Tommy Cole Email & Phone Number

London, Gb

Greater London, England, United Kingdom

London Area, United Kingdom

Diageo Reserve Brands houses the luxury spirits portfolio – a prestigious collection of brands with outstanding liquid credentials, craft & heritage. A significant driver of growth for the Diageo business over the past 5 years - doubled in size in the past 3 years, & tripled in the last 5 years. Growth has come cross category, both On & Off trade channels. The presence of these brands in the influential on trade accounts in the key cities of London, Manchester, Glasgow & Edinburgh has been a driver of this growth, as has the increased distribution & marketing spend designed to appeal to the GB consumer.As a Reserve Account Exec in the highly influential top-end On-Trade MRGs, the heartland of the premium spirits world, playing a crucial role in building the status, equity & rate of sale of our brands through delivery of key objectives.Responsible for identifying & targeting the right outlets, where our brands can thrive in, and target the right occasions depending on the type of outlets:- Worked within highly influential top-end On-Trade MRGs- Played a crucial role in building the status, equity & rate of sale of our brands through delivery of brand objectives.- Responsible for identifying & targeting the right outlets where our brands can thrive in.- Target the right occasions depending on the type of outlets.- Consultancy approach, building relationships & identifying customer needs.- On-trade specialist for Diageo, cross-channel;- Writing bespoke menus for customers & developing signature serves- Developing spirits training solutions for On & Off TradeRelationship & responsibility of leading high-end scale groups like Drake & Morgan, ETM, Darwin & Wallace, Dirty Martini, Living Ventures, but also smaller independent Cocktail Bars, Hotels & Clubs. Worked alongside the GB Reserve Leadership Team that delivered P&L across 800 customers with a volume of 100k EU’s & £5.5 million NSV across our Premium & Luxury portfolio with P&L in +11% NSV growth vs LY.

London, United Kingdom

Headed R&D for CG Restaurants & Bars which umbrellas Dirty Martini (11 sites), Fire & Stone Gourmet Pizzeria & Tuttons Brasserie. I worked to instil innovation, creativity and sustainability through bespoke Cocktail and Menu design. Working as a brand ambassador, leading the business to improve the functionality and operations both front and back of house across the estate through in house auditing systems and EHO practices.Working closely with suppliers & brands in the on trade to establish strong relations and delivering cost effective products and top quality service, whilst driving to lead in innovation.Driving to improve sales through analysis of current & future trends to keep ahead of our competitors.Designing and implementing bespoke training programmes, tailored workshops and techniques to help individuals and teams generate performance through understanding and structured platforms in the Hospitality Trade, to produce the best quality of service and guest experience.During this time I've built my own personal brand through regional, national and global Cocktail competitions - as well as representative live TV appearances, trade shows and collaborative events:• Named in the Top 50 Bartenders in the UK for Diageo World Class 2017• LIVE TV appearance - Sunday Brunch Channel 4 2017• Marketing & Promotions Award ALMR Late Night Bar Awards 2017• Regional finalist for Southern Comfort Southern Showdown 2017• Winner Bulleit Bourbon Whiskey Business Diageo in-house comp 2017• LIVE TV appearance - Sunday Brunch Channel 4 2016• Winner of Imbibe LIVE's 'Cocktails on Ice' Competition 2016• Semi-finalist Aspall's Cider Shrub it Up Competition 2016• Regional Heats Bacardi Legacy 2015• Regional Heats Havana Club Grand Prix 2014• Global GB Finalist Jameson's Bartender's Ball 2013• Regional Winner Jameson's Cocktail Competition 2013As well as a number of features on numerous blogs, articles and journalism pieces - please find links attached below :-

London, United Kingdom

Dirty Martini now expanded to the South West, where I was offered to open the site as General Manager. Once again spear heading the recruitment and training to build a strong team and bring the DM experience to Clapham High Street.Being both a beautiful site and an area I was familiar with having lived in the Clapham area for several years, the transition into this close-nit community was well received and the site continued to do extremely well.

London, United Kingdom

With rapid expansion I moved into Dirty Martini Bishopsgate for a short period to give a helping hand to the newly appointed General Manager in the site and help the team find their feet.The site and team continue to flourish and hit targets year on year.

London, United Kingdom

From November 2014 and during the acquisitions of Dirty Martini’s latest sites through the CBD of London, I took on a role within openings and training. Within this role I was dispatched citywide to implement, train and continually assess brand and service standards, assist with the changeover of new acquisitions/CAPEX sites including where necessary holding sites, DM St.Paul’s. The brand expanded to Bishopsgate, St. Paul’s and Monument. Soon after we hit the SW with Clapham Common High street, followed by Minories/Tower Hill and the first Regional site, Dirty Martini Cardiff - which to date is the largest site at 800c across the estate, and continues to be very successful. DM was now at 8 venues strong.

London, United Kingdom

After my role as Head Bartender/Supervisor & completing the comprehensive management training programme I took over as Holding GM, before being appointed to the General Manager position of Dirty Martini. The site is 150c, 2,000+ in foot fall each weekend, now averages 35-40k Net a week up from an average of 28-30k Net when I first began. I helped grow the site in the vastly busy area of Covent Garden Piazza alongside strong competitors opening in local developments. Biggest achievements include instituting, training and maintaining employee retention, brand standards and high quality service from scratch.

London, United Kingdom

Having worked the bar for approximately a year, I was offered the opportunity to step into a management role, and so partook in the 3 month development programme in order to progress into a more seniour position.

London, United Kingdom

I started my career in London as a fully trained Cocktail server and Bartender at Dirty Martini's then single flag ship venue in the heart Covent Garden. Within the first year I worked my way up to the position of Head Bartender and aided in building the team from inside the business and develop a strong work force.

Kings Cross, Sydney, Australia

I began in a Supervisor role for the top level known as Plantation Bar, as well as stepping in across the other bars; acting as host to many of Australia’s top DJs and promoters, as well as some guest starring enthusiasts from Europe and the UK alike. In charge of a 10-man team, I managed the bar operations. During weekdays I would open the pub level, running the TAB and gaming VIP rooms as well as the bar, ensuring our clients were as comfortable and well looked after.I also aided in promotions, mainly targeting young groups within local hostels; designing, creating and marketing specifically themed nights throughout the week, our ‘VodBull’ Fridays being the most popular in uptown Sydney. I was entrusted with the task of handling large sums of cash, both for the gaming lounge and general cash ups at both the start and finish of trading hours. As well as this, I created a cleaning schedule for the satisfactory keeping of all 4 bars within the venue, as well as aiding in the reconstruction and development of the new Cocktail & Shooters menu. I would also contribute to stock take and stock management generally.

Oxford St, Sydney, Australia

I found working in the Gaff to be a great experience and thoroughly enjoyed it. With a busy atmosphere all through the week, I learned to pick up the fast pace needed to keep a strong and steady customer service. Having a strong connection with local hostels has been brilliant, working closely with the promotions team to bring in large buzzing crowds and supply fun and games at the same time. I often helped run the main ‘Island’ bar in the Underground Club as bar supervisor with a 6-7 man team, opening after 9pm and working into the early hours; as well as the 2 man ‘Straight’ bar.

Bournemouth, United Kingdom

I started working at Toko at the start of 2008. Having previously had bar tending experience it wasn’t a problem to get into the motions of this well renowned Club in the centre of Bournemouth town. I worked during the early hours, normally starting at 10-11pm and clocking out at 5-6am.It had a great atmosphere and there’s a good sense of team effort, especially at the clean up at the end of a busy night! I was given training and briefs in several areas, working to a level 2 standard to become a Supervisor. I had the task of keeping the Spirit room in check, and keeping stock count. I was made a permanent resident of the Club’s second floor D&B bar and lounge (Suki), but also floated between the 3 bars (Monty, Coyote and Suki) on busier nights to ensure they were all working efficiently. I also trained a number of new members of staff.