-Led the successful launch and opening of the restaurant-Managed operational expenses, food and beverage budgets, payroll, and other related costs-Recruited, onboarded, and trained staff to ensure high performance-Oversaw all food and beverage staff, operations, sales, and cost management to optimize profitability-Collaborate with the Executive Chef to ensure the department operates efficiently and seamlessly, consistently achieving its operational goals-Awarded the 2018 Best NSW Regional Restaurant, recognizing excellence in service, cuisine, and overall guest experience

-Overall management of all food and beverage employees, facilitates, sales and costs to ensure maximum department profit is achieved. -Work closely with the Executive Chef to ensure an efficient and smoothly run department that is meeting its operational expectations. -Implementing new strategies to increase overall department standards and consistency of service, and supporting this with effective policies and procedures.-Control operational expenses, budgeted food and beverage costs, payroll and other related expenses.-Provide a monthly report on the overall results of operational issues that affect the P&L and problems and challenges within the department.

Responsible for the profitability and smooth running of the food and beverage departments on site ensuring quality service standards, guest satisfaction and cost effective financial performance being maintained. The venues involved are Bodega Restaurant, Bodega Bar, Room service, Conferencing/Banqueting. Assisting the Group Chief Operating Officer to drive team members to achieve financial targets and other KPI's.

Responsible for the management and achievement of profit for all food and beverage operations at Bimbadgen including Esca's Restaurant, 'Day on the Green' concerts, weddings, off site events and corporate functions.

Awarded 'Best Restaurant in a Hotel' Tasmania 2011-Overseing smooth running of the establishment-Participating in designing menus-Creating wine list and hosting wine dinner appreciation evenings-Coordinating large functions and weddings-Stock management

-Head Sommelier for The Royal Oak and The Mean Fiddler bars-Including creating wine lists for all venues-Wine apprecation dinners

-Awarded 3 Goblet Wine list for Prime steakhouse and 2 Goblet wine list for Post Brasserie-Head sommelier for Prime steakhouse, Post Brasserie, Intermezzo and Senate Bar. Including creating and maintaining wine lists for all venues-Degustation matching