On a short-term basis, joined the Front of House team at this one Michelin star restaurant that is listed as 38th in the World's 50 Best Restaurants List. As the menu and wine list change daily, gained a strong product knowledge on British seasonal produce and low intervention wines. Contributed to the casual but excellent level of service delivered, running busy sections and on occasion the door.

Acted as a consultant for this small independent coffee chain as it expanded its brand and locations. Instituted systematic HR and Recruitment processes, including writing job descriptions, contracts, staff handbook, appraisal and disciplinary procedures. Streamlined operational procedures already in place to remain consistent as the company grows, and coached store and executive managers. Expanded their wine programme for upcoming sites.

-Senior Manager as part of the launch of this privately owned boutique hotel. - Recruited, trained and managed the largest team in the company. - Instituted systems, offerings and oversaw all operational duties in the set up and launch period. - Food and Beverage outlets instantly created successful guest experiences and consistently met financial targets. - Part of a dynamic management team that functioned across all departments of the hotel to achieve worldwide renown in the opening period.

- Responsible for daily operations in high turnover restaurant. - In charge of welcoming over 300 guests on any given night, while maximising profitable opportunities in terms of seatings. - Responsible for a large rolling team of waiters.

• As part of a wider restaurant group based in London, I joined the team at Verandah as an Assistant Restaurant Manger in July 2015 and took full control over the restaurant in November as General Manager for the site. • Solely in charge of operations including stock, payroll, accounting, hiring, HR, training, reservations, events, rotas and health and safety. Developed and managed a skilled bar team that made our restaurant bar one of the highest quality in the city. • During my tenure at Verandah, the restaurant financials improved considerably on previous years and have resulted in the business being significantly over budget for the year to date. • Single-handedly cultivated a motivated and skilled team, which focused on a sense of shared ownership of the restaurant, and in turn saw improved results both financially and in terms of feedbacks from the guests. In December 2015, Verandah earned the highest rating from customer feedbacks in its history.• Developed a good relationship with the kitchen team and worked with the head chef to support one another, ensure high quality food and push the business to new levels. • Worked closely with our external PR team and aimed to ensure that the concept of fine dining Indian food of Michelin star standard could translate from London to Copenhagen.

• By recommendation I was brought into this bespoke catering company to floor manage staff, liaise with chefs, and to be the point of contact with high-level clients at various private events throughout London. • Coordinated food service, drinks service and staffing at events ranging up to £50,000 in budget, catering for several hundred guests at a time. • This is a role also fulfilled for several other private catering companies in London for the duration of my time in the city, including Caiger & Co. Catering, and Bolland and Crust.

• Briefly joined this hatted restaurant as part of their event staff working in small teams on weddings, corporate dinners, conferences and private parties. • Extended my knowledge of Australian wine and produce in the vibrant Melbourne restaurant scene.

• Successfully became part of an eighty-person team working at this prestigious restaurant in the heart of London’s financial district. • Skilfully ran busy sections of the 300-seater restaurant, which included turning tables, recommending wine and cocktails, as well as maintaining an emphasis on quality hospitality. • Often opened and closed the floor team as head-waiter, being responsible for the completion of staff duties, managing the team and staffing hours.

Streamlined Theos’ historic and current data, including contact information, past events, and report details in order for the information to be migrated onto the ThankQ database. Assisted the team in preparation and delivery for events on the topics of faith schools, the spirituality of the ‘faithless’, and their Annual Lecture. Undertook media monitoring and general administrative support.

• Joined the team at The Shed for one day a week, running a busy section in the main part of the restaurant. While serving small plates and turning tables constantly, meant keeping calm under pressure and juggling responsibilities.• Gained further knowledge of locally sourced food, foraged produce, and wine matching. Excelled at maximizing sales on food and drink at every table. • On occasion, ran the entire restaurant floor, including bookings, hosting and managing staff on floor and kitchen.

Engage politicians, community leaders and other hate crime organisations with the work of Faith Matters and its Measuring Anti-Muslim Attacks project. Regularly attend meetings with MPs, Parliamentary groups and Police Commissioners to lobby for improvements in policy and procedure around religious hate crime. Responsible for projects including interfaith facilitation programmes in the Westminster area and co-ordinating with local religious leaders on youth interfaith participation. Experience in researching and writing funding proposals. Regularly deal with press enquiries from journalists and work with producers to find participants for television and news features. Spoken on hate crime, terrorism, radicalisation and extremism at high profile conferences, meetings and on international radio. Personally responsible for organisation of the Measuring Anti-Muslim Attacks fundraising dinner for 150 people. Co-ordinated with attendees, venue staff, entertainment and speakers, which included Baroness Warsi and Simon Hughes MP. The event received national press coverage and fundraising targets were met. Experience of the reporting services and mapping hate crime as well as knowledge of the Ushahidi system.

• Joined this busy team in the festive period, solely responsible for the front section of the restaurant and greeting at the door. • Managed a large turnover of tables and confidently worked with an extensive wine list and tapas menu, as well as fine dining and events. • Experience in late night bar work.

Assisted the team with statistical data and analysis for their Cathedrals report.Helped to organise and run high profile events, with public figures such as the Archbishop of Canterbury in attendance. Carried out trust fund research and gained over 200 followers on twitter and facebook while in charge of Theos’ social media programme.Wrote for the team blog, created the monthly newsletter and regularly updated the website. Developed skills on programmes such as Mail Chimp, dpanel and SNAP.

• As restaurant manager oversaw training, hiring and extensive administrative work including rotas, bookings and restaurant public relations.• Managed a rotating team providing excellent customer service in a busy, well-reputed restaurant that offered degustation menus necessitating extensive food and wine explanations.• Gained further experience in marketing, event planning and promotional launches. • Received wine training in both new and old world wines, and was able to successfully recommend and match. Bar experience including cocktails.

Researched and composed an article on Islam in Central and Latin America, to add to the PROLADES directory of New Religious Movements.Updated Dr. Clifton Holland’s Encyclopedia of Religion entries and worked with census statistics. As well as the PROLADES classification system of religious groups in the Americas, and a directory of Hispanic Churches in the US, Canada and Puerto Rico.Wrote an initial analytical review for the study of Central American Evangelical Mega-Churches Project, 2011-2015.Spent several weeks visiting Evangelical Mega-Churches to gather fieldwork for the ongoing project.Demonstrated ability and creativity in independent research, and a flexibility to research in a Spanish language context.Published research pieces on the PROLADES website

Researched and completed an article about the religious issues and organisations surrounding the Australian refugee, and asylum seeker process. Article available on the Yarra Institute website.Attended board meetings of the Institute and a conference focused on the role of religious organisations working in Australian social justice.Demonstrated an ability to set own deadlines and targets, while working within the parameters and subjects of the organization.

Assisted with research for a forthcoming newspaper article concerning the Middle East uprisings written by Director Dr. George Wilkes.Created a database of banks, private investment firms and NGOs, then engaging them as part of a Knowledge Exchange Project concerning ethical investments, and the issues surrounding their company’s role in investment.Completed research for the RELWAR project in topics such as humanitarian intervention, peace-building and defence ethics.Demonstrated excellent organizational skills, a willingness to play a part in team projects as well as independent areas of research and assistance.

• Responsible for the opening, closing and daily running of Iris Restaurant. Supervised teams of workers and demonstrated excellent multi-tasking and organization in order to accommodate the high turnover of people received by the restaurant. • Trained in cashing up, till systems and the electronic seating program ‘Open Table’. Extensive experience running the restaurant bar.• Showed an ability to deal with customer complaints and feedback, in a timely and respectful way.

Worked weekly on the front desk dealing with verbal and written enquiries, greeting visitors and helping refugees with job applications and paperwork. Provided administrative support to Immigration Experts who dealt directly with the resettlement of refugees and issues of human trafficking.

• Responsible for teams of staff serving VIP guests at large banqueting functions, and other smaller events such as weddings and private parties. • Worked directly under the Butler for the March family and their guests in the private part of Goodwood House during busy periods such as race meetings and motorcar festivals. This involved advanced service skills, privacy and attention to detail.