Level Eighteen is a Beverage Management Company. With Espresso, Juice and Event Bars, Tailored Beverage Packages and Staffing to suit any event needs you may have. Level Eighteen is a company that focuses on beverage management for a large range of corporate events, trade shows, conferencing, branding and PR. This is a completely off site operational company that delivers casual staffing, coffee carts and espresso bars, cocktail and juice bars as well as normal beverage services for a large range of corporate and private events. Also available is Venue Management Consulting for hospitality venues through auditing systems and procedures, mentoring, financial management and profitability. We hold preferred supplier contracts with the Westin, the Sofitel, Qantas, Fresh Catering and the newly renovated International Convention Centre in Darling Harbour as well as work with multiple catering and event companies and venues around the greater Sydney area.

Large scale venue operations overseeing multi outlets. My final year within The Sydney Collective I took on the role as General Manager of the Park House Food and Liquor, in Mona Vale. This was a substantial renovation from the Mona Vale Hotel to what it is now. My role was be on site as the project manager for the venue, dealing with the build, designing the bars and dispense serveries, purchasing of all FOH and BOH equipment, mapping out and building store rooms and cool rooms as well as sourcing all non-consumables such as tableware and glassware, cocktail design, staff recruitment, employment and onboarding and then the delivery of the site over a 4 stage site delivery/hand over process that started in October 2017 and completed in April 2018.

My direct reports where the company owners and directors and while over seeing 5 businesses key focuses included but where not limited to;-Venue refurbishments, working with architects, builders and contractors and key stakeholders to ensure delivery targets where met, designing of FOH and BOH areas for operational uses and project management for minor renovations-Marketing plans and activations, by working with key brand activations, street festival style events working with local councils and the community.-Menu development and refinement, while working with the Group Executive Chef -Recruitment on both FOH, BOH and Management teams, training and the development of a group wide customer service program-Sales and events teams and driving their revenue targets through forecasting and marketing initiatives, introducing new systems and procedures.

Part of The Sydney Collective, I was responsible for overseeing a total staff number of up to 200 in the summer months. Key responsibilities where to support and mentor the department heads of the business that consisted of Executive and Head Chefs, GM of Accommodation, GM of Food and Beverage, Marketing manager, Sales and Events Manager and BOH Stores ManagerWhile each department head had their own teams, my role was to ensure the business hit all financial targets from all revenue centers thus ensuring each department was driving for financial success. This was achieved by being actively involved with the Marketing of the venue through venue wide activations, product launches, key brand activations and also ensuring the marketing of key profit centers such as the Sales and Events team and Accommodation team. While I only did one year full time in venue, once I was promoted to the Group Operations Manager I still had a large focus on this venue and stepped back into run the venue during a management restructure and venue renovation between 2016/2017. This was a very large volume venue in a very residential area so working with the local community, residents, schools and sports teams was a big focus of the venue and driving its success that help grow the business through social events and functions while activating many of the venues functions spaces, while also being very active with the owner of the property to redevelop operation spaces to improve venue efficiency with CAPEX which then continued with 4 more stages of renovations over the next 4 years.

Key responsibilities - Develop and execute sales strategies - Maintain and strengthen a large corporate regular clientele base - Liaise with Police on all Licensing issues- Coach, mentor and motivate a team of 40 bar, cellar, security and kitchen staff - Mentor and manage a management team of 6- Manage sales budgets and set targets - Run, service and meet sales targets on 15 Poker Machines- Manage and control monthly stock takes to a set variance - Conduct and run quarterly staff meetings

Key responsibilities - Develop and execute sales strategies- Maintain and strengthen a large corporate regular clientele base- Liaising with Police on all license issues- Coach, mentor and motivate a team of 30 bar, security and cellar staff - Mentor and Manage a management team of 5- Manage sales budgets and set targets- Manage and control monthly stock takes- Run, service and meet sales targets for 19 Poker Machines- Develop and promote in-house sponsored events with budgets of up to $60,000- Oversee and help problem solve for all profit centre’s within the building - Conduct and run quarterly staff meetings- Train and develop all new managers to the company in all front and back of house operations- Designing and implementing seasonal cocktail lists and staff training