Hospitality business consultant• Project Management & Openings• Commercial Strategy & Operations• Event Management• Business Financials• Menu Analysis & GP Engineering• Operational Audits

• Project management for a high profile high street fashion brand event at Copper Box Arena.• Critical Path management including programming / timings on the event day.• Acting as main person of contact from BAO to third party (Kennedy London).• Management of third party client to deliver kitchen mobilisation on site.

Operations Director for @bonecalondon • Responsible for Elementek’s events business from concept to delivery.• Providing strategy for stakeholders on brand equity, business growth, and operational structure.• Working alongside the MD to explore alternative business opportunities to further develop and grow the group.• Delivery of event operations from concept to completion for 350 – 6000+ capacity indoor / outdoor venues.

• Full ownership of F&B (café, restaurant and bar) opening with support of COO and MD• Driving pre-opening critical path and guiding respective teams on their deliverables• Developing beverage programme, and engaging with potential suppliers• Supporting with the setup of ePos and IT systems with IT support• Setting up Health & Safety procedures to include risk assessments• Supporting with aspects of Recruitment and Onboarding alongside the People Team• Planning and delivering a training programme with People Team and F&B Manager• Meeting pre-opening budget and sharing ongoing business plan with FNB team• Execute opening plans with hotel partners

700 capacity restaurant and club with focus on Blues, Bourbon and BBQ. • Streamlined operations, restructured departments; reduced overheads and increased profitability YOY.• Analysed trends and mystery shopper reports to focus on guest satisfaction and identified areas of improvement followed through with weekly on-going staff training and led the team to improve service standards; revenue growth YOY.• Created departmental objectives with incentives to improve staff engagement.

New opening of a 2600 capacity indoor and outdoor street food market / events venue featuring up to 14 food traders and 9 bars. Awarded Best Unusual or Unique Venue 500+ attendees at The London Venue Awards Oct 2018.• Oversaw the production of a 16,000sq ft. warehouse into street food arena under very tight timelines.• Planned, managed, and delivered (110+ events) and complex large-scale events (£120K+ with 2300pax+) with a team of up to 100+ for multiple blue-chip companies (Google, Facebook, Amazon etc).• Developed, mentored a management team of an assistant manager, 2 bar managers and 2 senior supervisors; 2 of whom have been promoted to a GM role.• Created systems and procedures to streamline operations that have been adopted by other General Managers.• Maintained the tightest GP control gaps in the group despite the largest holding stock in the group (up to 100K) due to the complex nature of business.• Coordinated the build and complex operational changes during seasonal transformations (redesigned / relocated bars and kitchens outdoors in summer, indoors in winter).

Multi-faceted 700 capacity live music venue in the heart of Camden Market featuring a nightclub, cabaret restaurant, art gallery, and a garden terrace turning over £100K+ a week.• Continued to review and improve operational procedures, training of other General Managers. • Responsible for a team of 70+ staff managing 3 simultaneous operations (pre-booked cabaret restaurant, terrace bar, ticketed live music gigs) into one seamless guest experience.• Streamlined operations, procedures and departments; reduced the hourly wage costs by 2% (£76K) on the year and significantly improved stock management by decreasing losses by over £12K (at cost) over a quarter.• Worked closely and developed strong relationships with local authorities due to the venue being out of the top ten watchlist in the borough of Camden for the first time in years (due to decreased theft and crime statistics).

220 capacity restaurant, club, and events venue.• Full P&L responsibility; revenue growth by 63.4% (£410K) in the first year and reduced wage % by over 2.5%.• Created the financial reporting and weekly revenue summary systems which was rolled out as the SOP across the group (3 sites); these systems standardised the back of house admin and made financial transparency and accountability possible for the General Managers.• Overhauled operational procedures and staff training manuals; improved H&S audit scores from 65% to 98%, TripAdvisor rankings (from #328 to #88), and ratings (from 3 to 4.5 stars).• Developed and supported my AGM as my successor as I was relocated to manage the flagship site in London.• Managed the sales team and group sales executive to generate alternative revenue streams (i.e. acquiring wedding license) which resulted in business growth.• Responsible for the operations of a vintage double-decker bus and the successful application for a vehicle operator licence, liaised with the Driver and Vehicle Standards Agency (formerly VOSA) to ensure compliance at all times; improved our marketing footprint particularly for the involvement of the vehicle in the Brighton Pride throughout the years.

Multi-operational 250 capacity venue spread across 2 floors with a nightclub, restaurant, art gallery, and cocktail bar.• Developed a strong team culture that maintained standards and delivered great guest experience.• Full P&L responsibility; net profits increased by over 450% in the first year, turnover increased by over 35%.• Restructured and implemented SOP’s; streamlined operations and reduced overheads.• Managed promoters and a bookings team to develop and maintain the strong brand offering and sales.• Rebuilt and maintained relationships with licensing and the local authorities to protect the licence and ensure compliance.

Multi-operational 250 capacity venue spread across 2 floors with a nightclub, restaurant, art gallery, and cocktail bar.• Headhunted by directors to assist the General Manager to turn a struggling venue around.• Managed the day-to-day operations before being promoted to General Manager.

New opening of a 180 capacity American diner featuring a restaurant, pool tables, and a cocktail bar.• Assisted in the planning and designing of the venue, sourced suppliers, and liaised with contractors alongside the General Manager.• Created the staff training and operational manuals.• Recruited and trained the front of house team.