Part of the senior management team and heavily involved in developing the company’s future strategy, reporting directly to the CEO. Main Achievements:• Planned and executed growth from 8 units across the UK to 15 across the UK and Australia.• Ensured a successful operations department through increased revenues by 59% from £22m to £35m• Established a new operation in Australia successfully manoeuvring a new supply chain, different airport regulations and new HR laws across different time zones.• Working with the CEO, won large company-changing contracts including British Airways in 2016 and Etihad Airways in 2018.Responsibilities: • People – 520 employed staff across the UK and Australia with an annual budget of £6m.• Procurement – ensuring a stable supply chain for a total of £8.5m in-lounge product.• Customer Experience – responsible for ensuring the experience of 2 million customers, generating £35m in revenue.• Logistics and operational stability – a critical but complicated element due to the airport regulations with most units working on a JIT stock method due to space restrictions.• Health & Safety – all aspects of H&S across both the UK and Australia.• FM – managing the upkeep, regeneration and compliance of all operational facilities across the UK and Australia with a £750k annual budget.

Joined No1 Lounges as a consultant to help improve the quality of the product and service in line with the rebranding of the company. The role quickly became full time. Achievements:• Rebuilt the supply chain leading to a seismic change in the quality and volume of product provided and resulting in serious competitor advantage. • Launched “Flying Start” – an innovative employee onboarding process and training. This involved rewriting and digitalising all operational guides and SOPs delivered through an e-learning platform.• Designed and instigated all Health & Safety processes and procedures necessary to support our brand message. Updated food and allergen processes and ensured all company staff training.

Answered to the hotel GM and group directors with full responsibility for the day to day operations including revenue management, customer service and guest relations. Managed the hotel through a HOD team and directly responsible for the operations of the Food and Beverage department.Achievements:• A pivotal element of the management team that transformed the hotel from a 4-star hotel to an exceptionally successful 5-star operation. • Developed the Food & Beverage department to be a hugely successful element of the hotel bringing in over £2.5m annual revenue. This included responsibility for a 3-rosette restaurant, cocktail bar, 170 bin wine list, 100 seat brasserie and a 150 cover C&B department.

Responsible for the banqueting department running significant events, weddings and conferences for up to 150 guests. Took personal responsibility for high profile conferences, including exclusive use and FTSE 100 company annual board meetings.

A 3-star hotel and restaurant in Sherborne, Dorset. Worked across most departments including maintenance, housekeeping, bar, restaurant, events and reception. I was also involved in setting up a local café run by the hotel