To oversee the general sales, operations and strategic development of the of Direct to Consumer business within Chateau Gateaux including stores, factory shop and e-commerce. Identifying new potential sales/business opportunities within the channelThis includes responsibility for sales and expense budgets as well as finding solutions for better cost controls as well as driving sales within the channel. Including financial analysis of the stores in regards to profitability.Responsible for assessment of potential sites, site selection and overseeing the project management and development of new stores and refurbishments. Including leases negotiations with consultants and landlords.Working with stakeholders in other departments such as Marketing / P&C / Supply Chain / R&D / Logistics / Procurement to ensure the smooth operation of the D2C channelWorking with marketing and R&D on innovations projects Overseeing and assisting operations team with stock management / human resources management / recruitment / training / general day to day operationsManagement of key suppliers within the channel

Promoted to Direct to Consumer Channel Manager, overseeing the running and strategic management of Direct to Consumer Channel. This constitutes Chateau Gateaux retail stores/outlets, e-commerce, factory shops and any new potential business opportunities in the e-commerce or physical outlets.

In my role as National Operations Manager for the Patisserie of Chateau Gateaux, I oversee the running of all Patisseries within the company. Currently there are 15 stores located in KwaZulu Natal, Gauteng and Western Cape with approximately 160 employees reporting to myself. These include Area Managers, Store Managers, Assistant Manager, Training team and Shop Attendants. My key responsibilities include:HR and Staffing - Recruitment, Training, Disciplinary ProceduresFinancial Management - Reporting, Auditing, Annual BudgetsOperations Procedures - Standard Operating Procedures within the running of the stores, travelling between stores on a daily basis including to Gauteng 2/3 times a month.Product Management - Sales Analysis, Menu Planning, Costing, Stock Management Procedures, Supplier ManagementSales & Marketing - Working with Brand Manager on implementing marketing strategies, Upselling Project Management - Working with Development Manager on sourcing new sites, opening new stores, as well as refurbishing storesChairing monthly Operations Meetings with directors and quarterly Patisserie Management MeetingReporting directly to the Managing Director and Sales Director and maintaining a good working relationship with Financial Manager, HR, Factory Operations Director, Brand Manager and Logistics SupervisorAlong with General Operations of the Patisserie Brand I also work on the leadership team at Chateau Gateaux, attending weekly, monthly and quarterly Management meetings and business reviews.

Liquid Chefs offered me an opportunity to return as the Operations Manager nationally. In my role I oversaw the entire operations, logistics and procurement of Liquid Chefs Mobile. This included negotiating with suppliers, ensuring bars, vehicles & trailers are maintained and serviced, warehouse procedures were put in and followed, checking up on events and managing events where necessary. I also had to oversee the operations in Cape Town and travelled there monthly when required. Part of my role is also Project Management of large scale events like SAMA Awards, 5fm New Years Eve Party and Design Indaba Parties which catered for over 5000 people.

In my role as Food & Beverage Operations Manager I am the Head of Food & Beverage department, where I am in full control of all aspects of F&B in the hotel. Overseeing of the restaurants, room service, bars, banqueting and kitchen, with all managers and supervisors within those departments reporting to myself. One of the main aspects of the role is to manage all food and beverage control systems, with support from the accounts department and overseeing financials for the department. Handling of all HR related issues including disciplinary hearings. Also including the promotion of F&B outlets, dealing with suppliers and menu planning.

Originally started as General Manager of the Durban branch then transferred to Head Office in Johannesburg to take over as Operations Manager for the company. In my role as General Manager and Operations Manager, I was entirely responsible for the running of LiquidChefs. Dealing with all aspects of the business from quotations and client meetings to management of the warehouse and co-ordination of staff and their training and logistics management of all events. I also worked at the FIFA Fan Fest in Rustenburg during the Football World Cup in June/July 2010 as the Beverage Project Manager, in control of all beverage services and distribution throughout the Fan Park which serviced between 10 000 and 45 000 people a day.

Reporting to the Facility Manager, I was responsible for managing the day-to-day catering operations at the Mill ensuring that clients enjoy a first rate front of house service. Managed a team including 2 team leaders, 12-15 runners, and a chef and kitchen porter and was in charge of runner training and development to the high standards The Mill required.

Foxtons offered the position to me as a change from the hospitality industry. I was based in the Wimbledon office, which in 2007 became the number 1 office in the South London Division. Main responsibility was to let and market properties within the Wimbledon area.

Started as a Duty Manager at 10 Manchester Street Hotel and worked my way up to Assistant Manager. This also included running the hotel in absence of General Manager from March 2006 – July 2006. Niche Hotels also moved me to The Royalist Hotel in Cotswold for a month as Acting House Manager until they sold property in October 2006. I was then placed permanently as Deputy General Manager to The Royal Hotel Cardiff as they shut down the hotel in London for refurbishment. Great short term experience but did not want to leave London, so decided to move back in January 2007.

1 year contract as Assistant F&B Manager. Included acting in Food & Beverage Manager’s role when the hotel was without. Running of restaurant, bar and conference facilities and assisting the Head Chef in running of the kitchen, including putting in food and beverage control systems.

Started as a Food Service Manager where I was assigned to running one of the hotel’s restaurants. After a few months I was promoted to Duty Manager. My time there also included relieving the Food & Beverage Manager while he was away for 3 months from November 2003 – January 2004. The main function of role was to maintain the food and beverage standards within the hotel, and ensure the department ran smoothly on a day to day basis.

Did my 6 months Front Office Internship at the then 5 star Royal Hotel in Durban. I also finished my internship with a contract for an additional month where I headed a team of butlers that looked after 21 Heads of State that stayed at the hotel during the inaugural African Union Summit host at the ICC in Durban in 2002

Did my Food & Beverage internship at Cathedral Peak in the Central Drakensberg, a resort hotel which maintained high occupancy rates throughout the year. Spent most of my traineeship working the buffet, pastry section and then heading the restaurant.