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A passion of mine throughout my career has always been to pass my knowledge to others and to be able to do that on such a grand scale has been incredibly rewarding for me. My responsibilities as regional manager have been to ensure conformity amongst my sites (New York, London, Manchester and Dublin) with regards to syllabus, general operational procedures, cost control and company values. My responsibilities as school manager have been to train instructors to the EBS standard, Cost control, Event planning, overseeing of all operations, Liaise with care centre and directly with students to ensure smooth booking and checking-in procedures, all ordering and stock control, hiring and firing, health and safety, implementation of blanket company procedures and syllabus. Concurrently acting as head instructor my duties are to train directly with students and to oversee assistant instructors and event management, prepare and grade all tests, ensure compliance with EBS education program and to structure daily programs to maximise benefit to the student.

The team at Speak in Code just seriously love slinging drinks and making peoples lives better. It's all we do, it's all we focus on and it affects every part of our business. Not just the bums in seats but right up and down the supply chain.We're passionate about sharing with others in the industry too, hit us up for consultancy with care factor.

Revenue at The Carine after change of ownership around 4 years prior to my appointment had been steadily dropping. The massive challenge here was taking on a venue, which had majorly taken the wrong direction, most notably, poor reputation within the community, restaurant closure for 2 months due to storm damage along with serious stock/cash control issues. The Venue had been operating without a VM for some months, little to no procedures or standards set and a new and inexperienced team. In my time here I built a good team around me, including 4 new Chefs, Assistant Manager, Duty Managers, Function co-ordinator, Restaurant Manager and Administrator. Having the majority of my key staff employed inside 6 months presented both challenges and opportunities for change. 22 months later, revenue in food and beverage beat YTD figures consistently by 20-25%, with December ahead by around 40% Function trade has increased from an average 100 covers a month to in excess of 600.

This Venue is a community pub with a predominant and consistent weekly food trade, a busy function schedule, and a profitable corporate patronage. Whilst at the Herdsman, my first priority as passed down from my COO was largely to bring costs and discrepancies into line which were a problem area. Within 6 months stocktake discrepancies were consistently the lowest in the company. Along with other cost improvements this helped me to beat bottom line forecasts on a monthly basis.

I consider Gosnells a stepping stone in my career in Australia in which I stayed to prove myself until a Venue Manager position became available. I played an essential role in driving trade by organising events and entertainment, improving service standards and ensuring uniform and consistent staff training.

My duties were largely operational, leading a small bar team of 5-10, ensuring lawful and efficient service. The reason for my short time at the Albion is due to the offer of a more challenging role with the opportunity of faster progression.

of Blackpool Walkabout and Venue Manager of a number of Bars and Clubs across the UKWalkabout is an Australian themed Sports bar aimed at providing an exciting sporting atmosphere during the daytime trading period. In the evening Walkabout successfully transforms into a busy late night venue with a party atmosphere. During my time at Blackpool Walkabout I organised and ran a variety of events such as beach theme nights and Bikini Competitions. Most notably hosting the local and regional final of the Malibu beach babe competition which had a collective uplift of £10,000 and national event coordinator for the 'Jack Daniels Soundcheck' battle of the bands competition. Duties/Achievements • 2IC of a business that grossed over £4 million a year. My duties were to directly assist the GM in maintaining the highest level of standards and service. • Responsible for delegating tasks between 5 other managers, up to 25 bar staff and 18 security staff. • Completion of a large variety of internal management, finance, licensing, bar and cocktail courses.Venue BreakdownListed below are the vital statistics of the Venues in which I have been a Venue Manager within regent inns PLC. Carlisle Walkabout/Surfers ClubLength of Relief - 2 monthsCombined capacity - 850Average weekly turnover - £40,000 (90% bar/10% food)Middlesbrough Walkabout/Surfers ClubLength of Relief - 3 monthsCombined Capacity - 980Average weekly turnover - £45,000 (85% bar/15%food)Burnley Walkabout/Surfers clubLength of Relief - 6 weeksCombined Capacity - 600Average Weekly Turnover - £25,000 - £30,000 (90% bar/10% food)Wigan WalkaboutLength of Relief - 3 months (collectively over three seperate reliefs)Capacity - 1750Average weekly Turnover - £55,000 - £65,000 (95% bar/5% food