Experience

VIVIR Tequila

• Food and Beverage Services
• 1 - 100 Employee

• Brand Ambassador

  • Mar 2021 - Present



Self Employed

• United States
• 700 & Above Employee

• Self Employed

  • Jul 2020 - Present



Jacamo

• Hospitality Specialist

  • Mar 2020 - Jul 2020

  I was approached by Jacamo to make at home cocktail videos for there instagram content. I worked with Jacamo during Lockdown reprosenting their brand and my own working with Jacamo to give them the best high level content I was approached by Jacamo to make at home cocktail videos for there instagram content. I worked with Jacamo during Lockdown reprosenting their brand and my own working with Jacamo to give them the best high level content



Pernod Ricard

• France
• Beverage Manufacturing
• 700 & Above Employee

• Brand Specialist

  • Feb 2018 - Jul 2020

  In this role it was my job to be the face of a Pernod Ricard tequila brand. I would speak at international trade shows, train guests about the brand and use my connections across the UK to build and grow the brand In this role it was my job to be the face of a Pernod Ricard tequila brand. I would speak at international trade shows, train guests about the brand and use my connections across the UK to build and grow the brand



Crazy Pedro

• United Kingdom
• 1 - 100 Employee

• General Manager

  • Sep 2017 - Feb 2018

  General Manage Crazy Pedro’s Liverpool.I was hired for this role for my love of all things agave, my knowledge of setting up bars and my local knowledge. I was crucial to setting the unit up regarding training staff, communication with builders and sticking to budgets. I implicated a training programme that was un-heard of before and will be rolled out across the group. General Manage Crazy Pedro’s Liverpool.I was hired for this role for my love of all things agave, my knowledge of setting up bars and my local knowledge. I was crucial to setting the unit up regarding training staff, communication with builders and sticking to budgets. I implicated a training programme that was un-heard of before and will be rolled out across the group.



Cunard

• United Kingdom
• Leisure, Travel & Tourism
• 700 & Above Employee

• Consulting Specialist

  • Apr 2016 - Dec 2017

  In this role I was head hunted by the Cunard Line Corporation to develop their beverage programme and train staff across the fleet via workshops and training videos. This role has lead me to haveexcellent communication skills when dealing with big corporate accounts and having a excellent understanding of how to develop structured training programmes. In this role I was head hunted by the Cunard Line Corporation to develop their beverage programme and train staff across the fleet via workshops and training videos. This role has lead me to haveexcellent communication skills when dealing with big corporate accounts and having a excellent understanding of how to develop structured training programmes.



GSG Hospitality

• United Kingdom
• Food and Beverage Services
• 1 - 100 Employee

• General Manager

  • Jun 2015 - Jul 2017

  I joined this group to help develop and expand there venues. I rose to this challenge with ease due to my professionalism, communication skills and knowledge of developing projects. In this role I was the driving force behind a focused pop up bar working along-side Diaego to deliver a world class standard pop up bar. With my at GSG I also joined El Bandito. This venue was in need of re-structuring. In this role I implemented new till systems, training programs and worked on better on-trade relations with in the agave community in the UK. Due to my passion for agave El Bandito will be awarded the blue plaque from Del maguey and is working on collaborations with multiple venues across the country.



Collparr

• General Manager

  • Mar 2013 - Jun 2015

  I worked across every venue in this group (Berry and rye, Aloha and Jenny’s) using my skills I had ready obtained to manage and develop each bar. With Jenny’s not only was I part of the concept and design team and was able to not only keep on track and build the venue but I was General Manager. This role also included the design and development of Whiskey Business Liverpool’s only dedicated spirit shop I worked across every venue in this group (Berry and rye, Aloha and Jenny’s) using my skills I had ready obtained to manage and develop each bar. With Jenny’s not only was I part of the concept and design team and was able to not only keep on track and build the venue but I was General Manager. This role also included the design and development of Whiskey Business Liverpool’s only dedicated spirit shop