* Development of menus and food across the estate - Restaurant, lodge, wedding and events.* Development of staff - culinary training, health and safety legislation, cooksafe implemented and reviewed.* Operational Management of the food cost of sales - pricing and negotiating better from suppliers, menu costing to increase department contribution, product analyzing of food sales, greater operational efficiencies.* Food Purchasing - buying the highest quality associated commodities at the best possible market price whilst maintaing food G.P%.* Product and dish specification/ costing - standard operation procedure of dishes, development data base of dishes, with measurements of standard to help control cost and the production of food cost.* Implementing greater kitchen efficiencies - forecasting, food yield, menu engineering/linkage, planning.* Time Management - staff rostering - controlling and forecasting labour to ensure that the staff and skill is provided to fulfill the business forecasted/sold.* Food Production - All food is produced to the required standard in the cost effective and safe manner. Ensuring that standard of presentation are maintained as per the S.O.P manual.* Good receiving/storage - ensuring all goods received as ordered and stored in compliance with health and safety regulation. checking both price and quality. providing support on monthly stock takes. Training/ support to staff members understand and are aware of necessary controls needed to ensure that the department maximises the financial benefits.* Project/ Event Management - Managing and planning for all events and projects in line with estate project process, liaising with all departments to ensure continuation of productivity and that all resources required during events are provided to the correct standard. * Development of S.O.P manuals for all outlets to improve qaulity and consistaency.

Working with executive chef in sharing the responsibility for mentoring and training the team to deliver a high consistent standard in food production, delivery, speed of service, kitchen hygiene and within the budgeted wage and food cost percentages, all in line with company brand standards & balance scorecards key measures, in all the kitchen production and service areas of the hotel.* customer service - Agreeing and implementing action make improvement to customer service, controlling quality and presentation of food items keeping the standard as set. * Managing operation- Ensuring that all department rota and job schedules for staff met to business needs in relation to wage cost and delivering to the standard agreed. Communicating and delegating duties to the team. Ensuring that work practices are being undertaken and that the cleanliness of the kitchen is meet by Hygiene legislation and the principles of H.A.C.C.P( Hazard Analysis of Critical Control Points).* Managing people development - Ensuring Brand Standards for hilton, job skills ,succession planning, 1:1's and team meetings* Financial Performance - Managing Manning, food costs and expenses. controlling cost without compromising standardsProducing menus for all areas that achieve the budgeted GP in conjunction with the Executive chef.* Managing Brand Standard - Assessing and training staff on brand standards, Developing action plans, Maintaing hotel product to brand standard.* Managing the team - Daily/weekly/monthly department meetings, assisting executive chef with staff recruitment, wage cost control, training and mentoring, liaising with the H.R department as appropriate ensuring clean safe environment * Managing Health and Safety - Ensuring that safe working practices are adhered and reviewing at all times H&S folders - first aid, Food Hygiene, HACCAP, Risk Assessments, Manual Handling, COSHH. Communicating to the team their responsibilities with regards to H&S.

- Introduced Handmade treats to Conference business- Award Silver special achievement award at stadium awards- Events - Take That, Pink, Paul Mcartney concerts. Sell out Scotland v Spain and cup finals- C&E business got great feedback as we redone menus to cope with the logistic of the size of property

Over all running of bar , restaurant, function and room service.Reduce and held GP within target.Winners of training department of the year for hotel.Improved current food offering and held in top 5 for SALT for hotel.