Experience

Harris + Hoole

• United Kingdom
• Hospitality
• 1 - 100 Employee

• General Manager

  • Oct 2014 - Present



Tragus Group

• London, United Kingdom

• Assistant Manager

  • Oct 2012 - Sep 2014

  • Responsible for Supervisor, Chefs and waiting team while on duty • Ensuring the highest standards of food and beverage service • Keep control of food and labour costs on a daily basis • Ensuring Health and Safety, hygiene procedures and standards are maintained • Supporting , developing and motivating staff • Dealing and resolving customers complaints • Maximising all business opportunities to drive the sales • Responsible for keeping on competitions among staff members in order to increase NPS, SPH • Organising the daily and weekly rota for Restaurant’s staff • Ensuring the restaurant and employees are presented to the customers in line with company policy and standards • Ordering and accepting all deliveries • Responsible to archive company standards on Financial audits • Performing clerical and administrative duties to support General Manager • Review the appraisal of the team members and produce an action plan together with GM • Taking full responsibility in the Restaurant Manager’s absence Show less



Feng Sushi

• Londyn, Zjednoczone Królestwo

• Restaurant Manager

  • May 2011 - Oct 2012

  • Responsibility for Assistant Manager, Kitchen team, Supervisors, Waiting Team and Drivers • Tasked with constantly challenging of the current operation and researching new opportunities to increase efficiency and • management process ( probationary reviews etc.) • Training, coaching and motivating teams via team meetings profitability in their business • Managed and resolved team members performance issues through the performance • Training Assistant Managers and Restaurant Managers for other restaurant locations • Monitoring actions of staff and customers to ensure that health and safety standards are in place • Responsible for ensuring that restaurant is operated and maintained to maximise the quality of food produced and rigorous control of costs while ensuring that company standards, policies and procedures are adhered to • Responsible for Managing cost of labour and consumption of stock ( food and supplies) without compromising the customer experience or company standards Show less



Feng Shushi

• Londyn, Zjednoczone Królestwo

• Assistant General Manager

  • Mar 2010 - Apr 2011

  • Stock and margin control in the absence of general manager • Coordinating front staff and drivers • Responsibility for entire restaurant in the absence of general manager • Ordering stock from suppliers • Caring out waitress tasks as required • Stock and margin control in the absence of general manager • Coordinating front staff and drivers • Responsibility for entire restaurant in the absence of general manager • Ordering stock from suppliers • Caring out waitress tasks as required



Prezzo

• United Kingdom
• Restaurants
• 700 & Above Employee

• Assistant Manager

  • Dec 2008 - Mar 2010

  • Stock control• Daily and weekly finance reporting• Preparing and handling salary payments for staff• Coordinating staff• Responsibility for entire restaurant in the absence of general manager• Caring out waitress tasks as required

• Waitress

  • Dec 2006 - Dec 2008

  • Preparing tea, coffee and drinks at the bar• Table service• Looking after the customers• Taking care of cutlery, crockery including polishing and cleaning• Taking phone orders from clients and placing orders with suppliers