Manager | Kai Mayfair | March 2010 – Present• Purchased over £600k in wines annually by strategically identifying, negotiating with, and selecting suppliers, ensuring optimal cost savings and high-quality inventory for the company.• Cultivated and maintained robust relationships with all suppliers, fostering open communication, addressing concerns promptly, and collaborating on joint initiatives to enhance product quality and service delivery.• Took full responsibility for the end-to-end recruitment process, from job posting and candidate selection to conducting interviews and onboarding, resulting in a highly skilled and cohesive team.• Led the nurturing and development of an award-winning Sommelier Team through targeted coaching and training, including WSET (Wine & Spirit Education Trust) programs, resulting in elevated wine service standards and increased customer satisfaction.• Directed daily operations at a Michelin-starred restaurant, expertly managing 100 covers per night, ensuring seamless service.• Demonstrated exceptional administration skills by overseeing cash management, stocktaking, auditing, purchasing, personnel management, Rota scheduling, and cash tronc distribution.• Innovatively crafted an expansive and exclusive wine list, enhancing the restaurant's reputation and elevating the dining experience.• Personally curated and managed V.I.P. guest experiences, ensuring utmost privacy, discretion, and satisfaction.• Maintained the prestigious Michelin status through the introduction of the Mystery Diner program, revamping the sequence of service, and optimising back-of-house operations, including till programming for OpenTable, reservations, and mission execution.

Food & Beverage Manager | The Hurlingham Club | July 2001-December 2002• Orchestrated and supervised a diverse range of high-profile events, including the Hurlingham Ball (600 attendees), Fete Champetre (3000+ attendees), Concours D’Elegance (2000+ attendees), Louis Vuitton Classic (2000+ attendees), Marsh Classic (3000+ attendees), Guy Fawkes (5000+ attendees), and the Lord Mayor’s Banquet.• Managed and ensured the seamless and efficient operation of the Catering Department, encompassing both Member Areas and Back of House activities.• Collaborated with the Chief Executive to prepare comprehensive financial and operational reports for presentation to the House and Catering and Wine Committees, facilitating informed decision-making.• Functioned as a dedicated training coordinator, meticulously organising and overseeing training programmes. This included delivering ongoing and tailored training to all staff members, aligning with individual performance objectives.• Pioneered the development and implementation of innovative company policies and procedures, streamlining operations, and ensuring compliance, resulting in a 20% increase in efficiency and customer satisfaction.• Directed the end-to-end recruitment, training, and professional development of staff across multiple departments, including food & beverage, housekeeping, and front office, leading to a cohesive and motivated team that consistently delivered exceptional service and improved guest satisfaction scores by 15%.

General Manager | Veeraswamy (Masala World) | July 2008 - June 2007• Implemented strategic management techniques to effectively oversee a high-volume operation, averaging 170 covers per night, and achieved a record-breaking £101k in sales in December 2007.• Collaborated closely with cross-functional departments, significantly contributing to market growth and operational efficiency while upholding the highest standards of service delivery.• Demonstrated proficiency in comprehensive administration, encompassing cash management, stocktaking, P/L forecasts, budget analysis, purchasing, personnel management, and payroll processing.• Spearheaded staff training and management, ensuring strict adherence to legislative and government guidelines, such as the Food Safety Act, Health and Safety at Work Act, and COSHH regulations.

General Manager | Ortega Restaurant-Smithfields | May 2007-October 2006• Achieved comprehensive oversight of restaurant operations, exhibiting exceptional financial acumen by streamlining reporting processes, and elevating profitability while overseeing the recruitment, training, and professional growth of a diverse staff team.• Orchestrated highly effective promotional events, featuring innovative discount schemes that not only attracted a broader customer base but also increased monthly revenue by 20% through strategic marketing and engagement initiatives.• Implemented a results-driven approach to performance metrics, which improved customer satisfaction scores by 15% and earned recognition for excellence in service quality, contributing to the restaurant's overall success.

Restaurant Manager | Nyonya (Como Holdings) | August 2004 - Present• Managed a highly effective staff development program, driving a 30% increase in employee retention and a 15% boost in overall team productivity.• Optimised shift scheduling procedures, reducing labor costs by 20% while maintaining excellent service standards and staff morale.• Implemented data-driven sales and profitability analysis, leading to a 10% increase in monthly revenue and a 15% improvement in profit margins.• Enhanced financial reporting processes, providing senior management with real-time, actionable insights that contributed to informed decision-making and a 5% reduction in operational expenses.

General Manager | Tongariro Lodge | Oct 1992 - Jan 2001• Spearheaded the Lodge's promotion and public relations efforts both nationally and internationally, resulting in increased visibility and recognition within the hospitality industry.• Cultivated, developed, and maintained strong rapport with guests, leading to exceptional written feedback and a significant increase in repeat business, enhancing the Lodge's reputation and revenue.• Crafted an award-winning wine list and skillfully managed the cellar of independent wineries, providing an outstanding dining experience for guests and enhancing the Lodge's reputation as a premium destination for wine enthusiasts.• Initiated and successfully implemented new company policies and procedures, streamlining operations, enhancing efficiency, and ensuring compliance with industry standards.• Led the recruitment, training, and development of staff across multiple departments, including food & beverage, housekeeping, and front office, resulting in a highly skilled and motivated team that consistently delivered exceptional service to guests.