Within the Commerical Operations team I support the delivery of our food and beverage proposition, looking to maximise sales opportunities whilst protecting the margin. Whether it's a menu in our restaurants, or a promotional campaign, I am central to delivering the product to our guests. And drawing on extensive experience in margin protection and stock control, I ensure we minimise losses in doing so. Projects include: EPOS system migration, delivery of order-to-table app, self-serve QSR kiosks, commercial analytics suite (including sales, stock and pricing analysis), menu engineering and stock control systems.

Responsible for control food and beverage stock across multiple high-volume venues on Europe's largest holiday park. Successfully delivered a new programme of stock control tools and procedures. All whilst responding to the challenges presented by the impact of COVID on the hospitality industry, not least of all proactively responding to supply chain issues and recruitment difficulties.Delivered multiple IT projects (including SharePoint sites and Power BI reports) to improve efficiency around information sharing, data collection, and reporting.

Experienced stocktaker and auditor producing detailed and accurate analysis and reporting on stock performance and controls for a diverse portfolio of clients, from national stadiums to independent restaurants and bars.

Designed and delivered a handmade pizza and cocktail concept to turn around an under-performing high street bar. Resulted in highest performing site in company +300% YOY. Mixmag magazine voted it 'Best free night in the UK' for its 'Disco Dirt' nights.

Managed a team of 70+ staff running food operations across a large 4* conferencing hotel with capacity for several hundred dining guests across multiple banqueting spaces and conference rooms.

Award-winning Michelin Bib Gourmand 'gastro pub' serving fresh shellfish, aged Aberdeen Angus steaks cut to order, home baked bread and honest pub food done properly. Trained under directors Clive Dixon (Michelin star, Lords of the Manor; Hinds Head, Bray) and Dave Hennigan (Restaurant Manager of the Year 2010).

IT support technician for campus network and printing services. Ran IT workshops to fix student equipment, printer maintenance, help desk advice.