A creative drinks studio in London that saw us develop recipes, manage operations, and create advocacy programmes for leading global brands such as Bompass + Parr, PepsiCo, The Standard Hotel, Bacardi, Artfarm, Elit Vodka, Seedlip, and Tanqueray Gin.

"Simplicity sets the scene and waste truly is a dirty word! With a focus on minimal waste to ensure its conscious sustainable operation that shouts from the rooftop how incredible the produce from the British Isles is.""Scout's menu changes daily adapting to seasonal produce from foragers, farmers and growers alike. From foraged ingredients to house ferments to a zero waste food offering, celebrating Great British produce with inventive unforgettable cocktails."Role: General Manager + Head of Research and Development Overall, the role of General Manager + Head of Research and Development for a World's 50 Best Cocktail Bar is both challenging and rewarding, requiring a combination of leadership, creativity, and business acumen to drive success and maintain the bar's reputation as a top destination for cocktail enthusiasts worldwide.Achievements• World's 50 Best Bars Number 28• Class Awards Best Bar Food• Spirited Awards TOTC Best New International Cocktail Bar (Top 4)• Planning and execution of international pop-ups and masterclasses• Brand Advocacy & Consultancy Operations

Lui Bar, nominated for Australia’s Best Restaurant Bar 2017 sits 236.07 meters above the city of Melbourne next to Shannon Bennett’s Vue de Monde. The Lui Bar’s innovative approach to beverage and cocktail design and exceptional service standards make the Lui Bar one of Melbournes Destination Cocktail Bars.Role : Assistant Venue ManagerActing as a key member of the Lui Bar leadership team to drive revenue within the venue via exceptional guest experiences, product creation and pricing. Training & Developing Lui Bar & Vue de monde staff on cocktails, spirits and service.Achievements• Streamlined Workflow & Procedures to Increase Capacity and Standardise Quality.• Reimagined Sequence of Service resulting in business growth, repeat clientele, clarity of employee procedure, team confidence, increased customer satisfaction and brand value.• Drove Customers towards an Increase In Revenue In Off-Peak Periods.• Streamlined Processes and Increased Efficiency.• Raised Standard of Customer Clientele & Average Spend Per Seat.• Introduced a platform to enable more effective team member communication concerning process & stock updates, idea generation and continuous improvement.

Eau de Vie, a subsidiary of the Speakeasy Group, is widely considered one of the world’s best and most innovative cocktail bars. Winner of Australia’s best bar team, best cocktail list and three-time nominee for World’s Best High Volume Cocktail Bar. This is achieved through a focus on customer engagement, exemplary service and quality.Role : Assistant venue ManagerReporting to the General Manager of Eau de Vie Melbourne, and performing the function of a Manager, this position is primary accountable for leading the bar and floor teams, financial reporting, ensuring customer satisfaction, and providing governance with reference to commercial initiatives.Achievements• Australia’s Best Bar Team - Winner of Australia’s Best Bar Team (2014).• Australia’s Best Cocktail List - Winner of Australia’s Best Cocktail List (2013).• Implemented Commercial Initiatives which led to a 25% increase in customer turnover and revenue.• Grew top-line revenue through a customer service initiative with specific regard to resource hires, menu perfection and customer exclusivity.• Conceptualized and implemented efficiency strategies. Reduced resource cost and increased employee satisfaction.• Implemented and Maintained Process Efficiency Program. • Developed product offer initiatives.• Implemented Sales Incentive Program Raising ASP.• Implemented Exclusivity Driver Program.