• Working with a restaurant brand I generated a portfolio of candidates filling a total of 43 positions from management to junior team in a 6-week period.• Using contacts from my career as an Operations Manager I put in place suppliers & contractors for food, beverage, cleaning & POS.

• Total restructuring of the business in terms of labour, food & beverage costing, resulting a 12% labour reduction, a food GP of 73% (previously 61%) & a beverage GP of 71.5% (previously 59%).• Working with the Directors & marketing manager to set up beer tasting events that fitted the USP of the business, resulting in an uplift in additional private hire revenue of £5-8k gross per week. • Working with external companies to hire out the business for private events, resulting in an uplift of up to £10k per month in gross revenue.• Implementing new food menus such as fixed price lunch offerings, resulting in an uplift of lunch covers of 12% per week.• Working with the Czech Beer Association & Czech Breweries to source & import traditional Czech beers.

• Launching & managing the Taproom for 2021.• Working with the MD & FD to install new efficiencies to the business such as extending opening hours, resulting in an uplift of revenue by 15% per week, with no change to the labour percentage.• Sourcing, programming & installing new POS, bookings & payment systems, resulting in savings of 47.65% in credit card transactions alone.• Managing existing beekeeping & brewery tour experiences & working with external tour operators to bring in additional revenue of up to £1k per week.

• Responsible for all aspects of the running of the holiday park • Managing HODs (F&B, Reception, Housekeeping, Maintenance, Sales, Admin)• Support & training of the HODs & their management of their teams• Ensuring that guests & owners are having the best experience possible while staying with us• Managing P&Ls through HODs

• Initial opening of the ground floor bars & restaurants at the hotel.• Improving labour costs by implementing productivity principles, resulting in labour costs of 23%.• Working with the Executive Chef on menu design, costings & staff training.• Attending daily HOD meeting in order to represent the F&B team.• MOD of the entire hotel on various occasions (3 days at a time).• Running HOD meeting during MOD shifts.

• Looking after six restaurants within the group and playing a key role in launching a second brand (One Bourbon, West Hampstead, London).• Implementation of weekly P&Ls into each site, resulting in savings on all areas of the business such as consumables, labour & GPs.• Enhanced weekly reporting from each site to Ops Manager and owners, creating mare business awareness from the managers.• Scrutinised existing food and beverage costings and enhanced these by up to 6% via creating accurate recipes and ongoing training.• Using Planday labour reporting and weekly P&Ls improved labour costs by 8% across the company.

• Directed rebrand of the concept in order to improve customer awareness and improve revenue by 10% per week.• Creating accurate recipes and recipe cards in order to improve quality and GPs of 74% (previously 67%)..• Setting up Pop Up version of the concept within Selfridges that ran for 2 months, with an additional revenue of £3k per week.

• Managing 6-10 sites.• Spearheading a productivity improvement concept for the company which saw my area improve variable labour costs to 18% and total labour to 23%. Based on these results the project was rolled out across the Carluccios estate.• Weekly and monthly team meetings in each site in order to assess productivity, GPs, training, and other points.• Heading up the menu development team in order to improve consistency and develop new dishes.• Working with marketing team to improve customer awareness of the brand and improve sales.

• Managing 7 sites.• Working closely with the kitchen teams on design and costing of new menus.• Working with all F&B suppliers in order to get the best quality and prices, keeping the GPs to 74% for food & 73% for beverage. • Assisting owners with new site acquisition and refurbishment of existing sites, mainly focusing on kitchens & restaurant areas.• Opening five of the seven gastropub/restaurants.