28 years in the hospitality industry spending time in various venues from one and 2 rosette to 4 star hotel to fine dining restaurants and events. I work methodically and with care. Setting goals and achieving targets to get results. I like to be able to spend time to neuter and develop chefs and see them fly. I have good business brain and understand the pros and cons of how a business runs. My work ethic is controlled, desired and plentiful. My attention to detail on all i do is with care, precision and to achieve the best results. I go into tasks with intent and with the view that I want to be successful. I see myself as a serial organiser who plans things out in a controlled way.