Uniting quality wine and liquor producers with quality focused businesses.

Manage all needs of new and existing customers and accounts while focusing on the ACT region off-premise channel and wholesale.

Manage all needs of new and existing customers and accounts in both on and off premise channels with a focus on key independent retail groups and national accomodation hotel groups.

Working closely with Q Station’s Sales Department I have worked to shift the mindset of selling standard function spaces to viewing the whole property as a sellable space. Increasing venue diversity and capacity onsite has resulted in Q Station successfully bidding for a number of large corporate functions by working directly with the client to deliver their event concepts.In partnership with Ambassador Chef Matthew Kemp, I have also successfully executed a seasonal, culinary dinner series designed to drive exposure of Boilerhouse Restaurant, Q Station, Manly. These uniquely interactive dining experiences have provided guests with an educational insight into the produce and methods used within the restaurant. This initiative has resulted in a significant increase in our social media presence and venue profile.During my time at Q station I also undertook the role of National co-ordinator for Accor’s Assiette D’or (Golden Plate) competition. A cooking and service competition that sees a chef and front of house staff member team up and compete against other hotels. The success of the Assiette D’or competition was largely due to the successful communication to all Accor hotels across Australia and the remote co-ordination of heats in each state, which then culminate in the final competition in Sydney.

Took time of to look after my 6 month old child and support my family on the home front when my wife returned to work after maternity leave. This was the best job I have ever had!

As Mercure Sydney’s Food and Beverage Manager I implemented new systems and procedures that improved the food and beverage financial audit score from 52% to 87% in six months. This score was set as the benchmark for Accor hotels in Australia and the Pacific.During my time at Mercure Sydney I also undertook the role of NSW Champion for the Les Grand Vins Mercure. This wine list concept is unique to the Mercure brand and I managed the selection process for all NSW Mercure Hotels. It has since undergone a transformation and is now Mercures ‘Flavours from the Cellar’. My role was to liaise with winemakers to gain submissions for the process to blind selct the wines then communicate the results to the winemakers, hotels and the public.

Conference and Event Operations Manager involved in the design, management and execution of the 2011 Accor Australia and New Zealand General Managers Conference. Coordinated and managed all day- to-day operational aspects of the Conferencing and Events department across Accor’s 3 hotels at Sydney Olympic Park

Restaurant and Bar Manager of the Novotel Sydney Olympic Park during full renovation of the Restaurant and Bar and change of the outlets concept. Established new systems, developed costed menus, maintained outlet profitability and maintained relationships with key suppliers.

Started as part of the pre-opening team for the Pullman Sydney Olympic Park in August 2008. Helped to establish systems and procedures in the Bacar Restaurant and Bar when the hotel opened. Moved outlets to the Arena Restaurant and Bar at the Novotel Sydney Olympic Park in late 2009.

As a student at the Palazzo Versace International hotel school I gained experience in all operational areas of the hotel including front office, housekeeping and all of the hotels food and beverage outlets.

Held various roles in various companies throughout Australia and the United Kingdom. These roles include Hotel Duty Manager, Front Office Shift Leader, Bar and Gaming Attendant, Waiter, Store-person, Admin Assistant among others.