Head of projects

Wildlife and adventure Park / Zoo

- Directed all FOH / BOH operations across 6 resorts with a turnover of $20m per annum and ensured the achievement of all targets / KPIs successfully.- Project managed the opening of 2 new locations, recruited large staff teams and implemented all SOPs for launch within time and budgetary constraints.

- Drove the achievement of KPIs and instilled a culture of high-performance in all aspects of operations across 12 Angus Steakhouse and Steak & Co restaurants with a combined turnover of £45m per annum.- Held full responsibility for the smooth day-to-day running of FOH / BOH operations across all establishments to optimise performance and improve experience levels for c. 5,000 customers per day.- Successfully grew sales in year 1 with the Angus brand and significantly exceeded all previous daily, weekly and quarterly sales records across all sites.- Reviewed the performance of establishments with respect to turnover forecasts, margins, costings and expenditure with full accountability for the overall group P&L.- Delivered operational review reports for senior management to assist in making sound business decisions.- Implemented modernisation changes and spearheaded the formation and delivery of a new ‘Restaurant Training Academy’ at the Coventry Street flagship store.- Led the recruitment of staff members and facilitated the training of Managers to drive adherence with brand standards.

- Directed the smooth day-to-day running of front and back of house operations at 4 flagship Itsu restaurants with 200+ staff, 15 Managers and an annual turnover of £12.5m.- Grew L4L sales by +18% in Year 1 and grew divisional EBITDA contribution by +8%.- Introduced and developed ‘Private and Corporate Group Bookings’ into the businesses which added a profitable high volume income stream into the business portfolio.- Created an operating strategy to raise all restaurant operating standards and deliver on agreed business targets.- Analysed processes to drive improvements in the efficiency of restaurant activities across all sections / departments.- Trained and developed management staff on food / product / service knowledge and to deliver first-rate service.- Supported the implementation of new promotions / marketing initiatives as directed by senior management teams.

- Held management responsibility for the entire estate consisting of 3 restaurants and 3 private event rooms with annual sales of £7m per annum.- Maintained the highest standards across the various units with full P&L and budget responsibility to meet all targets.- Implemented modernisation changes such as new IT systems to streamline running of daily business activities.- Recruited 12 new staff members and developed a new core full time service team to deliver expected brand standards.- Led on the creation of new food and drinks menus and modified all 3 restaurants and event rooms to establish more efficient and productive SOPs.- Trained all new staff and re-trained all existing staff to deliver much higher service standards throughout.- Decreased stock losses and reduced all cash losses, food losses and wage costs to exceed expectations