Lee Leaver

An accomplished and highly motivated Food & Beverage Manager with extensive experience across hotels, restaurants, members' clubs and contract catering. With over 20 years of hospitality experience, I have developed a strong understanding of high-volume operations, team leadership, guest experience, commercial performance and event management. I am an outgoing, approachable and commercially focused hospitality professional with a proven ability to lead large teams, deliver consistently high service standards and maximise revenue while maintaining operational efficiency.

I thrive in fast-paced environments and have extensive experience in managing busy restaurant and bar operations, developing teams, controlling costs and building strong relationships with guests, clients and suppliers. I am passionate about delivering exceptional customer experiences and creating motivated, high-performing teams. I am now looking to continue developing my career within a challenging senior hospitality position where I can utilise my experience, contribute to business growth and continue to develop professionally.

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.

Marriott Management Training Course

NVQ Level 3 in Hospitality Management

NVQ Level 2 in Hospitality Management