Urban Picnic is a boutique catering company with a vibrant approach to managing restaurants in many of the world's top tech companies.Some of Urban Picnic's current clients extend to Facebook, Intercom, Smartbox, Salesforce, Hostelworld, Amazon, Quantcast, BBH, Groupon, AWAS, Nitro, Stripe, Indeed, UCD Michael Smurfit, Grant Thornton.Ensuring Urban Picnic Ltd. grew, thrived, be successful and profitable was key to this position whilst also being responsible for:- planning, organising and developing the food and beverage services provided by Urban Picnic to our clients, while ensuring customer expectations, food and hygiene standards and financial targets were met.- ensuring that existing accounts were retained and also developed through the introduction of new food concepts and new food solutions.- actively seeking and winning new business on an ongoing basis, completing tenders and proposals. - bringing new ideas and concepts to the business whilst assisting the catering team with implementation in relevant sites by expanding on current offerings to customers.- identifying and developing professional business relationships with key current and potential clients.- supporting and helping to drive innovation throughout all stages of the sales process.

All catering events taking place on the Google Dublin Campus which comprises of 6 different buildings were a responsibility. Events consisted of small intimate events to large scale conference catering for up to 500 people. Creating and suggesting new unique memorable experiences in terms of food offerings, themes and service styles was key to successfully pitching these events to the end clients. The clients budget had to be met with these ideas. Transforming the idea into reality whilst operationally running the event seeing it through to fruition where the client received what has been promised to them from the beginning was key to the success of the business.

Responsible for executing the client’s requirements for all medium to large scale events held in the Hotel and also Powerscourt House (off site venue on the Estate) including conferences, product launches, exhibitions, leisure events, sports teams and also high end exclusive groups. Building a relationship with the client through all interactions ensuring all F&B, accommodation, AV, setup, transport and VIP guest requests are met and exceeded. Being creative and imaginative to make the event personalised, unique and memorable. Working closely with all departments in the hotel to ensure the event is seamless throughout the time of the execution. During the process of gaining the above requests, up-selling techniques are implemented to maximise hotel profits, whilst always keeping the guests’ experience at the forefront.

Was heavily involved in the pre opening stages of this high end signature restaurant opened by Australian chef, restaurateur and media personality Peter Kuruvita. It opened in a demanding market place with high competition from long term successful local restaurants in very close proximity.I generated the social media to create interest and have a database of followers pre opening.I handled recruitment and training of all the staff of this 160 seater restaurant with a further 60 seater cocktail bar attached. All procedures and standards had to be created in this brand new venture. Liaising with the Director of Sales and Marketing to implement new ways of generating business was also key to the overall success of the business in the short and long term. The restaurant worked towards specific targets and goals and had a hugely impressive opening season. Working with the Finacial Controller was also a key repsonsibility in generating budgets and working towards planned target figures.This position was left due to being in Australia on a '1 Year Working Holiday Visa'.

Started off as Junior Bar staff and gradually climbed up the ladder to eventually becoming Assistant Bar Manager.