General Manager

• Apr 2022 - Present

General Manager

• Jun 2021 - Mar 2022

General Manager

• Dec 2018 - Jun 2021

• Planned for and oversaw the refurbishment & reopening of the Fitzrovia restaurant after the first national lockdown. Responsibilities included making the restaurant Covid safe and presenting my plan to the Managing Director on how the restaurant would operate with the new restrictions. • Constructed and implemented a company-wide set of house-pay standards with a fair & structured tronc scheme attributed to length of service & annual performance reviews • Created a more harmonious working environment between the front & back of house team through group briefings & de-briefings, shared cooking of staff food, cross training, Sunday football. • Increased the FSA rating from 4* to 5* • Raised service standard from casual, to fine-casual • Increased weekend covers and reduced cancellations through stricter monitoring and management of the reservations team • Introduced monthly whisky training sessions with brands to both educate and motivate staff • Created a shared company calendar for annual legal compliance's • Hosted weekly blind whisky tasting sessions for customers Show less

Assistant General Manager

• Dec 2017 - Dec 2018

• Reduced labour costs from 40% to 33% • Created a training plan for new starters, including a trial shift feedback form and performance appraisals. • Put together a new company Order of Service with a new focus on service standards & priorities. • Introduced a daily diary system for record keeping of H&S, Food Hygiene and Fire Safety. • Part of the leadership team planning & organising a weekly international restaurant collaboration event. Responsibilities: Recruitment Staff induction & training Staff disciplinary & appraisals Controlling labour costs Cash up & banking Shift reporting to directors Stock control of non-F&B products Rota planning Shift management Negotiating with suppliers H&S, food hygiene & fire safety Daily briefing Show less

Restaurant Manager

• Jun 2016 - Dec 2017

• Won a company competition across all sites to increase SPH. • Improved the standards and record keeping of H&S, food hygiene and fire safety conducting quarterly audits. • Championed a new initiative to give FOH & kitchen staff a platform to voice their opinions, concerns & ideas. • Introduced a staff training manual with a 10-day action plan. • Reconfigured the dining room to maximise covers and improve the flow of service. Responsibilities: Reservations Staff induction & training Staff disciplinary & appraisals Controlling labour costs Handling complaints Shift reporting to directors Cash up & banking Rota planning Shift management Updating menus H&S food hygiene Daily briefing Show less

Bar Manager

• Aug 2013 - Jun 2016

• Increased GP of wet sales from 60% to 75% through new pouring contracts, adjusting the drinks recipes and minimising wastage. • Improved service by reorganising the table plan and using a table block system to manage the waiting list. • Winner of The British Tabasco Bloody Mary Challenge 2013, which is still a permanent fixture on the menu. • Introduced a seasonal cocktail menu in June 2014, mostly compiled of my original creations. • Won Best Bar at The London Lifestyle Awards twice whilst I was Manager in 2013 & 2015. Responsibilities: Stock taking Staff induction & training Seasonal menu development Rota planning Cash up & banking Shift management Controlling wastage & comps Reservations Show less

Bar Manager

• Jul 2012 - Aug 2013

• Increased the yield on real ale casks from 81% to 90% through improved cellar management. • Trained staff with no previous cocktail experience to be competent cocktail bartenders. • Worked on the design & building of a new cocktail bar in the basement, formerly a disused function space. • Created a Victorian Tavern themed cocktail menu, naming drinks after titled gentry from British history. Responsibilities: Stock taking Negotiating with suppliers Bringing in new on-trend beers Cellar management Cash up & banking Shift management Managing the new cocktail bar Staff training Show less

Bar Manager

• May 2011 - Jul 2012

• Introduced a 3-month bar knowledge training manual • Presented weekly 15-minute training sessions for restaurant staff. • Led cocktail classes and whisky tasting sessions for hotel guests & the public. • Winner of SW Class Bartender and finalist for Class Bartender UK in 2011. Responsibilities: Rota planning Controlling labour costs Stock taking Updating wine & cigar list Cash up & banking Ordering wet stock & cigars Controlling wet GP Staff training • Introduced a 3-month bar knowledge training manual • Presented weekly 15-minute training sessions for restaurant staff. • Led cocktail classes and whisky tasting sessions for hotel guests & the public. • Winner of SW Class Bartender and finalist for Class Bartender UK in 2011. Responsibilities: Rota planning Controlling labour costs Stock taking Updating wine & cigar list Cash up & banking Ordering wet stock & cigars Controlling wet GP Staff training

Bar Manager

• Jul 2010 - May 2011

- Increased GP of wet sales through new pouring contracts, adjusting the drinks recipes and better recording of wastage. - Revamped the drinks offering by introducing more rums on the back bar and rum pairings on the desert menu. - Created an additional USP of rum infusions, from scotch bonnet & mango to pineapple & ginger Responsibilities: Cellar management, cash-up, stock-take, managing wastage, reservations, event planning, shift management - Increased GP of wet sales through new pouring contracts, adjusting the drinks recipes and better recording of wastage. - Revamped the drinks offering by introducing more rums on the back bar and rum pairings on the desert menu. - Created an additional USP of rum infusions, from scotch bonnet & mango to pineapple & ginger Responsibilities: Cellar management, cash-up, stock-take, managing wastage, reservations, event planning, shift management

Assistant Manager

• Sep 2008 - Jul 2010

I initially joined Java as a Bartender and rose to Supervisor within two months. I was promoted to Assistant Manager in February 2009. The role: Cash up. Change order. Staff training. Staff induction. Interviews. Ordering. Initiating pouring contracts. Negotiating deals with suppliers. Designing the new cocktail menu. Controlling GP. I initially joined Java as a Bartender and rose to Supervisor within two months. I was promoted to Assistant Manager in February 2009. The role: Cash up. Change order. Staff training. Staff induction. Interviews. Ordering. Initiating pouring contracts. Negotiating deals with suppliers. Designing the new cocktail menu. Controlling GP.

Bar Supervisor

• May 2007 - Jul 2008

I began my career as a barback at this cheesy, New Orleans themed cocktail bar. I gained extensive training in bartending, flair and entertaining guests from a fantastic bar manager John Anso. I began my career as a barback at this cheesy, New Orleans themed cocktail bar. I gained extensive training in bartending, flair and entertaining guests from a fantastic bar manager John Anso.