• Collaborate closely with stakeholders to define project goals, milestones objectives, and scope, ensuring alignment with overall business strategies.• Develop comprehensive project documentation, including project plans, schedules, technical specifications, and budgets for maritime projects.• Financial management including budgeting, forecasting, and obtaining funding from project sponsors.• Implement robust change management processes, identifying and managing budget, timescale, and scope changes to ensure project goals are met.• Consistently deliver on key project objectives within agreed budgets, timelines, and quality standards.• Foster and maintain professional relationships with a diverse range of stakeholders, contractors, vendors, and on-board teams.• Providing high level project reports to stakeholders, working groups and project sponsors.

Chard Restaurant Consultancy was created with the idea of supporting restaurant owners in enhancing their future by accomplishing operational excellence and financial growth and long-term results.Providing operational solutions to restaurants & hospitality businesses. Whether established restaurant, hospitality operator or start-up, offering a variety of services to accommodate any requirement.

• Slashed purchasing costs by 10%, standardising products across multiple brands and streamlining suppliers.• Evaluated and enhanced recipes and costings to create the best possible minimum profit margin of 60%, compared recipes against actual restaurant production to ensure correct procedures are being followed.• Transformed the company reporting format to allow leadership to analyse key metrics easily.• Produced and implemented training documentation which improved customer experience by 15%.• Devised and documented food safety and hygiene protocols which improved hygiene standards by 30%.• Executed the design and fit-out of a cloud-based restaurant, designed the menu, recipes and costings, trained the staff and oversaw the opening.

• Decreased labour cost 10% by developing existing staff and improving schedules.• Reduced food cost by 15%, standardizing products over multiple brands to increase purchasing power, tested and replaced products without compromising quality over price.• Transformed company standards by improving and creating new standard operating procedures for all concept types, resulting in improved customer service and an increase in sales.• Exceeded sales by 10% by improving service, refining costing, pricing and introducing delivery partners.• Championed the project management of design, fit out purchasing, training and opening of 8 new outlets and kiosks.• Project managed the completion of a restaurant complex by overseeing construction and leading the leasing, fit-out review, and fit-out process by tenants.• Developed two new brands to meet the increasing demand for lower priced meals.

• Created a purchasing department to facilitate the company expansion.• Designed and implemented purchasing policies and procedures for all brands and departments from the corporate office through to store level.• Reduced food and beverage costs 15% by consolidating purchases and suppliers.• Slashed the cost of branded packaging 50% by ordering in bulk.• Decreased maintenance cost 35% by creating a small maintenance team to for preventative maintenance.

• Designed and implemented the food and beverage menu along with recipes and costings.• Produced and implemented training material, improving customer experience by 10%.• Scheduled staff for low labour cost without effecting business busy periods.• Executed the design and fit-out of the coffee shop coming in 20% under budget.• Hired, trained and developed staff to ensure a high standard of operations.• Negotiated new supplier terms, saving 5-10% on food and beverage costs.• Implemented new schedules improving labour costs by 5%.