Responsible for the purchase of materials, works and services for residential and commercial projects, taking into account budget, reliability and quality of materials. Organizes and manages quality checks, supplier information and procurement logs and updates. Analysis and management of material tender packages.Ensure deliveries of materials to the correct project and within the timescale set.Cost to correct nominal and job, review and resolve invoice queries.Achieved significant savings on hire, welfare, waste and B.M. while increasing quality, service and reliability

General Manager and Managing Partner from inception.Opened and set up operation of both F.O.H. and B.O.H. including concept, cost analysis,equipment, design, menus, permits, codes, inventory, staffing, payroll, P.O.S. system,advertising and marketing. Accountable for all aspects of the organization both on an executive level and a day to day basis.

Responsible for hiring, training, motivation and supervision of all food and beverage staff. Directly responsible for kitchen, room service, restaurant, bar and banquet operations. Creation and adherence to monthly and annual revenue and expense budgets; pricing and designing of all menus, beverage programs and wine lists for all food and beverage outlets; payroll, inventory control, cash reconciliation, negotiating with purveyors, creations of S.O.P.'s.

Manager and Maitre'D of the formal dining room in one of New York most prestigious Ivy League clubs. Responsible for special events, training, supervision and service standards as well as all duties, which pertain to the success the dining room.