- Front end client / customer relations- National consumer sales- National B2B sales- Managing existing sales pipeline and generating others- Project / operational support- General admin / reporting

Running the whole operations for an independent cafe / bar in the heart of Leeds business district. Sole responsibility and accountability.- Business development- Forecasting / budgeting- Operational business planning & execution- Health & Safety - Menu Development & Costings (wet & dry - seasonal)- Recruitment & Retention- Guest Service / relations- P&L / management account creation & control- Day to day management dutiesFOOD-LIFE-BALANCE

- Multi-site management- Bar/ Cellar management- stock/ wastage control- Recruiting and retaining team members- Achieving budgets and hitting L4L sales- P&L control- Completing all Due Diligence, NSF, EHO and other legal requirements- Responsible for all areas of the business - FOH, BOH- 10-30 employees- Cash handling/ banking/ payroll and all admin duties- Product knowledge- Working alongside general managers / area mangers / ops directors.- Offering wider support up to 15 other sites in the district- Covering Managment holidays / absence across the brand / district- Often reporting to area management

- Beer / Wine / Cocktails- Sharing plates and Main meals- Bar and Cellar management (stock / wastage control)- Recruiting and retention (FOH & BOH)- Achieving budgets and hitting L4L sales- P&L control- Completing all Due Diligence, NSF and other legal requirements- Shift management- Managing / motivating / coaching and delegating to a team of 20-40- Cash handling / banking / payroll- Serving food/ drinks and waiting on tablesWorking alongside General Managers / Area Managers

Bar/ Cellar Manager- Responsible for the day-to-day running of the bar as well as maintenance of all equipment used, meeting all brand standards.Cellar management – Responsible for ensuring standards set out by NSF, as well as in house Health and Safety regulations.Duty Manager- Responsible of the restaurant and bar, liaising with the Head Chef/ Senior chef, Ensuring guest satisfaction and product quality is upheld while all policies and regulations are followed, as well as motivating the team and hitting targets.Stock and wastage controlServing tables and running foodTeam leader – Responsible for briefing the team, delegating duties out to team members, dealing with guest complaints, running shifts.Basic office managementCash handling

Bar man in a real ale / food pub. This is where I learnt basic pub work - cellar management, kitchen porter, pub cleaner, waiter, kitchen assistant.