• Support the UK&I Food and Beverage Development function on Initiatives and Projects with the implementation, delivery and review using Hotel Ready v2 • Support and advise hotels on regional and local F&B projects, using the recognised UK&I project management process • Respond to non routine business demands without losing focus of key objectives • Leverage shared resources, great practice and processes across the regions • Proactive regional presence to include Hotel Visits, Trading Reviews, GM Meetings, Area Leadership Team meetings and ad hoc area events • Successful Execution of new projects and initiatives into hotels

* A 4 Star Hotel - 467 bedrooms, 11 Meeting Rooms, 3 F&B Outlets. * Reporting to Hotel Manager* Managing 4 Heads of Department, along with team of 30+ F&B Team MembersManaged the team through a refurbishment of the Food & Beverage Outlets. Leading the team through a real change to enhance the guest experience and drive revenue in our new refurbished outlets.Responsible for financial aspects of the business which assisted with the delivery of our GOP results. Training & Developing of the teamNominated for UK&I Food & Beverage Manager of the year (2008)

 Reporting to area manager Managing, motivating and monitoring all food and beverage staff Accountable for the complete operation and development of the restaurant Responsible for a weekly turnover of £18k Budgets setting and reporting Overall responsible for Health & Safety procedures within F&B Profit & loss weekly reporting Sales & marketing within local area Employment of all staff & all human resources duties  Cost control initiatives Staff training and development

 Reporting to general manager Fully responsible for managing the hotel restaurant and the outlets Training, leading and developing all staff Strong organisational skills to meet the daily demands of this position Cost control and comparisons of all operating equipment  Budgets Payroll Co-ordination of functions

 Reporting to general manager Leading and motivating a team of 30 Full-time/Part-time staff. Ensuring all staff were aware of all Food and Beverage standards  Rosters for all outlets New opening experience Staff training and development Stock Controlling All aspects of the employment of staff Payroll Formed part of the Hotel Management Team