- Organisation of Bar Budgets , management of sales and Bar Margins.- Improvement of conditions (organisation, product selection, development)- Establishment of actions to develop guest satisfaction , bar team and business pole- Ensure all safety and hygiene regulations are met and respected.

General Management responsibility . Very much a hands on operation (70hrs per week), 25 staff including 2 managerial reports. Ensuring a high standard of food preparation,presentation and menu planning whilst maintaining a high standard of health and hygiene in the kitchen and bar areas .- Established administration office systems, cash handling and Sage payroll.- Implemented hygiene regulations, adhering to environmental health regulations.- Decreased all stock losses and reduced all cash losses, food losses and wage costs since appointment.- Achieved highest security controls by identifying and controlling poor cash controls and stock losses.- Developed mailing list and updating members of future events by regular emails and post.- Significant input into a major refurbishment.- Increased G.P. in a very competitive local market.

Marketed two sites, to a welcome alternative to the city’s many ryads and exclusive fine dining s.- Implemented modernization changes. Such as show service in front of diners.- Planned new successful menus.- Introduced live entertainment.- Increased G.P. by 18% over 2 years.