Simon Macrae Email and Phone Number

• Responsible for the development and mentoring of a 12-strong management team in a restaurant of 65 staff.• Sole responsibility for a P&L, increasing turnover in 2017 by 11% to £3,8m ($6,7m) and EBITDA by 45% to £650k ($1,1m). • Improved restaurant review scores to 4.6/5 and government hygiene rating to maximum 5*. • Ran company trainings on food, wine, employment law, time management and finance.• Strategic thinking: managing and developing restaurant culture over several years.

• Operations & HR manager for a restaurant of 240 covers with 130 staff with an annual revenue of £9m ($15,8m).• Leading the restaurant from the front as Expeditor, Maitre d’ and Restaurant Manager.

• Provided month-on-month growth through reducing overheads and expanding business reach by running pop-ups and developing new products (Pops – Champagne Ice Popsicles).• Wrote then maintained a challenging budget: exceeding revenue & EBITDA predictions. • Developed and managed an outsourced production solution when demanded exceeded available supply. In 2014, Gelupo supplied wholesale to over 300 sites.

• Developed from scratch of a wholesale business worth over £500k/annum. • Maintained a consistent Gross Profit (exceeding budget projections) from day one. • Co-ordinated involvement in high-profile events inc. Taste London; London Design Junction.• Developed the ‘Gelupo’ brand through product and brochure design, and growth planning. • Designed & implemented a sophisticated product tracking system, ensuring accurate stocktaking, accounting, wastage control, pricing etc. • Created & implemented Gelupo’s SALSA (Safe & Local Supplier Approval) HACCP scheme.

• Responsible for the staff recruitment process (advertising, interviewing, trialling), and staff training, reviewing and disciplining; cultivating positive relationships with all staff (up to 14).• Managed the shop from opening to become London’s highest-regarded Gelateria (Time Out 5*; Best 10 restaurants of 2010; “Thrilling” Sunday Times. • Direct management of a professional kitchen. • Responsible for the quality control of products from receipt to manufacture and delivery.• Managing all marketing, PR and promotional activities (Twitter, Living Social, Interviews for newspaper articles, radio and television).• Responsible for systems management: their creation, implementation and review; and the design of menus and publicity material.

• Day-to-day management: customer service, food and drink preparation, quality assurance, cashing up, ordering, organising and preparing catering for up to one hundred people.• International travel/training visits: Visit to Olio Capitale, Trieste, as Limoncello’s buyer; developing relationships with dozens of producers and importers; successfully negotiating new deals and lines; visits to new suppliers (a coffee roaster/baker/importers).• Overseeing the introduction of a tapas bar to the existing delicatessen. I designed the bar, a new staff training and recruitment scheme, and led the creation of the food and drink menu. I trained and cajoled staff, ensuring the concept was not diluted by constantly adhering to the original idea.

• Ordering stock, the daily management of up to eight staff, dealing with difficult customers and managing daily takings.