Experience

The Cause

• Online Audio and Video Media

• Operations Manager

  • Jun 2021 - Present

  Brought onboard at the height of Covid restrictions, my first job was to overhaul, improve and streamline the existing events and F&B operation running out of The Cause as Costa Del Tottenham. During the same period,I was responsible equipping, staffing, and ensuring compliance for the new venue Cannon Factory - live screening of the entire Euro 2020 program in a table service offering for up to 350 customers. Running up to the easing of restrictions, I led the transformation of our multi-site, street food & drink table service operation (900 cap), into a behemoth events & music space - spanning across two sites with a capacity of up to 2600 people. Our space featured 13 programmable rooms, 15 permanent & satellite bars and a team of 100+ employees across departments. My role was to lead the whole operation, and ensure successful delivery of all events. Duties included developing and managing budgets, site H&S and compliance, liaising with internal & external promoters, recruitment & staff development, stock control, invoicing &accounting consolidation - before the lease end and site closure on02/01/22. During my during my 6 month Show less



MJMK Ltd

• General Manager

  • Jan 2020 - Jun 2021

  Vinegar Yard is large multi-faceted site in London Bridge that features multiple bars, independent food & shop traders, artist studios, weekly markets, and one of Londons biggest beer gardens - with a capacity of 600 people (under COVID-19 restrictions). As the General Manager, I am responsible for the overall operations and running of the whole site, managing a team of 60 staff - including senior & junior management. On a daily/weekly basis my duties include: P&L budgeting, sales & labour forecasting & reporting, site H&S compliance, instilling high standards of work, contractor scheduling, social media tracking and delivery with our external PR agency, invoicing & accounts consolidation, recruitment, training and development of management and staff. My role also requires me to organise and liaise with 20 independent artists and food/shop traders. Throughout my time I have had to create, develop and implement copious protocols and procedures to run a COVID-19 secure venue, having to adjust and adapt to the frequent changing of restrictions. Despite a turbulent year filled with restrictions and setbacks, the venue amassed 1.5 million of wet led sales delivering a consistent and strong GP. Show less



Barworks Ltd

• 1 - 100 Employee

• Assistant General Manager

  • Oct 2019 - Jan 2020

  Having just moved to London, i took a position as an AGM at the Singer Tavern in Finsbury, a high-volume bar and restaurant where i was responsible for assisting with the general running of the business, Daily duties and responsibilities were similar to those detailed in my previous experience below, with a higher emphasis placed on customer service, service efficiency and ensuring consistent food & beverage quality. Having just moved to London, i took a position as an AGM at the Singer Tavern in Finsbury, a high-volume bar and restaurant where i was responsible for assisting with the general running of the business, Daily duties and responsibilities were similar to those detailed in my previous experience below, with a higher emphasis placed on customer service, service efficiency and ensuring consistent food & beverage quality.



The Arches

• United Kingdom
• Entertainment Providers
• 1 - 100 Employee

• Bar Manager

  • Jul 2018 - Jun 2019

  Following its closure as Scotland's most iconic and successful, music & arts venue in 2015, I was hired as part of the venue's relaunch in 2018 as The Argyle Street Arches - the home of a weekly independent street food market, coffee roaster/dispensary and multi disciplinary events space. I was brought on as the Bars Manager with a focus on developing this area of the business. I created an original menu with a strong focus on craft beer, following the company's ethos of using Scottish first and foremost. Shortly after joining, we as a company teamed up with renowned Scottish Brewers, Innis & Gunn, to overhaul the existing bar and construct an on-site Microbrewery and unique bar serving 12 lines of craft beer and 1500L of Tank Lager. The onsite microbrewery allowed us to have 3 beers brewing at a time, that once ready would be kegged and put on exclusively to our taps. As a manager on shift i would be responsible for the overall customer experience, managing the food traders, and a team of up to 30 staff, ensuring all H&S protocols and procedures were followed throughout the 8,000 square foot of the building; and assuming all HR and general management duties required on a daily basis. Along with the weekly markets, we hosted regular events that included; brand activations, corporate parties, off-site festivals, award ceremonies, fashion shows, wrap parties and large number dinners. Show less



SWG3

• United Kingdom
• Entertainment Providers
• 1 - 100 Employee

• Bar Manager

  • Oct 2016 - Jul 2018

  SWG3 is one of the biggest & most successful, multi-disciplinary arts & music venues in Glasgow. As the bars manager, I was responsible for the efficient running of the venue's 8+ bars split across over 6 semi-independent spaces, and hosting a very busy calendar of events catering to numbers ranging from 50 people, and upwards of 4000 - ranging from club nights, corporate dinners, fundraisers, weddings, theatre productions, fashion shows, photo-shoots, live gigs, brand activations and food markets. During my tenure we also hosted a series of outdoor summer events, for which I planned, constructed, delivered and ran temporary bars capable of handling 4000-capacity crowds. Along with my daily management duties running the bars, I would regularly fill in as the Venue Manager & Artist Liaison in their absence, ensuring the safe, successful and timely delivery of a variety of events. Show less



Mr Burger

• Germany
• Restaurants
• 1 - 100 Employee

• General Manager

  • Nov 2014 - Dec 2015

  Originally employed with Mr Burger for a Deputy Manager role in the American-styled burger bar at their flagship Melbourne store, within four months I was promoted to General Manager. This was a very hands-on role, where i would work in all areas and roles the store had; service, food prep, cooking & cleaning - whilst also undertaking all relevant management responsibilities to ensure the success and fluid running of the business. My duties in the store included: weekly P+L, daily temperature checks, employee scheduling, stock management, recruitment & training of new and existing employees, maintaining and introducing marketing strategies to drive revenue, presenting at weekly operation meetings and dealing with customer feedback and enquiries. I worked with Mr Burger for a full year, which the maximum time possible with a working holiday visa in Australia. Show less



Brisbane Festival

• Australia
• Performing Arts
• 1 - 100 Employee

• Bartender

  • Aug 2014 - Aug 2015

  In August of 2014 I was employed by the company Strut & Fret to work on their bars at the Brisbane Festival, which runs for a month in August. Following a successful 6 weeks working with the festival, I was invited back to work with the Brisbane Festival in August 2015 and the Melbourne Festival in October 2015. My duties during the festivals included: loading-in/loading out of all bars, structures and tents in preparation for the festivals, serving alcoholic beverages including cocktails across a variety of bars, being left in charge with the general running of bars, assisting the managers with the running of service (stock replenishment/rotation, assigning staff jobs and roles, liaising with the bar managers for change, ensuring the area was presentable, training new staff). Show less



G1 Group

• Israel
• Security and Investigations
• 1 - 100 Employee

• Assistant Manager

  • Nov 2010 - Dec 2013

  I was originally employed as a glass collector for Christmas work. I was kept on and proceeded to gain further levels of employment through the following years. After one year, I was promoted to Supervisor, Trainee Manager the following year and Assistant Manager 6 months after that. My main roles throughout my time working at Hummingbird included; stock takes & liquor orders, quality standards, hiring and training of new and existing staff, organising weekly DJ’s, co- ordinating with the Events Manager in regards to bigger events, identifying and dealing with various technical/maintenance issues, dealing with customer enquiries and complaints, running of the various bars and the restaurant floor, cashing up at the start and end of each shift and keeping the tills floated. Show less