• managing, recruiting, training and developing a team of up to 20 staff• running day-to-day operations of the entire site of 64 bungalows, pool, event rooms, restaurant and bar• responsible for budgets, payroll, rota, stock control, purchasing and financial reports• improving and updating food and beverage menus according to guest preferences and local trends• reducing unnecessary costs and expenditures• creating PR and marketing programme via digital tools and merchandise• improving relationships with local businesses and local clientele• creating a loyalty programme with discounts for local customers• launching Bingo Friday nights resulting in increased attendance from 50 to 120 covers• starting Open Mic/Live Music Saturday nights, achieving local popularity and meeting its demand• increased Sunday Carvery covers from 60 to 180 during Summer period• creating a new efficient training programme for current and new staff members• working closely with the kitchen department to achieve 5-star FHRS rating• improving all existing SOPs and H&S procedures

• managing, recruiting, training and developing a team of up to 14 staff• running day-to-day operations of the kitchen, restaurant, bar and event spaces• responsible for budgets, payroll, rota, stock control, purchasing and financial reports• implementing large events’ offer resulting in 40% increase in covers and turn over during holiday period• changing and updating the menus according to customer needs and feedback• introducing live music on monthly basis resulting in attracting 30-40% more local customers• implementing daily Happy Hour and daily Lunch Deal targeted towards younger customers• working with all departments to pass frequent F&H inspections to achieve and maintain a 5-star rating• increasing quality of service from basic to silver standards

• gradually promoted from a Head Waiter, to Assistant Manager, Restaurant Manager and GM position• managing, recruiting, training and developing a team of up to 23 staff• running day-to-day operations of kitchen, events, restaurant and bar• responsible for budgets, payroll, rota, stock control, purchasing and financial reports• creating a culture of internal promotions resulting in increase of staff morale• introducing an external training company to develop individual skills of all team members• amending business objectives in order to attract more weekend and holiday business• managing soft refurbishment of the property; co-creating a new, fresh and more appealing design• replacing the entire tableware and kitchenware throughout the property• working with all departments to pass frequent F&H inspections to achieve and maintain a 5-star rating• increasing quality of service from basic to silver standards