New espresso bar and cafe established in 2013. Since coming on board in early 2014 I have taken on a range of process improvements such as the development of a menu; costing system; development of convenience ordering app; building strong supplier relationships; managing the entire team both front of house and kitchen; promotion activities as well as staff training and incentive programs. On going improvements focus to continue to build this adaptable business.

Salvation Jane, Lantana & Ruby Dock CaféRESPONSIBILITIESCreating and developing seasonal and locally sourced menus for the three restaurants in the GroupDirect relationship with all suppliers Ordering stock control, including regular stocktakesHiring and training of all new kitchen staff across the GroupPreparation of monthly kitchen rostersCosting menus to pre-set financial targetsAssisting the accounting team with implementation of new costing systemKey member in the opening of two new London sitesACHIEVEMENTSEvening Standard 2013 “Top 3 risottos in London” (Salvation Jane Café)Gourmet Traveller 2012 “London's Best Restaurants” (Lantana Café)Timeout London’s 2011 “London's best breakfasts and brunches” (Lantana Café)

RESPONSIBILITIESOrdering and stock controlMinimisation of wastageDirect contact with suppliers and purchase of fresh fruit and vegetables at the Brisbane Produce MarketsMenu development and costingManaging junior staff and weekly kitchen rostersTraining and mentoring new staffACHIEVEMENTSBest Café in Queensland 2010 (Restaurant and Catering Queensland)Australian Café of the Year 2010 (Delicious magazine)Best Breakfast in Brisbane 2007 & 2009 (Restaurant and Catering Queensland)An integral part of the growth and progression of the Gunshop Café from a small, boutique café to become one of the ‘must go’ food destinations in Brisbane