5***** Luxury Caribbean Resort,

3 restaurants, 3 bars, 3 pools, beachfront,

250 seats outdoor Fine Dining Restaurant & Raw Bar

4 stars upscale, 216 Bedrooms, Marco Pierre White Wheeler's of St. James's 110 covers restaurant, 100 covers C&Ehttps://www.mpwrestaurants.co.uk/our-brands/wheelers-of-st-jamessPart of pre-opening team• Effectively in charge of the property while on Duty Manager shifts. Dealing with emergencies and priorities.• Personal Licence Holder• Actively promoting business through social media and networking• Development of F&B concept / SOP’s• Setup and control of EPOS system• Recruitment / people management & development• Staff training / wine & food product knowledge• Overseeing daily operation of the restaurant / bar as well as C&E• Managing team of 2 supervisors + 30 F&B hosts / roster• Creative and proactive within ops team / meetings• Analysis of sales reports / forecasting / wage control

4 Stars, 109 Bedrooms, 80 covers restaurant, 200 covers C&Ewww.harddaysnighthotel.comAchievements:Best Wedding Venue 2015 Liverpool - Eat Drink Sleep Award40% over achieved C&E wet target for first half of 2015• Effectively in charge of the property while on Duty Manager shifts. Dealing with emergencies and customer complaints. Decision making and delegation.• Overseeing (with a keen eye for detail) and ensuring the day to day running of the conference and event department• Assisting in the development of new C&E packages alongside the C&E Operations, Sales and Revenue Managers• Carrying out final details and show rounds with clients in order to pre engage them and assure the client of the success of their event• Developing and carrying out adequate staff training within the department in order to maintain standards and achieve revenue target streams• Additional admin tasks - produce and implement SOP’s, compile rotas and maintain payroll costs, ordering of equipment and liquor, stock control & achieving GP’s• Money handling, cash reconciliation and end of the session reportsFood & Beverage Team Leader February 2012 - July 2013 • Responsible for the smooth operation on a day to day basis of the bar, lounge, restaurant and room service areas• Adapting and utilising upselling techniques in order to increase income• Money handling, cash reconciliation and end of the session reportsVoted Employee of the Month for two consecutive months as well as Employee of the Year 2012.

70 covers restaurant, 200 covers C&E4 stars, AA Hotel of the Year 2016 - Wales, AA Rosette, Tea Guild Award of Excellencewww.angelabergavenny.com• Responsible for the smooth operation on a day to day across Oak Room Restaurant, Lounge, Foxhunter Bar and Events Function Rooms• Progressing, maintaining and delivering exceptional customer care to new and regular clients ensuring there individual requirements were met• Adapting and utilising upselling techniques in order to increase income• Coaching and developing team via training sessions and weekly meetings to meet the expectations of the business and clients• Maintaining good communication between departments in order to provide excellent customer service• Stock control and ordering• Working alongside suppliers to receive competitive pricing and be notified of any relevant products that may enhance the food and beverage department.• Ensuring the consistency of service for our Award Winning Afternoon Tea• Money handling, cash reconciliation and end of the session reports

Three AA Rosettes, AA Restaurant of the Year 2008, Michelin Starwww.thewalnuttreeinn.com• Built up my experience from the bottom, learning the trade as a restaurant waiter and bar tender • Providing fine dining service experience to Michelin standards• Gained and developed an in depth knowledge of the food, wine and service in order to answer customer’s queries and meet there requirements• Mentored by Michelin stared chef Shaun Hill• Wine and beverage stock take