PhD researcher and teaching assistant at the University of Surrey. My PhD thesis is based upon crisis management within the hospitality industry and how major crisis events such as the recent Covid-19 are managed. More concisely, my research is investigating the role of government and the crucial interplay between businesses and governments when formulating policies to handle major crisis events. It is the aim of the research to understand the processes undertaken in producing policies to manage the effects of the Covid-19 pandemic and compare this across different countries. From this it is anticipated that some practical recommendations can be made to policy influencers and business leaders on how we can better prepare and react to future major crisis events.Alongside my thesis, I have also taken on teaching assistant duties, delivering hospitality management lectures and seminars to final year Batchelor Degree students as well as marking course assessments.

Bold Ayres Ltd is a new company based in Torquay UK , looking to invest in hospitality businesses and expand its business portfolio, the first investment of the company was the acquisition of the Below Decks cafe in Torquay and has subsequently invested in the rebranding, refurbishment and expansion of the site to become one of Torquay’s best restaurant/bars in a prime seaside location. As Co-Owner/operator I have overseen and lead the company in the implementation of the companies targets and grown my skills/knowledge in the implementation of the following processes and business areas:-Brand design and marketing management-Procurement and supplier relations-Recruitment and training -Health and Safety management -HR management and processes-Operations management-Finance and accounting -Strategic planning and implementation As a result of these efforts and the strategic approach applied by the executive team, the acquired business has successfully rebranded to a top restaurant in the area and has now roughly doubled its yearly turnover from previous and now employs over 50 staff at it peak times. This is owed to expanding its customer base, increasing its operational capabilities and its renewed strategic positioning as an all year round venue as opposed to a seasonal venue.It is the goal of the company to expand our portfolio further in the near future to achieve our long term ambition of being a significant investor in the UK hospitality industry.

Gained the opportunity during my masters studies to work for a world class venue and operation in the form of the Lord’s Cricket Ground. Broadened my understanding of different working practices, reinforcing and building on my current hospitality skills/knowledge. • Worked in variety front of house and back of house roles such as F&B management, event coordination and organising preparation for large scale fine dining.• Responsible for company’s reputation with high standards of delivery in terms of customer service and product preparation.

Consulted in the refurbishment and re-management of this hotel which has recently achieved high customer ratings on Booking.com (9.7/10) and Tripadvisor (5/5).• Aided in the asthetic re-design of the hotel to convert into the boutique market as to achieve better sales through differentiation to our competitors.• Consulted on the use of online and technological outlets such as social media and online booking agencies to boost sales.• Responsible for seeking different ways in which to increase revenue and aiding in any required establishment of budgeting systems and/or training. As well as general advice for the inexperienced owners of this hotel.

“Brighton & Hove Albion football club” Hospitality Amex stadium/the American Express elite performance centre2013- Sep 2016 (Full-time) ‘Brighton and Hove Albion Football Club’ and ‘Sodexo’2012 to 2013 (Part-time) ‘The Lindley Group’2011 to 2012 (Full-time Placement) ‘Elior ltd’Job role/s: Commis Chef/Chef de Partie/Sous chef Manager Gained a greater understanding of hospitality systems from sale to execution of the service, working within a international contract catering environment. Progressed through each company and ended up in the high profile position of being responsible for player’s catering budget as Sous chef Manager.• Responsible for management of financial budgeting, food and beverage management including ordering, menu design of the operation and a team of 10 staff. • In charge of the organisation of away game hotels often liasing with many different prestigious hotel companies and general managers.• Originally responsible for the smooth operation of numerous small to large scale (600+ customers) stadium events.• 3 month interim head chef position before change of ownership (2014).