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.
