Experience

Impact Food Group

• United Kingdom
• Food & Beverages
• 100 - 200 Employee

• Mobilisation and Projects Director

  • Dec 2022 - Present

• Regional Operations Manager

  • Aug 2021 - Dec 2022



Innovate Services Ltd

• Food & Beverages
• 1 - 100 Employee

• Operations Director

  • Jul 2018 - Feb 2020

  • Managing all aspects of operations, client relations, people management, key hospitality events for a region expanding from Oxford to south coast and responsible for an annual turnover of £14.5 million, through 79 contracts.• First to implement strategic processes within operations to deliver financial projections, talent management, app-based audit systems, internal communication channels, labour and cost management analysis, operational structure, project planner and efficient resource management.• Above processes delivered targeted sales at £14.7 million, reduction in labour by £258K, product cost under by 2.1%, contribution above budget by 2.9% and an overall 12.1% organic growth YOY. • Further involvement in payroll benchmarking, payroll system upgrade, P2P ordering system, dynamic stock takes, tariff plans, financial management dashboard, client relationship management portal, Capex/profit return calculators, hospitality management and staff engagement.• Delivered 100% retention rate FY 16/17/18/19, adding 24 new contracts. Show less

• Regional Business Manager

  • Jul 2016 - Jun 2018

  • Managing all aspects of operations for 25 secondary schools and 5 primaries in London and M4 corridor. • Responsible for an annual turnover of £6.5 million. Organic sales 11.8% over budget, FY17. • 100% success rate on aligning all my sites within COGS budget. • Brought in new concepts such as high-end canapé receptions and outdoor catering. Concept proving to be successful and profitable. • Introduced a flying start handbook for all new starters in the company with detailed explanation on our systems and procedures. Introduced new KPI and bonus structure within the company. • Helped launch Innovate Academy and have lead majority of events and training sessions. • Achieved and retained 5-star EHO certification in all sites. • 100% retention rate 2 years in a row. Have successfully extended 11 sites with 3 years or plus. Show less

• General Manager Operations

  • May 2015 - Jul 2016

  • Managing overall catering operations of St John the Baptist School and Kingfield Primary in Surrey with 2 direct reports and 12 staff members. • Managed highest standards of food and service for 1500 pupils and 200 faculties in main dining room and 6th Form Café. • Increased GP% from 53 to 64.5 (Financial year is Jan-Dec, taken over in May)• Net contribution at 10% above target, FY15.



Harrods

• United Kingdom
• Retail
• 700 & Above Employee

• Lead Restaurants Manager

  • Sep 2013 - Mar 2015

  Responsible for Cluster-2 (Floor 2 and 3) which includes Pizzeria, Ice cream Parlor, The Tea Room, Godiva Chocolate Café, Sandwich by Tom Dixon and In Q Café. Effectively managing all financials, Guest Shopper reports, Recruitment, Training, Semi and Annual reviews, People Management, Health and Food safety audits with 6 direct reports, 32 chefs and 71 FOH staff. • Have achieved budgeted Pay to Sales of 22% and have further reduced it by 2.1% FY13. FY14 under by 1.8% YTD. • Achieved 95% or over in my sites on Guest shopper result with company target of 90%. YTD FY14 currently standing at 97%. • Responsible for £14 million budgeted turnover. At £13.2 million YTD, 7% better LY overall. FY13 was the best financial year for restaurant directorate. • Effectively managed two clusters interim this financial year. • Successfully launched three new restaurants, Salad Kitchen, Burger Bar and Sandwich by Tom Dixon. • Managed overall ASPH up by 15.7% YTD. • Recognised twice by Mr. Michael Ward, Managing Director Harrods for exceptional service. Show less



Les Ambassadeurs Casino

• United Kingdom
• Gambling Facilities and Casinos
• 100 - 200 Employee

• Food and Beverage Manager

  • Jan 2013 - Jul 2013

  Managing all aspects of food and beverage and back of house services with direct reports, the Restaurant Manager, Gaming Services Manager and Executive Head Chef with 76 F&B Staff members. • Managed every bespoke hospitality gift items for our top VIP’s. • First to deliver a benefit scheme according to the guest tier level, empowering staff to provide confident service. Help create an app for ipad for mobility of benefit report. • Designed the new bar and stills room, covering every aspect of functionality. • First to bring in the in room dining concept for private gaming rooms in Les A. • Managed to save £87k of overheads after renegotiating existing contracts. • First to redisgn the POS (TISSL) menu database and screen look up for ease of use and speed. • Personally designed some of the bespoke tableware. Show less



The Rank Group plc

• United Kingdom
• Gambling Facilities and Casinos
• 700 & Above Employee

• Restaurant and Bars Manager

  • Jun 2011 - Dec 2012

  Fully managed the Restaurant, Bar and Floor operations with a team of 1 Head Barman, 5 Restaurant staff, 12 Bartenders, 45 Valets and a marketing coordinator. Responsible for recruiting and training as well as setting goals and carrying out performance reviews. Responsible for all the food and beverage areas delivering high standards, meeting or exceeding guest expectations and making strong public relations. • Temporary in charge as F&B Manager providing maternity cover. • Won Best Restaurant at the British Poker Awards, September 2012 • Achieved targeted GP% in all food and beverage departments. Above revenue target by £149k YTD. • Achieved all green on the yearly score card audits. • £3.5 million annual turnover. Show less



London Marriott Hotel Park Lane

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Food and Beverage Services Manager

  • Nov 2010 - Jun 2011

  In charge of all food and beverage outlets consisting of 140 park lane restaurant and bar, Executive Lounge, Events and 24 hour Room service. • Achieved second Rosette award for 140 park lane restaurant. • Received award for best guest satisfaction improved food and beverage hotel, Marriott UK 2011. • Received The Spirit to Serve award for exemplary commitment to quality service and customer satisfaction. • Achieved 4 fish award from fish to fork for promoting sustainable fish. Show less



The Rank Group plc

• United Kingdom
• Gambling Facilities and Casinos
• 700 & Above Employee

• Restaurant and Bars Manager

  • Jun 2009 - Nov 2010

  Effectively managed all food and beverage services within the casino. Fully responsible for F&B financials and creating action plans for rectification. Played an important role in Public Relations with VIP clientèle. Responsible for recruitment, training and development of Food and Beverage hosts and team leaders. • Motivated the whole team to achieve the desired results and go the extra mile. • Achieved targeted GP% in all food and beverage departments. • Organized theme nights and events, personally cooking in a few of them for 200 covers an event. • Achieved all green on the yearly score card audits. • Delivered all aspects of food and beverage for international poker events up to 1000 covers. Show less



London Marriott Hotel Park Lane

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Bars Manager

  • Feb 2007 - Mar 2009

  Fully managed the Bar and Lounge operation for morning and evening service with a team of 1 supervisor, 6 Bartenders and a marketing coordinator. Responsible for recruiting and training as well as setting goals and carrying out performance reviews. Involved in developing Food and Beverage marketing strategies and department budgeting. Effectively managed department’s Profit and Loss results. Responsible for purchasing all the equipment needed in the Food and Beverage areas and authorise the payment of invoices. • Increased revenue by 8% in 2007 from previous year result by promoting various cocktails and offers on seasonal menus. Effectively managed and maximised revenue during key calendar dates. • Improved Brand Standard Audit by 20% and guest satisfaction in all meal period. • Developed training program for new associates that included introduction of staff handbook, training schedule, department’s standard operating procedures and Food and Beverage tests. • Effectively delegated responsibilities to supervisors and bar staff. • Achieved 80% and100% respectively in associate opinion survey in 2007 and 2008. • Led the negotiation with various representatives of liquor companies to arrange rewards to motivate staff members. • Invented all signature cocktails. Show less



London Marriott Hotel County Hall

• London, United Kingdom

• Assistant Bars Manager

  • Sep 2002 - Oct 2006

  A 5* flagship hotel of the Whitbread PLC with 156 bedrooms. The Food and Beverage Department consisted of Rotunda lounge functioning as a main meet and greet area, Leaders Bar offering premium spirits and champagne, Library Lounge which is a perfect setup for afternoon tea overlooking the Thames and the Big Ben, The County Hall Restaurant offering a fine dining modern European cuisine experience. Joined as a Graduate trainee in Food and Beverage department and soon got promoted to Bar shift leader. In due course I was continuously promoted to higher positions having Assistant Bars Manager been the last. • Achieved department’s monthly financial target 14 times in a row. • Reduced wastages and achieved a higher gross profit. • Received associate of the month at numerous occasions. • Created seasonal Cocktail menus and been acknowledged for Mixology. Show less