Denva Pierre

Strategic Hospitality Operations Leader with 15+ years' experience running premium London restaurants and multisite operations. Expert in P&L ownership, commercial performance, GP optimisation, labour planning, compliance, and delivering consistent EBITDA growth. Known for building high-performing teams, elevating guest experience, and driving revenue through events, private dining, and operational excellence.

Consistently achieves 5-star EHO ratings, strong staff retention, and high guest satisfaction across diverse, high-volume environments.

Operations Manager at Santo Remedio (2023-09 – Present)

• Full operational oversight of three sites, covering service standards, cost control, payroll, and guest experience
• Streamlined SOPs across all venues, improving consistency, compliance, and team accountability
• Reduced wage percentage to 35% through rota optimisation and workforce planning
• Increased average spend per head from £32 to £37 through structured upselling and guest-journey enhancements
• Maintained food cost at 25% and beverage cost at 20% through strong stock and GP management
• Drove 40%+ of group dining revenue through events, private hire, and outreach
• Built and developed a high-performing leadership team; led recruitment, onboarding, and training

Operations & Service Consultant at JIJI / AllBright Collective (2023-03 – 2023-08)

• Delivered staff training and service development programmes to elevate operational standards
• Designed and implemented SOPs across FOH, BOH, and digital teams, improving workflow efficiency
• Supported weekly revenues up to £100K by optimising guest flow, service efficiency, and event coordination
• Oversaw day-to-day operations across five floors including private dining, restaurant, shared workspace, and events

General Manager at Maddox Tavern (2022-07 – 2023-02)

• Led the opening of a newly refurbished 130-seat venue, including pre-opening planning, recruitment, SOP creation, and service design
• Achieved 5-star EHO rating through strong compliance and training
• Delivered £65 net SPH; achieved GPs of 70% (Food) and 75% (Beverage)
• Oversaw private dining and event operations aligned with group sales targets

General Manager at Gaucho (2021-07 – 2022-07)

• Managed up to 120 staff across three high-volume sites (Broadgate, Piccadilly, O2)
• Oversaw 2,500–4,000 weekly covers and up to £350K weekly revenue
• Achieved cost of sales at 20%, £67 net SPH, and EBITDA 3–5% above budget
• Delivered 5-star EHO ratings at Piccadilly and O2
• Supported large-scale events, private dining, and corporate bookings

General Manager at Gordon Ramsay Bar & Grill (formerly Maze Grill) (2018-11 – 2021-07)

• Managed a 24-hour operation including restaurant service and hotel room service
• Led a team of 50 staff and 1,500 weekly covers
• Delivered £55–70K weekly revenue with wage percentage at 32–35%
• Achieved exceptional GPs: 73% Food, 74.5% Wine, 84% Bar; £45 net SPH; EBITDA 3–5% above budget
• Oversaw private dining, events, and guest-experience programmes

Restaurant General Manager at Andina Shoreditch (Ceviche Group) (2017-10 – 2018-10)

• Managed 86-seat restaurant and 20-seat private dining room
• Oversaw 2,300 weekly covers and revenue up to £60K
• Achieved GPs of 72.5% (Food) and 77% (Drinks); wage percentage 30–32%; £27 SPH
• Delivered 5-star EHO rating through strong compliance and training

Head Waiter → Assistant Manager → Restaurant Manager at Gordon Ramsay Restaurants (2007-08 – 2017-09)

• Delivered £15–20K weekly revenue (up to £40K peak)
• Achieved GPs of 70% Food, 72% Wine, 78% Bar
• Supported stock management, rotas, cash handling, and P&L monitoring
• Trained staff in food hygiene, fire safety, and health & safety