Assisted in the development, design and grand opening of a new cafe bistro, serving breakfast, brunch, lunch and dinner.Developed a range of cakes and pastries to sell in the delicatessenWorked with suppliers and merchants in the development of a wine and beverage listLiaised with local restaurants in creating themed events for the area, generating an additional $1500 in revenue for the restaurant per event in food and beverage sales alone

Demonstrated success operating this 75 seat fine dining restaurant.Coordinated and implemented staff interviews, hiring, and training.Developed creative and innovative menu items in cooperation with restaurant chefs.Produced new wine lists with every menu change to compliment menu items.Created the restaurant's stock take analysis system, and improved sales through unique advertising and marketing, improving GP in some cases by up to 10%Voted Best Restaurant in Christchurch and the Best of the Best Awards for which we received a special mention for our quality of service.

Promoted from Assistant Manager to General Manager in February 2008, after which net profit increased by 20% a month in spite of the current state of the economy, due to increase sales and a more productive workforce, taking it from a failing restaurant to a profit making businessResponsible for the daily operation of this 45 seat restaurant, fish market and cookery school in the seaside town of Christchurch, Dorset.Successfully managed a team of 25 staff, with responsibility for labor percentages, staff training, purchasing and stock control, and sales and marketing.

Successfully supported all aspects of pub operation, including cellar management, menu development, product sourcing and purchasing, bar management, front of house management, and kitchen management.Responsible for original menu development using fresh local produce that changed daily.Created all menu items to ensure a set gross profit was met.Managed a highly experienced mature-aged kitchen staff.