John Gregor Mitchell Email & Phone Number

Hamilton, Scotland, United Kingdom

Glasgow Fort

Currently running Scotland’s flagship store: 55 staff with management team of 10. Exceeded this year’s sales target by 6% in the first 6 months. Strong track record for improving and driving sales: won Nandos national award for highest like-for-like in the company 2009-2010. Key Responsibilities:• Develop, manage, motivate and lead the restaurant team to ensure the product, service and overall performance of the restaurant is excellent.• Improve all controllable costs; maximising financial performance.• Build a team spirit within the restaurant, maintaining a healthy enjoyable working environment for our staff.• Recruit, train and develop all staff and managers to a high standard.• Ensure food hygiene, health and safety and licensing regulations are adhered to.• Create and maintain effective liaison with regional support teams.• Ensure all staff are trained in product knowledge, presentation and Nandos brand standards.• Ensure national marketing campaigns and in-store marketing plans are implemented effectively within the restaurant.• Dealing and resolving customer complaints and ensuring the customer leaves with a smile.• Maximise all business opportunities to drive sales.• Delivering like-for-like, growth, operating profit and cost targets. • Create a great working environment as an inspirational leader to get the best out individuals and the team.• Organise the annual sales and wages budgets for the restaurant while cascading this to the team through strategic business planning.• Advanced Disciplinary Officer for the region – Oversee serious cases both staff and management level.

Various Locations

• Key support for the smooth opening of the first Nandos in Scotland (Glasgow Fort) and another new Nandos thereafter. • Managing 15-30 staff in each restaurant ensuring complete compliance of standards & procedures • Identified individual development needs through staff appraisals. Created development plans suited for the individual with time-frames and reviewed these periodically. Mentored many individuals and was responsible for staff progressing into management on numerous occasions.• KPI targets achieved on a regular basis. Identified opportunity areas to maximise sales. Ensured all costs are controlled without it having a negative impact on the restaurant and the team to drive profit performance.• Effective sales forecasting, ensuring that labour control was adhered to whilst protecting staffing at key sale hours to safeguard enough staff on each shift. This included pro-active staff rota management.

Glasgow, United Kingdom

• Managed a team of 15 staff members and day-to-day operations ensuring all standards were adhered to• Liaised with Head Chef and Sous Chef as required promoting effective communication between teams.

Glasgow, United Kingdom

• Initially worked in Baloo restaurant: a small Gourmet Burger Restaurant. After six months I was transferred to the sister restaurant “Loop” which was a bigger and busier restaurant. • Duties included effective shift running; adhering to the restaurant standards at all times; managing 20-30 staff; and ensuring health and safety.

East Kilbride, South Lanarkshire, United Kingdom

Part-time employment whilst still at school and college. Duties involved: conference set up; weddings (trained in plated and silver service; often overseeing the top table); part-time restaurant supervisor; and receptionist (checking-in and out customers). These 4 years in addition to my training developed my hospitality skills and knowledge, as well as my leadership skills.

Education record

Hnd Hospitality Management