General manager, responsible for running a well-established busy Liverpool restaurant to enable to proprietor to focus on developing new business interests, key responsibilities included:- General manager of the 220 cover restaurant, regularly exceeding 500 customers on a busy weekend night.- Managing all aspects of colleague performance and engagement, with a team of over 40 colleagues from all over Europe and maintaining accurate colleague documentation and files.- Conducted monthly reviews and development sessions with a team of deputy managers to ensure business goals and objectives were being met, and colleagues were being supported to develop and improve performance over time.- Designed and delivered colleague training sessions on customer satisfaction and product upselling to support delivery of business goals.- Working alongside HR team to conduct investigation and disciplinary meetings in line with company policies to ensure issues were effectively and efficiently managed.- Implemented colleague incentives tied to business performance, increasing sales by 4% over a four-month period.

General manager, responsible for the successful opening of the new flagship Boujee restaurant and bar, key responsibilities included:- General manager of the largest restaurant in Liverpool, located in Liverpool One.- Implementing and maintaining service standards in a new venue including the creation of a colleague handbook to support induction, training and expectations.- Recruited and trained an entirely new team, of over 140 colleagues, in three weeks. Managed collection of all required right to work documentation and creating and managing accurate colleague files.- Leading a team of deputy, assistant, kitchen, bars, reservations and business development managers to ensure the effective. running of the business in the day to day- including the conducting of one to one’s, performance reviews and target setting.- Conducted investigation and disciplinary meetings with guidance from HR team to ensure issues were managed effectively and efficiently, and in line with company policies.- Opening week takings of over £500,000.- P&L accountability, including all sales targets were met / exceeded.- Ensuring consistently good reviews on trip advisor and open table.- Promoting the brand on social media- now with other over 70,000 followers since launch.

Food and beverage manager / duty general manager in one of the UK’s most beautiful golf & leisure retreats. Responsible for delivering high end service experiences and quality food offerings to guests, many of whom owned properties on the site.- Responsible for all aspects of colleague recruitment in food and beverage posts.- Designed and delivered a range of sales training programmes and packages, to support the promotion of add-on services, upselling and general menu promotion.- Conducted disciplinary meetings and investigations with support of HR colleagues in line with company policy.- Responsible for managing wage costs as a percentage of revenues, and ensuring budgets were met.- Carried out a range of service performance checks, across the food and beverage brands within the park.- Responsible for setting and delivering challenging sales targets, ensuring the food and beverage budgets were consistently met.- Responsible for managing all food and beverage complaints and resolutions across the park.- Ensured all brand values and standards were maintained, recognising the importance of this in generating repeat business.

Operating duties including all maintenance/break down support of processing machines. The machines manufacturers included Dobsat and Volvo. Qualifications gained whilst working included 360 License, cherry picker license and telehandler license. My role as shift manager was to oversee a team of 8 workers on a busy working site. - Responsible for ensuring all health and safety standards and protocols were met.- Setting tasks and priorities for team members, ensuring shift performance delivered expected KPIs.- Engaging a team in challenging working conditions to ensure attendance and output remained high through one to one reviews and engagement activities.

Duty managing a busy entertainment complex which involved overseeing 5 bars, Papa Johns, Burger King, Millie’s Cookies, and two in house food outlets. The complex in peak times would generate revenues in excess of £65,000 gross per night. My responsibilities included:Responsible for ensuring all health and safety standards and protocols were met.- Managing rota creation for 66 colleagues over 7 outlets.- Responsible for all aspects of colleague recruitment in food and beverage posts.- Designed and delivered a range of sales training programmes and packages, to support the promotion of add-on services, upselling and general menu promotion.- Responsible for managing wage costs as a percentage of revenues, and ensuring budgets were met.After a lengthy period working on the South Coast, I decided to relocate back to the North West to be closer to family.

Throughout this period I undertook a range of hospitality roles in busy venues, including bar manager, restaurant manager and shift manager.