Objective of my role was to project manage and execute the opening of all new Taco Bell restaurant’s in NZ with:• Responsibility to lead the NZ and AU restaurant management teams in America in order to learn allaspects of launching the Taco Bell brand in a new international market;• Leading the team to be ranked #1 and #2 across all Taco Bell international KPI’s during brand immersionexperience at Taco Bell head office in California;• Successfully delivering 13 restaurant openings to date, with responsibility for all aspects of running a successful business including new product development, supply chain, recruitment, training and IT;• Part of the team who delivered one of Taco Bell Internationals biggest opening to date across all marketsglobally;• Responsibility for implementing Ops business improvements, including the role out of several new systems including time & attendance, inventory management and Online learning platform.

Field based coaching role providing training and operational support to restaurant management teams across New Zealand;• Working with Area Managers to identify operational performance gaps within their business, then developing action plans focused on training, leadership development and operational audit compliance (ROCC);• Played a significant part in delivering an increase in operational audit (ROCC) compliance, achieving an increase of 16% to 68% overall At Standard result across the companies 100 restaurants in one year;• Supported the Area Manager (Area 2 Sth & West Akl) achieve an overall business rating of 4.5 out of 5; highest achieving area in the company, this was achieved through coaching Restaurant Mangers to deliver their KPI’s;• Delivered operational support on new projects and initiatives across the business including KFC Delivery, Health & Safety Lead programme rollout and new KFC Cooks training assessments roll-out;• As required providing cover and seconded into various Area Manager roles, with overall responsibility for up-to 10 restaurants which include performance management, P&L, recruitment, sales growth, operational audits (ROCC) and overall realignment of the restaurant teams culture.

I started at SKYCITY in the newly created role of Operational Training Coordinator with a focus on operational training across the diverse Food & Beverage portfolio. After one year in the role I was promoted to Learning Facilitator:• Facilitation and project management of SkyCity’s blended induction training; working with SME’s to create and deliver department specific content in an engaging and fun way to help facilitate a positive change in behavior;• I have achieved a positive 96% evaluation rating based on feedback from over 1600 employees that completed the induction training;• Creation, project management and delivery of The Journey, SkyCity’s award winning pre-employment training program, facilitating 15 programs, training 76 delegates with 47% of attendees being offered roles at SkyCity;• Facilitating SKYCITY’s portfolio of workshops which include - Customer Service, Effective Communication, Train The Trainer, Time Management, Barista School, Wine Tasting, Sales Techniques and Microsoft Excel;• Working with and managing external suppliers to fill any specific skills gaps in the Food & Beverage portfolio or communications training;• My roles also involved creating training & induction plans for individual hospitality outlets, administrating the company LMS system & training calendar and design & delivery of any be-spoke training courses across the business as and when required, in conjunction with the needs of the specific departments.

Field based coaching role looking after 35 sites across New Zealand:• Auditing and coaching sites on Z’s food offer standards, this included food safety, health & safety and customer service;• Identified and targeted sites with growth potential and delivered a 50% increase in overall food & coffee sales;• Working with the Z’s Retail Business Development Managers and Franchisees to identify growth opportunities within their businesses, looking at staff productivity and lowering food costs;• Coaching employees to create a cafe style atmosphere in their sites whilst developing and training new team members on all aspects of what it takes to be a great Barista at Z;• I was one of two nationwide coaches to have their contract extended beyond the initial 6 month period, this was achieved by hitting targets, positive feedback and the close relationships that were built across my area.

The role was to deliver internally focused communications to 62 stores nationwide and to engage the support office & warehouse teams:• Coordination of all internal store communications including responsibility for the store broadcast system;• Designing the in-store promotions and event communications in collaboration with the Marketing Team;• Ensuring consistency of language and look and feel of all internal communications;• Maintenance of marketing communications database;• Planning, design and distribution of company newsletter reaching employees nationwide.

Various roles within in the Support office, field & site based positions at PizzaExpress one of the UK’s largest casual dining groups:• Communicating with over 10,000 employees across 400 restaurants, working with the Central Operations Team and Company Directors to ensure key messages are pitched appropriately and delivered company wide;• Creating and designing in-house engagement plans from concept to design and delivery;• Key member of the Food Delivery Team responsible for troubleshooting operational pitfalls and new menu development;• Facilitated on-line employee survey which resulted in a 81% response rate;• Project managed and successfully delivered 3 company engagement road shows to over 1500 employees;• Responsible for delivering company cascade, aligning key messages and content to each level of the management team;• Tasked with working with Company Directors and Board Members to create PowerPoints for external audience presentations;• Successfully transferred all Central Operations graphic design projects in-house, taking sole responsibility for the creative - which saved the company over $90,000.

Management and development of all training materials for 389 restaurants and over 10,000 employees;• Tasked to ensure a consistency of language, creating new and practical standards for our teams to use in-house;• Working with the Food Innovation and Marketing teams to produce training and engagement materials to ensure all new menus were launched successfully across the business at a rate of 4 per year;• Developing courses and innovative ways of training and engaging with employees.

• Ensuring all company standards are followed in the restaurant by the Front of House team;• Graduating, assessing and evaluating team members on their training needs including barista skills, customer service, wine knowledge and food preparation;• Training all new external and internal Restaurant Managers in the area to the company standards at a rate of 2 managers per month;• Supporting Operations Managers with their restaurant training, development and running bespoke workshops for their teams.

Private venture with two business partners to establish a successful and profitable restaurant in the heart of Edinburgh’s old town:• Business turnover in year one of £210,000 rising to £235,000 in year two;• Contribute to the marketing of the business and website maintenance;• Manage up to 14 team members - including recruitment, performance management and training;• Head Chef duties – includes sourcing and negotiating with suppliers, menu innovation and focusing on raising the capability of the kitchen team through training and development.