Jack Anderson

Dynamic hospitality leader from Campbeltown, Scotland, with 9+ years thriving in high-volume venues across Glasgow, Melbourne and London. Adept at overseeing a host of key hospitality managerial roles. Proven ability to manage large teams of industry professionals, with ability to drive sales and boost business visibility. Passionate about executing exceptional service and delivering high quality dining experience.

Restaurant Manager - Corrochios - Dalston, London

(2026-04 - 2026-09)

• Supported in the planning and delivery of unique hospitality events, including restaurant collaborations and guest chef/venue takeovers
• Oversaw daily running of the restaurant and monitored stock levels to ensure adequate supply for service,
• Monitored cash-ups, stock usage, waste and labour levels to support cost control and improve operational profitability.
• Assisted with the coordination and smooth running of tequila and agave brand training sessions for FOH and bar teams.
• Helped drive restaurant growth by acting on guest feedback, improving service standards and contributing to positive sales performance and acclaimed newspapers and critic review.

FOH Supervisor - Maha - Melbourne CBD

(2025-09 - 2026-02)

• Played a key role in seasonal menu changes, contributing creative ideas and solutions.
• Led staff briefings pre service to ensure optimal performance, reviewed service and improve and sought to improve.
• Routinely surpassed weekly sales goals up implementing upselling tactics and promoting specials to enhance overall sales performance and guest experience
• Played a key role in the organization of weekly wine, agave, gin, whisky and culinary training.

Bar Supervisor - Beneath Driver Lane - Melbourne, CBD

(2025-02 - 2025-09)

• Organised off-site and on site brand training to improve and sustain staff knowledge
• Won brand competitions that involved hitting particular sales targets as well as creating new and creative cocktails to boost their brand
• Supervised team members to ensure excellent service delivery.
• Helped organise and took part in bi-weekly whisky trainings, ensuring staff knowledge is broadened and kept up to a high standard

General Manager - The Old Inn - Oban, Scotland

(2024-02 - 2024-09)

Managed the day-to-day operations of a busy Scottish restaurant with an extensive whisky selection and strong international tourist appeal.

• Delivered knowledgeable and engaging whisky recommendations, helping guests explore regional types, distilleries and tasting profiles.
• Built strong relationships with customers, suppliers, brand representatives and local tourism partners.
• Coordinated group bookings, special events and high volume service periods maintaining excellent organisation and customer care.

General Manager - Uncle Joe's Wine Bar - Melbourne/Brunswick East, VIC

(2023-02 - 2024-02)

• Collaborated with nearby local business to boost visibility and increase over weekly takings, especially during quieter seasons
• Designed and implemented seasonal cocktail menu, tailoring to suit the clientele and demographic while not wavering from the bars image.
• Successfully started and ran music focused events, significantly boosting monthly revenue and visibility.
• Managed partnerships with local vineyards, coordinating in-house tastings and wine events.

Restaurant Supervisor - Mini Grill - Glasgow

(2021-05 - 2022-09)

• Ensured smooth operation by effectively managing all front of house staff.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Monitored restaurant supplies regularly, preventing sudden stock outages.

Level 3 Modern Apprenticeship SCQF LEVEL 6 - Carpentry - Argyll and Bute College (2016-03)

WSET - Wine - Wine and Spirit Education Trust