Experience

Kobas

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Implementation Coordinator

  • Oct 2021 - Present

• Account Manager

  • Oct 2020 - Mar 2022

  An EPOS software company that is designed for Hospitality, my role at Kobas is customer facing and covers installs for new clients, client onboarding, initial and ongoing training and support for existing clients, both 1 on 1 and remotely.



CNTNR LTD

• London, United Kingdom

• Project Manager

  • Jul 2018 - Oct 2020

  CNTNR has been a rapidly expanding hospitality company specialising in the building and operating of Restaurants, Cafés and Bars around London and the UK. My role since July 2018 has focused on the planning, design and setup of sites with full responsibility for the projects from concept to completion. This included creating and managing building schedules, sourcing materials, managing budgets to extremely tight deadlines and working with different local bodies to ensure compliance with all licencing and Health & Safety requirements. Interaction with the local community played a key part in the growth of these sites and I personally engaged with local religious leaders, community leaders and neighbourhood groups to build a strong relationship between themselves and our business both before opening and in an ongoing capacity. After the sites became fully operational, the Managing Director found that there was a need for advanced areas of project management in the business, I therefore took on a role that focused on implementing systems to help operate the business effectively. This expanded to include forecasting and growth plans, Health & Safety systems and company policies, maintain profitability, engaging staff, using P&L reports for and creating key business relationships with suppliers, industry specialists, technical services, local council and public services. As part of the professionalisation of the business, I became involved in the HR Management of these sites, including Enhanced Management Control Systems, interviewing all seniority levels of staff, and delivering Staff Induction, Processes and Training. I have been extensively involved in staff development, managing ER, HR legal compliance, as well as disciplinary hearings, and building and implementing effective staff training schedules. Show less



CNTNR LIMITED

• Recreational Facilities
• 1 - 100 Employee

• Bar Manager

  • Apr 2017 - Jul 2018

  An independently owned pop-up bar, café & kitchen based in Canary Wharf. Responsibilities included management of the Bar which involved ordering of stock, stocktake, creating staff rosters, and training new staff on procedure. The role eventually evolved into undertaking extensive business analysis, leading to wider involvement in the business and subsequent promotion to my most recent role. Experience gained in this position led to my being promoted into the parent company as Project Manager. Show less



Havana Bar

• United States
• Entertainment Providers
• 1 - 100 Employee

• Sous Chef

  • Oct 2010 - Mar 2017

  Joint charge of the kitchen with Head Chef. Involved delegation and management of a kitchen staff of 12, successfully designed a new menu at Havana Bar with Head Chef leading to nomination for New Zealand Cuisine Awards in 2014, 2015 and 2016, achieving a ‘hat’ in 2015. This role was undertaken concurrently with full time study in order to pay off my student loan. Joint charge of the kitchen with Head Chef. Involved delegation and management of a kitchen staff of 12, successfully designed a new menu at Havana Bar with Head Chef leading to nomination for New Zealand Cuisine Awards in 2014, 2015 and 2016, achieving a ‘hat’ in 2015. This role was undertaken concurrently with full time study in order to pay off my student loan.



Ryman Healthcare

• Hospitals and Health Care
• 700 & Above Employee

• Weekend Head Chef

  • Aug 2008 - Jun 2011

  Sole chef in charge of the kitchen on Saturdays and Sundays. Responsible for managing the preparation of all meals for residents over those two days ranging from full meal services to specialist requirements for hospital wards. Sole chef in charge of the kitchen on Saturdays and Sundays. Responsible for managing the preparation of all meals for residents over those two days ranging from full meal services to specialist requirements for hospital wards.



Logan Brown Restaurant

• New Zealand
• Hospitality
• 1 - 100 Employee

• Kitchen hand/Commis Chef

  • May 2007 - Dec 2008