• A fresh-food, independent, casual dining restaurant with Bakery, Butchery & Patisserie operations on-site.• Proven success of increasing revenue, £18K p/w to £24-26k p/w. 90/10 Dry/Wet.• Leading Team of 5 managers, 10 chefs, 15 FOH staff. 6 staff in Butchery, Pastry & Bakery.• Managing a various number of businesses under one roof. FOH, BOH, Pastry, Butchery & Bakery all have own cost-centres and produce for different stores. Multi-business management.•… Show more • A fresh-food, independent, casual dining restaurant with Bakery, Butchery & Patisserie operations on-site.• Proven success of increasing revenue, £18K p/w to £24-26k p/w. 90/10 Dry/Wet.• Leading Team of 5 managers, 10 chefs, 15 FOH staff. 6 staff in Butchery, Pastry & Bakery.• Managing a various number of businesses under one roof. FOH, BOH, Pastry, Butchery & Bakery all have own cost-centres and produce for different stores. Multi-business management.• Operating out of Brew Flagship and HQ site – working closely with Operations, Development andF&B teams.• Training Centre for all stores; developed a training schedule from scratch, implemented its functionand train all FOH and BOH staff for 5 stores and new openings. Show less

• A wet and dry operation in the City of London with restaurant, bar, nightclub and private room functions.• Full responsibility for P&L, training, recruitment, development, licensing, H&S, HR and operations.• Management of 5-person sales team, driving business to the venue. Bringing in +1k persons to thevenue per week delivering +£14k in pre-booked revenue. Christmas sales drive in excess of £60kper week pre-booked for 6 weeks of season.• Liaising with various… Show more • A wet and dry operation in the City of London with restaurant, bar, nightclub and private room functions.• Full responsibility for P&L, training, recruitment, development, licensing, H&S, HR and operations.• Management of 5-person sales team, driving business to the venue. Bringing in +1k persons to thevenue per week delivering +£14k in pre-booked revenue. Christmas sales drive in excess of £60kper week pre-booked for 6 weeks of season.• Liaising with various stakeholders in HQ, marketing, operations, sales.• Operated other venues within estate whilst in business, a high-end restaurant and another late nightvenue. Show less

Solely responsible for the operation of 600 capacity food and drink serving venue in Cheltenham. - Food operations and compliance.- Licensing & H&S compliance.- Marketing, sales growth, sales building strategies.- Liaising with external promoters and local University in revenue driving operations.- People development and succession planning.- Financial Operations; budget setting, reviewing, delivering margin and profit conversion.- Refurbishment and re-launch… Show more Solely responsible for the operation of 600 capacity food and drink serving venue in Cheltenham. - Food operations and compliance.- Licensing & H&S compliance.- Marketing, sales growth, sales building strategies.- Liaising with external promoters and local University in revenue driving operations.- People development and succession planning.- Financial Operations; budget setting, reviewing, delivering margin and profit conversion.- Refurbishment and re-launch planning.The venue is a 2-floor operation with a specific restaurant area and large mezzanine second bar. The venue operates 12 noon until 2am offering a varied food menu all day alongside a cocktail menu and range of other drinks.With a focus on party hosting, table service and creating hospitality moments I have built a team of driven and enthusiastic individuals all with the aim of delivering the best.Revenues average £31k net per week. Achieved record weekly revenues two years successively during the Cheltenham Gold Cup Racing Festival of £119k in 2012 and £136k in 2013. £6k and £8k respectively delivered from food sales after designing and promoting bespoke breakfast menu. This menu has been adopted by many other Revolution Venues UK-wide who have large racing meetings in their locality. Show less

Working under General Manger in a 5-person management team. Key responsibilities - - Financial Control. Budgets, finance reviews, payroll, account accuracy.- Succession planning. Junior Manager & Supervisor training.- Sole responsibility for venue in GM's absence.Cover GM management undertaken in Revolution Cardiff achieving Saturday revenues of £55k+ on Rugby match day and Revolution Reading also.

Started working at Revolution Vodka Bar and was put through Assistant Manager training programme. Completed training academy in Summer 2008 and progressed through Assistant Manger role. - Achieved 'Assistant Manager of the Year' 2009 after promotion to Deputy Manager. There were approximately 100 Assistant Mangers within the organisation at that time.Key responsibilities -- Stock control and wet ordering.- Training, staff 121's.- Recruitment and Induction… Show more Started working at Revolution Vodka Bar and was put through Assistant Manager training programme. Completed training academy in Summer 2008 and progressed through Assistant Manger role. - Achieved 'Assistant Manager of the Year' 2009 after promotion to Deputy Manager. There were approximately 100 Assistant Mangers within the organisation at that time.Key responsibilities -- Stock control and wet ordering.- Training, staff 121's.- Recruitment and Induction process.Implemented a 'Kids Eat Free' promotion that was adopted estate-wide and continues to today. Show less