Panoramic is Liverpool’s premier fine dining experience and was voted 26th best restaurant in the UK by The Restaurant Magazine in 2009 and was consistently the city’s highest rated restaurant in the Michelin Guide during my time as general manager. Key responsibilities included:• General management of all aspects of the restaurant business including front of house operations, events planning and office administration• Overhaul of the restaurants business strategy, setting an overall mission statement, standards and goals with quarterly reviews• Budgeting, forecasting, stock control and payroll• Implementation of new staff structure and creation of departments• All aspects of human resources; recruitment, training and development of 30 staff members including redesign of the appraisal system• Enforcing and adhering to health and safety, food hygiene and risk assessment legislation• Overseeing the marketing and PR budget and strategy with the employed agency• Complete redesign of the website and introduction of social media communications• Planning and running of high profile events for clients such as Boodles, Liverpool and Everton FC and the MTV Music AwardsHaving assumed the position of General Manager, three months after the restaurant opened, I am most proud of introducing and overseeing the successful restructure of restaurant operations. This led to notable improvements across all aspects of the business including 25% increase in profits during my first year, significant improvements in service to a Michelin star level, enhanced brand awareness through the hosting of high profile events and a rise in repeat customers.

Having relocated to Liverpool I started a new position as Events Manager at the Chester Grosvenor. During my time here I expanded on my events knowledge and experience. I also spent some time working in their Michelin star restaurant, The Arkle.

A deluxe 5* hotel in prestigious Mayfair, London I was honoured to manage a range of business and social functions to private events and weddings. From multifunctional meeting spaces to elegant ballrooms I ran a variety of small and large scale parties, banquets, private dinners, conferences, press junkets, product launches, fashion shows and charity auctions.Key responsibilities included:• Sales calls, following up incoming enquiries and increasing conversion• Client management; liaising with clients from planning to execution including event concepts, themes, food & beverage options and tastings• Liaising with suppliers to hire equipment, decorations, flowers, entertainment• Working with and using the latest equipment and technology (presentations and AV systems)• Overseeing all events from an operational perspective on the day ensuring that hotel standards were achieved and maintained in terms of quality assurance and customer service

Following my apprenticeship at college I was accepted onto a 2-year graduate management scheme at one of London’s top 5* hotels. The scheme provided a unique opportunity to gain experience within the four different food and beverage departments; Room Service, Back of House, Restaurants and Events (operations and sales). This allowed me to develop an overall understanding of hotel management with a view to deciding which career path to take. An invaluable experience, during which, I learnt that my strengths and interests are in food and beverage and events. Most notably during the scheme, after 18 months, an Assistant Events Manger role became available and, considered ready, I was offered the position (see above)

In this role I was responsible for the day to day running of the entire hotel which included managing a team of 100 staff, two food and beverage outlets, 58 rooms and a conference space that held up to 250 guests.