Assisting in the operation of multiple sights, and playing a key role in the opening of new venues within the Guild Hall.New openings:- Working with manufacturers to negotiate prices and installations.- Liaising with the Operations director and site manager to ensure we are meeting deadlines and budgets.- Working with the design team and fabricators to meet the plans. - Hiring and training management.- Developing menus.Assistant food and beverage manager: - Forecasting sales- Menu development - P&L analysis - Budget setting- Management development - Assessing and adjusting service to maximise profitability.- Implementing systems and procedures- Negotiating costs with suppliers -

As the general manager I run two restaurants, the small original restaurant in Lytham St.Annes and the new much larger restaurant in Preston city centre. I rejoined the Olive Tree Brasserie last January after being contacted by the owners telling they wished to expand and would like me to help them achieve this goal.I took control of the restaurant in St.annes, brought in all new procedures and systems to make sure that we were no over spending. Stepped up the training to the standards the owners wanted and started to progress key staff members.Less than a year later the second restaurant has opened and is off to a flying start very quickly becoming the place to be in Preston and being commended by Lancashire life magazine as one the best restaurants in Lancashire. We now have plans to open a third restaurant in the not to distant future.

As the senior duty manger I effectively do the role of an assistant manager, I manage the premises in the absence of the General Manager and on a day to day basis I Manage a team of 10 people across 2 levels consisting of a restaurant, bar and night club. My duties also include managing hours, stock order, cash management, staff training, Upholding licensing regulations, fire safety and general running of the premises.

As the bar manager I was in charge of bar service, bar close down procedures, stock orders and staff training. I also worked on the restaurant floor occasionally running shifts and managing a team of 3. I was involved in the cash management such as cashing tills and doing banking.