Mark Fleming Email & Phone Number

London, United Kingdom

• Managing a smooth and efficient service and F&B operations whereby all guests are very happy with the service, hospitality and food and drink provided
• Being part of a positive team culture that drive for excellence
• Assist in providing the best possible experience to our guests and colleagues
• A well trained team full of superstars, ensuring the people policy is followed at at all times, with consistent training and coaching of the teams
• Pro-actively driving revenue and creating an environment where the team are motivated and encouraged to maximise sales
• Having an excellent knowledge of the in-house menus, hotel bedrooms, facilities and guest recommendations within the local area

London, United Kingdom

• Executing a variety of symmetrical and non-symmetrical latte art patterns & designs
• Welcomes customers by determining their coffee interests and needs.
• Educates customers by presenting and explaining the coffee drink menu; answeringquestions.
• Sells coffees and coffee grinding and brewing equipment by explaining differences in coffee beans and coffee preparation machines; demonstrating how brewing equipment operates.
• Prepares and sells coffee drinks by following prescribed recipes and preparation techniques for coffee drinks, such as, espresso, espresso lungo, latte, and cappuccino
• Generates revenues by attracting new customers; defining new and expanded services and products.

London, United Kingdom

Managing a concentrated team within a cocktail heavy Korean-American fusion cocktail bar in the heart of Carnaby, with a street food kitchen.Full responsibility for hiring & promoting within a solid 7 man team of expert bartenders and bar support members. Weekly stock control, wastage and stock reconciliation using STO online and Tevalis.

London, United Kingdom

Full responsibility for interviewing, promoting and hiring a bar team of 11 spread across two bars in the venue. Weekly stock control, wastage and reconciliation using Comtrex program. Wage control and rota supervision using Fourth Hospitality. Providing discipline when needed and stimulating an environment where communication & feedback is respected and.

Auckland, New Zealand

 Spearheaded initiatives in stock control, ensured smooth running of two cocktail bars and an events bar. Managing a team of 9. Staff retention and customer service were elements that I excelled at in this role working alongside the club manager. Arranged and hosted several different cocktail masterclasses alongside internationally recognised brands.

Auckland, New Zealand

 Assisting the F&B director with recruitment, training & staff development. Managing a team of 5 bartenders & waitresses.  Managing dispense of primarily cocktails to a 150 cover bar, restaurant and hotel. Sourcing a drinks menu from 12 different companies & ensuring invoices, vintages, stock control, accounts and brand standards were accurate. Working.

Melbourne, Australia

 Personally designed & generated the cocktail menu, cocktail specials and have overseen training for the cocktail bartenders working in Aria & Melba. Allocated the position of Head Mixologist for a demonstration hosting General Managers for Langham hotels internationally and demonstrated molecular cocktails & flavour compounds. Underwent significant.

Melbourne, Australia

 Assisted the Bar Manager and Head Chef create unique recipes for the Winter cocktail menu, whilst sharing ideas & motivating the other members of the team. Having my Signature cocktails featured on the most popular walking tours of Melbourne. Designing & executing 3 signature cocktail specials every week during Summer for rooftop pool parties.

London, United Kingdom

 Developing and constantly redesigning the menu to concur with seasonality, trends and maintaining good relationships with drinks ambassadors to ensure maximum profit. Mixology techniques including - Biscuit production, fat washing, smoking chocolate, flash infusions, wood infusions, smoked syrups, dehydration, spheriphication, shrub cooking and.

Leeds, United Kingdom

 Managing the bar, preparing & recommending cocktails, explaining the component botanicals of over 45 gins, assisting the bar manager design the cocktail menu. Up selling products & keeping track of stock on the bar. Part time supervisor of the 2-rosette hotel restaurant & designated host at the weekend. Dealing with complaints and ensuring the smooth.

Education record

Education record