Ryan Bishell Email & Phone Number

London City Airport, London

Responsible for managing all aspects of this busy airside based site. This includes service, staff, administration and operational issues.• Leading a team of 38• Full P&L responsibility • Responsible for all aspects of staff recruitment, training, appraisals and mentoring• Controlling costs to ensuring that maximum profitability for the site is achieved• Design and costing of drinks list

Monument

•Start up General Manger at the Be At One Monument - the Company’s then flagship operation and first multi bar site.•Successfully launching the site with a £20k opening party and within two months regularly topping company sales table Responsible for managing all aspects of this multi bar site, including• Leading a team of 15 staff and 3 security personal • Full P&L responsibility • Organisations of bookings and functions

The Trafagalar Hotel

Responsible for managing all aspects of food and beverage operation within the hotel. This includes service, staff, administration and operational issues.• Leading a team of 30 serving two bars, a restaurant, in room dining, mini bars, and conference and banqueting• Full P&L responsibility for the food and beverage department • Working with HR in all aspects of staff recruitment, training, appraisals and mentoring• Working with marketing and sales to devise packages and ensuring operational delivery. These ranging from meetings with 4 delegates to drinks receptions for 120 • Devising a training manual outlining procedures and processes to ensure consistent service• Ensuring that F&B rotas operate with budgeted payroll costs• Design and executing drinks lists• Duty manager shifts (6 per month including weekends) over seeing all aspects of the hotel

Responsible for managing all aspects of the St Alban and The Wolseley bars (with combined annual turnover of £5m), including service, staff, administration and operational issues.• Leading a team of 18 to ensure that Rex Restaurants exacting customer standards are met, both in food and beverage service • Between 2005 and 2009, increased margins by 1.5%, without significant price increases• Consistently coming in under cost of labour percentage year on year• Average monthly wastage to below 0.3%• Working in conjunction with HR to build a strong and motivated team by conducting personal appraisals, implementing a structured training programme and mentoring• Conducting restaurant-wide training sessions to increase beverage knowledge and handling skills• Ensuring that the bar has a seamless interface with restaurant operations by regularly meeting with other members of the executive, FOH, BOH, the kitchen and purchasing • Putting procedures and processes in place to ensure consistent service• Ensuring that Bar Manager’s rotas operate with budgeted payroll costs• Utilising FnB Shop (stock management software) to ensure that beverage sales forecasts are met and that purchasing for each restaurant remains within an agreed minimum/maximum levels and at the best possible prices• Design and executing drinks lists

Education record

Education record