Experienced hospitality professional, with over 20 years in the industry, managing multi-unit operations, large scale food and service driven restaurants, responsible small and large teams. Recently opened and ran two large restaurants, fully responsible for all areas from branding to P&L.
Worked closely with executive chef and bar manager on presentation, flavor profiling and overall menu direction.
Researched current market pricing and set positioning in line with brand philosophy.
Acted as designer's representative in all construction meetings, to ensure his intension's were carried out all through the design, build out and punch list stages.
Created projected P&L with operating targets for restaurant in all areas.
Defined organization structure and hired all management accordingly.
Oversaw hiring of 250 employees.
Hired and worked closely with PR company on strategy.
Designed and created all marketing, advertising and PR related material.
Planned and orchestrated soft opening stages.
Payroll/P&L Management, budgeted targets achieved.
Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
Worked on board various large cruise ships serving breakfast, lunch and a five course meal twice every evening, in the 1000 seat restaurants. Responsible for a team of 130 waiters and assistant waiters 12 sommeliers and 20 bar servers.
My travels took me too many areas including North and South America, Australia, Indonesia, Thailand and Laos. During this time I held a number of posts in the hospitality industry in a broad range of hotels and restaurants, from small family run restaurants to 5 star silver service hotels. My experience traveling and working abroad taught me how to relate to people from many different counties and walks of life, it also fostered a high level of independence and self-motivation.
Managing 4 coffee shops turning over £1 million a year, my responsibilities covered the supervising of 14 staff, recruiting, scheduling and setting targets with a bonus structure.
Established, organized, promoted and compared a weekly stand-up comedy club for a successful season at a number of London venues.
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