Back again!!!

Management cover before taking on a permanent role at a venue.

Lead the acquisition of The Grand Junction Arms for the Oakman Group, managing it through a post Lockdown opening and acquainting the venue with the Oakman Group mentality and standards.

Being responsible for driving the drinks sales of Oakman Inns through:- Pricing strategies- Training- Product Development- Menu Development- Insuring company standards are met- Sales Incentives for employees- Marketing strategies

General Manager of The Akeman, Tring

General Manager of The Akeman Inn, Kingswood.

-Manage the training and development of the bar staff across the business-The devising and implementation of promotional activity to drive sales and margin-Develop the bar menu and stocking policies to ensure that the bar offer is ‘best in class’-Overseeing bar design to ensure that the operations are both efficient and aesthetically pleasing-Maximising sales of strong margin products across the business through merchandising and category management implementation

Resumed employment with Oakman Inns and Restaurants as Deputy General Manager of The Beech House, Beaconsfield. Was holding General Manager from August to December 2014 before being transferred to The Kings Arms, Berkhamsted in January 2015, resumed role as Deputy General Manager

During my time off in Australia I took up work at one of Melbourne's most popular cocktail bars to further industry and mixology knowledge.

Previously held position of Assistant Manager at The Kings Arms, Berkhamstead, where I was responsible for the Wet Stock, which had Ex Vat Sales of around 20k a week, along with training and organising the bar. I transferred to The Akeman, Tring in September 2012, before leaving the company to travel round Australia. I plan on resuming my position at Oakman Inns in June when I return to England.

Worked the bar to gain extra knowledge of industry. Gained a significant amount of cocktail knowledge from this company, and have applied the gained knowledge to my current work.

Worked the bar, learning the trade...

Promoted to the kitchen team, where I looked after the Starter and Dessert section. I learnt the importance of keeping on top of orders and quality of the food served, whilst dealing with the pressure of busy services.

Because of age and experience, I started with these positions to gain knowledge of both front of house and kitchen roles.