Hannah Nyangon

After a career change in my 20s I swiftly found that my path was set in hospitality. Over the past 7 years I have worked directly with small business owners and investors, learning key operational skills from their experience, flair and knowledge in a variety of hospitality settings, consolidating my understanding of our industry to the point where I am now - confident in my commercial acumen with a strong foundation in service and what it takes to operate a successful business day to day. I have excellent organisational and people management skills certainly, but my passion is in project management, building systems, brands and shaping the workplace culture alongside financial strategising.

I can confidently cost F&B, develop, implement and react to stock takes, build and maintain P&L statements, manage budgets and write business plans. I have been fortunate enough to work on several new businesses from the conceptual stage to opening night. I work hard to get the best out of the team I manage which is ultimately what drives the standard of the product: exceptional food, wine & service.

I thrive working closely with business owners, to execute their creative and commercial ambitions, and enjoy the responsibility of being part of the decision making process.

Area Manager at buns from home (2025-05 – Present)

• Overseeing day to day operations across 8 branches, including NSOs as well as the closure of under-performing sites
• Line manager for up to 60 employees, recruitment, training, staff welfare, disciplinary investigations, up to date on all aspects of employment law and safe practice
• Ensuring each branch in various locations across London maintain core product standards and brand values, while reflecting the identity of the postcode, and the customer at that location
• Ensuring multiple branches adhere to food safety, health, and safety regulations, including those determined by other business entities (e.g. TfL, shopping centres), achieving and maintaining five star EHO ratings
• Handling operational challenges, new product launches, maintenance and site demands, staffing issues, across a 7 day a week trading pattern
• Establishing systems, protocols and policies for transparent and efficient communication across the area, maintaining brand voice, and reaching employees from various skill levels and backgrounds

Operations Manager at Cambray Estates Group (2022-09 – 2025-05)

• Producing business plans, P&L statements, balance sheets, working directly with group accountant, forecasting for each revenue stream of the group, as well as the group as a whole, analysing and implementing strategies to maximise profitability, developed bookkeeping skills and proficiency in various accounting software to manage cash flow of a group with a turnover of over £2M annually, payroll management, working to targets (GP, Labour, COGs, ATV)
• Ensuring the seamless operation of two locations, a high-volume, high turnover brunch and cocktail bar, a neighbouring French restaurant, optimising efficiency across all areas
• Direct report to the owners and the investors, producing weekly and quarterly reports, as well as working closely with them on a day to day basis to develop and implement business strategies
• Oversaw the opening of a site from acquisition to opening, directly dealing with surveyors, landlords, architects, local council, and various contractors, budgeting, planning permission, licensing and insurance
• Building relationships with suppliers of various sizes, negotiating to ensure quality and affordability, managing stock across all service offerings to minimise wastage and maximise the profit from each purchase, built and maintained stock takes for F&B
• In the off season selling the space for TV/Movie productions, community events of over 1000 attendees, staging many parties, weddings and collaborations with various local businesses
• Menu development and design, graphic design, brand development, copy writing, establishing unique brand voices for the different business streams

General Manager at Tiny Dancer Group (2022-01 – 2022-09)

Managed the re-opening of a pub, setting up the bar and dining room, recruiting and training new staff, building from the ground up, the day to day operations of a historic 18C tavern as well as programming various community and commercial events. Managed a moveable Italian restaurant concept across several venues, including a high profile rooftop restaurant, a pub, a takeaway business (Covid!) and the restaurant of the Turner Contemporary, a National Public gallery. This role was heavily event focused, from intimate dinners with brands to large weddings, and high profile gallery events.

This role consolidated my excellent service skills and style, learning from an owner with a background in premium NY dining

General Manager at Barletta (2020-07 – 2022-01)

FOH at Hantverk & Found (2019-08 – 2020-07)

Established my service skills and F&B knowledge in this intimate, 18 seater, Michelin Guide, Japanese influenced seafood restaurant, with an extensive natural wine list, working alongside a Head Chef Owner.

Senior Research Executive at ABNImpact Jakarta (2019-01 – 2019-06)

Maternity Cover

Research Executive at Ipsos Mori London

After joining their graduate scheme in 2013, from my first career in pharmaceutical market research I bring the following with me into hospitality: Executing and managing the process from questionnaire writing and research design, data gathering, and then the analysis and interpretation of results. Analysis of study results, consumer behaviour, market trends, and competitor research to provide actionable insights. Ensuring accuracy and reliability in research outcomes which is key to client confidence.

Research findings across multiple markets to clients such as AstraZeneca and Bristol Myers - Squib. Projects relied heavily on accurate statistical analysis and interpretation

BA(Hons) in Medical Sciences – University of Oxford (Oriel College)