* Coordinated interior design and fit out of 80 seat restaurant (ground floor) and outdoor 20 seat terrace area, organic bakehouse, walk-through outdoor kitchen garden, and upstairs cooking school. * Designed wine list * In collaboration with Chef partner designed and coordinated seasonal menus, regional dinner events, weddings, corporate and special occasion events, and offsite catering. * Bella Vedere has been awarded Age Good Food Guide Chef Hat 8 years consecutively* Recruitment and training of restaurant front of house team with emphasis on exceptional customer service. * Management of overall business operations

* Was responsible for management of Melbourne CBD, Southern and Northern districts for sale of wine on premise* Venue training in wine knowledge and service techniques* Designed client wine lists* Sourced new products to expand portfolio* Consistently exceeded sales targets by 10-15%* Development and management of client base with emphasis on exceeding client expectation and providing exceptional service.

* Managed operations of 80 seat award winning Eleonores fine dining restaurant, 80 seat Sweet Water Café, weekly weddings, corporate and special occasion events, and room service for 25 boutique hotel rooms. * During my tenure at Chateau Yering Historical House, Eleonores restaurant was the recipient of The Age Good Food Guide 3 Chef Hat award. * Designed extensive wine list and trained staff on wine knowledge. * Implemented and coordinated training of HACCAP.* Implemented stock handling and security procedures.* Recruited and trained team of staff with emphasis on exceptional customer service and experience.* Consistently exceeded revenue targets whilst ensuring costs were managed under budget.* In collaboration with the Chef, designed and implemented restaurant and café menus, wedding, corporate and special occasion event menus and package pricing.

* Operated inner CBD 60 seat restaurant and function space plus outside catering service to inner CBD corporate sector.* Implemented and managed budget and financial targets* Designed beverage lists* Food design and direction in collaboration with the Chef* Designed product brand and implemented marketing strategies* Recruited and trained team of staff* Set and managed customer service standards with emphasis on ensuring exceptional customer experience * Implementation and training of HACCAP

203 room four star hotel located across from Albert Park lake in South Melbourne. Food beverage outlets included 150-200 seat capacity brasserie, cocktail bar, room service, poolside area, and main function space of maximum 300pax seated and 800pax standing. * Was a member of the hotel executive team.* Managed upgrade of hotel food and beverage facilities and operation.* Reviewed and managed food and beverage budgets, cost control and financial targets* Designed beverage lists* Tailored food direction in collaboration with the Chef* Implemented marketing strategies in conjunction with the Sales and Marketing department to attract customers from corporate and leisure markets * Involved in the development of the new function facilities and purchase of equipment* Worked on projects relating to food and beverage operations for Eden On The Park as directed by the then General Manager of Eden On The Park and Bayview On The Park hotels.

* Implemented new food concept directions for 200 seat brasserie café.* Managed 200 seat brasserie café. * Recruited and trained team of staff* Developed food menus and beverage lists* Managed the gourmet retail food section of Myer * Implemented and managed budgets

Hotel located in the heart of Richmond, Melbourne, overlooking the Yarra river, comprising 111 rooms and suites, function space to accommodate up to 220pax, room service, restaurant and cocktail bar.* Managed all aspects of the food and beverage operations. Responsibilities included: - Menu planning and design of beverage lists - Marketing and promotions strategies and activities - Recruitment and training of team of staff - Purchases, cost control, setting and achieving revenue targets and food and beverage budgets.

* Was a member of the pre-opening team. * Set up and opened three cafes as directed by the Restaurant Group General Manager.* Responsible for the administration and operations of three cafes* Conceptual development and set up of restaurant including selection and purchase of restaurant equipment including flatware,, glassware, chinaware, cutlery.* Designed and implemented beverage lists* Recruited back and front of house staff* Menu designed in conjunction with the Chef

Responsible for:• Inventory management• Purchase of hotel operating equipment, beverages, food, print material and stationery • Cost control of entire hotel • Update of beverage lists• Training of staff in terms of beverage selling and general beverage knowledge• Working closely with the Financial Controller in terms of development of budgets and running accounts payable.

* Responsible for day to day operation of catering requirements at: - Herald Sun Newspapers - Australian Airlines terminal - Cape Schank - Como Centre *Responsibilities included operations and management of staffing (inclusive of recruitment and training), cost control, book keeping and coordinating executive functions.

* 5 star Hotel comprising 363 rooms, 35th floor cocktail bar lounge, restaurant, café, room service and function space. Trained in all areas of Hotel Management including personnel and training, Concierge, Reception, Night Audit, Housekeeping, Finance and budgeting department, banqueting administration and operational experience in all food and beverage outlets.