Associate Director: ATYPICAL Agency

• Nov 2021 - Present

We are a global collective of future thinking experts with an unmatched knowledge of food, beverage, travel and guest experience. Our specialised services expand beyond Business Strategy, Concept Creation, Hospitality, Kitchen & Bar Design, Brand Identity, Food & Beverage Creation, Experience Design, Operational Implementation & Management. We challenge convention and see beyond trends to create timeless brands and experiences that are grounded in culture and the world’s finest hospitality. From concept to execution, we are not your average hospitality consultants. We are ATYPICAL.

Director of Food and Beverage for Sheraton Grand Sydney Hyde Park

• Nov 2019 - Nov 2021

Key Responsibilities • Developing and creating new strategic initiatives and revenue drivers for all food and beverage entities across property, including budgetary framework and forecasting to increase revenue streams by approx. 2% above target. • Developing and fostering Balance Scorecards per business unit, including revenue targets and service performance measurements across various streams. • Forecasting revenue and budgetary reporting for property; managing a 28 million plus business model incorporating Restaurants and Bars, In Room Dining, Mini Bar, Catering and Events and Audio Visual. • Coach and develop core service culture, driving change across the brand and installing new service etiquette aligned to the new brand change (conversion from Sheraton to Sheraton Grand). • Instill future food and beverage developments, including concept development and re-branding projects for all venues (food and beverage). • Leading key business change and transformation, including concept curation, design, renovation planning and installation mapping. Key Achievements • Compressive financial acronym, including forecasting 2020 full year term, future years (5-year CAPEX projections) and budget drafting for next year submissions for 2021. • Project lead for future food and beverage strategic implementation, including concept curation and re-branding. • NSW lead for Marriott International food and beverage. • Covid 19 pandemic lead for the NSW region in hotel catering, creating and facilitating the quarantine catering adoption for Marriott International associated properties within the state. • Effective crisis management during COVID 19 pandemic. • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business. • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition. • Planned operations to effectively cover all needs while controlling costs and maximizing service.

Pre-Opening Team Director of Restaurants and Bars

• Nov 2018 - Dec 2019

Key Responsibilities• Mapping strategic initiatives and revenue drivers for Restaurants &Bars/Retail across property, including pre/post opening budgetaryframework and forecasting to post opening schedule.• Initial design leadership, including concept creation and delivery ofall Restaurants and Bars within the estate via engagement withvendors and construction works to ensure project delivery is to scope.• Brand identity works, including conceptual design, brand voicing andmarketing DNA.• Stabilization of departments through to execution of live operationswithin market.• Developing new service standards, aligned to operating proceduresand its implementation across property.• Leading key function for full estate recruitment across eight businessunits, including an appointment of manning of approx. 67 colleagues.• Providing eight business units key performance metrics, includingrevenue targets and service performance measurements acrossvarious streams.• Forecasting revenue and budgetary reporting for post opening forproperty, managing a 16 million plus business model incorporating Restaurants and Bars, Retail, In Room Dining, Mini Bar, Catering andEvents and Audio Visual.Key Achievements• Compressive financial acronym, including forecasting half year term,future years (5-year CAPEX projections) and budget drafting for nextyear submissions.• Developed key planning skills and an ability to accurately prioritize.• Relaunch of an iconic private island resort, delivering to the owningcompany five distinctive Restaurant and Bar experiences.

Director Of Food And Beverage

• Feb 2018 - Nov 2018

Key Responsibilities• Fostering key strategic initiatives and revenue drivers for F & B across property, including concept creation, execution and the market delivery • Developing service standards and implementation for the property • Leading the Food and Beverage management team in regular operational inspections as needed• Providing F & B leaders with key performance metrics, including revenue targets and service performance measurements.• Ensuring that proper rotation, yield management, inventory allocation, distribution, and accounting procedures are followed at all times. • Forecasting revenue and budgetary reporting for F & B across property, managing a 12 million plus business model Key Achievements• Compressive financial acronym, including forecasting the current year, future years (5 year projections) and budget drafting for yearly submissions • Developed key planning skills and an ability to accurately prioritise.• Developed exceptional strategic initiatives, incorporating buy in from key influencers and delivering on set targets.

Assistant Director of Food and Beverage Operations

• Nov 2016 - Dec 2017

Various Vessels: November 2016 till May 2017 on board the Diamond Princess; 2670 passengers, 1100 crew vessel with up to 14 restaurants/food venues, 14 bars, 1-night club. July 2017 till December 2017 on board the Caribbean Princess; 3140 passengers, 1200 crew vessel with up to 16 restaurants/food venues, 18 bars and 1-night club. Management; 660 Team Members; approx. 110 culinary and 550 front of house/service. Up to 40 Supervisors/Assistant Managers reporting direct (management)

Hotel Food and Beverage Outlets Manager

• Apr 2008 - Mar 2015

A boutique luxury casino hotel, 5-star property based in Brisbane, Australia with 127 guest suites, 6 function facilities (capacities up to 100), 2 bars and 2 fine dining restaurants. Management; 78 Team Members; 34 culinary and 44 front of house/service. 6 Supervisors/Outlet Managers reporting direct (management). A boutique luxury casino hotel, 5-star property based in Brisbane, Australia with 127 guest suites, 6 function facilities (capacities up to 100), 2 bars and 2 fine dining restaurants. Management; 78 Team Members; 34 culinary and 44 front of house/service. 6 Supervisors/Outlet Managers reporting direct (management).

Event Operations Manager

• Jun 2013 - Jun 2014

Assistant Outlets Manager

• Jun 2012 - Jun 2013

Food and Beverage Supervisor

• Feb 2008 - Jun 2012