocation) to produce and distribute a regular publication promoting local businesses involving selling space, designing adverts, arranging printing and selling the business after a year. Business was sold in 1999

Appointed personally by the new owner to optimise hostelry expertise to ensure the achievement of revenue/business (sales, room occupancy and F+B) targets/budgets of this 4 star Hotel with Restaurant and Conference Centre by:- Participating in the annual formulation and implementation of an effective Business Plan and Budget;- Implementing effective Marketing Plans and strategies based on demand cycles and seasonality of the business;- Devising, documenting and implementing streamlined procedures and improving facilities and visual presentation;- Line-managing HoDs – Reception + Reservations, Night Audit + Security, Housekeeping + Maintenance etc.;- Overseeing Kitchen operations and Front of House service to meet Hygiene, H&S regulations and service standards;- Managing Event organisation and execution, acting as primary Point of Contact for Event Owners of all types.Business Contribution:- Increased Conference business by 300% and Wedding business by 200% by building and promoting the Club’s reputation as an attractive and affordable venue gaining agreement to recruiting a Wedding Coordinator.

Various Regional Hotels, e.g. Prince’s Grant Coastal Estate, Zimbali Country Club, Kwazulu-Natal Province, SARequested personally by various hotel owners based on regional reputation in the industry, to facilitate operational improvements or support new launches by:- Conducting anonymous test of Hotel services and observing and assessing staff, offerings, menus, quality etc.;- Identifying issues and devising solutions, preparing and presenting Reports and strategic Improvement Plans.Key Contributions- Improved staff productivity, accelerated food service and enhanced presentation standards at Prince’s Grant

Leveraged 5 years of progressive experience in the UK - Waiter/Chef, Head Waiter/Sommelier, to F&B Manager and Assistant Manager, at Dedham Vale Hotel, Le Talbooth (Michelin), The Pier Hotel, Pontlands Park (4) & Forté Thames Lodge – to:- Begin as F&B Manager at Kirkman’s Camp, gaining promotion in a month to oversee the entire F&B function delivering fine dining, bush meals and individual requests, as well as wedding breakfasts, for a multicultural HNW/VIP/Celebrity clientele in x3 remote locations 4 hours from the nearest town, developing performance by;• Streamlining procedures to synchronise and standardise operations of x3 kitchens, bars and restaurants• Refreshing and redesigning all menus and recipes to expand choice and improve quality and hygiene• Managing and training a team of 20 at the main camp and overseeing the smaller teams at the other 2 camps• Planning and arranging customised menus for clients to ensure a truly person-focused service• Managing and implementing complex and detailed procurement, supply and distribution plans for all stock.

The Pier at Harwich - Food and Beverage ManagerLe Talbooth - Sommelier ( 1 Mechelin Star )Dedham Vale Hotel - Waiter / Function Room Manager