Customs Broker, ETSF warehouse Operator specialised in

The East India Club, in the heart of London's clubland, has a long tradition as a gentlemen's home from home.Founded in the middle of the 19th century, its original members were 'the servants of the East India Company and Commissioned Officers of Her Majesty's Army and Navy'. The legacy of those early members, home on furlough from far flung lands, continues today. As a private club, only open to members and their guests, the club still provides a refuge and meeting place for busy young men and their more seasoned seniors.

-Effective management of the department and manage team up to 20 people-Recruitment / Rota rosters/ Staff holidays management -Up sell and maximize sales revenue-Training and coaching for team in conjunction with debrief-Staff disciplinary/grievances -To set personal goals and objectives that can be measured for self-progression and improvement for the business-Increase average spends and set up – selling techniques and strategies in order to achieve the annual 5.2 million budget target-Monitor staff performance on day to day bases-Manage staff payroll -Stock take for the department -Complaint handling-Reception team performance management -Staff appraisals

 Manage team up to 26 people Establish operationally the new and successful Charlie and the Chocolate afternoon tea concept  Increase Indigo restaurant covers turnover and bring the budget monthly figures from minus 10-15k to 15-20k above set budget for 2013/2014 financial year  Increasing the company’s benchmark standards Leading Quality Assurance from 70% up to 90% overall score  Recruitment of all prospective Indigo and Room Service staff Rota rosters and staff annual holiday management Manage Profit & Lost of the department Manage staff payroll Staff appraisal and development  Staff disciplinary/grievances  Plan and prepare the financial budget of the department for the new business year  Renew the Operational Standards of Service for the department  Up-sell and maximize sales revenue  Check and control all store requisitions and minimize cost throughout the department

-Manage team of up to 12 people in an efficient courteous manner-Improved restaurant service rating in Top Table/Open Table website from 7.4 to 8.4 score points based on 674 reviews -Recruitment of new staff -Manage Profit & Lost of the department-Complaints handling and follow up -Staff rota preparation/ Staff holidays management -Manage and deal with all large party bookings, set up promotional deals and offers -Menu updates and website management -Stock take and count -Staff training and development -Wine cellar and updating the wine list management-Wine service trainings for the staff -Responsible for establishing of the Operational standards of service for the Restaurant & Member’s Lounge -Disciplinary and grievance procedures

• Manage team of up to 25 people• Deputize in the absence of the Restaurant Manager • Establish the operational standards of service for Espelette• Increase the covers turn over for lunch and dinner • Establish the OP standards of service / staff training and development of the successful UK Tea Council afternoon tea concept • Increasing the afternoon tea covers on weekly bases from average 200 to 650 creating second and third seating policy• Achieving the department budget target of 2 million for the financial year.• Rota preparation/ Staff holiday management• Staff appraisals • Responsible for the correct storage of all wines and updating the wine list, liaising with Head Sommelier

• Developing of new dinner fine dinning concept and manage the Restaurant to operate as a formal dining concept for dinner service• • Develop and maintain the wine list and wine cellar• Implement cheese trolley • Manage staff up to 12 people in a shift. • Allocate jobs and 'stations', monitoring the completion of tasks• Promote the menu and 'special offers'. • Assist with planning and organizing of special functions/seasonal events/projects. • Develop a formal fine dining concept training program and fully train all staff for the opening of the dinner concept • Full training of new staff • In charge of restaurant stock control takes on monthly basis. • Promote new up-selling techniques.• Involve in merchandising, marketing and departmental financial matters.• Develop of menu knowledge packages and training of new staff

• To seat and great the guests. To supervise all preparation and service of customer needs. • Responsible for cash up at end of shift• Reception/ telephone and bookings handling• Manage and run the Tenth Bar operation when required. • To conduct daily briefing for the team.• Responsible for the wine service, decanting of fine wines and wine storage • To coordinate the Kitchen and service during meal service.• To effectively handle guest complains if necessary. • To ensure employees carry out the daily miss en place, cleaning schedule and to maintain the operation to the highest standards. • Training of all new staff. • Responsible for all the equipment and stock taking. • Manage the Restaurant in the absence of the Restaurant Management