Jonathan Keyworth Email & Phone Number

The Victorian, Bramhall

Currently managing with full accountability a JW Lees site within the village community of Bramhall, Cheshire80/20 Wet/Food salesSports led pub with a growing food offering including full menu, Sunday Lunch, Specials, Small eventsManaging a full cellar range including cask alesTeam of 15 including kitchen.

Spring Inn, Rochdale

My first role with JW Lees i was based here to learn the ropes of the brand, initially meant for 12 months i was given my first GM role after 5 months.

Grotton, Oldham

• Staff selection & training, both front of house & kitchen• Complete accountability for Profit & Loss accounts• Cellar Management & Stock control• Menu design & development• Sales analysis• Food & Beverage stock Taking on a weekly basis• Wages / invoices / Payments• Marketing & promotional planning and implementation• Motivating the teams through incentives• Kitchen cover for head chef

Worsley Manchester

Involved with creating a new brand – 80 seater fine tapas restaurant & bar• Full input with development of the brand• Complete hands on management role• Recruiting for both the restaurant & the kitchen• Creating a cocktail menu with 20 different cocktails • Marketing & promotional planning and implementation• Training the team to ensure full menu knowledge for bar & restaurant• Managing the rota’s according to the business needs• Ensuring weekly revenue targets for both food & wet sales were achieved• Awarded a 4* review from MEN News & Nominated for Best New Restaurant

Manchester City Centre

• The overall running of a 60 seater restaurant in a 100 bedroom hotel• Implementing and maintaining a staff training matrix• Running the Conference and banqueting operation• Compiling the rota’s according to business needs and payroll targets• Managing any recruitment needs for the restaurant & bar• Stocktaking

Manchester City Centre

• 120 Seater Restaurant & 200 capacity Bar• Maintaining team focus & morale during an extremely busy Christmas period• Managing a team of 25 full and part time staff plus kitchen team• Implementing a full training matrix to ensure maximum sales capabilities • Providing incentive schemes to target & maximise sales• Forecasting sales & payroll setting targets respectively• Completing competitor analysis weekly and involving the whole team in this• Managing promotions and ensuring full awareness within the team

Chisworth, Derbyshire

• The overall running of a 40 seater restaurant in a busy semi rural public house• Implementing and maintaining all staff training• Complete cellar management including cask ales • Daily stocktaking and stock replacement for both the restaurant & bar• General running of the Public House, in the Landlords absence• Creation of menu’s according to the changing seasons using fresh game

Craxton Wood Hotel & Leisure Club, Chester

• Managing a 120 seater 1 Rosette restaurant in a 4-star hotel• Constantly improving quality and standards to gain a second Rosette• Compiling the rota’s according to business• Managing any recruitment needs• Completion of Duty Manager Shifts and dealing with situations effectively• Consistently achieved above 90% on mystery diner scores• Managing 20-25 full and part time staff• Dealing with customer complaints compassionately and effectively• Providing incentive schemes to target sales and motivate my team• Managing a very busy Christmas period

Hyde, Cheshire

• The overall running of a 100 seater restaurant in a 63 bedroom hotel• Implementing and maintaining a staff training matrix• Completing & managing team rota’s according to business needs• Assisting the manager in monthly progress presentations• Duty manager shifts• Managing a team of 15-20 full and part time staff