PURPOSE & VALUES• Lived by the purpose of ‘creating food and drink experiences that bring the world to the table’.• Believed in and promoted Caravan’s values with my team and customers, using the mantras and mottos Well-travelled | No boundaries | -Caravan of love | All welcomePEOPLE• Ensured that every person that travelled on the Caravan recruitment, trial, induction or training journey, experienced Caravan of Love.• Constantly developed my teams and supported their… Show more PURPOSE & VALUES• Lived by the purpose of ‘creating food and drink experiences that bring the world to the table’.• Believed in and promoted Caravan’s values with my team and customers, using the mantras and mottos Well-travelled | No boundaries | -Caravan of love | All welcomePEOPLE• Ensured that every person that travelled on the Caravan recruitment, trial, induction or training journey, experienced Caravan of Love.• Constantly developed my teams and supported their well-being through coffee chats, appraisals and training opportunities. Always aimed to fill management positions with internal promotions.• Took responsibility for any HR or performance management needs as they arose.MONEY• Drove sales through ensuring that my team and I delivered the ‘Caravan of Love’ customer experience to everyone that walked through the door.• Strived to deliver and exceed budgeted sales, EBITDA, labour, GP and wastage targets on a regular basis.• Promoted the restaurant and the Caravan brand through local marketing and relationship-building in our community.PRODUCT• Delivered to spec the ‘well-travelled’ F&B concept to every customer that came through the door.• Ensured teams were fully trained on all menus through briefings, tastings, meetings and by following a detailed menu change process.• Ensured safety of product by making sure my team and I followed food hygiene standards set by Food Alert and EHO.SAFETY & STANDARDS• Demonstrated full ownership of restaurant’s maintenance and presentation – preventative and reactive. Delegated tasks with control, overseeing and remaining responsible and culpable.• Ensured restaurants safe and clean by following health & safety standards set by Food Alert and EHO.• Ensured my management team and I were fully trained in crisis management, using Flow and other training platforms.• Oversaw completion of daily, weekly and monthly processes required in the restaurants.• Met deadlines as set by Head of Operations. Show less

• 3 sites over 5 years, promoted to GM of the flagship in Soho then selected to coordinate the relaunch of the refurbished Camden site. • Managing the entire staff of the restaurants & kitchens & coordinating their work.• Responsible for generating sales, delivering profit targets and controlling GPs, staff costs. • Responsible for staff retention, motivation through incentivising, creating culture of excellence & teamwork. • Responsible for housekeeping, pest control, heath &… Show more • 3 sites over 5 years, promoted to GM of the flagship in Soho then selected to coordinate the relaunch of the refurbished Camden site. • Managing the entire staff of the restaurants & kitchens & coordinating their work.• Responsible for generating sales, delivering profit targets and controlling GPs, staff costs. • Responsible for staff retention, motivation through incentivising, creating culture of excellence & teamwork. • Responsible for housekeeping, pest control, heath & safety, hygiene & allergen compliance to a 5* level. • Analysing and forecasting restaurant sales and scheduling staff, planning purchases accordingly.• Generating detailed daily, monthly, quarterly and yearly reports on business, staff, and profit for operations managers & directors.• Providing customer support by resolving complaints about service or food quality.• Meeting and greeting guests and organising table reservations.• Setting examples by adopting a hands-on approach to the role through intimate knowledge of all departments. • Inventiveness in introducing new ideas to the business in order to operate more effectively.• Skilled in recruiting, training and supervising new staff.• Bookkeeping skills and ability to maintain statistical and financial records.• Proficient in handling administration and paperwork.• Coordinating the maintenance team with outside contractors to ensure the safe, hygenic & effective running of the site. Show less

Providing 'Ephermal Affairs in cocktails & food', we are a recently launched popup company with big ambitions in this field.

Assisting the Gm in the day to day running of the site, OTJ learning and striving to become GMiT.

As part of a 3 man team, operated a bar/restaurant popup events company on every level, from purchasing to sales & marketing, construction to bartending.

Managing the server department, scheduling for 50 staff, running the floor on a day to day basis whilst driving sales through incentives and sharing proven techninques.