Assemble Communities specialises in building and operating property in the emerging Build to Rent asset class. The Assemble mission is to provide a fairer, more financially accessible, well-designed housing outcome for Australians, and doing so by taking a socially conscious and patient approach to property development, delivering homes that are enduring in design, and enriched locality and by community.As Neighbourhood Experience Lead I am responsible for the daily running of f&b and retail operations, as well as delivering the resident services for property management, driving operational, commercial and financial initiatives. Key accountabilities include meeting revenue targets, sales performance, operational targets, service delivery, customer satisfaction, compliance, workforce management, and staff leadership.

• Stock management and stock control• Responsible for financial management POS system operation • Recruitment, training and performance managing• Conflict resolution, grievance and misconduct management of staff• Writing the roster and ensuring wage costs are met

A newly established Austro-German restaurant, with a large function space which regularly caters for events in at the same time as regular restaurant service. • Increase profit margins through establishing relationships with key stakeholders and negotiate wholesale costs• Manage budgets, venue marketing and promotions• Establish new, and improve existing systems to ensure best practice for restaurant operations• Sourcing international and local wines and beers for beverage menu• Collaborate with chefs and patrons to plan and execute highly successful functions

A popular cafe/bar/restaurant in the heart of Auckland theatre district seating up to 120 covers.• Full responsibility of day-to-day operations, including financial and operational management of the restaurant• Wine list and inventory management, including pricing and sourcing• Recruitment, training, performance management as well as misconduct management and dismissal of staff• Roster and wage cost management • Maintenance and cultivation of vendor and customer relations, resulting in growth of repeated customer base

An organic café with a 100% organic menu that changed seasonally according to local produce variety and availability.• Responsible for recruitment, training and rosters for front-of-house staff• Customer service and building strong customer relations• Stock and inventory management• Organising functions and out-catering• Complying with Health and Safety regulations

A four-star, waterfront hotel in the heart of San Diego, located adjacent to the San Diego Convention Centre.• In charge of various food and beverage outlets, including breakfast restaurant, Yacht Club and banquets• Manage floor plans, bookings, organising and setting up functions• Responsible for staff training and rosters• In charge of restaurant cash-up and inventory management• Handling customer enquiries and complaints

A four star hotel with 126 studios and suites, a health club and a fine-dining restaurant and bar, “Dado”.• Responsible for staff training and rosters• Organisation and control of service• In charge of wine stock and inventory management• Customer service as well as managing customer enquiries and complaints

A four star hotel centrally located, a short distance to most of London’s major landmarks.• Managing service periods during breakfast and dinner service• In charge of staff training and cash up• Customer service, with food and wine matching• Managing customer enquiries and complaints