Managing 6 DHP venues in London, Nottingham and Bristol with full accountability for P&L management, food and beverage development and increased service & standards training. I was brought in to oversee DHP in operational aspects such as service, standards, P&L management, budget control, food development, cocktail & craft development and recruitment. Oslo in Hackney was my first project and with this venue being a first for food offering in the DHP estate,I quickly found ways to increase profitability through effective kitchen recruitment, GP control, menu development and a dramatic change in service style and bookings policy. Developing the menu to suite a Hackney demographic increased GP by more than double. Supporting local breweries and carefully choosing a variety of craft beers increased the craft sales mix. I then project managed the opening of a new kitchen in Rescue Rooms, Nottingham. The menu is based on a diner style with carefully crafted burgers, sauces and pizza. Across the estate I developed and increased standards through the implementation of auditing, mystery visits and creating a bonus structure evenly weighted on EBITDA and venue standards. Mystery visits are now averaging a 85% score with audits coming up just below the 80% mark. Through efficient weekly operational meetings and discussions I decreased stock holding and labour % over the estate. The introduction of a TAM program makes it possible for DHP to train talents from a grassroots level in areas such as operations, production and promotions. Other areas of focus:• Budgets and forecasting• Food development including menu design, content and presentation.• Food specifications and GP control.• Food and drink service and standard training.• Cocktail and craft beer development• Identifying and monitoring cost effective business planning for the short and long term• Management recruiting and development• Knowledge and experience in health & safety, food safety and hygiene.

As Operations manager I introduced and oversee areas including, site P&L, weekly site forecasting, budgeting, quarterly budgets, labour forecasting & control, NCP, cutting and controlling costs on a multi site platform. Overseeing these operations in food and wet let sites, including high end food and West End nightclubs.As a business developer I introduced menu control, seasonal menus's, staff training programmes, management training programmes, executive development days, sales tracking and progress reporting, advanced sales analysis for future development and sales growth. I also project manage the opening of new sites and cover areas including, till systems, floor planning, licensing, sales and marketing, recruitment, training, legal and DD, planning permission negotiations, maintenance management, market research and infrastructure development.

General Manager for various Revolution venues both in London and Manchester.

Desktop publisher and graphic designer for major packaging company