Mike Stuart Email & Phone Number

Sydney, Nsw, Au

Sydney, New South Wales, Australia

Leading a number of Chartwells sites across Sydney and NSW, I provide operational, financial, HSEQ and HR support to my teams.

Sydney, New South Wales, Australia

Continuing the same role as I had under Sodexo as the contract has been divested to Compass Group.

Greater Sydney Area

Overseeing operations at a prestigious private school, including 5 F&B cost centres plus boarding house, retail and both internal and external events.Having started with Sodexo at Knox Grammar in early 2020, it has been a fascinating challenge to adapt to Sodexo, Knox and the ever-changing Covid-related restrictions. One of my priorities has been to gain more control over the costs, which I have achieved by creating a clearer pricing structure in the retail outlets as well as tightening rosters wherever has been feasible. Similarly, I have improved food and work safety throughout the site, with particular attention paid to allergen management both in retail and events.

Sydney, Australia

Sydney, Australia

2IC below the Director, I controlled all areas of the business from beverage purchasing and menu development through to staff hiring/training/firing and rostering.We held the exclusive tender for Food and Beverage operations at Moore Park Golf Course.Over the course of my tenure at Etiquette Catering, both as F&B Manager and General Manager, I increased profitability by maintaining an appropriate roster as well as increasing sales through the café and bar, and ensuring all Events were delivered to an exceptional standard in order to encourage repeat bookings.

Sydney, Australia

Short-term position to re-establish and rebrand an existing venue: Full control of kitchen operations, from menu development through to staff management and training, supplier liaison and OHS.

Newport, Sydney

My responsibilities included building and maintaining the craft beer list and stock, however the majority of my role was focussed of running the kitchen, hands-on, including developing the menu, cost of goods reports, stocktaking, recipe creation, and throughout service each night.This was a six month temporary full time role which included the development of the restaurant from its very conception, through to staff training in preparation for my departure.

Sydney, Australia

My first independent venture, a Modern British/Modern Australian Restaurant/Wine Bar in Glebe.

Sydney, Australia

Overseeing the operation of three bars, two kitchens and the candy bar in Event Cinemas flagship venue. At Event Cinemas George Street, my main roles include staff training and management, Food Health & Safety, Event Management, Stock taking, Ordering and Cinema Operations.In the time I worked for Event, I put into place many measures to improve food health and safety, including a 2-4 hour Diary for the Hot Food, retraining staff on the use of the Temperature Logs, implementing detailed record keeping of food production, as well as improving general cleanliness and stock rotation.I successfully implemented Standard Operating Procedures and Daily checklists in all areas in order to standardise the workplace tasks and ensure that the required level of cleanliness, organisation and professionalism is maintained. With the current Event Manager, we have also implemented new S.O.P. guidelines for the processing of each event in order to reduce 'lost' stock through inaccurate processing - therefore improving stock take results and reducing our cost of goods.I also worked with the GM to implement new promotions to increase spend per head in the bars, as well as developing staff incentive schemes throughout the site which have resulted in increased sales, while maintaining a low overall wage cost.

Sydney, Australia

Rotating shifts between Breakfast, Lunch and Dinner. Responsibilities included running service, ordering, maintaining health & safety, FOH and Supplier Liaison.

Sydney

Complete management of four separate cost centres, event management, labour cost and control, restaurant management, host/manager during service times, direct liaison with clients/suppliers/staff/company director, menu and wine list management, stock take and ordering for all cost centres.

Complete control and management of the kitchen, including menu creation and management; staff management & training; supplier, FOH and management liaison; Health & Safety; Cost Management & Control; Database Management (Recipes, Suppliers, Staff, Costs)

Full time on Larder/Cold Entrees, Garnish (assisting head chef on mains), and Pastry/Desserts; later teaching/mentoring new staff on Larder.

Ba Modern Language And Business Management (French), French, Business, Management, 2:1

Activities and Societies: Manchester University Sailing Team

Certificate Iii It, Information Technology

Economics; French; German; Mathematics

Activities and Societies: Senior Prefect; Rugby Union 3rd XV; Football 2nd XI; Chess Club; Debating Society