Based in Manchester Arndale shopping centre. I lead a restaurant team of 35 people. With a head chef, deputy manager & 3 team leaders reporting into me. I oversea the full operation of front & back operations. Ensuring we are working to achieve maximum sales opportunities.Working to balance all KPI’s set by Yo!I have developed my food skills learning a new culture and how to manage the safe of it whilst being on a sushi belt. I hold the DPS license… Show more Based in Manchester Arndale shopping centre. I lead a restaurant team of 35 people. With a head chef, deputy manager & 3 team leaders reporting into me. I oversea the full operation of front & back operations. Ensuring we are working to achieve maximum sales opportunities.Working to balance all KPI’s set by Yo!I have developed my food skills learning a new culture and how to manage the safe of it whilst being on a sushi belt. I hold the DPS license for the restaurant.I manage all weekly & monthly Health & Safety assessments to ensure we are trading safe & legal. With my team we monitor all customer feedback from internal & external platforms. Alongside the dinning guests, my other focus is the takeaway customers which builds 15% of my revenue. I work in partnership with the three main delivery service partners. Show less

My current role for Marks & Spencer is Food & Hospitality Team Manager, currently based in Prescot, Merseyside My role includes- Full accountability for sales & waste- Developing the team in a commercial mind set, to trade each day and forward plan. - Duty manage the store in the Store Managers absence. - Driving the commercial planning for new business promotions.- Ensuring all food safety & health and safety is managed correctly.

Based at Manchester Trafford Selfridges. My role is Foodhall Department Manager covering Ambient food and key concession businesses.My responsibilities include - Full product control for Confectionary & Grocery items.- Ensuring the quality and safety of the stock following Due Diligence guidelines.- Directly Manage 15 staff. With a daily manage of 40+ people across the full Foodhall floor. - Duty manage the Foodhall and cover the global store - Build strong… Show more Based at Manchester Trafford Selfridges. My role is Foodhall Department Manager covering Ambient food and key concession businesses.My responsibilities include - Full product control for Confectionary & Grocery items.- Ensuring the quality and safety of the stock following Due Diligence guidelines.- Directly Manage 15 staff. With a daily manage of 40+ people across the full Foodhall floor. - Duty manage the Foodhall and cover the global store - Build strong concession relationships to maintain the best sales, service & standards within my area with brands like•Pret A Manger (Cafe - hot & cold drinks with hot & cold foods)• il gusto (Barrelled spirits, liquors, oils & vinegars)• Krispy Kreme (Classic American Doughnuts)- KPI's includePeople turnoverStock lossSalesProfitability Show less

Based at the Chorlton Cum Hardy store as a Manager for Petrol Filling Station, Kiosk & Carparks. I was also the DPS & license holder for the Petrol Filling Station. My role included managing the operations in Health & Safety for both staff and customers. Ensuring food safety standards were kept in line with Morrisons and the Food Safety Standards Agency for the on site retail shop.

Independent family run business. Serving fresh food for breakfast and lunch time trade. All cooked and prepared on the premises.Developed a business from a base level. From product and menu development. To recruiting a strong team & dealing with key business partners.

Based at Manchester Arndale Centre in the beginning of my EAT career as the assistant manager. •I moved to EAT on St Anns street, Manchester 12 months later to become the General Manager. •I was then promoted to General Manager for a brand new flagship store 18 months later at intu Trafford Centre in November 2011. Recruiting a brand new opening team from assistant managers to a customer host shop team. Whist managing the Trafford store I did a secondment role managing the 2 stores… Show more Based at Manchester Arndale Centre in the beginning of my EAT career as the assistant manager. •I moved to EAT on St Anns street, Manchester 12 months later to become the General Manager. •I was then promoted to General Manager for a brand new flagship store 18 months later at intu Trafford Centre in November 2011. Recruiting a brand new opening team from assistant managers to a customer host shop team. Whist managing the Trafford store I did a secondment role managing the 2 stores in Edinburgh airport. Both land side & air side for 3 months. •Three years later I returned back to Manchester Arndale Centre to launch a company rebrand project. This was to be the first rebranded EAT shop in the north of England. During my time with in EAT I had been growing the shops LFL sales each year. Maintaining company health & safety as well as food safety procedures. Achieving very high audit scores in both areas. I have developed and coached my teams along my EAT career from shop floor staff in to joining my Management team. Show less

Completed my A1 NVQ assessor qualification. Assisting the main lecture with learning and passing on skills in a fully operational restaurant. Teaching customer service and food service in all front of house areas.

Team Leader where I covered all areas of selfridges catering and foodhall operations. Managing up 20 staff directly, supporting concession brands with in the foodhall. Duty Managing the whole foodhall and catering operations. Reporting to senior Managment during the day regarding matters of business and development potential

Chef for in house dinning and banqueting