Experience

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  Trippas White Group

  • Sydney, Australia

  • General Manager Retail Tourism & Events

    • Jan 2017 - Present
    • Sydney, Australia

    Overseeing Retail, tourism & Major Events, production and catering services, current Retail Venues include, The Westfield Tower, Sydney Opera House, Centennial Park ''The Homestead'', Botanic Gardens ''Botanic House & The Calyx"and Terrace on the Domain, Mary Mae's at the Brisbane Powerhouse, The Lookout at Echo Point Katoomba NSW, Australian War Memorial, Taronga Zoo & Walsh Bay Kitchen/Roslyn Packer Theatre

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  The Star Entertainment Group

  • Sydney, Australia

  • Director of Dining

    • Dec 2014 - Jan 2016
    • Sydney, Australia

    F&B Cluster Management - Black by Ezard, Sokyo, Balla, Fat Noodle, Pizzaperta, Harvest Buffet, Food Quarter, The Pop-Up, Oasis Dining, In-Room Dining for the Astral, Astral Residences, and The Darling, Mini Bar Services, Internal & External Catering and Wine

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  Fenix Group - Fenix Restaurant & Events, 64 Sutton Street & The Maribyrnong Boathouse

  • Melbourne, Australia

  • Group General Manager -

    • Nov 2009 - Dec 2014
    • Melbourne, Australia

    Fenix Restaurant & Events is a modern casual fine dining venue with an International wine list boasting some 200 vintages. Fenix has 400 seats.The Maribyrnong Boathouse seats 300 and offers a casual dining experience.As the Group General Manager, my position includes a wide variety of management responsibilities. I thrive in a busy restaurant and events environment, and find it most rewarding to see a job through from conception through to implementation. It is an honour to be working with some of Australia’s very best chefs.My major responsibilities in this role have included:• Project management including contract negotiation, the overseeing of contractors and trades to ensure completion of all tasks;• Overseeing the continued refurbishment and upgrades to the operations, whilst limiting impact on business outcomes;• Leading the re-launch of “Fenix Restaurant”;• Conducting an ongoing process analysis with the objective of improving proficiencies;• Setting and maintaining brand standards in line with company policy and values;• Setting and maintaining budgets for all departments;• Introducing central reservations to streamline operations and better manage all incoming enquiries;• Coordinating large out catered events;• Responsibility for all sales and marketing including rebranding, advertising, internal and external promotions;• Responsibility for the recruitment of all senior management positions within the company;• Responsibility for 150 staff including Administrative, F & B Management, Finance and Sales;• Implementation of an OH&S management system for both venues;• Reporting directly to the Board of Directors;• Overseeing of service, training and induction of new restaurant management;• Organising guest Chef appearances for corporate events including product launches, cooking schools and major events, e.g. Taste Melbourne, MF&W Festival; and• Utilising both (Lotus Reservation System) Bpos and Ordermate (POS).

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  Fifteen Melbourne

  • Melbourne, Australia

  • General Manager

    • Oct 2008 - Nov 2009
    • Melbourne, Australia

    The brainchild of world famous chef Jamie Oliver, Fifteen Melbourne is a 90 seat, modern high profile fine dining establishment. It is based upon Jamie Oliver’s concept combining social and commercial enterprise to improve the lives of disadvantaged youths. Many young people have been given the opportunities they needed to go from unemployed and often homeless, to qualified hospitality professionals.During my time as General Manager at Fifteen Melbourne, I enjoyed a fast-paced, fulfilling role that saw me performing various duties. It was a great opportunity that allowed me to work with some of the very best in the business.My major responsibilities in this role included:• Revamping the reservations systems for greater efficiency;• Relying on strong relationships with high profile competitors (Chefs and Restauranteurs) and trade media (Restaurant Critics, Food & Wine Writers), improved perception within a very competitive market• Re-structuring operations based on business needs;• Responsibility for all sales and marketing, including advertising and promotions both internal and external;• Increasing revenue by utilising very close contacts with high profile Sales and Marketing companies, in order to strengthen brand awareness and create new revenue stream opportunities;• Stock and wage control inline with budgets;• Implementation of an OH&S management system;• Reporting directly to the Directors and parent office in London, UK;• Overseeing of retail merchandise sales and stock control;• Contract negotiations with both new employees and sub contractors;• Overseeing of service and retraining of existing restaurant management;• Organising guest Chef appearances for corporate events including The Australian Open; and• Utilising both Respak (Reservation System) and Redcat (POS).

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  Hotel Lindrum

  • Melbourne, Victoria, Australia

  • General Manager

    • Feb 2007 - Nov 2009
    • Melbourne, Victoria, Australia

    Hotel Lindrum is one of Melbourne’s top end hotels, boasting a 4.5 star rating and 87% occupancy of its 59 rooms. Food and beverage is one of the hotel’s major drawing cards.My position as General Manager involved the following:• Responsibility for 60 staff including Front Office, Reservations, F&B, Finance, Sales and Marketing, Housekeeping and Maintenance, accounting for a combined wage cost of 20%;• Directly reporting to the Group General Manager;• Utilising Opera (RMS) and Micros Fidelio (POS) systems;• Monthly and quarterly profit and loss reporting, with annual turnover at $5.3 million, averaging 30% profitability;• Setting and maintaining budgets for all departments;• Licensee reponsible for all alcohol related issues, including security and responsible service during special event periods;• Developing and maintaining relationships with key corporate clients;• Project management of maintenance and refurbishment projects, including the negotiations of all contracted works;• Performance appraisals of management and department heads;• Focusing on and improving customer service standards across all departments;• Relying on strong relationships with high profile competitors (Chefs and Restauranteurs) and trade media (Restaurant Critics, Food and Wine Writers) and improving perceptions within a highly competitive market;• For the first time since opening back in 1998, felt was included in The Age Good Food Guide for ‘07/08 and was named one of Mx Magazines top five restaurants for 2007;• Managing stock and inventory levels weekly and monthly, maintaining Liquor (COGS) 32% and Food (COGS) at 30%;• Overseeing the development and implementation of the OH&S Management System;• Establishing Standard Operating Procedures for all departments; and• Responsibility for managing essential services, ensuring the safety/duty of care for all hotel guests and employees.

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  Centro Wine Bar & Grill – 5 stars

  • Canada

  • Assistant Manager/Sommelier

    • Apr 1996 - Apr 2009
    • Canada

    Voted Canada’s No. 1 Restaurant in 1998-99, Centro Wine Bar & Grill is a 300 seat, French fine dining restaurant with an extensive International wine list of over 1500 vintages.During my time at this establishment, the beverage inventory alone accounted for $1 million in a total $11 million annual turnover.My responsibilities in this role included:• Customer service reporting to the General Manager;• Hiring of new staff numbering 30, in addition to training, staff evaluation and rosters;• Ensuring personal service to high profile and celebrity clientele;• Sommelier and sole responsibility for maintenance of wine list;• Monthly stock and inventory reconciliations;• Organising wine dinners for up to 300 pax; and• Reconcilation of daily sales.

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  Fenix Restaurant & Events

  • Melbourne, Australia

  • Restaurant Manager/Sommelier

    • Sep 2005 - Feb 2007
    • Melbourne, Australia

    My roles as Restaurant Manager/Sommelier involved the following:• Hiring/training and scheduling of all floor staff (35 in total) inline with budgets accounting for a 14% wage cost;• Responsibility for HR;• Working closely with high profile International and Australian chefs, including but not limited to, Shannon Bennett, Guy Grossi, Andoni Aduriz and Heston Blumenthal;• Overseeing of venue maintenance;• Completing rostering and work schedules according to business levels;• Directly reporting to the Managing Directors (weekly/monthly);• Utilising Pixel-Point (POS) system;• Evaulating the performance of all front of house staff;• Maintaining beverage cost in line with budgets (COGS) at 30%;• Monitoring of revenue on a daily/weekly basis exceeding budgets;• Ensuring customer service standards are maintainedto the highest level through the implementation of ongoing training;• Marketing and promotions to build new client relationships and ensure existing clients return regularly;• Overseeing and co-ordinating of events for up to 300 pax; and• Maintaining a wine list including purchasing and stock levels.

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  Boomerang – 2 Hats

  • Byron Bay, NSW

  • Owner/Maitre d’/Sommelier

    • Jun 1999 - Sep 2005
    • Byron Bay, NSW

    Based in the picturesque tourist mecca of Byron Bay, Boomerang is a 75 seat, prestigious 2 hat restaurant offering a French/Asian fine dining degustation experience. It has an impressive International wine list of 500 vintages.During my time as Owner/Maitre d’/Sommelier, the restaurant’s annual turnover was $1.3 million.My responsibilities included the following:• Responsibility for all recruitment/training and scheduling of all floor staff (20 in total);• Staff payroll/Accounting;• Responsibility for maintenance of three venues;• Daily sales reconciliations utilising XP professional (BOH) and Jetz (POS) systems;• Implementation of systems and procedures (house policies);• Customer service including complaints and problem solving;• Purchasing of all wine, spirits and tobacco as Licensee;• Sourcing of rare and fine wines from private cellars and wholesalers from around Australia;• Monthly stock and inventory control inline with budgets maintaining 29% (COGS);• Developing close relationships with regular clientele;• Responsibility for the cellaring of more than 2000 wines and $100,00 inventory;• Organising staff wine tasting to ensure consumer confidence and promote higher sales;• Collaborating closely on menus ensuring that a 28% (Food Cost) was maintained;• Booking and co-ordinating of private functions and special events including offiste venues;• Media, marketing and public relations; and• Overseeing operations at two other food outlets under the Boomerang umbrella, staff rosters, purchasing of stock, etc.

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  The Tasting Rooms – 3 stars

  • Toronto, Canada Area

  • Assistant General Manager/Sommelier

    • Feb 1995 - Jan 1997
    • Toronto, Canada Area

    Located in Toronto, Canada’s affluent financial district, The Tasting Rooms is a 450 seat fine dining restaurant offering an Ecclectic international menu and 500 vintage wine list. Each year, it turns over around $6.5 million.As the Assistant General Manager/Sommelier, my duties included:• Hiring, training and scheduling of all floor staff (55 in total);• Setting up the business (pre-opening) including all HR for FOH;• Daily reporting;• Responsibility for overseeing maintenance;• Customer service and problem solving;• Organising offsite breakfast and lunch catering functions for corporate clients;• Arranging wine flights and progressions for wine dinners;• Purchasing of all liquor, maintaining budgets and stock control; and• Rostering of all front of house staff inline with budgets.

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  Richlee’s Restaurant – 2.5 stars

  • North York, Canada

  • Manager/Sommelier

    • Aug 1993 - Feb 1995
    • North York, Canada

    Based in North York, Canada, Richlee’s Restaurant is a 60 seat Mediterranean fine dining restaurant. The international wine list with an amazing 500 vintages is certainly one of the many jewels in this establishment’s crown.Annual turnover during my tenure at the restaurant was approximately $2.5 million.As Manager and Sommelier, my responsibilities included:• Managing a cellar of more than 500 wines and half a million dollars in inventory;• Reporting directly to the owners;• Daily reporting;• Collaborating on menus and wine lists;• Organising catering functions and wine dinners;• Training of all floor staff including rosters and evaluations; and• Reconciling of daily and monthly stock and inventories.

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  Perritti’s Bistro Beijing

  • Beijing, China

  • General Manager/Project Manager

    • Apr 1990 - May 1992
    • Beijing, China

    Offering modern Italian casual and fine dining experiences, Perritti’s Bistro Beijing is a 140 seat establishment, catering to expatriates and affluent locals.The International wine list included 100 vintages.My responsibilies in my role here included:• Hiring and training of all 20 floor and bar staff, 12 kitchen staff and 3 administrative staff;• Pre-opening roles which included setting up the restaurant and bar for the Australian and joint venture Chinese partners, including working closely with the Communist body responsible for foreign investment and operations;• Customer service and problem solving;• Responsibility for maintenance;• Stock and inventory reconciliations daily/monthly;• Importing wines and spirits from Australia, Italy and the USA dealing with all Customs related issues;• Marketing, media and public relations;• Booking weekly live entertainment;• Catering functions for embassies and several international news agencies; and • Monthly profit and loss reports to the board in Australia and the Chinese joint venture partners.