Experience

Clonakilty Park Hotel
• Ireland
• Hospitality
• 1 - 100 Employee
• Deputy General Manager

  • Jun 2021 - Present

Lawlors Hotel
• United Kingdom
• Individual and Family Services
• General Manager

  • Aug 2020 - Jun 2021


Fashionably Rare IRE

• Owner

  • Apr 2020 - Aug 2020

  Passionate crafted. 100% Cotton face masks. 4 layers (two layers cotton and 2 layers Polymer Fabric). Machine washable, re-usable, various styles and colours. Passionate crafted. 100% Cotton face masks. 4 layers (two layers cotton and 2 layers Polymer Fabric). Machine washable, re-usable, various styles and colours.


Rochestown Park Hotel
• Ireland
• Hospitality
• 1 - 100 Employee
• Food And Beverage Operations Manager

  • Oct 2019 - Apr 2020

Lyrath Estate
• Ireland
• Hospitality
• 1 - 100 Employee
• Director of Food Beverage

  • Apr 2018 - Oct 2019


The Corinthian Club

• Restaurants
• 1 - 100 Employee

• General Manager

  • Apr 2017 - Feb 2018

  Bar, Brasserie, Unique Venue Bar, Brasserie, Unique Venue


The Ghillie Dhu, Edinburgh, G1 Group PLC
• General Manager

  • Jun 2015 - Apr 2017


The Restaurant Group plc

• United Kingdom
• Hospitality
• 500 - 600 Employee

• General Manager Chiquito's Aberdeen Beach

  • Nov 2013 - May 2015

  General Manager for Chiquito Aberdeen Beach. TexMex restaurant, bar and grill. General Manager for Chiquito Aberdeen Beach. TexMex restaurant, bar and grill.



Clarenco LLP

• United Kingdom
• Hospitality
• 1 - 100 Employee

• General Manager

  • Aug 2012 - Aug 2013

  General Manager for Carberry Tower just outside Musselburgh - an amazing retreat with spectacular surroundings. General Manager for Carberry Tower just outside Musselburgh - an amazing retreat with spectacular surroundings.



Chacota Ltd

• Managing Director

  • Dec 2011 - Aug 2012

  Chacota Ltd is a new business i started - during the day it is a Coffee bar and later afternoon turns into a champagne and Tapas bar - hence the name of the company CHA=champagne, CO=coffee and TA=tapas bar. Chacota Ltd is a new business i started - during the day it is a Coffee bar and later afternoon turns into a champagne and Tapas bar - hence the name of the company CHA=champagne, CO=coffee and TA=tapas bar.



The Edinburgh Residence Hotel

• General Manager

  • Nov 2010 - Aug 2011

  Full Management and responsibility during take overContract transfers during take overFull financial auditing and reportingWeekly and monthly reporting on targets and budgets.Full training in new company procedures and implementationContract Manager for Food and Beverage and Outside Catering for The Town House CollectionAll previous duties prior to take over below.

• General Manager

  • Aug 2009 - Nov 2010

  The Town House Collection)Launched new Restaurant Number Seven in December 2009.Increased NET profit by 53% to previous yearMaintained profitable outside catering division Full marketing strategy for hotel, catering and restaurantTA Commissions and paymentsExceeded online financial targets.

• Manager

  • Aug 2008 - Aug 2009

  Analysing Financial information and statistics.Over seeing all Head of Departments on daily basis.Setting and maintaining annual financial budgets.Daily Revenue Analysis.Control costs and expenses inline with business requirementsAchieve and exceed business targets and marketing strategiesSAGE personnel software updates and managementMaintain Health and Safety standardsMaintain Food Hygiene standardsMaintain and management of Outside Catering DepartmentFull involvement with local marketingStaff recruitment, interviews and welfare.Assessing SVQ candidates (currently 5 team members)Ensure security is effectiveSecuring corporate bookings for entertainment and conference facilitiesSecuring private bookings for entertainment and wedding facilities.Develop the product to be competitive within the market.Maintain and exceed hotel ratings and accreditations.

• Deputy Manager

  • Jun 2004 - Aug 2008

  Assisting General Manager in day to day running of the hotel.Over seeing all Head of Departments on daily basis.2007 - Completed SVQ/NVQ A1 Assessor Qualification.Implementing and maintaining HACCP system.Maintain and manage food and beverage GP%Achieve and exceed company and personal business plansSAGE personnel software updates and managementImplementing company Risk Assessments and managementOrganising and management of events / meetingsFull management of Front of House porter teamTrainer for Health and Safety (Slip & trips, Manual Handling etc)Management of monthly stock takes and resultsImplementing afternoon tea and maintaining standards.Staff recruitment, interviews and welfare.Assessing SVQ candidates (currently 5 team members)Duty Management Shifts (5 days out of 7)Compiling and presenting of reports including budgets, targets and sales



Hapimag

• Switzerland
• Leisure, Travel & Tourism
• 300 - 400 Employee

• Resort Manager Edinburgh

  • Jul 2004 - Aug 2011

  Resort Manager (General Manger) of The Edinburgh Residence, a 5* Residence Hotel in the city centre. Resort Manager (General Manger) of The Edinburgh Residence, a 5* Residence Hotel in the city centre.



Macdonald Holyrood Hotel

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Restaurant Manager

  • Jul 2003 - Jun 2004

  Managing of day to day running of the Restaurant and Room service departments.Maintaining of company StandardsDuty Manager Shifts (Average of four shifts per week). Liaison with staff and guests.Developed training and provided training within the Food and Beverage Departments.Overseeing smooth running of Breakfast, lunch and dinner as well as corporate requests.Designing of daily Table d'Hote menuManaging and Controlling of staffing levels.Facilitator of Commitment to Excellence Company course.Assisting in running of functions in Conference and Banqueting departments.Designing of monthly departmental newsletter with targets and goals.Managing of approximately 30+ team members.Controlling of the Flints Select Club responding to new members and existing members.Liaison with assistant restaurant manager and breakfast supervisor setting weekly targets.

• Night Manager

  • Dec 2002 - Jun 2003

  Managing of all night staff.Responsible for night audit and department pay-ins.Improved night audit procedures and develop training guide for procedures.Controlling of security in relation to Health and Safety Guidelines.Receiving and making reservations. Controlling of next day reservations, checking for errors or requirements.Handling and resolution of guest complaints and solving.



Paramount Carlton Hotel

• Shift Leader

  • Oct 2002 - Dec 2002

  Responsible for smooth running of the shift.Responsible for cash up procedures and out bookingsAll aspects of check-in and out procedures and completing guest requests.Receiving and making reservation bookingsLiaison with restaurant, accounts, housekeeping and porter departments.

• Receptionist

  • Apr 2002 - Oct 2002

  Check in and out of guestsReceiving of guest requests and liaison with other departments assuring they are followed throughLiaison with night team to ensure smooth hand over of day takings and business.



Travel Lounge

• Dominican Republic
• Leisure, Travel & Tourism
• 1 - 100 Employee

• Kitchen Manager

  • Jun 2001 - Mar 2002

  Managing of the restaurant, coffee shop, internet café, bar and functions Promoting and advertising, Function bookings and controlling Creating new menu and training of staff and chefs Special event bookings, advertising and managing Liaison with suppliers, clientele and staff. Managing of the restaurant, coffee shop, internet café, bar and functions Promoting and advertising, Function bookings and controlling Creating new menu and training of staff and chefs Special event bookings, advertising and managing Liaison with suppliers, clientele and staff.



C.A.T

• United States
• Truck Transportation
• 1 - 100 Employee

• Catering Manager

  • Oct 1999 - Mar 2002

  Own company Marketing, promotions and function booking and organising Function control, bookings and management, Staff training Responsible for all financial duties, stock control, menu planning, bookings and venue allocations. Supplying of all needs from venues to full catering and function packs. Functions from funerals to over 1000 guests for Christmas Functions. Own company Marketing, promotions and function booking and organising Function control, bookings and management, Staff training Responsible for all financial duties, stock control, menu planning, bookings and venue allocations. Supplying of all needs from venues to full catering and function packs. Functions from funerals to over 1000 guests for Christmas Functions.



African Bank

• South Africa
• Banking
• 700 & Above Employee

• Creditor and Insurance Clerk

  • Feb 1999 - Sep 1999

  Responsible for bad debt collections to handling and completing insurance documents Liaison with court sheriff, lawyers and customer queries. Responsible for bad debt collections to handling and completing insurance documents Liaison with court sheriff, lawyers and customer queries.



Savanna Game Lodge

• Junior Lodge Manager

  • Nov 1998 - Jan 1999

  Responsible for the day-to-day running of the lodge. Responsibilities included reservations, telephone enquiries, guest transport to and from the airport, housekeeping department, restaurant, bar and bar areas. Responsible for field picnics and outings as well as the outdoor functions for up to 150 guests. Ordering of supplies and maintaining of stock levels. Arranging of regular safari trips through the lodge grounds and neighbouring lodge grounds. Responsible for the day-to-day running of the lodge. Responsibilities included reservations, telephone enquiries, guest transport to and from the airport, housekeeping department, restaurant, bar and bar areas. Responsible for field picnics and outings as well as the outdoor functions for up to 150 guests. Ordering of supplies and maintaining of stock levels. Arranging of regular safari trips through the lodge grounds and neighbouring lodge grounds.