Steven Eid Email & Phone Number

Melbourne, Vic, Au

Brunswick, Victoria, Australia

Not your average agent!With many years of experience within the hospitality industry, I appreciate the need to build strong relationships and communicate strongly, so this is my focus in to the real estate industry.Taking the stress away from sellers, coaching and communicating throughout the process and striving for common goals.

Melbourne, Victoria, Australia

Overseeing operations of multiple brands while reporting directly to the CEO.Building strategy plans, driving the ongoing development of our people and culture and preparing for the next phase of growth across our brands

Overseeing sites across Victoria, New South Wales and Queensland.Working on driving efficiency, training and culture.

Melbourne, Victoria, Australia

Market Street, South Melbourne

Portfolio included: Westfield Carousel (WA), Tea Tree Plaza (SA), Marion (SA), Robina (QLD), Melbourne central (Vic), Southbank (Vic), Macquarie (NSW), Greenhills (NSW).Managed projects to launch multiple venues in Western Australia, New South Wales (Tuggerah, Central Coast), South Australia and on the Gold Coast which among other things, included recruitment, training and marketing.Achieved highest revenue for a new venue in the group, as well as highest profitability for any venue in 2019 (carousel, perth).Developing teams, creating a culture and building the business is an ongoing challenge that allows me to combine my accounting background along with my leadership and management experience.While in the role I have worked on introducing the Future Fridays concept and overseen 4 new venue openings as well as the challenge of relaunching venues remotely post-Covid which highlighted the importance on communication and time management.

Melbourne, Australia

Highlights: Negotiated co-branded coffee agreement with Lavazza, project managed the launch of a 2000sqm venue on flinders lane, appointed a PR agency and set a marketing strategy, increased savoury category sales by 50% on forecast, increased alcohol revenue by 100% YOY.In my management role I have overseen the negotiation of major supply agreements, in particular a world first co-branded Lavazza coffee agreement that saw Brunetti being the first company to ever co-brand coffee with Lavazza in Lavazza’s 122 year history. Negotiations also included PR and marketing agreements for the entire company, dealing with suppliers and restructuring the wine and alcohol offering which led to a 100% increase in alcohol sales and instigating a barista training program to up skill team members and strive toward quality and consistency.PR activity included a feature story on Channel 9 News with an interview by Jo Hall viewed by over 800,000 people as well as a number of articles featured in both the Herald Sun as well as Age newspapers.Our World Nutella Day promotion was one of a kind and featured in The Daily Mail UK as well as a host of local publications.Reporting to the Directors and CFO, I monitored financial performance of venues and managers and provided training and mentoring to ensure we are continually improving. Part of the strategy I presented to the board also involved restructuring the management hierarchy and focusing on providing a stronger culture within the work environment. I was responsible for overseeing the launch of the new 250 Flinders Lane venue which is a 450 seat 2000sq meter venue. This included partial project management, recruitment of over 100 staff as well as a new kitchen team from interview, induction and training.Building relationships with local business as well as developing a strong relationship with key stakeholders has been imperative to the successful launch of the business.

Hawthorn, Victoria

Oversaw design and fit-out of the venue as well as branding, marketing, menu design and recruitment in order to prepare the venue for launch.Writing a business plan and managing budgets and financials were extremely important as was supplier negotiations and staff training.With an emphasis on genuine hospitality and attention to detail we were able to build a strong and loyal customer base.Although I was not involved in day to day service I enjoyed customer interaction and a hands on approach whenever needed, while also focussing on growing the business and venue awareness.

Melbourne, Australia

The opportunity to enter a business that has been operating for almost 40years and assist in relaunching it after major renovations with a new direction and emphasis on customer service was exciting and challenging. The position had an emphasis on the operations of the business and helping to change customer perception and the identity of the venue from a late night grab and go venue to a genuine dining destination. During my time I focused on all aspects of the business operations and managed to increase customer numbers by approximately 20%. In the time I was with the company I recruited and trained a new management team due to the lack of structure previously within the business as well as a team of service staff while developing a strong culture within the group. The emphasis after the renovation was to improve the service standards of the venue, and this meant a lot of training for supervisors as well as all front of house team members. Service standards increased; as did the average spend per head leading to approximately 10% increase in takings per week.Although I made a great deal of progress, such as developing a cycle of service and service timeline, developing the setup and closing procedures as well streamlining the front of house operations, it was difficult to implement change and ensure consistency with different family members and differing views as to the direction to take business. Targets for weekly hours/wage costs were reached along with sales targets and staff turnover was significantly lower than in previous years.I believe this was due to the strong culture we created which led to higher productivity and morale

Kew

I was responsible for FOH recruitment of approximately 25 team members, POS setup and all other aspects of preparing the restaurant for its launch.Since the launch I was able to build a strong team with a great culture. Working within budgets as well as completing the weekly Profit and Loss reports, Rostering and Stock control were also some of my duties.I was able to develop a great customer base through an emphasis on customer service and staff training which lead to the business outperforming the companies other venues more often than not. Once systems were implemented in Kew I then spent time in the company's South Yarra and Burwood venues.