Hospitality Manager - Fabulous Fan Fayre - Manchester City Football Club.I work on a casual basis at the Etihad stadium on Premiership and Champions league match days managing the service delivery of hospitality packages. I was based in the Legends suite for the 2015/ 2016 season which is the largest suite within the stadium with a capacity for 500 covers. I am currently based in the club’s executive hospitality suite The Chairman’s Club for the 2016 / 2017 season which is the premier match day experience at Manchester City catering for up to 240 guests. I have additional worked for Fabulous Fan Fayre as part of the opening team for the Hospitality suites at Watford Football Club for the 2016 /2017 season.

Compass - FMC Division Food Court Manager - Aorangi Food Court All England Lawn Tennis and Croquet Championships I work on a casual basis at various racecourses and sporting stadiums throughout the United Kingdom for Jockey Club Catering and FMC catering, two divisions of the Compass Group. My responsibilities are for the service delivery of hospitality packages on Race / Match days to the company standards. I have worked at Aintree, Haydock, Cheltenham and Carlisle racecourse. From 2015 I have worked as Unit manager for FMC at the All England Lawn Tennis and Croquet Championships managing the Aorangi Food Court overseeing the Pimm’s Drinks to Go Bar, Lavazza Coffee Bar and six hot and cold catering units.

Food and Beverage Manager, Chancellors Hotel, University of ManchesterI manage the delivery of all food and beverage services within Chancellors hotel including an eighty-cover restaurant, lounge bar and nine meeting rooms with a maximum capacity of 200 delegates. I oversee a team of twelve and am responsible for the training and development of the team to improve the service delivery of the operation through development of the product and people. I am also financially responsible for the profitability of the department through the management of the departmental payroll, liquor stocktake and increased average spends. The hotel has recently has undergone a major refurbishment program which has allowed me to develop the food and beverage product through the introduction of a departmental standards manual and development of the current product and service standards for breakfast, lunch, dinner and bar service. During the refurbishment program, I was relocated within the University Campus and worked in their external events department called Taste where I managed the Winter Graduation week and service delivery of internal events within the University Estate.

I work on a casual basis at the Liverpool Football Club on premiership and cup games managing the delivery of hospitality packages within the Carlsberg Dugout, the largest Hospitality suite with a capacity for two thousand guests. The Carlsberg Dugout offers a vibrant mix of complimentary street food stalls, and three central bars spanning the entire length of the fourth floor. I manage one hundred colleagues including five supervisors and am accountable for ensuring the highest standards of service, allocated payroll and targeted beverage spend.

I was responsible for the management of the Meetings and Events Department over an 12 week fixed contract during the Christmas period. This included the big top marquee for 450 covers hosting eighteen events from weddings to corporate buy out and the main Hotel’s Inspiration suite running 20 events and holding up to 250 covers. In addition to the operational management of both sites, my main remits were the recruitment and training of casual staff, the operational set up and close down of the marquee and main contact for all external suppliers and all purchasing consumables, linen and stock for both sites.

My responsibilities are for the service delivery of hospitality packages to company standards. Working in The Museum, the room is split over two levels accommodating unto 200 covers at anyone time and also is home to a small lecture theatre. The Museum offers an inspirational way to build up to the big game offering a unique sense of the Club’s history allowing the customer to browse the artefacts, re-live magic moments and immerse yourself in all things Manchester United.

Working in Business Tourism, profiling and researching International and National associations, conventions and exhibitions. Use of ICCA database and CRM interface. Worked for a month in the accommodation services team assisting in the preparation of bid documents and conference reservations. Knowledge of the Group Max booking system.

I was in direct control of the food and beverage operation with responsibility for the day to day management of the business. Facilities include 6 bars, 2 restaurants and 9 meeting rooms with catering for up to 1000 delegates. I was accountable for the cost control of the operation including departmental payroll at 30%, and food and beverage cost control at 27%. I was responsible for a departmental workforce of around 90 people with focus was on payroll, costs of sales and high standard service delivery, plus training & development to maintain brand consistency. I ensured the constant monitoring of standards and service delivery through brand and mystery shopper audits, and departmental training programmes and conducted 6 monthly appraisals with my managers to align the departments with the annual food & beverage strategy. I was involved in the implementation of 2 major projects during my tenure. The development of the new dining concept for Soapies Bistro and bar and the Lairds Drawing room and whisky snug holding over 120 products. The project included menu concept and design, costing, product sourcing, staff training and development which was supported through the production of a departmental sop manual.The second project involved the designing and development of a barbecue operating standard from menu design to equipment, uniforms and outdoor furniture, a market that is worth over £200,000 in revenue over a 4-month period.

I had overall responsibility for the operation of the hotel. I was responsible for preparing the hotels departmental budgets and forecasts, ensuring effective costs controls were in place through payroll trackers, food and beverage cost control sheets and weekly stocktakes. I achieved overall profitability and increased sales revenues by 15% in the year 2010 / 2009. My main project was to increase local awareness of the hotel through the food and beverage outlets. I implemented a quarterly event calendar incorporating promotions and events for the local and students markets. I also sponsored local initiatives and student societies; f&b revenues increased by 10% over a 6-month period. Other projects included the soft refurbishment of the hotels bedrooms and Ma Bells public bar and the 1st stage of the HdV main renovation programme of the bedrooms and ballroom for full rebranding in 2012. During my leadership, I managed the property over the 2010 Open Golf Championship and Dunhill Links in 2009 and 2010.

My main projects and accountabilities included the day to day operation of the property and management of all food and beverage departments, ensuring the hotel maintained its brand and service consistency. I chaired the monthly brand standards meeting and organised structured departmental brand training to ensure departments were given action plans and targets to ensure improvement in consistency of service. I managed and ensured all departmental rotas and costs including budgeted payroll and monthly spends were in line with current forecasts and business levels through payroll and cost control trackers working alongside the financial controller. A key success was the proposed increase in delegate capacity in our conference suite by introduction of a removable partition connecting our two largest conference rooms. This increased our maximum delegate capacity from 50 to 100 delegates. I managed the hotels monthly health and safety meeting and ensured compliance with all its statutory and legal obligations. I deputised in the absence of the GM, and completed and managed the Duty Management rota.

I was responsible for the efficient management of the largest resort conference venue in Scotland, 15,000 sq. ft of floor space, 17 rooms including a 6,000 sq. ft, ballroom for 600 and a 100 capacity cinema theatre. Revenue was in excess of 4 million pounds per year. During my time I was internally promoted within 6 months of joining the company as the Assistant Manager and later successfully passed the Fairmont entrepreneurial workshop. I worked on the capital refurbishment plan for all equipment within the conference centre during the rebranding of the hotel. I oversaw the installation of the computerised payroll system and Delphi and Micros Fidelio software. In addition, I was part of the culture transition and change of the operation to Fairmont standards through training workshops and process briefs, and standard operating procedures. From an event perspective I was operationally responsible for all events in the hotel, the portfolio of clients and events included the 3 day Northern Ireland Peace Summit held in 2007 with the English and Irish Prime Ministers. The Royal & Ancient golf club annual dinner, Scottish Labour Conference hosted by Jack McConnell, G8 and G20 summits, the Royal Bank of Scotland / Harvard Business School Leadership programme and Scottish Car of the Year