Kurtis Bosley Email and Phone Number

www.oihospitality.comOI HOSPITALITY GROUP PTY LTD HAS BEEN BUILDING RESTAURANTS SINCE SINCE 2016 AND OPENED IT’S FIRST SOLO PROJECT IN 2018. THE GROUP NOW OPERATES THREE RESTAURANTS ON SYDNEY’S NORTHERN BEACHES, A BOTTLED DRINKS COMPANY & CONSULTING FIRM.Key focus areas:- Guest Experience- Training & Development of staff- Beverage Program development- Brand & Event Collaboration- Off-Site Catering Events- Content creation- Bar layout and design

“BLOC is a bottled drinks company building ultra-new classics for the adventurous at-home sipper, late-night entertainer, and thoughtful hedonist.Through our blends we’re reaching for more than the cocktails you already know. We’re uniting good people with great ideas in the spirit of elite times, all working towards a common purpose to extract boring from the bottle. Our team crafts ready-to-drink blends that are completely new, slightly experimental, thoroughly purposeful and utterly extraordinary.Just like the way we blend our ingredients - some rare, some unfamiliar, all delicious - our bottles are shaped to stack up, each BLOC building on the one that came before it. Reach new heights with us, drink new, drink BLOC.”

ULLO Dee Why - Bustling restaurant on Dee Why's beach front, open for dine in or takeaway. Serving hot pizza, pasta, salads & more with a bottomless long lunch available weekends! The bar is open for a casual drink with a huge backbar of spirits, cocktails, beers, local & imported wines & more... Dj's on weekends, live music on Sunday & a daily happy hour 4-6pm with $20 pizzas, half priced cocktails, $8 beers & wine

Owner / Operator at Banco Manly. Restaurant featuring modern British food, natural wine and cocktails.

www.correttodeewhy.comOwner / Operator at Corretto Dee Why, all day drinking and dining destination on Sydney’s Northern Beaches

Spirits Specialist working as the national brand ambassador focusing on Moet Hennessy's dark spirits portfolio.

- Maintaining and developing bar standards across several premier Sydney pub venues through training and development of staff- Advising and Training staff whilst ensuring expectation and standards are met by them- Development of beverage menus which reflect the demand of different venues throughout sydney - Strong Knowledge of Wine, Spirits & Beers- Key focus on Cocktail knowledge with seasonal menus- Implementing strategies to increase productivity and and efficiency- Ability to maximise profit through stock allocation & usage

- Maintaining and developing bar standards across several premier Sydney pub venues through training and development of staff- Advising and Training staff whilst ensuring expectation and standards are met by them- Development of beverage menus which reflect the demand of different venues throughout sydney - Strong Knowledge of Wine, Spirits & Beers- Key focus on Cocktail knowledge with seasonal menus- Implementing strategies to increase productivity and and efficiency- Ability to maximise profit through stock allocation & usage

- Conflict resolution and problem solving with staff and customers- Maintaining bar standards through training and development of staff- Supervising staff and ensuring expectation and standards are met on shift- Quality assurance of food and beverages- Development of beverage menus- Key focus on Cocktail knowledge with seasonal menus- A thorough product knowledge of all menu items- Implementing strategies to increase productivity and and efficiency

- Conflict resolution and problem solving with staff and customers- Maintaining bar standards through training and development of staff- Supervising staff and ensuring expectation and standards are met on shift- Quality assurance of food and beverages- Development of beverage menus- Key focus on Cocktail knowledge with seasonal menus- A thorough product knowledge of all menu items- Implementing strategies to increase productivity and and efficiency

As a Duty Manager key focus was on day to day running of the Hotel with particular emphasis on customer relations. Management of over 60 full time and casual staff, customer relations and managing alcohol suppliers were all necessities throughout the week. Other key weekly roles:- Daily cash up procedures - Morning set up of the pub including Tab/Pokies and general Cellar/Pub Needs- Development of beverage menus- Development of staff through training- Liaison with all suppliers - relationship development