Devlin Consulting is an established Catering, Hospitality Project Management Consultancy.★ Recent projects include:★ R&A – The Open, Hospitality Project Management - Since 2016, I have worked with theChampionships team to manage the hospitality requirements for the Official Partners & HospitalityClients. Coordinating client requirements with official suppliers and R&A stakeholders, coveringcatering, design fit and build of facilities, ticketing, car parking and host & hostess team.★ Drayton Manor Theme Park- Working with Commercial Director, Financial Director to developthe 5 year catering strategy★ Carnoustie Golf Links - Joined team August 2018, 7 months prior to the build completion &opening of Links House, a 5 star Golf Centre with our brassiere, The Rookery. Retained by client tomentor catering team and drive catering strategy https://www.therookerycarnoustie.com/★ Hearing Dogs for Deaf People - The Grange, Saunderton. Appointed by client to review contracted caterers’ performance in delivering catering service for this successful cafe. Enjoyedworking with Artizian Catering Services who have now extended their tenure for a further 3 years www.thegrangesaunderton.org.uk/★ Tamworth Assembly Rooms - A two year project working with Tamworth Council to devise & deliver the catering strategy for The Assembly Rooms ,following a 5 year restoration project★ Farnborough International Exhibition & Conference Centre, managed invited tender process on behalf of client leasing to the appointment of Amadeus ★ Design Museum, London - Acted on behalf of the museum as their representative for catering.Project managed the the appointment and mobilisation of the catering contract, set up the meeting& events business. Planned and delivered the opening events programme★ Compton Verney Art Gallery - Managed the catering tender process on behalf of the client andproject managed the extension and development of the cafe and kitchen to increase capacity

I have worked with the team at Carnoustie Golf Links for over 6 years, providing ongoing consultancy to develop the Food & Beverage offering at the Links. The primary facility is The Rookery an 80 seat bar & restaurant which since it opened in April 2018 has grown income by 50%. Over the years my role has evolved. Initially I scoped the design of the restaurant & kitchen, liaising closely with the architects and main contractor. In July to 2018, 147th Open was staged at Carnoustie. Links House became the Players Clubhouse for Championship week, I planned the catering requirements, liaising with the R&A, leading to successful delivery. I have taken a similar role for the AIG Women's Open and the Alfred Dunhill Links Championships.Primary responsibilities are to support the product and business development, working closely with Head Chef, Restaurant Manager and Financial Director.

Working on 6 monthly basis, I work with the Championship Team, Head of Catering and Head of Hospitality to manage and plan the hospitality requirements of the Official Partners and Hospitality clients. Co-ordinating client requirements with suppliers and R&A stakeholders, covering catering, design and fitout of facilities. Onsite Facilities Management of Hospitality structure, Origins for 1,500 guests in multiple restaurant's and hospitality suites.

Linda Cooper Weddings is an exclusive, luxury wedding planning service, creating bespoke weddings with a level of detail and expertise that is unrivalled. As project manager for Linda, my role is to liaise with the venue and appointed caterer both at planning and delivery stage to ensure that all requirements are delivered exactly as agreed.www.lindacooperweddings.com

Following the redevelopment of the Museum Galleries and attractions I was appointed by the Museum Director, to review existing restaurant & kitchen facilities, standard of operation and there synergy with the museum. The business plan was to close the self service cafe, increase the footprint of the galley kitchen to enable a new fitout that would increase production capability and capacity to facilitate a new table service restaurant and high end event space. To create the link with gallery we proposed display cases to be positioned in the restaurant to showcase golf artifacts The plan was accepted and we worked closely with Wellwood Leslie Architects and TeamUp to develop and open The Niblick Restaurant.

We were asked by the newly appointed Chief Executive, Colin Sinclair, to review the catering operation, and delivery a board report summarising our findings and making recommendations. The scope included reviewing the restaurant, menu content, pricing, standards of service, purchasing & suppliers. Condition of the facilities, particularly the kitchen, highlighting investment requirements. Catering team structure, roles and responsibilities. Explored growth potential for private hire opportunities for Members and non Members to grown business to support investment. The overall strategy was successfully adopted and implemented by the Club.

I worked as a Project Manager at London 2012 Olympic Games for Smart Hospitality who were awarded the contract to deliver the hospitality catering service at the Olympic Hospitality Centre (OHC). My client portfolio included the International Olympic Committee(IOC) and LOCOG.I continued working for the Smart Group on a project basis.

General Manager of the outside catering division Amadeus.