Initially to oversee and support the teams at 2 very different and dynamic concepts. Manchester House and Artisan Kitchen and bars. Very different in their offering but required strong leadership and skills to implement the systems and strength of exceptional management. To recruit and train new team members and build on the business to try to improve EBITDA.Throughout my experience, I have developed a wealth of transferable skills, including exceptional organisation, time management, planning, multi tasking and interpersonal skills. I utilise my communicative abilities to build, develop and maintain beneficial relationships at all levels and my leadership capabilities to motivate individuals to achieve their own potential and to make a significant contribution to the full delivery of common goals. I am proficient in numerous systems such as LiveRes, Selima, Zonal tills/tables, Compliance Centre to name a few.

To co-ordinate all areas of departments from HR, property, marketing, systems, accounts amongst others and keep all 19 restaurants on brand. Largely providing detailed accounts and reports on the businesses as a collective or individually to the board of Directors. To meet and exceed business objectives ensuring consistent achievement of all financial and operational KPIs. Manage, inspire and motivate Operation and General Managers to ensure operational excellence, high employee engagement and product/service improvement is achieved. I would also attend all menu development settings and was closely involved in the changes which would be rolled out across the brand, along with implementation. Hold monthly business development meetings and ensure Sales & Marketing closely mirrored and encouraged the deliverance of the unit’s individual budgets.• Annual turnover 30mil net, which was converted into 3.8mil EBITDA.• Responsible for 100k per annum refurb budget and 400k CAPEX budget managing expenditure• Reporting weekly/monthly/annual group Early Bird reports conversing headlines on Sales, GPs, Wages, Overheads and EBITDA• Approving monthly salaried payroll for payment and supporting wage control in sites• Initiating the development and introduction of management monthly auditing focusing on legal and compliance unit checks• Successfully develop and continue the growth of the operational talent pool by optimising the skills of the existing team and work closely with the L&D department• Conducting day to day monthly business plan reviews and one to ones with the General Managers reviewing all aspects of the business relating to People, Premises, Promotion, Product, Profit.

This was my first GM position and I was tasked to begin and open the first GUSTO restaurants and bars concept. Growing sales from an average 18k pw to over 30k average pw and increasing EBITDA from 175k to 300k. It was during my time here I was awarded the first Living Ventures General Manager of the year and also a finalist GM of the year in the Northern Hospitality awards.

Promoted through the ranks from server to Asst GM during my time at this venue. To support the General Manager at the time of Manchester's most infamous flagship restaurant and bar The Living Room. Helping to deliver record sales whilst ensuring that service and product quality exceeded expectation to the guests. At this time I learned many aspects of how to "run" a business in terms of the controls required to deliver a profitable business whilst not affecting the guest experience. • Managed restaurant and bar with 80 plus staff with an average weekly turnover of between 80-250k (record week) • Ensuring high quality product and service always• Continued recruitment, development and training of all FOH staff

This was my first management role within the industry and Living Ventures at the time provided the best in management training. I went down to London to complete my 3 month management training at the Islington site where I learned numerous elements of the role that I was about to begin along with the social aspects of working away that helped to strengthen my character.