With over a decade in the hospitality and entertainment industry, I’ve learned a lot about bar management, stock control, and running a business. My journey started at Koko, a renowned live music venue in Camden Town, London. I quickly moved up from barback to head bartender, and eventually to stock control, where I managed to cut the stock-taking process from 4 hours to just 1.5 hours. Efficiency is my middle name! I was also voted Employee of the Year during my time there.Next, I took on the role of Bar Manager at Electric Brixton, a 1700-capacity venue. I mainly managed bar operations, ordering, stock control, and maintaining a healthy 85% gross profit. I also occasionally stepped in for other management duties when needed. After five years, I decided to take a break from the club scene to focus on my passion for art. Not long after, I co-funded Smoke and Bitters, a bar in Sri Lanka, because I believed in my friend’s vision. I spent a few months helping him to get it off the ground.The COVID-19 lockdown brought me to Brighton, where I met my now wife. Since I invested most of my savings 2 months before COVID and I still needed to eat something I kept my eyes open for any opportunity and I stumbled upon an empty kitchen and thought, “well, let's cook?” That’s how The Lankan, a takeaway, was born in the middle of the lockdown, It was a no investment project, when I sold some takeaways, I spent the money on plates so when the world reopens, I can start serving dine in costumers. And it was progressing day by day. It even expanded to two locations at one point. This venture taught me a lot about restaurant management, sustainability and business operations. I closed the Lankan in July. it was great.Now, I’m diving into an exciting new project: developing a villa-style hotel on a seafront hillside, stretching from sea level to 80 meters high. This involves making countless deals, overseeing the build of infrastructure and villas, each with a pool and sunset views. We’re setting up a hotel from scratch, aiming to create a truly unique guest experience.