Simon Connolly

Industrious, experienced hospitality professional with advanced customer facing skills and committed to service excellence. Proven manager of people with measurable results in creating successful teams, looking for the next challenge

Premium Hospitality Manager - Eastlands VSL - Manchester

(2024-10)

Managing a premium hospitality space within a state-of-the-art concert venue.

• Organise continuous f&b learning programmes for a large team.
• Coordinate and execute high-quality beverage promotions.
• Managed expectations of high-value clients.
• Collaborate with premium sales team to enhance revenue generation.
• Partner with multiple stakeholders to maximise potential.
• Provide administrative support to multiple departments, aiding in the smooth running of day-to-day operations.

Consultant Operator - Marble Beers - Manchester

(2024-10)

Invited by directors to assume consultancy responsibilities in pub, brewery, and tap room setting.

• Carry out data analysis and assessment and present results to directors.
• Compile information about current workflows, job descriptions and structures to inform decision-making about potential improvements.
• Create proposals incorporating proposed changes, revisions and redefinitions to improve organisational function.
• Supported teams during implementations and produce clear instructions outlining changes.
• Enhanced pub earnings through strategic IT updates.
• Manage reopening of tap room at brewery to boost revenue streams.

Property Manager - Self Employed

(2005-01)

• Effectively oversee and maintain a range of rental properties.
• Strategically purchased and sold properties.
• Oversaw and participated in multiple property renovation projects.

Operations Director - Strudel Ltd t/a Greens Restaurants

(2011-01 - 2024-09)

Drove the success story of a renowned vegetarian restaurant brand, overseeing its establishment and subsequent expansion.

• Directed all activities for two sites as Operations Director in the most recent position.
• Created detailed financial reports and analyses.
• Managed and executed all purchasing responsibilities.
• Managed a team of over 50 employees, fostering a culture of high performance and continuous improvement.
• Increased revenue by promoting additional revenue streams.
• Directed operational strategy and innovation, significantly increasing efficiency and reducing costs across all departments.
• Executed policies and procedures to improve day-to-day operations.
• Championed customer service excellence.
• Cultivated strong industry relationships to promote services and improve business operations.

Operations Manager - Didsbury Events & Catering

(2010-01 - 2024-08)

• Coordinated successful execution of various events.
• Managed relationships with key corporate clients including Siemens, Weightmans Law, and 9 St John Street Chambers.
• Coordinated with suppliers to negotiate contracts, securing better terms and improving profit margins.
• Managed budgets and financial planning, achieving cost savings without compromising on quality.
• Planned and executed numerous weddings and private events, frequently in marquees setting.
• Implemented efficient processes for staffing, procurement, and menu planning.

Airbnb host - Self employed

(2018-01 - 2020-03)

• Efficiently operated and managed an Airbnb property, ensuring a consistently high occupancy rate of 97% and receiving outstanding feedback with a rating of 4.7*.

Restaurant Owner - Greens - Self employed

(1990-09 - 2010-12)

• Pioneered multi award winning Greens Restaurant alongside Simon Rimmer.
• Greens was a ground breaking meat free restaurant, blazing a trail for vegetarian eateries in Manchester.
• Worked as a partnership until 2011 and then incorporated as limited company Strudel Ltd, see above.

French Tutor - La Jolie Ronde

(2007-01 - 2007-12)

• Delivered extracurricular French lessons to children of primary age.

Restaurant Owner - Food - Self employed

(1996-06 - 1998-04)

• Successfully established and managed an Asian fusion style restaurant.

Restaurant Owner - Felix - Self employed

(1995-09 - 1997-09)

• Established and operated a contemporary Mediterranean restaurant.

Restaurant Manager - S&K Restaurant Group

(1988-06 - 1990-09)

Led restaurant operations for multiple restaurants and hotels.

• Trained Front of House (FOH) staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
• Championed 100% guest satisfaction by providing excellent dining experience.
• Demonstrated leadership with hands-on approach in completing daily tasks and motivating team through pre-shift briefs.

Bar Tender - Cafe le Flamand

(1987-06 - 1987-10)

Worked in a bar specialising in beer in the south of France as part of a year abroad.

• Prepared and served beer, wine, coffee, espresso drinks and cocktails.

English as a Foreign Language Teacher - Lycée Bourdelle, Montauban, France

(1986-09 - 1987-06)

• Planned and delivered English lessons in a French High School.
• Developed and enforced classroom code of conduct to maintain order during lessons.
• Collaborated with other teachers to develop creative, innovative and educational curriculums, teaching aids and field trips.

Bachelor of Arts - French with Italian - University Of Leicester (1988 - 1988)

A-Levels - French, Economics, Geography and General Studies - Widnes Sixth Form College (1984 - 1984)

O levels - St Chads Catholic and Church of England High School