Food & Beverage Manager at HOTEL INDIGO LONDON CLERKENWELL (2025-11 – Present)
Overall responsibility for the day-to-day Food & Beverage operation, ensuring consistently high standards of service and guest experience.
- Lead, manage and motivate the Food & Beverage team through effective training, coaching and performance development.
- Manage restaurant, bar and events operations to ensure smooth, efficient and commercially successful service.
- Monitor departmental budgets, costs, sales and financial performance.
- Analyse sales and operational performance and implement strategies to maximise revenue and profitability.
- Manage staff rotas, labour costs and staffing levels in line with business requirements.
- Oversee stock management, ordering, inventory control and supplier relationships.
- Ensure compliance with food safety, health & safety and company standards.
- Build strong relationships with guests and respond professionally to feedback and complaints.
- Support menu development, pricing and product selection alongside the culinary and management teams.
- Plan and oversee events, functions and special occasions, ensuring excellent service delivery.
- Recruit, onboard and develop new team members.
- Drive upselling and promotional initiatives to increase F&B revenue.
- Maintain high standards of cleanliness, presentation and service across all F&B areas.
- Assist with forecasting, business planning and achieving departmental targets.
- Act as a senior point of contact for guests and the wider hotel team, resolving operational issues effectively.
Assistant General Manager at THE DALLY MEMBERS CLUB / H&H GASTRO PUB (2024-08 – Present)
- Building and maintaining strong client relationships and profiles.
- Event planning and delivery.
- Developing and implementing service standards and steps of service.
- Developing relationships with new and existing suppliers.
- Menu development and cocktail development.
- Supporting the General Manager with day-to-day operations.
- Leading and developing the team to deliver consistently high service standards.
Assistant General Manager at BONDI GREEN, PADDINGTON (2023-02 – 2024-08)
Service lead role within a high-volume operation delivering approximately 2,000–2,500 covers per week.
- Management and development of a team of 40+ employees.
- Managing high-volume table service while maximising sales and maintaining an excellent guest experience.
- Supporting daily operational management and service delivery.
- Coaching and developing team members to achieve high service standards.
Assistant General Manager at EL PASTOR, SOHO (2022-07 – 2023-01)
- Staff and management coaching, including one-to-one development meetings.
- Recruitment and onboarding.
- Advertising and event planning.
- Budgeting and forecasting.
- Supporting day-to-day restaurant operations.
- Maintaining high service standards and guest satisfaction.
Floor Manager at SANTO REMEDIO (2021-04 – 2022-04)
- Staff training, coaching and development.
- Ordering and stock control.
- Management of high-volume restaurant shifts.
- Menu and product development.
- Maintaining excellent service standards during busy periods.
Manager at COLICCI, PECKHAM (2019-06 – 2021-04)
- Stock management and regular stock counting.
- Budget management and sales forecasting.
- Staff training and development.
- Staff rota management.
- Daily operational management.
- Maintaining customer service and operational standards.
Assistant Manager at BELLA ITALIA (2016-12 – 2018-06)
Developing and mentoring a large team within a busy 2,500-cover-per-week restaurant.
- Stock management while working within strict budgets.
- Maintaining high-volume sales and service standards.
- Budgeting and weekly forecasting.
- Rota management and labour control.
- Interviewing, recruitment and job advertising.
- Leading busy shifts within a high-turnover environment.
Supervisor at WILDWOOD RESTAURANTS (2016-04 – 2016-11)
- Leading restaurant shifts.
- Ordering and stock management.
- Supporting the management team with daily operations.
- Maintaining service and presentation standards.
Assistant Manager at THE GALLIVANT HOTEL (2015-01 – 2016-03)
Maintaining a 2 Rosette restaurant to a consistently high standard of service.
- Delivering an exceptional guest experience centred around a local-produce menu.
- Training, coaching and mentoring staff to achieve high service standards.
- Supporting the management team with daily restaurant operations.
Supervisor at MARRIOTT INTERNATIONAL HOTELS (2011-01 – 2015-12)
- Assisting with budgets and forecasts.
- Staff rota management.
- Menu creation.
- Preparing staff allocations and seating plans.
- Ensuring guests receive an exceptional dining experience.
- Resolving customer issues and complaints professionally.
- Assisting in achieving financial targets.
- Leading teams during service and ensuring company standards are maintained.
- Providing detailed menu knowledge and recommendations to guests.
- Working closely with other departments to deliver excellent service.
- Maintaining high grooming and presentation standards.
- Duty Manager trained.
F&B Associate at MARRIOTT INTERNATIONAL HOTELS (2008-01 – 2011-12)
- Preparing and stocking service areas.
- Providing food and beverage service to guests.
- Escorting guests to tables.
- Maintaining high standards of customer service.
- Clearing and resetting tables.
- Providing menu information and recommendations.
- Supporting the wider Food & Beverage team during busy services.
Events Supervisor at COUNTY CATERERS (2007-01 – 2008-12)
- Planning and organising event and function set-ups.
- Organising staff cover for events.
- Supervising food and beverage deliveries to venues.
- Ensuring customer satisfaction throughout events.
- Managing special requests, issues and complaints.
- Advising the Catering Manager on service styles and menu recommendations.
- Maintaining equipment and crockery inventories.
Shift Leader at NANDO'S RESTAURANTS (2006-01 – 2007-12)
- Leading restaurant shifts.
- Supporting the training and development of team members.
- Opening and closing the restaurant.
- Maintaining uniform and presentation standards.
- Ensuring daily operational tasks were completed.
- Maintaining a safe and hygienic working environment.
- Attending restaurant meetings.
Waiter at NANDO'S RESTAURANTS (2005-01 – 2006-12)
- Providing food and beverage service.
- Welcoming and seating guests.
- Taking orders and making menu recommendations.
- Clearing and resetting tables.
- Delivering excellent customer service.
