Bar Manager at Three Darlings Jason Atherton Group (2024-06 – Present)
- Lead daily beverage operations within a Michelin-affiliated hospitality environment.
- Drive guest satisfaction through exceptional service standards and beverage innovation.
- Design and launch seasonal cocktail menus aligned with brand identity and commercial objectives.
- Manage stock control, supplier relationships, purchasing and GP performance.
- Recruit, train and develop bar professionals to maintain exceptional service standards.
- Build strong partnerships with premium beverage brands and suppliers.
- Ensure full compliance with licensing regulations, health & safety requirements and company standards.
Bartender at China Tang at The Dorchester (2023-10 – 2024-05)
Temporarily accepted a bartender position to accommodate planned international leave for my wedding and family commitments. This was a strategic short-term decision, with the intention of returning to a senior management position upon completion of my scheduled leave.
- Delivered luxury beverage service within one of London's most prestigious hospitality venues.
- Supported menu execution, service consistency and bartender development.
- Maintained exceptional guest engagement and premium service standards.
General Manager at 103 Parkway Ltd (2023-07 – 2023-09)
Role concluded following company closure due to ownership restructuring.
- Managed all aspects of restaurant and beverage operations.
- Implemented standard operating procedures to improve operational consistency.
- Oversaw budgets, purchasing, supplier management and stock control.
- Recruited, trained and developed front and back-of-house teams.
- Maintained service excellence, profitability and operational compliance.
Bar Manager at Skylon D&D London, Royal Festival Hall (2023-03 – 2023-06)
- Managed beverage operations within a premium dining environment.
- Controlled inventory, ordering, costing and profitability.
- Developed and mentored bar team members.
- Maintained compliance with licensing, hygiene and health & safety regulations.
- Contributed to operational efficiency and revenue growth.
Bar Manager at Royal Horseguards Hotel & One Whitehall Place (2022-09 – 2023-02)
- Oversaw restaurant and beverage service operations.
- Managed cocktail and beverage programme development.
- Led team communication, training and operational performance.
- Maintained financial controls and service standards.
- Ensured full compliance with COSHH, Food Safety and Health & Safety regulations.
Bar Manager at Wingman's Soho (2020-07 – 2022-08)
- Built and developed a high-performing hospitality team.
- Led recruitment, onboarding and performance management.
- Designed seasonal cocktail menus and promotional beverage programmes.
- Improved profitability through cost control and effective operational management.
- Maintained compliance with licensing laws and responsible alcohol service.
Bartender at The Chesterfield Hotel (2020-01 – 2020-03)
Position concluded following Covid-19 redundancy.
- Delivered premium beverage service in a luxury hospitality environment.
- Executed classic and signature cocktails to brand standards.
- Maintained stock levels, service readiness and guest satisfaction.
Bartender at Royal Caribbean Cruises International (2016-11 – 2019-12)
- Delivered premium beverage service within a high-volume international hospitality environment.
- Conducted cocktail and spirit masterclasses for guests.
- Supported revenue generation through upselling and guest engagement.
- Maintained exceptional compliance with shipboard health, safety and licensing standards.
Bartender at Fred. Olsen Cruise Lines (2008 – 2016)
- Delivered premium beverage service to international guests.
- Consistently exceeded sales targets through upselling and personalised service.
- Supported stock control, event preparation and operational readiness.
- Assisted with training and development of new team members.
Bar Back at P&O Cruises (2007 – 2008)
- Supported bar operations across multiple service outlets.
- Maintained service readiness, stock replenishment and operational organisation.
- Assisted beverage teams during high-volume service periods.
Food & Beverage Supervisor Apprenticeship Programme at Park Hyatt Goa Resort & Spa (2005 – 2007)
- Developed strong foundations in luxury hospitality operations.
- Delivered personalised guest service and food & beverage excellence.
- Built strong guest relationships and service standards aligned with Hyatt brand expectations.
