-Oversaw the standardisation of catering services from four sites into a cohesive and collective service offering.-Adapted and successfully transitioned the facility management following the amalgamation of eight Greyhound Stadiums into one entity.-Recruitment and training of hospitality managers to provide them with the tools to take ownership of their stadiums through constant engagement with approve processes in key stadiums during this time.-Established agreed reporting mechanisms with Head of Events and Hospitality Services to deliver better line management.-Focused on sustaining existing customer base and improving customer relations by working with marketing and sales centre and establishing weekly engagement with business development managers to increase attendance.-Displayed the ability to address HR Issues such as non-performance, punctuality and non-delivery of agreed standards expected.-Conducted performance evaluations to check associates' performance and compliance with policies.-Cultivated long-lasting relationships with outside vendors and suppliers to benefit business requirements.

-Helped co-ordinate and optimise transition period of the restructuring from existing providers to the EHS model while constantly maintaining standards and growing the business.-Took control of beverage stock management for concessions in multiple stadiums and composing detailed monthly reports.-Took initiative and recognised trends with potential for negative impact on the business and proactively addressed with relevant personnel in each location.-Assisted with the appointment of a new hospitality manager in 2018 and communicated the expected structures and practices while maintaining standards under my site management.-As a Food Hygiene Auditor assessed kitchen, dining areas and overall facility for compliance with food hygiene laws and HACCP. Reviewed food preparation to check conditions and procedures to determine safety for consumption.

-Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.-Secured revenue, accurately monitoring cash intake and maintaining company policy updates to eliminate discrepancies.-Improved morale and management communication by creating new structures and policies.-Presented ability to adjust to seasonal needs of the business throughout the year.-Managed and co-ordinated the transfer of undertakings from existing catering companies to integrate seamlessly to Kudos Creative Catering.-Instrumental in establishing and managing a highly successful new businessinitiative in the form of Jacob's Cafe in Ballyseedy Garden Centre.