Experience

Accent Catering Services Ltd

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Operations Manager

  • Jul 2023 - Present



BM caterers

• United Kingdom
• Food and Beverage Services
• 100 - 200 Employee

• Area General Manager

  • Jul 2017 - Jul 2023



ROUTE 38 LTD

• Restaurants
• 1 - 100 Employee

• Group Manager

  • Sep 2016 - Jul 2017

  As group manager I managed all aspects of food services, cleaning and hygiene. All site management staff reported directly to me. Full responsibility for customer service excellence. Accountable for company budgets, KPI’S and forecasting As group manager I managed all aspects of food services, cleaning and hygiene. All site management staff reported directly to me. Full responsibility for customer service excellence. Accountable for company budgets, KPI’S and forecasting



ARTIZIAN CATERING

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Restaurant Manager

  • Jul 2015 - Jul 2016

  Artizian is a catering service, which operates in the niche business and industry sector. I was the restaurant manager at a large corporate organisation, Springer Nature which had around 2000 members of staff onsite. They are passionate about sourcing, cooking and serving the best fresh food to their clients. Within my role i was responsible for a team of 15 members and was accountable / responsible for the restaurant, café , events and hospitality meeting rooms. I also participated with costing in conjunction with unit budgets and relevant bookwork. I communicated effectively with my team and with the client, attended company meetings and food focus forums. I actively contributed to marketing and innovation, team training, development and HR policies. I ensured all health & safety and hygiene statutory policies, procedures and practices were complied with. Show less



Premier Inn

• Hospitality
• 700 & Above Employee

• Graduate Operations Manager

  • Sep 2014 - Jul 2015

  In this role I managed a large team of 20. I was responsible for the daily operations ensuring that brand policies and standards were maintained across all departments. I was also was involved in the hiring and training of new staff. I maintained health and safety as well as food hygiene throughout the site and developed team members, maintain a high level of customer service while implanting new ways of customer satisfaction. I also submitted accounts, calculated costings, forecast levels of occupancy in relation to hotel rates, writing and implementing a budget strategy while also reporting to the cluster general manager. Show less