David Carlisle Email and Phone Number

The Smithfield Tavern

• Building relationships with suppliers and relative companies.• Product promotions & up selling strategy through back bar concept displays. • Bacardi Lion cocktail listing instigating growth of 6% to 12% in category market share.• Upgrading offerings to premium spirit & beer listings.• P & L reporting & cost control.• Increased revenue & service efficiency on main gaming floor via upgrade of POS hardware.• Managed upwards of 40 staff during peak season.• Staff recruitment & human recourse

Short term remote assignment in the Central Highlands of Queensland.Hotel situated within the Sapphire Gemfields of Central Queensland.* Sole driving force behind off premise Liquor Licence for Gemfest community event.• Stock inventory and ordering for bottle shop and bar• Increased revenue in retail sector via strategy of point of sale displays & daily specials.• Writing and adhering to budgets and cost projections for the business* Introduced 'localvore'' menu strategy for growing tourism market, sourcing fresh locally produced ingredients.* Became an active member in Gemfields Tourism marketing operations.

Short term remote assignment in the Central Highlands of Queensland• Stocktaking, reporting, ordering• Preparing staff rosters• TAB, EGM’s, Keno• POS system maintenance• Coordination of promotions and major events

Headhunted for this position, overseen the setup and pre-opened this new Cairns restaurant which was the third in a chain of restaurants.Venue with a menu concept of fresh locally caught seafood. Beverage trade driven by the famous ''Rum wall, containing over 250 local and imported Rum's. I developed an keen interest in the history of Caribbean Rum's and assured all guests that there is a Rum for everyone and for every occasion.

Oversaw the complete operation, from sequence of service through to inventory and budgeting.• Achievement: Turned around restaurant from significant weekly losses to achieve healthy returns through rostering and COG analysis.

Joined the warmer weather in the Whitsundays from cold Sydney in April 2002 and was employed as a bartender. Quickly promoted to a supervisory role within the first 3 months. After the next 12 months I was again promoted to Duty Manager where I remained in that position for the next 3 years. Gaining invaluable experience in on duty managements in a complex of 80 rooms at 4.5 star accommodation also 3 bars and restaurants, off premise bottle shop, EGM's/ Keno and TAB. It was within the last 2 years of my tenure there that I was again promoted to Assistant Manager under close direction from the Hotel General Manager.

• Sought a new challenge in hospitality after early career in the Horse Racing Industry. Started as a 'glassy' and worked in this very busy hotel in the eastern suburbs of Sydney. During the next 4 years I worked my through the ranks into a full time bartender . Picking up the skills of bistro operations, retail and gaming.

Riding early morning track work on stable thoroughbreds. Grooming for race day and travelling horses interstate and overseas to specific Racing Carnivals. Achievement: Traveled to Hong Kong in December 1995 and the stable won The Hong Kong International Bowl with a horse called Monopolize. I once again traveled the same horse in December of 1996 and he won the same race again, beating other horse from all over the world.