Paul Mcguane Email & Phone Number

Tervuren, Flemish Region, Belgium

Performed market research using surveys, interviews and desk research to evaluate the potential of demand for the tool and how to position it in a marketing strategy.Created databases of all relevant data points which are in turn used to generate the costs for the business.Performed research to establish accurate figures for the cost of required variables.Currently designing an integrated website and App to launch the platform onCreated, and continue to develop, a business and marketing strategy.Using digital tools to collect, analyse and present the data.Using coding and tools to ensure as much of the work as possible is done automatically.

Schaerbeek, Brussels Region, Belgium

In this position I was challenged with overhauling daily operations to make the club profitable. I increased the revenue exponentially, reduced costs and improved operations. I introduced best practices of the hospitality industry to achieve these targets.One action which I took to improve standards and increase the profit margin was to introduce stock and inventory control systems. This involved keeping track of orders and deliveries, accurate stock takes and organised inventory databases.As part of the implementation of best practices, I designed a security and cash management system. Through cameras, safes and new financial management, I was able to eliminate theft and have more accurate cash administration.Being responsible for all aspects of the management of the bar, I redesigned the menus and introduced new food options. I also organised the preparation of food for large events of hundreds of people.During my time as manager I also redesigned and supervised the construction of a new bar and lounge. We completely changed the layout and the decor of the clubhouse. This project management consisted of liaising with, and supervision of contractors. I ensured all works were completed in an efficient and safe manner and to a high standard.One of my responsibilities was dealing with suppliers, sponsors and other stakeholders. I renegotiated contracts to ensure we were getting the best services for the best prices. One effective way of doing this was by switching our brewery. This involved evaluating the cost/benefits of contracts as well as the negotiating of costs and services from all stakeholders. Through the improvements introduced, the clubhouse sales grew exponentially and operations were streamlined.

Brussels Metropolitan Area

In 2015 I founded and directed my own food truck business. I was responsible for all aspects of the company. I created menus, set pricing, oversaw service and managed all other aspects of operations.As owner, I was solely responsible for designing menus. This involved creating attractive dishes and also controlling costs. I also ran a catering service within this company. This involved designing menus according to customers specific desires and specifications while also maintaining my culinary identity and standards. I had to ensure that the business was providing value for money, incorporating all expenditure in the bills while also maintaining a healthy profit.Other important aspects of this job involved marketing/communication, market research and maintaining a strong social media presence.A crucial part of running the business was the financial management. I used detailed databases and spreadsheets to analyse profit/loss, income/expenditure, invoicing and cash flow management.

Brussels Metropolitan Area

Having managed 'The Old Oak’ before, I was invited back and tasked with carrying out a 6 month project of increasing profits and facilitating the closure of the restaurant.Within these 6 months I improved standards and service, increased profitability and streamlined its closure. This involved helping the staff transition and ending contracts with employees andsuppliers. During my time we reestablished the reputation of quality food, service and atmosphere of the bar.In coordination with the chefs we introduced a new food menu which increased positive customer feedback, was more efficient and more profitable. I also oversaw all of the general manager duties, such as financial management, event organisation, reservation management and all other aspects of daily operations.

Brussels Metropolitan Area

I was promoted from one of the 'Old Oaks' sister restaurants. I was responsible for the day to day operations of the restaurant, strategic planning, achieving high standards and business management.I managed a team of over 25 and I was in charge of all HR aspects including recruitment, staff evaluations, team strategies and time off.I was responsible for planning a yearly agenda, incorporating sports and music events, reservations and private parties. I also founded and directed ‘the Schuman festival’.I maintained accurate and detailed databases for information management to keep track of inventory, staff details, holidays, equipment etc.One of my duties was ensuring the upkeep of the building which included 6 apartments.I collaborated with a number of chefs in designing menus and ensuring a high standard.I had to deal with suppliers and sales representatives to always ensure we were getting the best service and prices.

Brussels Metropolitan Area

DescriptionPromoted to Assistant manager within 2 monthsResponsible for staff managementCustomer service representative, dealing with complaints and helping make sure customers had the best possible experience. Upheld high standards in customer service, creating a comfortable atmosphere and ensuring that all food and drinks were consistently being served as they should be .Responsible for cash management, expenses in and out and en of shift accounting.Managed inventory and ordering stock.

Master'S Degree, Management And Economics

(All courses finished - Currently completing my Thesis)

Master'S Degree, Philosophy, Magna Cum Laude

Bachelor'S Degree, History And Philosophy, Second Class Honours

Education record