• Transformed an old public house into a Michelin Guide-listed Pub, Restaurant, and Rooms.• Achieved profitability within our first-year trading.• Built and managed a team to deliver all Front of House and Administrative operations from scratch.• Recruited, trained & led the team to deliver a fine dining experience.• Cultivated strong client relationships with clients & customers, resulting in increased satisfaction and retention. • Oversaw and managed all customer service including complaints management and resolution.• Built partnerships with new suppliers, social media and HR consultant to run a first-class business operation.• Recognized as the Best Local Restaurant in Hertfordshire by the Good Food Guide and ranked 66th in the Estrella Top 100 Gastro Pubs 2023.

• Managed three geographical areas with 38 - 42 leased and tenanted businesses.• Identified and developed key accounts within the region, achieving £135k of unbudgeted profit in the first year.• Delivered a yearly P&L of £5 Million.• Recruited and developed strong relationships with tenants.• Implemented controls with tenants to maintain strong profit margins.• Negotiated lease extensions and rent reviews to ensure profitability.• Scored 80% and above on customer satisfaction surveys.

On the graduate scheme, I have moved through several departments whilst training. I managed multiple projects and this has resulted in the completion of two secondments as an Area Manager of two districts one with Toby Carvery the other with Sizzling Pubs. • Managing a draught beer improvement programme, resulting in the rollout of new beer ranges within every brand. Working with various directors and external suppliers to ensure that aggressive timelines are met. The aim of which is to improve both volumes and profitability of the business.• Managed a 15 strong Suburban Pubs, in Wolverhampton district for 9 weeks. Improved team engagement vastly through team build activities, implemented robust quarterly sales planning processes that enables L4L sales growth over key dates.• Improved a Toby Carvery District of 15 pubs, on the M1 corridor for 3.5 months over the Christmas period. Implemented controls to ensure profits where maintained and built upon, recruited to fill vacancies, and created a sense of team work to improve overall engagement.• Oversaw the rollout of a new bar layout within Sizzling Pubs, working along 3rd party suppliers and contractors. Assessed quotes to ensure budgets where kept to, whilst keeping multiple groups on schedule so project deadlines where met. • Integrated Heineken into 250 pubs in 6 weeks, prior to the Rugby World Cup. By liaising with contractors to move at pace across the country so that every business could maximise profits throughout the world cup period.• Conducted financial modelling to ensure marketing activities were profitable• Developed brand manuals for Toby C, to improve constancy of standards in a large brand. Also, created one for our new concept Stonehouse to ensure every aspect of the concept could be replicated• Completed operations training for four months within a £50K a week Toby Carvery finishing as an Assistant Manager

I completed an internship with the CEO, moving through several departments completing projects within each:· Facilitated market research and competitive analysis, to identify appropriate trends for the business to pursue, within the Menu Innovation department· Contributed to innovation whilst compiling a report on competitors’ drinks to discover key areas that were being under served, for the Research and Development team· Worked with the Strategic Sourcing teams; such as Quality Assurance, Distribution, Food and Beverage Buyer. Throughout this time, I created a request for pricing · Created project briefs for upcoming bar activations and promotions for the Marketing team, whilst also working with The Richards Group; to gain an insight into agency marketing.· Developed a finance-forecasting tool to judge the profitability of a new promotion that was going to be put in to test, whilst working in the Business Planning department· Established a new process to better understand and utilise the information gained from Guest Relations for the Strategic Operations team. Alongside working on the implementation of new food and drink menus going into the US Market

•Originated as a bar-back, promoted up to waiter and bartender, then moved into the kitchen and worked as a second chef•Promoted in the summer of 2011 to Manager•Managed a team of 12 on shift•Maintained high guest satisfaction levels•Numerous other responsibilities such as; cash handling, monitoring stock levels and setting rotas.

•Serving customers•Taking deliveries•Handling cash•Facilitated the organisation of two summer balls, for over 400 people giving me fantastic insight into high volume service.