Experience

Les 110 de Taillevent London

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Restaurant Director at Les 110 de Taillevent London

  • Jan 2022 - Dec 2022

  • Re-establish a presence on the London restaurant scene after a long Covid closure • Analyse financial performance and develop future revenue streams and profit margins • Develop the food offering with the head chef • Updating all maintenance contacts and servicing of exiting equipment • Recruitment of FOH and BOH teams to maximise covers and revenue • Liaise with new Managing Director to establish a structured way forward for the business



Indian Accent London

• General Manager

  • Oct 2019 - Jun 2020

  London, England, United Kingdom • Responsible for the overall administration and operations of Indian Accent • Maximising profits though P&L accounts analysis and reducing costs • Monitoring the wellbeing of staff to ensure staff retention with an emphasis on making them feel valued • Working alongside the head chef to develop menus and maintain food safety standards • Visibly present on the floor during service to serve guests efficiently and consistently as well as to monitor staff • Responsible for the… Show more • Responsible for the overall administration and operations of Indian Accent • Maximising profits though P&L accounts analysis and reducing costs • Monitoring the wellbeing of staff to ensure staff retention with an emphasis on making them feel valued • Working alongside the head chef to develop menus and maintain food safety standards • Visibly present on the floor during service to serve guests efficiently and consistently as well as to monitor staff • Responsible for the recruitment of new managers and motivation of existing ones in order to adapt to the evolving concept • Implementing new and maintaining existing service SOP’s • Drive to create a memorable experience for both the new and the existing customer base Show less



The Birley Clubs

• United Kingdom
• Hospitality
• 100 - 200 Employee

• Club Manager

  • Jan 2018 - Aug 2019

  London, United Kingdom • Day to day running of this long-standing private member’s club, reporting to the club director • Actively engaging with the members on a personal level to make them feel at home • Responsible for payroll and stock management including wine and bar elements • Modernised where possible without affecting the club’s identity, including employing a new team FOH • Developed new member events and menus to go with them with a view to generate untapped revenue sources • Resolved the… Show more • Day to day running of this long-standing private member’s club, reporting to the club director • Actively engaging with the members on a personal level to make them feel at home • Responsible for payroll and stock management including wine and bar elements • Modernised where possible without affecting the club’s identity, including employing a new team FOH • Developed new member events and menus to go with them with a view to generate untapped revenue sources • Resolved the poor communication issues between the kitchen and dining room teams which reduced service tensions • Active in the organising of PDR and whole club hire events for major brands in keeping with the club image • Prepared a new wine list format to be more accessible for different tastes Show less



Flora Indica

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Consultancy

  • Jul 2017 - Oct 2017

  London, United Kingdom • Assessed the business with a view to solving long running problems affecting customer numbers and limiting revenue • Created a motivational initiative between the directors and the management team, resulting in higher productivity and an improvement in staff retention • Prepared a training initiative for front of house staff resulting in improved customer perception of the restaurant • Created a harmonious environment for staff to feel appreciated and valued through a bonus… Show more • Assessed the business with a view to solving long running problems affecting customer numbers and limiting revenue • Created a motivational initiative between the directors and the management team, resulting in higher productivity and an improvement in staff retention • Prepared a training initiative for front of house staff resulting in improved customer perception of the restaurant • Created a harmonious environment for staff to feel appreciated and valued through a bonus incentive • Implemented an appraisal system, allowing for a better understanding of the needs, strengths and weaknesses of both front and back of house teams resulting in improved productivity • Led a beverage training program for all front of house staff which resulted in a 12% profit increase due to increased sales Show less



MON PLAISIR LTD

• United Kingdom
• Restaurants

• Operations Manager

  • Feb 2016 - Jun 2017

  London, United Kingdom • Developed operational procedures to reduce costs and increase profitability. Food GP rose to 74% from 62% and drinks from 65% to 72%. Revenue increased by 5% in first six months • Restructured front and back of house management: provided staff with on-going training, reviewed on a quarterly basis to ensure consistency in the delivery of quality food and service • Enhanced working conditions to ensure staff retention was a strong focus and boosted team morale, which generated positive… Show more • Developed operational procedures to reduce costs and increase profitability. Food GP rose to 74% from 62% and drinks from 65% to 72%. Revenue increased by 5% in first six months • Restructured front and back of house management: provided staff with on-going training, reviewed on a quarterly basis to ensure consistency in the delivery of quality food and service • Enhanced working conditions to ensure staff retention was a strong focus and boosted team morale, which generated positive customer feedback • Reviewed the running of the tronc and implemented a new tronc committee to bring the system in line with HMRC good practice requirements. • Vetted existing suppliers and replaced them when deemed necessary, for both quality and value purposes • Updated the health and safety procedure, improving to the hygiene rating from significantly • Dealt with a full HMRC direct and indirect tax inspection Show less



Shepherd's Restaurant

• United Kingdom
• Restaurants

• General Manager

  • Sep 2014 - Jan 2016

  London, England, United Kingdom • Managed and oversaw the reopening of this iconic restaurant, following a £4 million purchase and refurbishment • Identified local competition and positioned Shepherd’s accordingly in the marketplace in order to reach its full potential. By the end of the first year of trading, local offices and residents were dining on a regular basis • Responsible for choosing and implementing the IT, EPOS systems and all equipment to a high level of specification • Prepared financial forecasting… Show more • Managed and oversaw the reopening of this iconic restaurant, following a £4 million purchase and refurbishment • Identified local competition and positioned Shepherd’s accordingly in the marketplace in order to reach its full potential. By the end of the first year of trading, local offices and residents were dining on a regular basis • Responsible for choosing and implementing the IT, EPOS systems and all equipment to a high level of specification • Prepared financial forecasting, budgets and payroll with the financial director meaning that FOH and BOH were aware of the targets they needed to aim for • Developed the private dining rooms into a profitable part of the operation bringing additional revenue: hosted multi party general election events • Responsible for FOH and BOH recruitment and ongoing training by implementing a testing system and creating training manuals to ensue company policies and standards were maintained Show less



The Grainstore Restaurant

• Ireland
• Restaurants
• 1 - 100 Employee

• General Manager

  • Apr 2013 - Sep 2014

  Kings Cross, London • Involved in the pre and post opening of this large restaurant. Recruited 72 staff of all levels and in all departments, creating the training program providing a consistent and enjoyable experience for customers • Responsible for ideas, such as reservation policies and tight staff rota controls, increased revenue and reduced costs and for the restaurant to mature in an area of London which was under redevelopment • Involved in the preparation of the monthly P&L figures and lead… Show more • Involved in the pre and post opening of this large restaurant. Recruited 72 staff of all levels and in all departments, creating the training program providing a consistent and enjoyable experience for customers • Responsible for ideas, such as reservation policies and tight staff rota controls, increased revenue and reduced costs and for the restaurant to mature in an area of London which was under redevelopment • Involved in the preparation of the monthly P&L figures and lead presentations to the directors/stakeholders as a result. Reviewed costs on a monthly basis to improve the GP Show less



BRASSERIE ZEDEL LIMITED

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Assistant General Manager

  • Jun 2012 - Jan 2013

  Sherwood Street, London • Guided the café, cabaret/jazz bar, cocktail bar managers and a two hundred and sixty-nine cover brasserie room. This was a good starting point on which to build the business up to where it is now • Prepared payroll and tronc allocation within the different departments to ensure it was unbiased and complied with the law • Worked alongside floor managers to ensure a professional and friendly level of service was delivered • Instrumental in staff training achieving high standards… Show more • Guided the café, cabaret/jazz bar, cocktail bar managers and a two hundred and sixty-nine cover brasserie room. This was a good starting point on which to build the business up to where it is now • Prepared payroll and tronc allocation within the different departments to ensure it was unbiased and complied with the law • Worked alongside floor managers to ensure a professional and friendly level of service was delivered • Instrumental in staff training achieving high standards throughout all departments to meet sales and expectations. Participated in the development of the menu via tastings Show less



The Ivy Collection

• United Kingdom
• Hospitality
• 700 & Above Employee

• Restaurant Manager

  • Aug 2006 - May 2012

  London • Involved in all aspects of day to day running of an iconic establishment. This included daily financial reporting, stock control and the supervision of revenue going through the EPOS system • Supervised all function and dining room employees so as to maintain reputation and standards • Can do approach to service ensuring customer satisfaction was part of daily routine • Developed the wine list, resulting in an increase of wine sales with an increase of around 7% resulted.



Luc's Brasserie

• Restaurants

• General Manager

  • Sep 2006 - Jul 2007

  Leadenhall Market, London • Reopened this iconic French brasserie in Ledenhall market taking an active role in the day to day running thereafter • Worked closely with the chef/director to ensure that business levels were back to pre-refurbishment levels • Responsible for a large list of regular and organic wines from France and stocked bar with classic spirits and aperitifs • Implemented tight stock control of wine, laundry and all items needed to run a busy establishment



OLE RESTAURANTS LIMITED

• United Kingdom
• Restaurants

• Operations Director

  • Jul 2005 - Aug 2006

  London, United Kingdom • Responsible for a multi-site operation of three Spanish restaurants in south west London • Implemented a brand development plan for the sites and continually monitored their performance to justify the investment made in the group • Regular P&L analysis resulted in revenue and essential expenses to be better understood by the directors. This yielded growth of around 8% within a year • Developed an onboarding plan for all senior FOH and BOH staff members to ensure their performance… Show more • Responsible for a multi-site operation of three Spanish restaurants in south west London • Implemented a brand development plan for the sites and continually monitored their performance to justify the investment made in the group • Regular P&L analysis resulted in revenue and essential expenses to be better understood by the directors. This yielded growth of around 8% within a year • Developed an onboarding plan for all senior FOH and BOH staff members to ensure their performance attained head office expectations • Improved accountability for purchasing and stock holding for head chefs and general managers to reduce unnecessary spending and wastage. Identified that financial theft had been an issue in the past and resoled by HR means • Motivated and empowered the general managers to take ownership of their sites with recruitment and staff retainment being focused on • Prepared SOPs relating to food, service and health and safety Show less



Mon plaisir Restaurant

• General manager

  • Feb 1999 - Jul 2005

  London, United Kingdom My first management position in London was a positive experience which shaped my ideas on the sort of manager that I aspired to be. Working for a restaurant family that knew what they were talking about kept me on track to succeed. I took on the responsibility for everything from staff recruitment for kitchen and dining room to HR and anything else in between.