Jonathan Freeman Email & Phone Number

London, United Kingdom

Spearheaded the implementation and training of Kitchen Display Systems (KDS) in both new and existing restaurant environments.Collaborated with restaurant management and staff to customize KDS solutions, ensuring seamless integration with existing operations.Conducted comprehensive training sessions, empowering staff to effectively utilize KDS technology.

Northampton, United Kingdom

Service Improvement: Tasked with elevating service standards to meet and exceed guest expectations.Team Recruitment & Training: Recruited and trained a dedicated team to maintain high service standards and drive continuous improvement.Accolades & Recognition: Focused on achieving further accolades by implementing best practices and innovative service.

Northampton, United Kingdom

Overview: Managed the operational food and beverage side of Whittlebury Park, a multifaceted venue offering golf, weddings, corporate events, camping, catering for Silverstone events, and accommodation.Operations Management: Directed Front & Back of House operations, ensuring seamless service across various styles and events.Sales & Cost Management.

• At Barton Hall (Sister Hotel to Rushton Hall), I managed the delivery of food and beverage aspects across all aspects of the business; weddings, events, restaurant, bar and conferences whilst it transitioned in to a.
• Creating & implementing new cash revenue streams in all sectors of F&B to the local community.
• Organising show rounds, taking bookings, selling the venue to prospective clients for weddings, events, private dinners and conferences to maximise the business potential.
• Managing the rota & team to cover all aspects of the food & beverage team, recruitment, wages and budgets.
• Menu design & costing, stocktake and looking at GP & Targets set by the business.
• Implementation of training for all team members in F&B department.

• I was ‘Conference & Banqueting Manager’ within the hotel. I oversee weddings, conferences, events & private dinners alongside being the Assistant Manager of the 3 AA* restaurant and bar.
• Planning, organising and managing the staff on a daily, weekly and monthly basis, organising of rota’s, holidays, wages & recruitment.
• Stock taking of beverage items, orders for supplies, crockery, equipment and adhering to budgets.
• Regular staff training to keep standards of performance and service whilst constantly reviewing procedures whilst liaising with other departments.
• Duty management shifts to ensure the smooth running of the hotel.
• Dealing with a variety of clients and guests from large company executives to high profile clients.

Northamptonshire

The ‘Management Trainee’ role was specifically designed for me and divided into 4 main areas of management within the business. The idea was to learn the management roles and implement and create changes to each department as I progressed, through learning the roles. These are some aspects of the management trainee program:Food & Beverage Management for.

Bachelor'S Degree, Hospitality & Tourism Management

Activities and Societies: Football Team Presidential Comittee & Team Player

A Levels, Law, Business Studies, Sociology, Graphic Design

Education record