Responsible for the sales & marketing strategies and driving the new business and revenue gains.Also to manage a field based team.

Responsible for all hospitality within the clubhouse including; daily management of two licienced dining floors, all Corporate, private and club functions (up to 200 covers). Staff management, recruitment and training. Supplier liasion and price negotiation. Weekly stock ordering and stock control. Health and safety compliance management. Equipment servicing and ordering for new. Liase with all club maintenance contractors. Budget management. Tariffs and gross profit margins.

Owner of a 88 seater fine dining licienced restaurant. After project managing an old building into a restaurant (7 months) I took full control of building my clientel and the reputation of my restaurant into the most highly regarded in its area.I had full reponsibility as a hands on owner for all aspects of running the business, including; staff, marketing strategies, menu design, entertainment, stock, suppliers, hands on training, vat, health & safety, staff rotas, bookings, theme nights etc.